How to deal with the strong odor of shiitake mushrooms

When the smell of shiitake mushrooms is strong, it can be reduced by soaking them in water, blanching them, ventilating and drying them, pairing them with deodorized ingredients, and low-temperature refrigeration. The special odor of shiitake mushrooms mainly comes from volatile sulfides, and proper treatment can preserve nutrients and improve taste.

1. Soak mushrooms in water

Soak mushrooms in cold water for 20 minutes, and add a small amount of salt or starch to the water. Salt can help precipitate some flavor compounds, while starch can adsorb surface impurities. After soaking, gently rub and wash the gill area, then rinse twice with running water. Be careful to avoid prolonged soaking that may cause nutrient loss, and refrigerate in summer to prevent spoilage.

2. Blanching treatment

Add a few drops of cooking oil to boiling water and blanch sliced mushrooms for 30 seconds. High temperature can cause sulfides to evaporate, and the oil film can lock in umami substances. Immediately rinse with cold water after blanching to maintain crispness and tenderness, suitable for cold mixing or quick stir frying. Blanching for too long can cause the texture of shiitake mushrooms to soften and the umami ingredients to dissolve into the water.

3. Ventilation and drying

Fresh shiitake mushrooms should be spread out and placed in a cool and ventilated place for 2-3 hours. Direct sunlight can damage vitamin D. The drying process promotes the natural volatilization of some odor molecules, while also concentrating umami substances. Half dried shiitake mushrooms are more suitable for stewing and can produce stronger aromatic substances.

4. When cooking, add natural deodorizing ingredients such as ginger, scallion, or lemon juice. The gingerol in ginger can neutralize the odor of sulfides, while sulfur-containing compounds in scallion can transform unpleasant odors. Acidic substances can inhibit the volatilization of odors and are suitable for making mushroom soup or fillings.

5. Low temperature refrigeration

Untreated fresh shiitake mushrooms are wrapped in kitchen paper and stored in refrigeration. Low temperature environment slows down the release rate of sulfides, and paper absorbs excess moisture to prevent mold growth. It is recommended to consume within 3 days, as freezing can cause cell rupture and worsen the odor.

It is recommended to wear gloves when handling shiitake mushrooms in daily life to avoid hand odor. Removing the woody part at the bottom of the mushroom stem before cooking can reduce the earthy smell. When soaking dried mushrooms, a little white sugar can be added to enhance their freshness. When stewing meat, stir frying mushrooms in advance can stimulate the aroma substances. People who are sensitive to the smell of shiitake mushrooms can choose low odor mushrooms such as shiitake mushrooms as substitutes. If there is an allergic reaction, they should stop eating immediately. Reasonably mastering the processing methods can better enjoy the nutritional value of shiitake mushrooms, such as shiitake polysaccharides and B vitamins.