How to cook dried shiitake?

We prepare the mushrooms: dry ones - soak, fresh caps - cut, stems - cut along the fibers.
Heat a deep frying pan, add vegetable oil and butter, add shiitake mushroom stems, fry until half cooked and add chopped shiitake caps.
Fry, remembering to stir periodically, a few minutes before readiness, add finely chopped onion and fry it a little along with the mushrooms. And only at the end of cooking add sour cream and garlic with spices, salt to taste.
Simmer under the lid for 3-4 minutes, turn off the heat and let it brew a little more.
Serve with any side dish, first sprinkled with fresh herbs to your taste.

Enjoy your meal!

Shiitake mushrooms - history

Chinese emperors took a decoction of shiitake mushrooms to preserve youth and protect themselves from disease. Shiitake mushrooms are called imperial mushrooms.

In Europe, shiitakes are known as Chinese black mushrooms and are mainly used dried, which can be easily reconstituted by putting them in water. The water in which shiitake mushrooms have been reconstituted can be used to prepare soups, broths or sauces. The stems of shiitake mushrooms are almost never used in cooking because they are too hard. In Europe, even yogurt rich in potassium is made from these mushrooms.

Shiitake mushrooms are native to China and Japan; these mushrooms have been grown here for over a thousand years. Some documents confirm that wild shiitake mushrooms were used as food two centuries BC.

Rice with vegetables and chicken gomoku gohan

Gomoku gohan is a popular Japanese dish. This is rice with vegetables and chicken (and, of course, a couple more Japanese ingredients)….

Ingredients

Bamboo sprouts – 140 g
Water – 750 ml
Dried shiitake mushrooms – 20 g
Chicken drumstick – 100 g
Carrots - 0.5 pcs.
Vegetable seasoning - 4 g
Short grain rice – 220 g
Sake - 1 tbsp. l.
Sugar - 0.5 g
Salt - 0.5 g

Shiitake mushroom recipes

Recipes for cooking shiitake mushrooms are very diverse, but now we will prepare soup with shiitake mushrooms in simple and accessible ways even for novice cooks:

Shiitake mushroom soup

Ingredients used:

Shiitake mushrooms – 0.5 kg;
Potatoes – 300 gr.;
Carrots – 1 pc.;
Heavy cream – 150 gr.;
Water – 2 liters;
Butter – 30 gr.;
Bay leaf – 2 pcs.;
Garlic – 1 clove;
Spices for soup, salt.

Step-by-step preparation:

Before starting to prepare this healthy soup, take one medium carrot and rinse it well with water, peel it (remove the skin on top) and cut it into small slices.
Heat the frying pan after adding butter; Place the chopped carrots in the frying pan. Fry it until golden brown.
Then add finely chopped one clove of garlic. It is important that our garlic does not fry too much, but just warm it up.
Shiitake mushrooms tend to have a slightly bitter taste, which we need to get rid of. Therefore, we take a deep saucepan and pour cold water into it, put the defrosted shiitakes in it and put it on the stove over moderate heat.
When the water boils, remove the pan from the stove. Pour out the water and rinse the mushrooms under cold water.
Next, put the mushrooms in cold water, add a little cloves and two bay leaves, for taste.
Place the pan over moderate heat and bring it to a boil. Cook the mushrooms for about 8-12 minutes.
While the shiitake mushrooms are boiling, we will peel the potatoes and then cut them into small cubes.
When the mushrooms are cooked in a saucepan, we add chopped potatoes with spices to taste.
Add salt as per your taste. Cook for another 8-12 minutes.
After 12 minutes, add the previously fried carrots and garlic to the pan.
After which we will bring our mushroom soup to a full boil again.
Also heat the cream separately (fat content -20%) and add it to our soup and bring to a boil again, but do not boil, otherwise our cream may curdle from the boiling water.

We recommend cooking the shiitake mushroom soup a few hours before serving to experience the true taste of these shiitake mushrooms.

Enjoy your meal!

Shiitake mushrooms fried with onion and egg, video recipe

Korean shiitake mushroom salad, video recipe

Shiitake mushrooms use: fry, boil, dry

If you are preparing a dish whose ingredients have a delicate consistency, you should separate the caps from the legs and use only the caps that remain tender after heat treatment; the legs are fibrous and somewhat tougher and can spoil the perception of the dish.

How and how long to fry shiitake mushrooms

When frying shiitake mushrooms, cut the caps and tear the stems lengthwise into small pieces. Pour 2 tablespoons of oil into a heated frying pan, add mushrooms; there is no need to cover the frying pan with a lid. Fry the shiitake for 10 minutes over medium heat, stirring constantly with a wooden spatula, until all the juice has evaporated. At the end of frying, we saturate them with the taste of seasonings and onions. Be prepared that the mushrooms will change their taste to a meaty, oily one; this is their feature, not your fault.

The larger the mushroom, the tastier it is; the smaller, the more tender - take this feature into account when preparing dishes; if you want a rich taste, take large mushrooms; if you want to add tenderness to the dish, choose small ones.

