How to get rid of the earthy smell of shiitake mushrooms

Removing the earthy odor of shiitake mushrooms can be achieved through soaking and cleaning, blanching, pairing with deodorized ingredients, high-temperature cooking, and seasoning neutralization.

1. Soaking and Cleaning

Fresh shiitake mushrooms are prone to soil and impurities adhering to their surface, so it is necessary to repeatedly rinse the folds of the mushroom cap with clean water. Soak the shiitake mushroom stem upside down in diluted salt water for 10 minutes. Salt can help remove residual impurities, and then rinse it off with running water. Dried shiitake mushrooms should be soaked in warm water in advance, and the water should be changed 1-2 times in the middle. After soaking, squeeze out the excess water before cooking.

2. Blanching treatment

Add a small amount of salt or white vinegar to boiling water, and blanch the sliced mushrooms for 30 seconds to 1 minute. High temperature can decompose some earthy substances while maintaining a crisp texture. immediately supercooling after blanching can prevent oxidation and blackening, suitable for cold mixing or secondary cooking.

3. When cooking with deodorizing ingredients [SEP], add spices such as ginger, garlic, and scallion to enhance the aroma. The sulfides they contain can neutralize the earthy smell. Organic acids in cooking wine and lemon juice can also decompose odor components. In the process of braising, spices such as star anise and cinnamon can be added to enhance the flavor level.

4. High temperature cooking

uses high-temperature methods such as stir frying and frying to treat shiitake mushrooms. High temperatures above 200 ℃ can cause the soil odor substances to evaporate. When stir frying, first use high heat to dry the water, wait until the surface is slightly charred before seasoning, or stir fry with meat rich in oil, which can effectively mask the earthy smell.

5. Seasoning Neutrality

Fermented seasonings such as oyster sauce and soy sauce can give shiitake mushrooms a fresh flavor and mask the earthy fishy smell. Strong flavored sauces such as sweet and sour sauce and black pepper sauce are suitable for pairing with fried shiitake mushrooms. The sour, sweet, or spicy flavors can divert attention from the earthy taste and enhance overall flavor acceptance.

For daily processing of shiitake mushrooms, it is recommended to choose fresh products with thick mushroom caps and curled edges. When storing, avoid sealing to prevent a stuffy taste. If there is still a noticeable earthy smell after soaking dried shiitake mushrooms, the blanching time can be extended or the stewing method can be used, and they can be cooked over low heat with a fresh base such as chicken soup. Individuals with special physical conditions who are sensitive to fungal odors can prioritize using artificially cultivated low odor varieties such as shiitake mushrooms as substitutes.