Emma Wilson
Black mushrooms are a versatile ingredient used in many Chinese dishes. They are available fresh or dried and can be purchased at most major supermarkets and Chinese grocery stores. When buying dried black mushrooms, look for soft and fleshy caps, and avoid those with tough stems. Dried black mushrooms should be stored in a dark, dry place to prevent mould from growing. Before cooking, dried black mushrooms must be rehydrated by soaking them in hot water for 15 minutes or in cold water overnight to retain more of their fragrance. Once rehydrated, the mushrooms can be used whole or chopped, sliced, or minced, depending on the recipe. Black mushrooms are commonly used in soups, stir-fries, and salads, or as a topping for rice or noodles. They can be cooked with various ingredients, such as olive oil, butter, garlic, thyme, lemon, wine, and teriyaki sauce, to enhance their flavour and texture.
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What You'll Learn
Rehydrating dried black mushrooms
Dried black mushrooms, also known as Chinese mushrooms or shiitake mushrooms, are a versatile ingredient used in many dishes. They are often sold in clear plastic bags in supermarkets and Chinese grocery stores.
To rehydrate dried black mushrooms, start by gently rinsing them with cold water to remove any particles of dirt. Then, place the mushrooms in a bowl and cover them with warm or hot water. The exact temperature of the water is a matter of preference, as some sources recommend using water that is hot but not boiling, while others suggest using room-temperature water. The mushrooms should be soaked for around 15 to 30 minutes, or until softened. Note that thinner mushrooms will cook faster and require less soaking time, while thicker mushrooms may take longer.
If you are not in a hurry, an alternative method is to soak the mushrooms in cold water overnight. This allows the mushrooms to retain more of their fragrance and can be used to infuse them with additional flavour.
Once the mushrooms have been rehydrated, they can be used whole, chopped, sliced, or chopped finely, depending on the recipe. The stems of the mushrooms tend to remain chewy and tough, even after soaking, so they are usually removed and reserved for making stock or soup. The soaking liquid can also be saved and used to enhance the flavour of soups, stews, sauces, or other dishes.
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Storing dried black mushrooms
Firstly, dried mushrooms should be stored in a cool, dry, and dark place. Heat and moisture are the primary causes of mushroom spoilage, so it is important to avoid warm and humid environments. The ideal storage temperature for dried mushrooms is around freezing, and they should be kept out of direct sunlight.
Secondly, dried mushrooms should be stored in an airtight container to prevent moisture absorption and oxidation, both of which can cause deterioration. Glass or plastic containers with tight-fitting lids, such as mason jars or resealable bags, are ideal for this purpose. If using a resealable plastic bag, ensure that excess air is removed before sealing. Oxygen-absorbing packets can also be placed inside the container to prolong the mushrooms' shelf life.
Dried mushrooms stored in optimal conditions can last for six months to a year, or even longer if stored in the freezer. However, it is important to note that the potency of dried mushrooms may gradually decline over time, so it is advisable to mark the date of acquisition to monitor their shelf life.
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Cooking black mushrooms with olive oil
Black mushrooms are versatile and can be used in a wide array of dishes. They are sold both fresh and dried in many major supermarkets and Chinese grocery stores. Dried black mushrooms are relatively easy to incorporate into a variety of cooking methods, but they do require some preparation.
If you buy dried black mushrooms, you will need to rehydrate them before cooking. To do this, place them in a bowl and cover them with hot or warm water. The mushrooms will double in volume in less than 15 minutes. An overnight soak in cold water will allow the mushrooms to retain more of their fragrance, and you can infuse them with additional flavours during this time.
Once rehydrated, you can use the mushrooms whole, or chop, slice, or mince them according to your recipe. The stems of black mushrooms remain chewy and tough even after soaking, so they are best removed. You can reserve the stems to make stock or soup.
To cook black mushrooms with olive oil, you can sauté or roast them. For sautéed mushrooms, heat olive oil and butter in a large saucepan or skillet over medium heat. Add the mushrooms and cook until they are lightly browned, about 5 minutes. Then, reduce the heat to low and simmer until the mushrooms are tender, for another 5 to 8 minutes. You can also add wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper to taste.
