Emma Wilson
Dried Chinese mushrooms, also known as shiitake mushrooms, are a type of dried mushroom used in Chinese cooking. They are considered a medicinal food in traditional Chinese medicine and are believed to have health benefits such as treating high cholesterol and liver inflammation. They are available in different grades, with the best grade being the Flower Mushroom or Hua Gu, which is known for its distinctive fissures on the cap that resemble a flower pattern. Dried Chinese mushrooms have a strong fragrance and a meaty texture when cooked, making them popular among vegetarians as a meat substitute. They are commonly used in dishes such as stir-fries, braised tofu, and claypot chicken rice, and their soaking liquid can be used to enhance the flavour of soups or replace chicken stock in recipes.
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What You'll Learn
How to rehydrate dried Chinese mushrooms
Chinese dried mushrooms, also known as black mushrooms or dried shiitake mushrooms, have a rich, meaty flavour that enhances soups, stir-fries, and braised dishes. They are a versatile ingredient, adding an earthy base to grain bowls, salads, and pastas.
Dried mushrooms are a great pantry item as they last a long time and can be reconstituted with water when needed. This produces two valuable products: the mushrooms themselves and a flavourful soaking liquid. Both can be used in cooking, adding a savoury, umami note to dishes.
Firstly, gently rinse the dried mushrooms with cold water to remove any dirt. Then, place the mushrooms in a bowl and cover them with water. The water should be roughly the same temperature as bath water. You may need to place a small plate or another item on top of the bowl to keep the mushrooms submerged. Soak the mushrooms for 20 to 30 minutes, or until softened. Thicker mushrooms may take a little longer to rehydrate. If you are in a hurry, you can use hot water, but this will affect the mushrooms' flavour.
Once the mushrooms are soft, remove them from the water and give them a gentle squeeze to remove excess liquid. You can now use the mushrooms in your recipe. The soaking liquid can also be used in cooking, or frozen for later use.
It is worth noting that dried mushrooms can be gritty, so it is important to taste a mushroom after rehydrating and rinse if necessary.
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The different grades of Chinese dried mushrooms
Dried Chinese mushrooms, also known as Xianggu, are edible mushrooms with health benefits. They are commonly used in Chinese cooking and are available in three different grades. The standard grade of Chinese dried mushrooms is the Fragrant Mushroom or 香菇 (Xiang Gu), which is also the generic term for shiitake mushrooms in Mandarin. Fragrant mushrooms are typically used in long-boiling soups or dishes where their purpose is to add flavour. They have thin and flattish caps.
The next grade is the Winter Mushroom or 冬菇 (Dong Gu). Winter mushrooms are used in dishes where the mushrooms are sliced, but the taste and texture are still important. They have thick, meaty caps and rounded edges that curl inwards.
The best grade of dried Chinese mushroom is the Flower Mushroom or 花菇 (Hua Gu). Flower mushrooms are used in dishes where the mushrooms are the main ingredient and are not sliced. They have distinctive fissures on their caps that resemble the pattern of a flower, and their caps are chubby with a distinctive colour and strong fragrance. The stems are thick and round, and the cap bottom is golden yellow.
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Health benefits of dried Chinese mushrooms
Dried Chinese mushrooms, such as shiitake, cordyceps, and black fungus, have been used in traditional Chinese medicine for centuries. They are prized for their rich, savoury taste and offer a range of health benefits, including:
Boosting Immunity: Dried Chinese mushrooms are rich in lentinan, a compound that enhances immune responses by increasing the activity and number of immune cells such as natural killer (NK) cells and T cells. Lentinan also possesses strong anti-inflammatory properties, helping to maintain overall health by reducing the production of inflammatory chemicals.
Fighting Cancer: Studies suggest that the bioactive compounds in dried Chinese mushrooms may have anticancer properties. For example, the compound jiangxienone, extracted from the traditional Chinese medicinal mushroom Cordyceps jiangxiensis, exhibited potent cytotoxic effects against human gastric adenocarcinoma and lung carcinoma cells.
Improving Cardiovascular Health: Dried Chinese mushrooms, especially shiitake, have been shown to lower blood fat levels, which is important for maintaining heart health. High levels of blood fat can lead to fat buildup in arteries, increasing the risk of heart disease. Additionally, the antioxidants present in these mushrooms protect against the oxidation of LDL cholesterol, making it less likely to cause artery blockages.
