How to distinguish between good and bad mushrooms

The quality of shiitake mushrooms can be distinguished by their appearance, aroma, texture, and color. High quality shiitake mushrooms have thick and intact mushroom caps, curled edges, white and tight gills, and emit a natural fragrance. They have a dry and elastic feel; Poor quality shiitake mushrooms have thin and cracked mushroom caps, outward turning edges, yellow and loose gills, a sour and rotten odor, and a sticky or dry surface.

1. Appearance

The high-quality mushroom cap should be hemispherical or umbrella shaped, with a diameter of 3-8 centimeters, and a light brown scale like pattern on the surface. The edge should be slightly curled downwards and undamaged. The stem is short, thick, and straight, with a length not exceeding half the diameter of the cap. Poor quality shiitake mushroom caps are flat and cracked, with upturned or damaged edges. The stem is slender and curved, and there may be insect holes or mold spots.

2. Odor

Fresh shiitake mushrooms have a strong woody aroma, and the aroma becomes richer after drying. Rotten mushrooms will emit a sour, moldy, or chemical odor, and inferior products smoked with sulfur will have a pungent sulfur smell. You can place the shiitake mushrooms in your palm and gently hold them for 10 seconds. The natural aroma will be more pronounced when exposed to heat, and the artificial added odor will also be more prominent.

III. Touch

Dried shiitake mushrooms should have a light and crisp texture, with a crisp sound when crushed, and regain elasticity after moisture regain. The surface of fresh shiitake mushrooms is slightly moist but not sticky, and pressing the mushroom cap can quickly rebound. Poor quality dried shiitake mushrooms become soft and hard when exposed to moisture, while fresh shiitake mushrooms have a sticky or dry texture, leaving indentations when pressed and causing gills to easily peel off.

4. Color

The normal mushroom cap is yellow brown to dark brown in varying shades, and the gills are milky white or light yellow. The sulfur smoked shiitake mushrooms have a pale and uniform color, and after being left for a long time, they turn red or black. If the soaked shiitake mushrooms have severe discoloration due to water, they may have undergone staining treatment. Wild mushrooms usually have a darker color than artificially cultivated ones.

V. Other characteristics

Observing the incision at the root of shiitake mushrooms, the freshly picked section is smooth and moist, while the incision that has been stored for a long time and deteriorated becomes dry and black. After soaking dried shiitake mushrooms, their volume should expand 3-5 times. Poor quality products have low expansion rates and turbid water quality. Organic cultivated shiitake mushrooms may have a small amount of sawdust at the base, and chemically induced mushroom bodies may be abnormally enlarged but have a loose texture.

When purchasing shiitake mushrooms, it is recommended to prioritize products with complete packaging and labeled production dates. Bulk shiitake mushrooms should be stored in a hygienic environment. Dried shiitake mushrooms should be sealed and stored away from light, while fresh shiitake mushrooms should not be refrigerated for more than 5 days. The water used to soak dried shiitake mushrooms contains umami substances that can be filtered and used for making soup. Individuals with spleen and stomach deficiency and cold should not consume excessive amounts of shiitake mushrooms, and those with allergies should be cautious when consuming them for the first time. Rinse quickly with running water before cooking, as prolonged soaking can cause nutrient loss.