Sarah Brown
Songyi-busut, or Pine mushrooms, are a highly sought-after variety of mushroom in Korea, known for their health benefits and unique flavour. These mushrooms are typically found in the wild and are quite expensive, but home cooks can use king oyster mushrooms as a substitute, preparing them in the same way as Songyi-busut. This introduction will explore the methods for preparing and cooking these mushrooms, including sautéing, roasting, and freezing, as well as the importance of proper cleaning and storage techniques to ensure maximum freshness and flavour.
| Characteristics | Values |
|---|---|
| Type of Mushroom | Songyi-busut (Pine mushroom), also known as King Oyster Mushroom or Sesongyi-busut |
| Origin | Korea |
| Texture | Denser and chewier than most mushrooms |
| Flavor | Absorbs the scent of pine trees in the mountains |
| Availability | Naturally found in the woods, not typically sold in everyday grocery stores. Can be found in Korean or other Asian grocery stores. |
| Preparation | Cut off the bottom of each mushroom and slice into quarter-inch slices vertically. Cook over medium-high heat in a pan with oil, ensuring the mushrooms do not overlap. Turn over each mushroom to achieve a browned, chewy, or crispy texture. Add a splash of water and cover with a lid for a softer texture. Season with salt and pepper to taste. |
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What You'll Learn
Sourcing Songyi-busut (Pine) mushrooms
Songyi-busut (Pine) mushrooms are native to Japan, but can also be found in Korea, China, and parts of the United States. They are a threatened species due to habitat loss in Japan and Okinawa, caused by both development and nematodes (a type of roundworm). They are also resilient, having been among the first life forms to recover after the bombing of Hiroshima during World War II.
Songyi-busut mushrooms are highly valued in Korean cuisine and are said to be very healthy due to their absorption of the scent of pine trees in the mountains. They are also quite expensive and are not typically sold in everyday grocery stores. You are more likely to find them in specialty stores, such as Korean or other Asian grocery stores, where they may be labelled with different names.
When sourcing Songyi-busut mushrooms, it is important to note that they are wild mushrooms that grow in pine forests, particularly under red pine trees in Japan. They have a unique relationship with these forests, which makes their cultivation challenging. They are usually found under the soil, with thick stems and caps that range in color from white to brown. In the early stages of their growth cycle, they have a veil underneath their caps that extends down the stem. As they mature, this veil falls away, revealing the gills beneath the rounded cap.
To identify Songyi-busut mushrooms, it is helpful to know that they are robust-looking with thick stems. Their caps can range in color from white to brown, and they usually have a veil underneath the cap in the early stages of growth. This veil will eventually fall away as the mushroom matures, exposing the gills. Songyi-busut mushrooms are also known for their pungent, woodsy, earthy, and spicy flavor and aroma.
It is important to note that the appearance of Songyi-busut mushrooms can vary slightly depending on the climate and soil quality of the region in which they grow. For example, there may be slight differences between the mushrooms found in Japan, Korea, and China compared to those in the United States.
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Vegan Sesongyi-guyi (sautéed) recipe
Songyi-busut (Pine mushrooms) are one of the most loved and expensive mushrooms in Korea. They are said to be very healthy because they absorb the scent of pine trees in the mountains. Sesongyi-busut, or king oyster mushrooms, are a substitute for songyi-busut, which are not easily found in grocery stores. Here is a recipe for vegan sesongyi-guyi (sautéed king oyster mushrooms):
Ingredients:
- 2-3 king oyster mushrooms
- 1 1/2 tablespoons canola oil
- Fresh ground sea salt and pepper to taste
Instructions:
- Cut off the bottom of each mushroom. Slice the mushrooms vertically into quarter-inch slices.
- Heat a skillet on medium-high heat and add the oil.
- Place the mushrooms flat on the pan so they are not overlapping. Make sure there is enough oil to keep them moist and to brown them quickly; add more oil if necessary.
- Turn the mushrooms over so that each side is browned and a bit chewy/crispy. You can add a very tiny splash of water, cover the lid, and cook for a minute if you want them soft and chewy.
- Grind sea salt and pepper over the mushrooms to taste.
This dish can be served as a quick banchan, snack, or main dish. Enjoy your mushrooms while they're hot!
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Roasting vs. stir-frying
While roasting and stir-frying are both popular methods for cooking mushrooms, each technique offers distinct advantages and considerations. Here is a detailed comparison of roasting vs. stir-frying when preparing Songyi-busut (Pine) or King Oyster mushrooms:
Roasting Mushrooms
Roasting is an excellent cooking method for mushrooms, yielding a crispy exterior while retaining a meaty texture inside. To roast mushrooms, preheat your oven to 375°F. Lightly oil a baking pan and lay the mushrooms in a single layer. For even cooking, ensure the mushrooms are not overlapping. Roast for 10 minutes, then flip them over and roast for an additional 5 minutes, or until they reach your desired level of crispiness. Seasonings such as garlic, herbs, salt, and pepper can be added before or after roasting to enhance the flavour. Roasting is a relatively hands-off approach that allows you to prepare a larger batch of mushrooms at once.
