How to clean shiitake mushrooms

Mushrooms can generally be thoroughly cleaned by rinsing with running water, soaking to remove sand, cutting off roots, wiping gills, blanching, and other methods. The surface of shiitake mushrooms is prone to sediment and impurities, and the correct cleaning method can preserve nutrients and improve food safety.

1. Rinse with running water

Place the mushrooms under running water and gently rub the surface of the mushroom cap with your fingers. Water flow can wash away most of the attached dust, so be careful not to rub hard and cause damage to the mushroom meat. The folds of the umbrella shaped mushroom cap need to be rinsed thoroughly, and if necessary, a soft bristled toothbrush can be used to assist in cleaning.

2. Soak and remove sand

Soak shiitake mushrooms in light salt or starch water for about 15 minutes. Salt or starch can help remove impurities from the gaps. The water temperature should not exceed 30 ℃ to avoid nutrient loss. After soaking, rinse with running water again, especially checking for any residual fine sand in the gill area.

3. Cut off roots

Use kitchen scissors to trim the mushroom base in a circular pattern, removing woody old roots and attached culture medium. The roots of fresh shiitake mushrooms are usually relatively clean and only need to be removed by about 2 millimeters; Dried shiitake mushrooms need to have more hardened tissue removed. After cutting the roots, check the cross-section for any signs of insect infestation.

4. Wipe the gills

For mushrooms that are not fully opened, wrap the stem with moist kitchen paper and gently wipe the gills in reverse. This method can remove hidden insect eggs and dust, and keep the gills intact during processing. If the mushroom gills have turned black or adhered, it is recommended to discard the mushroom directly.

5. Blanching Treatment

For mushrooms that require pre-treatment before cooking, they can be quickly blanched in boiling water for 10 seconds. High temperature can further sterilize and promote the removal of impurities. After blanching, immediately supercool the water to maintain the taste. This method is particularly suitable for later use in stewing soup or stir frying thick meat mushrooms.

It is recommended to wash and use shiitake mushrooms immediately during daily processing to avoid flavor loss caused by prolonged soaking. Dried shiitake mushrooms should be soaked in warm water in advance, and the water should be changed 2-3 times during the process. If the cleaned shiitake mushrooms are not used temporarily, they can be dried from surface moisture and stored in refrigeration for no more than 24 hours. Before cooking, double check the connection between the inside of the cap and the stem to ensure there are no residual impurities. When pairing with ingredients such as luffa and tofu, it is recommended to stir fry shiitake mushrooms in advance to stimulate their aroma and thoroughly inactivate any potential microorganisms.