John Miller
Shiitake mushrooms are a versatile ingredient that can be used in a variety of dishes, from Asian stir-fries to French tarts. With their rich, meaty, and buttery flavour, these mushrooms can enhance the taste of any dish. When it comes to preparing shiitake mushrooms, it is important to start by cleaning them thoroughly. This can be done by rinsing them under running water or gently wiping the caps with a damp paper towel to remove any dirt or debris. The next step is to remove the stems, which are fibrous and inedible. You can either twist them off or cut them off with a sharp knife. Once the stems are removed, you can place the caps on a cutting board and slice them into thin, even slices. You can further chop these slices into smaller pieces, depending on your recipe. It is important to take your time and slice the mushrooms at a steady pace to ensure even cuts.
| Characteristics | Values |
|---|---|
| Origin | East Asia |
| Taste | Rich, meaty, buttery |
| Health benefits | Can help reduce high blood cholesterol |
| Preparation | Clean thoroughly, remove stems, slice caps |
| Storage | Store in a paper bag in the refrigerator |
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What You'll Learn
Cleaning the mushrooms
Before you start dicing shiitake mushrooms, it is important to clean them thoroughly. Place the mushrooms on a clean cutting board. Using a slightly damp paper towel or a soft mushroom brush, gently wipe off any dirt or debris from the mushroom caps. If you prefer, you can rinse the mushrooms under running water or give them a quick rinse in a bowl of water.
If the stems are tough or woody, you can trim them off with a sharp paring knife. The stems are inedible, but you can save them for use in making broth or to flavour risotto or mushroom stock. Once you have removed the stems, place the caps flat on the cutting board, and you are ready to start slicing.
It is important to clean mushrooms before use, as they can carry bacteria that cause foodborne illness. Mushrooms are porous, and washing them can make them soggy and hard to cook. Therefore, it is best to use a damp cloth or brush to wipe them clean gently. However, shiitake mushrooms are cultivated and do not usually come packaged with too much dirt, so a quick rinse can also be effective.
If you are using other types of mushrooms, such as button or portobello, you may need to take a different approach. These mushrooms tend to have dried-out stems that are fully dried and too woody to be palatable, so you should remove them entirely. You may also need to scoop out the gills of the portobello caps with a spoon, as they will become mushy when cooked.
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Removing the stems
To remove the stems from shiitake mushrooms, start by rinsing them under running water or wiping the dark brown caps with a damp paper towel to remove any dirt or debris. If the stems are tough or fibrous, you can either twist them off or cut them off with a sharp paring knife. The stems are inedible, but you can save them for making broth or to flavour risotto, instead of throwing them away.
The stems of shiitake mushrooms are very fibrous and tough, so they need to be removed before cooking. You can pull them out or cut them off, whichever you find easier. If you choose to twist them off, grasp the stem firmly and rotate it back and forth until it snaps off. Alternatively, if you're using a knife, place the mushroom on a cutting board, stem-side down, and carefully cut through the stem with a sharp knife.
It is important to remove the stems of shiitake mushrooms because they are too tough and fibrous to eat. The stems can be used to add flavour to other dishes, such as broth or risotto, but they should not be consumed on their own. Even if you don't plan on using the stems in cooking, it's worth saving them to make mushroom stock, which will add a rich depth of flavour to your dishes.
Once the stems have been removed, you can slice the caps into thin, even slices. Aim for slices that are about 1/4 inch thick. You can then further chop the slices into smaller pieces, depending on the recipe you're making. It's important to use a sharp knife when chopping shiitake mushrooms, as a dull knife can make the process more difficult and increase the risk of accidents.
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Slicing the caps
Before slicing the caps of shiitake mushrooms, it is important to clean them thoroughly. Using a slightly damp paper towel or a soft mushroom brush, gently wipe off any dirt or debris from the mushroom caps. You can also rinse the mushrooms under running water to get off any dirt.
Once the mushrooms are clean, place one shiitake mushroom on the cutting board with the cap facing down. Hold the mushroom firmly with one hand and grab a sharp knife with the other. Make sure your fingers are safely tucked away. Starting from the stem end, begin slicing the mushroom cap into thin, even slices. Aim for slices that are about ¼ inch thick. You can adjust the thickness of the slices depending on your preference and the recipe you are following.
After slicing the entire cap, you can further chop the slices into smaller pieces if needed. Repeat the process with the remaining shiitake mushrooms until you have the desired amount. It is important to take your time and slice the mushrooms at a steady pace to ensure even cuts. A sharp knife is essential for ease of chopping and to reduce the risk of accidents.
The stems of shiitake mushrooms are inedible due to their tough and fibrous texture. However, they can be used for making broth or to flavour risotto, so you may want to set them aside for later use.
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Storing unused mushrooms
Storing Fresh Shiitake Mushrooms:
Fresh shiitake mushrooms should be stored correctly to maintain their quality and prevent spoilage. Here are the steps to follow:
- Preparation: Before storing, ensure the mushrooms are clean and dry. Give them a quick rinse and then wipe each mushroom with a sheet of dry paper towel. Let them air dry completely before placing them in storage.