Stir-Frying Mushrooms
Stir-frying is a faster cooking method than roasting and is ideal for retaining the distinct flavours of mushrooms. When stir-frying mushrooms, it is crucial to use a heavy-bottomed pan or a wok and cook them over high heat. Start by heating oil in the pan, ensuring there is enough oil to keep the mushrooms moist and promote browning. Add the mushrooms in a single layer, allowing them to cook without steaming. Stir or flip the mushrooms to ensure even cooking on both sides. You can add a splash of water, cover the pan, and cook for a minute if you prefer softer, chewier mushrooms. Season with salt and pepper, and consider adding other seasonings like garlic, lemon, thyme, and butter to create a flavourful sauce. Stir-frying is a versatile technique that allows you to incorporate various spices, liquids, and other ingredients during the cooking process.
Both roasting and stir-frying are excellent methods for preparing Songnee mushrooms, each offering unique flavour profiles and textures. Roasting is ideal for achieving a crispy exterior with a meaty interior, while stir-frying allows for more nuanced flavours and the ability to incorporate various ingredients and seasonings. Ultimately, the choice between roasting and stir-frying depends on your desired texture, flavour, and the overall cooking experience you wish to achieve.
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Cleaning and prepping
Songyi-busut, or Pine mushrooms, are one of the most loved and expensive mushrooms in Korea. They are said to be very healthy as they absorb the scent of pine trees in the mountains. They are dense and chewier than most mushrooms and have a unique flavour.
Songyi-busut mushrooms are not your typical gilled mushrooms. They have small, delicate teeth or spines that hang down beneath the caps, resembling miniature icicles. When cleaning and prepping these mushrooms, you should:
- Use a slightly damp paper towel to brush off any dirt.
- Avoid submerging them in water or rinsing them, as mushrooms absorb water and will become squeaky instead of flavourful and browned.
- If your mushrooms are very dirty, carefully clean them with a soft brush to remove surface dirt and debris.
- Trim off the dirty base of the stem.
- Cut off the bottom of each mushroom.
- Slice the mushrooms vertically into quarter-inch slices.
Storage
Songyi-busut mushrooms can last 1-2 weeks in the fridge, but it is best to use them as soon as possible for the freshest flavour. For long-term storage, freezing works well. You can freeze the mushrooms raw or cooked. To freeze raw mushrooms, slice them into small pieces, spread them on a sheet tray, and freeze for one hour.
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Storing and freezing
Storing Songnee Mushrooms
- The refrigerator is the best place to store Songnee mushrooms.
- Avoid storing mushrooms in plastic containers or bags, as plastic traps moisture, causing discoloration, mould, and slime.
- Instead, store mushrooms in a brown paper bag, with or without paper towels.
- Another option is to place the mushrooms in a net bag, like the ones onions are often sold in, and hang them from a hook or nail. If they are in the sun, they will absorb vitamin D.
- If you want to store mushrooms in the refrigerator, spread them out in a large glass bowl lined with paper towels, then cover them with another layer of paper towels.
- Avoid placing mushrooms near strong-smelling food, as they will absorb those odors.
- Whole mushrooms should be used within a week of purchase, while sliced mushrooms should be used within three days.
Freezing Songnee Mushrooms
- To preserve the nutritional value of the mushrooms, it is best to freeze them at the peak of their freshness.
- Before freezing, clean the mushrooms with a damp paper towel or lightly rinse them in cold water and pat them dry. Do not soak the mushrooms, as this will make them mushy once cooked.
- Smaller mushrooms can be frozen whole, while larger mushrooms should be sliced or diced.
- To prevent discolouration, soak the mushrooms in a solution of water and lemon juice before cooking.
- Mushrooms can be frozen raw or cooked. To freeze raw mushrooms, trim their stems and place them in a freezer-safe plastic bag. Squeeze out as much air as possible before sealing the bag and placing it in the freezer.
- To freeze cooked mushrooms, steam-blanch or sauté them, then cool them and place them in a freezer-safe bag or container.
- Frozen mushrooms can be stored in the freezer for up to a year.
- Frozen mushrooms are best used for flavouring stocks or veggie burgers, as they may become soggy when defrosted.
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Frequently asked questions
Songnee mushrooms, also known as songyi-busut or pine mushrooms, are one of the most loved and expensive mushrooms in Korea. They are said to be very healthy as they absorb the scent of pine trees in the mountains.
You can find songnee mushrooms in Korean or other Asian grocery stores. They may be sold under different names, but they are easily recognizable by their distinctive appearance.
Songnee mushrooms can be stored in the refrigerator for a few days, wrapped in paper towels to keep them dry and cool. For long-term storage, they can be frozen or dried.
Songnee mushrooms are typically cooked by sautéing. First, cut off the bottom of each mushroom and slice them vertically into quarter-inch slices. Heat a skillet on medium-high heat and add oil. Cook the mushrooms flat on the pan without overlapping, and turn them over to brown both sides. Season with salt and pepper to taste.
Songnee mushrooms are versatile and can be seasoned with various ingredients such as butter, garlic, lemon zest, thyme, soy sauce, and pepper. They can also be added to stir-fries or used as a side dish.