For roasted mushrooms, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Trim off the thick stems from the mushrooms and tear or slice the caps into large, bite-sized pieces. Add olive oil, garlic, salt, and pepper to the mushrooms and toss to combine. Spread the mushrooms on a rimmed baking sheet in a single layer and roast for about 15 minutes, or until tender.
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Cooking black mushrooms with butter
Black mushrooms are available fresh or dried and can be cooked in a variety of ways. Dried black mushrooms are often soaked in water before being cooked to make them pliable, whereas fresh black mushrooms can be used directly. Here is a guide to cooking black mushrooms with butter:
Preparation:
Before cooking, brush off any dirt from the mushrooms with a damp paper towel. Avoid rinsing them with water, as mushrooms act like sponges and will absorb water, affecting their flavour and texture. Next, cut away and discard any hard stems and tear the mushrooms into similarly-sized pieces.
Cooking:
Heat olive oil in a large, wide skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Quickly toss to coat the mushrooms with oil, then spread them into a single layer. Cook for about four minutes without stirring. Stir once, trying to flip the mushrooms to brown both sides, and cook for another two minutes without stirring.
Reduce the heat to medium-low and add butter, garlic, and thyme. Cook for another three to four minutes, stirring frequently, until the mushrooms are fully cooked, the butter has melted, and the garlic is fragrant.
Serving:
Garnish with a sprinkle of fresh parsley and serve immediately.
Storage:
Cooked mushrooms will keep in the refrigerator for three to four days or up to six months in the freezer.
Variations:
While the above recipe uses olive oil and butter, you can also cook the mushrooms in butter alone. Additionally, you can add other ingredients such as wine, teriyaki sauce, sliced garlic, garlic salt, or Worcestershire sauce for extra flavour.
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Black mushroom salad
Black mushrooms are a versatile ingredient that can be used in a variety of dishes. They are commonly used in Chinese cuisine and can be purchased fresh or dried from most major supermarkets and Chinese grocery stores.
Ingredients:
- 250g black mushrooms
- ¼ cup spring onion, finely chopped
- ½ cup red bell pepper, thinly sliced
- ¼ cup parsley leaves, chopped
- ⅓ cup orange juice
- 1 tablespoon balsamic glaze or vinegar
- ⅓ teaspoon salt
- ⅙ teaspoon black cracked pepper
- Extra virgin olive oil (optional)
- Garlic clove (optional)
- Nutritional yeast (optional)
Instructions:
Start by cleaning the mushrooms thoroughly and removing the stems, which can be reserved for making stock or soup. If using dried mushrooms, rehydrate them in warm water for at least one hour or overnight for a more intense flavor. You can also use hot water to reduce the soaking time to 15 minutes.
While the mushrooms are rehydrating, prepare the dressing by whisking together the orange juice, balsamic glaze or vinegar, salt, and pepper in a separate bowl. You can also add extra virgin olive oil, a clove of garlic, or nutritional yeast to the dressing for extra flavor.
Once the mushrooms have absorbed enough water and doubled in volume, drain them and roughly chop or slice them to your desired size. Place the mushrooms in a large bowl along with the spring onion, red bell pepper, and parsley leaves.
Pour the dressing over the mushroom mixture and toss until everything is evenly coated. Chill the salad in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together.
This black mushroom salad can be served as a refreshing and flavorful starter or side dish. It is best consumed within the same day to enjoy the firm yet juicy texture of the mushrooms without them becoming soggy.
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Frequently asked questions
Dried black mushrooms should be stored in a dark and dry pantry or area of the refrigerator in an airtight bag or container. Keeping moisture out is key as dried mushrooms can easily spoil.
The best way to rehydrate dried black mushrooms is to soak them in hot or warm water for at least 15 minutes. For more flavour, you can also soak them in room-temperature water overnight.
You can cook rehydrated black mushrooms in a skillet with olive oil, salt, and pepper. For more flavour, add butter, thyme, and lemon. Spread the mushrooms out in the pan to avoid steaming and cook until golden brown.
