Laura Smith
Chinese mushrooms are a broad term for a group of mushrooms commonly used in Chinese and oriental cookery. They are versatile and perfect for vegan and vegetarian dishes, as well as being a great meat substitute. Chinese mushrooms include enokitake, pine, oyster (shimeji), shiitake, and straw mushrooms. Shiitake mushrooms, in particular, are native to East Asia and are used in many Chinese dishes, including soups, braises, and stir-fried vegetable dishes. They are also known as black mushrooms and have been cultivated in China since the Song dynasty. Another variety of mushroom used in Chinese cuisine is the flower mushroom, which is known for its health benefits and strong fragrance.
| Characteristics | Values |
|---|---|
| Common names | shiitake, sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom, Chinese mushroom, Japanese: shiitake |
| Scientific name | Lentinula edodes |
| Genus | Agaricus, Armillaria, Collybia, Lepiota, Cortinellus, Lentinus, Lentinula |
| Native region | East Asia |
| Habitat | Grows in groups on the decaying wood of deciduous trees, including shii, chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry |
| Culinary uses | Braising, stir-frying, soups, stews, steamed dishes, broiling, grilling, broiling |
| Nutritional content | Carbohydrates, protein, fat, saturated fat, polyunsaturated fat, monounsaturated fat, trans fat, sodium, potassium, fiber, sugar, vitamin A, vitamin C, calcium, iron, vitamin D2 |
| Health benefits | Replenishes spleen and stomach, beneficial to vital energy, effective in healing lost appetite and lack of energy and stamina, stimulates metabolism and digestion |
| Allergic reactions | Shiitake dermatitis, erythematous, micro-papular, streaky pruriginous rash, worsening with sun exposure |
| Varieties | Flower mushroom (huāgū), winter mushroom (dōnggū), autumn mushroom, spring mushroom |
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What You'll Learn
- Chinese mushrooms are a broad term for mushrooms used in Chinese and oriental cookery, including enokitake, pine, and straw mushrooms
- Shiitake mushrooms, also known as black mushrooms, are native to East Asia and are used in Chinese cuisine
- Braised mushrooms are a popular Chinese dish, often cooked in a wok or skillet with ginger, garlic, and shallots
- Chinese dried mushrooms, such as the flower mushroom, are commonly used in soups and dishes and are believed to have health benefits
- Chinese mushrooms are a versatile vegan ingredient, serving as a meat replacement in plant-based diets
Chinese mushrooms are a broad term for mushrooms used in Chinese and oriental cookery, including enokitake, pine, and straw mushrooms
Chinese mushrooms is a broad term for mushrooms used in Chinese and oriental cookery. They include enokitake, pine, straw, oyster (shimeji), shiitake, and king oyster mushrooms. Mushrooms are one of the most versatile vegan ingredients in traditional Chinese cuisine and can be used as a meat replacement. They are also suitable for braising, stir-frying, and adding to soups and stews.
Shiitake mushrooms, in particular, are native to East Asia and cultivated and consumed around the world. They are also known as "black mushrooms", "sawtooth oak mushrooms", or "golden oak mushrooms". The earliest written record of shiitake cultivation is from the Song dynasty in China in 1209. In Chinese, a high-grade variety of shiitake is called dōnggū (冬菇), literally "winter mushroom". The most highly prized variety is the huāgū (花菇), or "flower mushroom", which gets its name from the flower-like pattern of cracks in its cap. Flower mushrooms are considered a health food in China, believed to be beneficial to vital energy and effective in healing lost appetite and lack of energy.
Enokitake mushrooms can be baked or steamed, while rehydrated wood ear mushrooms can be added to a braised mushroom dish for contrasting texture. Braising is a popular technique in Chinese cooking, where the main ingredients are seared and simmered in a braising liquid until tender, resulting in a thick and luxurious sauce.
Dried mushrooms are another type of edible mushroom used in Chinese cuisine. They can be called "autumn mushroom" or "spring mushroom", depending on their harvesting season. They are a popular food ingredient for Chinese families and can be used in dishes or soups.
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Shiitake mushrooms, also known as black mushrooms, are native to East Asia and are used in Chinese cuisine
The earliest written record of shiitake cultivation is found in the Records of Longquan County, compiled by He Zhan in 1209 during the Song dynasty in China. In this text, a 185-word description of shiitake cultivation was later cross-referenced and adapted by a Japanese horticulturist, Satō Chūryō, in 1796, in the first book on shiitake cultivation in Japan.
Shiitake mushrooms are a type of macrofungus that grows in groups on the decaying wood of deciduous trees, particularly the shii tree and other chinquapins, chestnut, oak, maple, beech, and more. They have a natural distribution in warm and moist climates in Southeast Asia.
In terms of nutrition, raw shiitake mushrooms are composed of 90% water, 7% carbohydrates, 2% protein, and less than 1% fat. They also contain moderate levels of some dietary minerals and produce vitamin D2 upon exposure to UVB rays from sunlight or fluorescent tubes.
When cooking with shiitake mushrooms, it is important to note that rare cases of allergic reactions have been reported. This reaction, known as "shiitake dermatitis", can cause a rash all over the body, including the face and scalp, about 24 hours after consumption. However, thorough cooking may eliminate this allergenicity.
