How to clean fresh shiitake mushrooms

When cleaning fresh shiitake mushrooms, it is recommended to gently rinse with flowing water and use a soft bristled brush to clean the gaps, which can remove surface impurities without damaging nutrients. The main cleaning methods include rinsing with running water, soaking in salt water, starch adsorption, steam softening, tool trimming, etc.

1. Rinse with running water

Place the mushroom cap downwards under flowing water and gently rub the gills with your fingers. The water flow pressure should not be too high to avoid dispersing bacterial and meat tissues. Focus on washing the folds at the connection between the stem and cap, as this area is prone to hiding sediment. After washing, immediately use kitchen paper to absorb moisture and prevent excessive absorption from affecting the taste.

2. Salt water immersion

Soaking in light salt water for 10 minutes can help precipitate insect eggs in the gaps, and the salt concentration should be controlled at around 3%. When soaking, the mushroom cap floats upwards on the water surface, and with the help of buoyancy, the gills naturally open. This method is particularly suitable for mushrooms with slight mucus on the surface, but after soaking, they need to be rinsed twice with clean water to avoid salty residue.

3. Starch Adsorption

Dry starch can form an adsorption layer on the moist surface of shiitake mushrooms, especially suitable for cleaning small impurities on the mushroom cap. Spread corn starch or potato starch evenly and let it stand for 2 minutes. The starch particles will wrap around the dust particles, which will fall off with the water flow when washed. Be careful not to use too much starch to avoid clogging the gills.

4. Steam softening

After steaming in a steamer, add mushrooms and steam for 30 seconds. High temperature steam can slightly stretch the gills of the mushrooms, making it easier to clean later. This method can soften stubborn stains and preserve umami substances to the greatest extent possible, but it requires strict time control. Steaming for too long can cause cell wall rupture and loss of nutrients.

5. Tool trimming

For the woody part at the bottom of the mushroom stem, simply cut 1-2 millimeters with a knife. Deeper stains can be lightly scraped along the texture of the cap with the tip of a knife, ensuring that the blade is at a 30 degree angle to the cap. Cutting tool processing can thoroughly remove impurities embedded in the tissue, but requires the operator to possess basic cutting skills.

It is recommended to cook the cleaned fresh shiitake mushrooms as soon as possible. If not consumed temporarily, they can be refrigerated and stored for no more than 48 hours. Avoid using detergents or excessive rubbing, as shiitake mushrooms contain water-soluble B vitamins and ergosterol that are easily lost under strong external forces. Cooking with vegetables rich in vitamin C such as carrots and green peppers can help improve the absorption rate of iron in shiitake mushrooms. It is recommended to control the daily intake of fungal foods within 100 grams, and those with indigestion should reduce their intake appropriately.