- Storage Container: Place the fresh shiitake mushrooms in a paper bag. Do not seal the bag tightly; instead, leave it slightly open to allow for air circulation. Alternatively, if you purchased packaged shiitake mushrooms, store them in their original containers, as these are designed to balance moisture retention and ethylene gas release.
- Refrigeration: Place the paper bag or original container in the refrigerator. Fresh shiitake mushrooms should be stored in the refrigerator until you're ready to use them.
- Shelf Life: Fresh shiitake mushrooms stored this way will typically last for 7 to 10 days in the refrigerator.
Storing Dried Shiitake Mushrooms:
Dried shiitake mushrooms have a longer shelf life and can be stored in an airtight container in a cool, dark place. Here are the steps to prepare and store dried shiitake mushrooms:
- Drying Process: To dry fresh shiitake mushrooms, remove the stems as they harden when dried. Spread the mushroom caps on trays or shelves with the gills facing upwards and exposed to sunlight or artificial light. Air-dry them for about a week until they are completely dry.
- Storage Container: Once the mushrooms are fully dried, store them in an airtight container, such as a glass jar or polyethylene bag.
- Storage Location: Keep the container of dried shiitake mushrooms in a cool, dry, and dark place, such as a pantry or cupboard.
- Shelf Life: Dried shiitake mushrooms stored this way can last for six months to a year, and even longer if stored in the refrigerator.
Storing Shiitake Mushroom Stems:
Don't discard the shiitake stems! They can be used to add flavour to soups and broths. Here's how to store them:
- Preparation: Cut and separate the stems from the mushroom caps.
- Storage Container: Place the stems in a bag, such as a plastic bag or freezer-safe bag.
- Freezer Storage: Store the bag of stems in the freezer until you're ready to use them.
- Enhanced Flavour: When making soup or broth, add the frozen stems directly to your recipe. They will enhance the flavour of your dish and provide an umami-rich taste.
By following these storage methods, you can ensure that your unused shiitake mushrooms remain fresh and edible for extended periods, allowing you to incorporate them into your recipes whenever needed.
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Recipes to use diced shiitake mushrooms in
Diced shiitake mushrooms can be used in a variety of recipes, especially those inspired by Asian cuisines. Here are some ideas for recipes that use diced shiitake mushrooms:
Chinese Sticky Rice
This dish is a classic Chinese comfort food. To make it, you'll need to rehydrate the dried shiitake mushrooms in hot water for at least 20 minutes, or longer if you prefer a stronger flavour. You can then dice the mushrooms and add them to a pot with Chinese sausage, sticky rice, and vegetables such as gai lan or yu choy. For an even more intense flavour, use the mushroom soaking liquid instead of water when cooking the rice.
Stir-Fries
Stir-fries are a great way to incorporate diced shiitake mushrooms. You can pair them with a variety of ingredients, such as snow peas, baby bok choy, or other green vegetables. For a heartier meal, add some barbecued pork or chicken.
Soups and Broths
Shiitake mushrooms are commonly used in soups and broths, adding a savoury depth of flavour. You can use fresh or dried mushrooms, but remember to rehydrate the dried variety before using them. Try making a simple mushroom soup by sautéing diced shiitake mushrooms with onions and garlic, then adding vegetable stock and your choice of herbs and spices. For a heartier option, consider a tofu, eggplant, and shiitake noodle soup, or a winter vegetable miso soup.
Noodle Dishes
Diced shiitake mushrooms can be a tasty addition to noodle dishes. Try making a vegan pho, or a Japanese or Chinese soup with noodles. You can also bake the noodles with mushroom soaking liquid and soy sauce for extra flavour, as in the lo mein recipe by Lan Samantha Chang.
Crispy and Chewy Sesame Shiitake
This recipe takes your shiitake mushrooms to the next level. Slice the mushrooms thickly, coat them in cornstarch, and fry them until golden. Toss them in a sticky, sweet, and spicy sauce, and serve over rice garnished with green onions and sesame seeds.
Shiitake Burgers
For a vegan option, shiitake mushrooms can be used to create savoury and sturdy patties. Combine them with chickpeas, form them into burgers, and serve with a shiitake aioli.
With their intense flavour and meaty texture, diced shiitake mushrooms are a versatile ingredient that can enhance a variety of dishes.
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Frequently asked questions
Start by cleaning the mushrooms thoroughly. Place them on a clean cutting board and use a slightly damp paper towel or a soft mushroom brush to gently wipe off any dirt or debris from the mushroom caps.
Once the mushrooms are clean, remove the stems. The stems are inedible and have a fibrous texture, so twist them off or cut them off with a sharp paring knife. You can save the stems to use in making broth or to flavour risotto.
Place the mushroom caps flat on a cutting board and use a sharp kitchen knife to slice them. Make thin, even slices about 1/4 inch thick. You can then chop these slices into smaller pieces if your recipe requires it.
Store fresh shiitake mushrooms in a paper bag in the refrigerator. They will keep for up to one week.