How and how much to cook shiitake mushrooms

Place the shiitake mushrooms in a colander and pour hot boiling water over them to remove any dirt from the mushrooms. Then place them in a preheated pan with boiling salted water for 7-10 minutes, cook over medium heat. At the same time, we adhere to the proportions - 1 liter of water/300 g. dried shiitake mushrooms. Then drain the mushrooms in a colander to drain the water. It is important to boil the shiitake and not overcook it!

How to cook dried shiitake mushrooms

When using dry (dried) shiitake mushrooms, soak them for at least 45 minutes and they will fully restore their properties. Water after soaking shiitake can be used to prepare soups and sauces, after straining it through cheesecloth.

Shiitake mushrooms can cause allergies; they must be introduced into food in small portions, the daily intake should not exceed 200 grams. fresh / 20 gr. dry, be prudent and do not compromise your health for the sake of your stomach.

Shiitake mushrooms calorie content per 100 grams:

Energy value of shiitake (ratio of proteins, fats, carbohydrates):

Proteins: 2.2 g (~9 kcal),
Fats: 0.5 g (~5 kcal),
Carbohydrates: 6.8 g (~27 kcal).

Shiitake mushrooms chemical composition:

The chemical composition of shiitake is characterized by a high content of proteins, carbohydrates, fiber, vitamins (A, B3, B5, B9, B12), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, manganese, copper, zinc, selenium ).

Legumes

All types of legumes, such as peanuts, peas, soybeans, lentils, beans, chickpeas, have high nutritional value and are a rich source of vegetable protein. Some options have a structure similar to mushrooms, which will be very important during replacement.

They can be safely added to absolutely any dish instead of mushrooms, the main thing is to prepare them correctly and take into account that each type of legume has its own unique taste, which will definitely be reflected in the dish.

Before choosing an alternative to mushrooms, carefully study all the options presented. Only by experimenting can you choose the most successful analogue for yourself.

Steps

1
Find shiitake mushrooms at your local grocery store.
2
Wash them thoroughly but gently.
3
When preparing mushrooms, remove any tough spots on the stem or remove it completely.
- If the stems are soft, then you don't need to cut them off. They can be used with mushroom caps for extra flavor.
4
Pat the mushrooms dry with paper or a clean kitchen towel.
5
Using a kitchen knife, chop the mushrooms.
- Depending on the recipe and cooking method, you can cut them into slices, chop them, or use them whole. Cutting into slices is good for making side dishes, and small pieces are good for soups, toppings or sauces.
6
Gather other ingredients you may need to cook the mushrooms, including oil, butter, herbs and spices.
7
Choose the appropriate method for preparing the mushrooms.
- You can fry them in olive oil and put them on the grill for 5-10 minutes. Fry them with oil, salt and pepper for about 5 minutes in a hot frying pan. Try roasting sliced or whole mushrooms in the oven for 15 minutes after brushing them with oil.
8
Serve cooked shiitake mushrooms.

Adviсe

When preparing mushrooms, be sure to dry them as this will help keep them firm when cooking.
When cooking, use salt, pepper, herbs and spices as desired. The rich aroma of these mushrooms will be exquisite even without the addition of various seasonings.
Dried mushrooms need to be soaked for several hours, because then they have a more delicate taste.
When learning to cook mushrooms, try drying them. Some lovers say that dry mushrooms have an even richer taste than raw ones. Soak dried mushrooms in water for about 30 minutes to make them juicy. For extra flavor, you can use this water when cooking.
When choosing mushrooms, make sure they are firm, as this indicates they are fresh.
Try a variety of ways to cook mushrooms, including grilling, roasting and microwaving. Also, try using them in a variety of recipes that call for mushrooms, as their rich flavor will enhance any mushroom dish.

Shiitake mushrooms: benefits and harms

Shiitake mushrooms benefits: Shiitake mushrooms are considered an excellent immune stimulant. In other words, they help strengthen the immune system, build a reliable antiviral barrier and increase resistance to infectious diseases. Erytadenine, which is part of mushrooms, reduces cholesterol and glucose levels in the blood, stimulates the production of insulin by the pancreas. The benefits of shiitake mushrooms have also been proven for hearts. Shiitake mushroom allows you to normalize blood pressure, get rid of angina attacks, prevent the development of atherosclerosis, and also speed up the recovery of the body after a heart attack. Mushrooms have a positive effect on the digestive system. They activate the process of breaking down fats and removing toxins.

Shiitake mushrooms are harmful: You cannot be poisoned by shiitake mushrooms grown in proper natural or artificial conditions. But they, like any other mushrooms, contain a large amount of chitin (a substance that is not digested in the gastrointestinal tract), so despite all the beneficial properties of shiitake mushrooms, their excessive or improper use can provoke poisoning or an allergic reaction.

Shiitake mushrooms photo:

Shiitake mushrooms contraindications

Just like almost all food products, shiitake mushrooms have their own contraindications for consumption. Avoid eating shiitake mushrooms:

Pregnant and lactating women,
For people who are prone to allergies,
People who have bronchial asthma,
Children under 14 years of age, as they can cause digestive disorders.