Emma Wilson
Mushrooms are a popular ingredient in ramen, adding flavour and texture to the dish. While almost all mushrooms can be used in ramen, different varieties offer distinct tastes and textures. For example, shiitake mushrooms are known for their strong earthy flavour, while oyster mushrooms are prized for their meaty texture and slightly sweet taste. Dried mushrooms are also commonly used in ramen as they have a more concentrated flavour than fresh mushrooms. In addition, certain types of mushrooms, such as oyster mushrooms, benefit from being seared or browned before being added to the ramen.
| Characteristics | Values |
|---|---|
| Types of mushrooms | Shiitake, Oyster, Lion's Mane, Enoki, King Oyster, Wood Ear, Chestnut, Button, Maitake, Shimeji, Kikurage, Donko |
| Preparation | Searing, Pan-frying, Boiling, Browning, Drying |
| Taste | Umami, Sweet, Savory, Rich, Balanced, Meaty, Crispy, Strong |
| Texture | Chewy, Crunchy, Crispy, Charred, Browned |
| Nutrition | High in fiber and iron |
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What You'll Learn
Shiitake mushrooms: fresh vs dried
Shiitake mushrooms are commonly used in ramen, and there are some key differences between using fresh and dried mushrooms. Firstly, dried shiitake mushrooms are more commonly used in ramen because they are easier to source and store. Fresh shiitake mushrooms can be harder to find, as they are not always available in regular grocery stores, whereas dried shiitake mushrooms are easily found at Asian grocers and can be purchased in smaller quantities. Dried shiitake mushrooms also have a longer shelf life, lasting for months or even years when stored in an airtight container in a cool, dry place or the refrigerator. This makes them a convenient and flavourful ingredient to keep in your pantry.
In terms of flavour, dried shiitake mushrooms are said to have a deeper and more intense flavour than fresh shiitake mushrooms. The drying and rehydrating process that dried shiitake mushrooms undergo produces "Guanylate", a natural Umami enhancer. This process breaks down the cell walls of the mushroom, releasing RNA which, when rehydrated, forms a chemical bond that becomes Guanylate. Guanylate amplifies the Umami taste in foods and enhances the savoury flavour of your cooking without adding a mushroom flavour. However, some people prefer the taste of fresh shiitake mushrooms, as they are softer and have a more subtle flavour.
When using fresh shiitake mushrooms in ramen, it is important to note that you will need more mushrooms by weight compared to using dried mushrooms. Fresh shiitake mushrooms cook very quickly and can be added directly to the dish without the need for rehydration. In contrast, dried shiitake mushrooms need to be rehydrated in hot water before being used. The rehydration process takes at least 20 minutes, and the mushroom soaking liquid that is produced can be used as a tasty bonus ingredient in place of chicken broth or as a base for a sauce.
While shiitake mushrooms are a popular choice for ramen, it is worth noting that they have a very strong taste that can easily overwhelm other flavours in the dish. Therefore, it is recommended to use a small amount of shiitake mushrooms in combination with other types of mushrooms to create a balance of flavours and textures. Overall, both fresh and dried shiitake mushrooms can be used in ramen, but each option has unique characteristics that should be considered when preparing this dish.
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Oyster mushrooms: searing and browning
Oyster mushrooms are a great choice for ramen due to their meaty texture and umami flavour. They also crisp up nicely when seared.
To cook oyster mushrooms, it is important to first prepare them properly. Do not wash them under running water, as they will absorb moisture and become soggy. Instead, gently clean them with a damp cloth or paper towel to remove any dirt. Then, trim the stems and tear or chop the mushrooms into similar-sized pieces to ensure even cooking.
To achieve a good sear and browning, use a pre-heated pan with a single layer of mushrooms, ensuring the pan is not overcrowded. This helps the mushrooms sear rather than steam. Heat a swirl of oil in a large, heavy skillet over medium-high heat. Once hot, add the mushrooms and cook undisturbed for 3-5 minutes, until golden brown and crispy. You can gently press the mushrooms while they sear to increase browning, but be careful not to overcook them as they may become rubbery.
After searing, add butter, garlic, and thyme to the pan. Reduce the heat and cook for another 5-6 minutes, spooning the butter over the mushrooms until they are dark brown and almost crispy. Season with salt and pepper to taste.
Oyster mushrooms can be served as a side dish or added to ramen for a delicious, meaty texture and flavour.
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Wood ear mushrooms: preparation and texture
Wood ear mushrooms are a type of edible tree fungus that is commonly used in Chinese cuisine. They are also known as wood jellyfish, tree ears, Jew's ear, black fungus, or cloud fungus. These mushrooms are found on the bark of elder trees and other deciduous trees and shrubs. They have a unique, crunchy texture and are known for their ability to soak up flavours and sauces.
When preparing wood ear mushrooms, it is important to note that they are typically sold dried and must be rehydrated before use. To rehydrate the mushrooms, place them in a large bowl and cover them with cold water. Allow them to soak for about 2 hours, or until they become plump, springy, and slightly transparent. If you are short on time, you can use hot water to reduce the rehydration process to 20 minutes. However, using cold water produces the best texture.
