Emily Johnson
Mushrooms are a staple of East Asian cuisine, with records suggesting that they have been consumed in Japan for over 4,000 years. They are valued for their flavour, fragrance, and nutritional properties, including high concentrations of fibre, vitamins B and D2, and minerals. There are many edible mushroom types in Asian cooking, each with its own distinct flavour and texture, used in various recipes. Here are some of the most popular mushrooms used in Asian cooking:
| Characteristics | Values |
|---|---|
| Most common type | Shiitake |
| Origin | Native to Southeast Asia, first cultivated in southern China |
| Colour | Brown cap and white stem |
| Flavour | Rich, woody umami flavour |
| Texture | Dense, chewy texture |
| Use | Stir-fries, fried rice, noodles, veggies, steamed fish, chicken, braised, soup, hot pot, sushi, dumplings |
| Other common types | Enoki, Shimeji, King Oyster, Straw, Tea Tree, Matsutake |
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What You'll Learn
Shiitake mushrooms
In Asian cooking, shiitake mushrooms are extremely versatile and can be used in various dishes. They are commonly used in soups, stir-fries, braises, and steamed dishes. In Chinese cuisine, shiitake mushrooms are often used in Buddha's delight, a stir-fried vegetable dish. They can also be soaked to make a tasty dashi stock, which can be used as a base for soups and hot pots. In Japanese cuisine, shiitake mushrooms are served in miso soup and used as an ingredient in steamed and simmered dishes.
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Enoki mushrooms
When cooking with enoki mushrooms, it is recommended to gently brush off any dirt or substrate with a soft brush or a damp cloth. The mushroom clusters can then be separated into individual stems for easier cooking and presentation. Enoki mushrooms can be baked in the oven to create a crispy texture, with a cooking time of around 20-30 minutes at 200 degrees Celsius or 400 degrees Fahrenheit.
In addition to their culinary uses, enoki mushrooms are also being studied for their potential medicinal properties. Research has shown that the use of enoki mushroom residue as a feed additive offers several benefits for livestock, including enhanced antioxidant enzyme activity and improved animal digestibility, hormone levels, and immunity.
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Shimeji mushrooms
When preparing Shimeji mushrooms, it is important to trim away the base of the mushroom bundle and separate the stalks to ensure even cooking. They cook quickly and are best cooked for only 3 to 4 minutes to retain their crunch.
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King Oyster mushrooms
When preparing King Oyster mushrooms, it is important to note that they should not be washed like other produce. Instead, wipe away any dirt or debris with a damp paper towel, as mushrooms absorb water easily.
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Straw mushrooms
In terms of nutrition, straw mushrooms are dense in food energy and provide a good source of selenium, sodium, iron, copper, vitamin B9 (folate), phosphorus, vitamin B5 (pantothenic acid), protein, dietary fiber, and zinc. They are also used in the finishing process of making dark soy sauce, where the broth of straw mushrooms is mixed into the soy sauce and exposed to the sun, resulting in a richer flavour than plain dark soy sauce.
It is important to note that in their button stage, straw mushrooms resemble poisonous death caps. However, they can be distinguished by their pink spore print, as opposed to the white spore print of death caps. Additionally, consuming commercially available straw mushrooms may expose you to chemicals, including lead, which is known to cause cancer and birth defects.
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Frequently asked questions
Some popular edible mushrooms in Asia include shiitake, enoki, shimeji, king oyster, straw, and maitake.
Shiitake mushrooms are native to East Asia and are one of the most popular edible mushrooms in Asia. They have a rich, woody umami flavour and a dense, chewy texture, making them a tasty meat substitute. They are commonly used in stir-fries, soups, and steamed dishes.
Enoki mushrooms are thin Japanese clusters of mushrooms with long, thin, fragile stems and small caps. They have a mild flavour and are commonly used in soups, stews, and stir-fries. They can also be deep-fried or used as a topping for ramen.
Shimeji mushrooms are a Japanese delicacy with a slightly bitter taste and strong aroma when raw. When cooked, they develop a crunchy texture and a mild nutty flavour. They are commonly used in stir-fries, soups, and even pasta dishes.
