How to handle fresh shiitake mushrooms

Fresh shiitake mushrooms need to be cleaned, de stemmed, and sliced or diced before processing, with specific methods adjusted according to cooking needs. The main processing steps include rinsing with running water, cutting off roots, soaking to remove impurities, draining water, and storing in refrigeration.

1. Rinse with running water

Place fresh mushrooms under running water to rinse the surface dust. The water pressure should not be too high to avoid damaging the mushroom cap. Gently rub the gills with your fingers to remove any trapped sand particles. Be careful not to soak for a long time, which may cause excessive water absorption and affect the subsequent cooking taste.

2. Cut off the roots

Use kitchen scissors to cut off the woody roots at the bottom of the mushroom, leaving about 2 millimeters of the connection with the cap. If lignification is found in the middle section of the fungal stem, it is necessary to longitudinally cut open for inspection and remove the hardened part. Keep the cutting tools dry during processing to prevent moisture from seeping into the mushroom meat.

3. Soak to remove impurities

Prepare diluted salt water and soak for 5 minutes, ensuring that the amount of water completely covers the mushrooms. Controlling the salt concentration at around 3% can help precipitate insect eggs or small impurities inside the gills. If floating foreign objects are found, they should be promptly removed, soaked, and rinsed with running water again.

4. Drain the water

Place the cleaned mushroom cap downwards in a hollowed out drain basket and let it stand for 15 minutes to control the water level. If you need to accelerate drying, you can use kitchen paper to gently press and absorb moisture, paying special attention to absorbing accumulated water in the gills. Excessively moist shiitake mushrooms are prone to oil splashing and difficult to form a burnt aroma layer during frying.

5. Refrigerate and store

Processed shiitake mushrooms are placed in a breathable fresh-keeping box, lined with moisture absorbing paper, and sealed for refrigeration. Keeping the temperature between 0-4 degrees Celsius can store for 3 days. If long-term storage is required, blanch and freeze. Avoid mixing with strongly scented food to prevent mushrooms from adsorbing odors. Fresh shiitake mushrooms are rich in fungal polysaccharides and vitamin D precursors. It is recommended to consume 2-3 times a week to boost immunity. 30 minutes before cooking, take it out of the refrigerator and let it warm up to make it easier for the mushroom body to absorb seasonings. When paired with animal based ingredients, the guanosine acid contained in shiitake mushrooms can enhance the synergistic effect of umami taste. For those with spleen and stomach deficiency and cold, it is recommended to cook in a ginger and garlic pan. For those with weak digestive function, they can chop mushrooms into mushroom sauce. When there are signs of deterioration such as sticky or odorous caps, they must be discarded immediately.