Nutritional Value: Dried Chinese mushrooms are an excellent source of vitamin D, especially when exposed to sunlight during drying. They also contain eight essential amino acids, which are necessary for forming proteins in our bodies. These mushrooms are low in calories and provide good amounts of fibre, B vitamins, and minerals such as potassium, calcium, phosphorus, folate, and magnesium.
Longevity and Circulation: In traditional Chinese medicine, shiitake mushrooms are believed to boost health and longevity while improving circulation.
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How to store dried Chinese mushrooms
Dried Chinese mushrooms are a great alternative to fresh mushrooms as they can last longer. To ensure their longevity, it is important to store dried mushrooms properly.
Firstly, it is recommended to store dried mushrooms in an airtight container. Plastic or glass containers with tight-fitting lids and freezer bags are ideal for storage.
Secondly, dried mushrooms should be kept in a cool, dry, and shaded place. Avoid storing them in warm cupboards or cabinets as this will reduce their shelf life. A refrigerator or freezer is ideal for long-term storage. If you must store them in a cabinet, ensure it is dark and cool.
It is also important to keep dried mushrooms away from moisture as this can cause them to spoil faster. Silica packets can be placed in the container to absorb any moisture. Additionally, avoid storing dried mushrooms with foods that have strong odours as the mushrooms will absorb these smells and become inedible.
By following these storage guidelines, dried Chinese mushrooms can be kept fresh for up to one year or even longer.
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Dishes that use dried Chinese mushrooms
Dried Chinese mushrooms, often labelled as 'Chinese black mushrooms' or 'dried shiitake mushrooms' in Western supermarkets, are a staple ingredient in Chinese cuisine, adding a deep, umami flavour to dishes. These mushrooms are cultivated and then sun-dried, which concentrates their flavour. They have a strong, earthy, and almost meaty taste, and a distinctive, slippery texture when rehydrated.
Before using, these mushrooms need to be soaked in warm water for 20–30 minutes until they are soft and pliable. The soaking liquid can be reserved and used as a flavourful vegetarian broth in soups, stews, and sauces—it is a key ingredient in Chinese vegetarian cooking for this reason. The mushrooms themselves can be sliced and added to stir-fries, or used whole in braises and stews.
Buddha's Delight (Lo Han Jai): A vegetarian dish popular during the Chinese New Year, Buddha's Delight is a colourful mix of vegetables, tofu, and grains, often served with a savoury sauce. Dried Chinese mushrooms add depth of flavour and a meaty texture to this dish, and are considered an essential ingredient in vegetarian adaptations of the recipe.
Hot and Sour Soup (Suan La Tang): This spicy, tangy soup is a favourite on Chinese restaurant menus worldwide. Dried Chinese mushrooms are commonly used to provide a chewy texture and a savoury note to balance the soup's bold flavours. The soaking liquid from the mushrooms can also be used as the broth base for this soup.
Braised Chicken with Mushrooms (Dong Gu Ji): A classic Shanghainese dish, Dong Gu Ji features chicken braised in a savoury sauce, with dried Chinese mushrooms as a key ingredient. The mushrooms are first soaked and sliced, then braised with chicken pieces in a soy sauce-based liquid. The dish is served family-style, often with rice on the side to absorb the delicious sauce.
Stir-Fried Rice Noodles with Mushrooms (Dong Gu Chao Fun): This simple yet satisfying dish showcases the versatility of dried Chinese mushrooms in a stir-fry. The mushrooms are sliced and stir-fried with thin rice noodles, along with other vegetables like bean sprouts and scallions. A light sauce made from soy sauce, oyster sauce, and sesame oil brings all the flavours together.
These dishes highlight the diverse ways dried Chinese mushrooms can be incorporated into Chinese cooking, adding flavour and texture to both vegetarian and meat-based dishes.
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Frequently asked questions
Dried Chinese mushrooms are a type of edible mushroom that is commonly used in Chinese cooking. They are known as "Xiang Gu" in Mandarin, which translates to "fragrant mushroom". They have a strong fragrance and a distinctive flavour that can enhance dishes.
Dried Chinese mushrooms are hard and need to be soaked in water to soften before cooking. The soaking time can vary depending on the thickness of the mushrooms and the temperature of the water. For best results, soak the mushrooms in room temperature water overnight, or in hot water for a minimum of 10-15 minutes.
Dried Chinese mushrooms are very versatile and can be used in a variety of dishes. They are commonly used in soups, stir-fries, braised dishes, and claypot recipes. They add a strong umami flavour to vegetarian and vegan dishes, and can be used as a meat substitute.
