Braised Chinese Mushrooms Shiitake - Oh My Food Recipes (2024)

FAQs

Are shiitake mushrooms used in Chinese cooking? ›

Dried shiitake mushrooms are used in Chinese cooking and other Asian cuisines to add an intense umami flavor and fragrance to soups, stews, stir-fries, braised dishes, and more. The soaking liquid can also be used to add a rich mushroom flavor to soups and sauces.

Dried shiitake mushrooms, also known as Chinese black mushrooms, forest mushrooms and dried Asian mushrooms, can be found at many supermarkets. They tend to be much less expensive than other dried mushrooms. If you buy them in Chinese grocery shops or discount stores, they usually cost even less.

Shiitake are rich in polysaccharides like lentinans and other beta-glucans. These compounds protect against cell damage, help your immune system, and boost white blood cell production for fighting off microbes. Polysaccharides also have anti-inflammatory properties.

Stay on the safe side and stick to food amounts. “Auto-immune diseases” such as multiple sclerosis (MS), systemic lupus erythematosus (SLE), rheumatoid arthritis (RA), or other conditions: Shiitake mushroom might cause the immune system to become more active. This could increase the symptoms of auto-immune diseases.

The results show that vitamin contents significantly decreased in shiitake mushrooms after cooking treatments, especially boiling. In general, thermal cooking treatments are known to cause a decrease in the amount of vitamins.

The cooking time for shiitake mushrooms varies based on how they're sliced, the amount used, and your cooking method. Thin strips might take around 8-10 minutes to sauté on the stovetop, while whole caps could need about 30 minutes to simmer in soup. A handy way to judge if they're done is by their appearance.

But shiitake mushrooms retain their flavor best with a long soak in cold water. 20–30 min in room temperature is enough but an hour in a fridge is better. Dry shiitake mushrooms expect to be clean so you only need to rinse it before soaking and use water you soak shiitake mushrooms in for cooking.

Never eat shiitake mushrooms raw. Cook shiitakes for at least 5-7 minutes until they are tender and lightly browned. Mushrooms must reach an internal cooking temperature of 266-293 degrees Fahrenheit. To make sure shiitakes are fully cooked, insert a candy thermometer into the meaty center of the mushroom.

Shiitake as supplements

Shiitake mushrooms have long been used in traditional Chinese medicine. They're also part of the medical traditions of Japan, Korea, and Eastern Russia (4). In Chinese medicine, shiitake are thought to boost health and longevity, as well as improve circulation.

Shiitake is not a poisonous mushroom. But may produce some side effects if not cooked well. Proper cooking reduces the effects of Lentinan (Beta glucan), a bio active compound in Shiitake, which rarely produces Shiitake dermatitis a type of allergic skin reaction, which usually subsides on its own.

What is the best dried Chinese mushroom? ›

Shiitake mushrooms are one of the most popular ingredients in Chinese cuisine. There are two types of shiitake mushrooms, the first being dried and the other fresh. They're quite different for obvious reasons but we equally love both types of shiitake mushroom.

"Auto-immune diseases" such as multiple sclerosis (MS), systemic lupus erythematosus (SLE), rheumatoid arthritis (RA), or other conditions: Shiitake mushroom might cause the immune system to become more active. This could increase the symptoms of auto-immune diseases.

The stems are too tough to eat, but do save them: They'll add flavor to broth for soup or risotto. Look for shiitakes with the thickest caps you can find, and avoid those that look wet, slimy, or shriveled. If possible, choose mushrooms whose caps are domed and curled under—a sign of freshness.

However, some select mushrooms possess anti-inflammatory properties like cordyceps, chaga, reishi, and shiitake and could be a natural aid for those with arthritis.

There are many different kinds of mushrooms you can use such as dried shiitake mushroom, wood ear, chestnut mushroom, oyster mushroom, king oyster mushroom, and more. Chinese recipes use various kinds of mushrooms to make soups and stir-fries, and they even deep fry them.

black mushroom and forest mushroom (not to be confused with European dried mushrooms) are the most widely used mushrooms in Chinese cooking and are grown chiefly in China and Japan. Their fleshy caps are dense, and their stems are tough yet can be used for flavoring before being discarded.

The shiitake mushroom is native to East Asia. In the forests of Japan, it grows naturally on the rotting wood of hardwood trees such as chestnut, maple, and sawtooth oak.