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Braised mushrooms are a popular Chinese dish, often cooked in a wok or skillet with ginger, garlic, and shallots
To make braised mushrooms, heat a wok or skillet over medium heat and add neutral oil, coating the pan. Add ginger and fry for 30 seconds before adding chopped garlic and shallots. After 30 seconds, add the mushrooms and toss until lightly coated. Pour in Shaoxing wine and cook for 2-3 minutes, stirring occasionally. Once the mushrooms start to brown, add chicken stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Bring the mixture to a simmer, cover, and cook for 5 minutes. Remove the lid and continue cooking for another 10 minutes, stirring occasionally. As the sauce reduces and coats the mushrooms, add cornstarch slurry to thicken the sauce. The final dish should have minimal sauce, with most of it coating the mushrooms.
This recipe can be adapted to personal preferences and paired with other dishes. For instance, rehydrated wood ear mushrooms can be added for a contrasting texture, or the mushrooms can be braised with non-Chinese flavours and served with steak or roast chicken. Braised mushrooms are a versatile dish that can be easily incorporated into a variety of meals.
Braised mushrooms are a delicious and straightforward Chinese dish that can be prepared with various mushrooms and flavour profiles. It is a great option for those seeking a quick, tasty, and adaptable recipe.
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Chinese dried mushrooms, such as the flower mushroom, are commonly used in soups and dishes and are believed to have health benefits
Chinese mushrooms are a broad term for a group of mushrooms commonly used in Chinese and oriental cookery. Chinese dried mushrooms, such as the flower mushroom, are widely used in soups and dishes and are believed to have health benefits.
Dried mushrooms are generally from China, and they are dehydrated and used in Chinese cooking. They offer an aromatic flavour and texture to soups and dishes. They absorb other ingredients easily and lend extra flavour. Chinese herbal mushroom soup, for example, combines layers of different mushroom flavours and textures to create a soothing yet appetizing broth.
The shiitake mushroom, also known as the Chinese mushroom, is a very popular Chinese ingredient. Native to East Asia, it has been a cornerstone of culinary traditions for centuries. The drying process intensifies the flavour of shiitake mushrooms, making them a favourite choice for soups and broths. They are also a source of vitamins, minerals, and antioxidants, and have been linked to immune system support and heart health benefits.
The flower mushroom, or huāgū (花菇) in Chinese, is a highly prized variety of shiitake mushroom. Its name comes from the flower-like pattern of cracks in the cap. Fresh and dried shiitake mushrooms are used in many Chinese dishes, including soups, braises, and stir-fried vegetable dishes such as Buddha's delight.
To prepare dried shiitake mushrooms for cooking, gently wash them to remove any dirt on the surface, then soak them in cold or warm water for 20 to 30 minutes until well expanded. The soaking liquid can also be used in various dishes, such as soups and stews, as it is full of flavour.
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Chinese mushrooms are a versatile vegan ingredient, serving as a meat replacement in plant-based diets
Chinese mushrooms are a versatile group of mushrooms commonly used in Chinese and oriental cookery. They include enokitake, pine, oyster (shimeji), shiitake, and straw mushrooms. Mushrooms are one of the most versatile vegan ingredients in the traditional Chinese kitchen, and they serve as the perfect meat replacement for anyone trying a plant-based diet.
Shiitake mushrooms, for example, are native to East Asia and are cultivated and consumed around the globe. They are used in many Chinese dishes, including soups, braises, and stir-fried vegetable dishes such as Buddha's delight. Braised shiitake mushrooms are a great side dish or a satisfying vegetarian main dish. Braising entails searing the main ingredients, simmering them in braising liquid until tender, and then reducing the liquid to create a thick and luxurious sauce. The meaty texture of some mushrooms works particularly well in braised dishes that are often made with meat, such as beef or pork.
Oyster mushrooms are another type of Chinese mushroom that can be used in braised dishes. King oyster mushrooms are also great for creating a contrasting texture. Rehydrated wood ear mushrooms can be added to a dish for this purpose.
One variety of shiitake mushrooms is called dōnggū (冬菇) or "winter mushroom" in Chinese. The most highly prized variety is the huāgū (花菇) or "flower mushroom", which gets its name from the flower-like pattern of cracks in its cap. This variety is mainly imported from Japan, Korea, and China, and is considered a health-enhancing food that can be used in dishes or soups.
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Frequently asked questions
Chinese mushroom is a broad term for a group of mushrooms commonly used in Chinese and Oriental cookery. This includes enokitake, pine mushrooms, oyster (shimeji) mushrooms, shiitake and straw mushrooms.
Chinese dried mushrooms are edible mushrooms with variant names such as "autumn mushroom" and "spring mushroom", depending on their harvesting season. The most highly prized variety is the flower mushroom, or huāgū (花菇) in Chinese, which has a flower-like pattern of cracks in the cap.
Chinese mushrooms are very versatile and can be used in soups, braises, stir-fried vegetable dishes, stews, and steamed dishes. Braised mushroom recipes, for example, are very simple and can be made with Chinese flavours or adapted with non-Chinese flavours.