Once rehydrated, the mushrooms should be washed individually to remove any dirt hidden in their folds. You can then trim and cut the mushrooms into bite-sized pieces, depending on the dish you are preparing. For larger mushrooms, it is recommended to tear or chop them into smaller pieces, while smaller mushrooms can be left whole.
After preparing the mushrooms, they can be added to your dish. Wood ear mushrooms are commonly used in hot and sour soup, stir-fries, mu shu pork, scrambled eggs, and salads. They are a great way to add a crunchy texture and enhance the flavour of your dish.
Overall, wood ear mushrooms are a versatile and tasty ingredient that can add a unique texture and flavour-absorbing quality to your ramen or other dishes.
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Lion's mane: cooking methods
Lion's mane mushrooms are incredibly tasty and have an earthy flavour with a subtle sweetness and a succulent texture. They are often used as a meat substitute. Native to North America, Asia, and Europe, they are often dried and used medicinally or cultivated fresh for culinary purposes.
Sautéing
To sauté lion's mane mushrooms, start by gently cleaning them of any dirt or debris. Cut off the tough bottoms, then slice or chop the mushrooms into thick pieces. You can cut them into thinner or thicker slices, depending on your preference and the dish you are preparing. Next, heat some butter, ghee, or oil in a hot skillet. Once the fat is melted and hot, add the mushrooms and toss briefly to coat them evenly. Let the mushrooms cook untouched until golden brown on the bottom. Flip each piece and cook the other side, creating a deep golden brown colour. You can add some minced garlic and tamari or soy sauce for extra flavour about 30 seconds before the mushrooms are done cooking.
Grilling
Brush the lion's mane slices with olive oil and sprinkle them with salt and pepper. Grill the slices over medium heat until golden brown.
Pan-Frying
Cut the lion's mane into 3/4 to 1-inch slices. Warm olive oil over medium-high heat in a large pan, such as a cast-iron skillet. Season the oil with salt and pepper. Place the lion's mane slices in the hot pan and sear until both sides are golden brown. Reduce the heat to cook through. You can lightly spray or drizzle the mushrooms with soy sauce or tamari, add butter, or make a pan sauce to enhance the flavour.
Boiling
Lion's mane mushrooms can also be boiled, which is a suitable cooking method when using them in ramen.
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Button mushrooms: cooking and taste
Button mushrooms, also known as white mushrooms, are one of the most widely consumed varieties of mushrooms in the world. They are also one of the cheapest and easiest to find in grocery stores, particularly in the US. They are the youngest growth stage of the mushroom that also produces cremini (or baby bella) and portobello mushrooms. As the mushroom matures, its flavour becomes more developed and meaty.
Button mushrooms have a very mild, earthy flavour and a tender, juicy texture. They are great raw, but their flavour develops further when cooked, especially when sautéed or grilled. They can be used interchangeably with cremini or baby bella mushrooms, but because cremini is the older variety, it will have a more developed flavour.
When cooking button mushrooms, it is best to start by cleaning them and slicing off any hard parts of the stems. If any mushrooms are very large, slice them in half. Otherwise, keep them whole.
To sauté button mushrooms, heat butter or olive oil in a pan or skillet over medium-high heat. Add the mushrooms and cook for 4-5 minutes, until they are starting to brown on the bottom. Flip and cook for another 3 minutes without stirring. Reduce the heat to low, add onion powder, smoked paprika, Worcestershire sauce, salt and pepper, and cook for 1 minute. Add minced garlic and a spritz of lemon juice and cook for 1 more minute, stirring frequently.
Button mushrooms can also be roasted in the oven at 450 degrees Fahrenheit for 10-12 minutes, or grilled on skewers over medium-high heat for about 10 minutes. For a smoky flavour, grilling is ideal.
Button mushrooms pair well with garlic, olive oil, butter, onion powder, smoked paprika, Worcestershire sauce, salt, pepper, and lemon juice. They can also be used in recipes that call for cremini mushrooms, such as buttery garlic mushrooms, where they are cooked in butter and garlic and seasoned with thyme and parsley.
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Frequently asked questions
Oyster mushrooms are a favourite for ramen because of their meaty texture and slightly sweet flavour. Other types of mushrooms that work well in ramen include shimeji, enoki, shiitake, lion's mane, chestnut, king oyster, button, and wood ear mushrooms.
While some mushrooms benefit from being seared or browned, such as oyster, shiitake, king oyster, and maitake mushrooms, others are better off being boiled without searing, such as enoki, shimeji, lion's mane, and chestnut mushrooms.
Aside from mushrooms, some good toppings to add to ramen include thin slices of beef, chicken, sausages, spam, cheese, nori, and kimchi. A soft-boiled or soy sauce egg can also be a great addition.
A homemade veggie broth with butter and cornstarch can be a great option for mushroom ramen. Alternatively, you can make a chicken broth by roasting chicken carcass, wings, and feet, and then mixing it with onion, scallion, garlic cloves, sliced ginger, and miso.
