How to remove the earthy smell from shiitake mushrooms

Mushrooms can effectively remove their earthy odor by soaking, blanching, and adding seasonings. There are five main methods: soaking in warm water and starch, boiling water for quick blanching, adding ginger and garlic during cooking, marinating with cooking wine or lemon juice, and dry frying to remove flavor.

1. Soak in warm water and starch

Slice fresh shiitake mushrooms and place them in warm water at 30-40 ℃. Add a small amount of starch and stir, then soak for 10 minutes. Starch can adsorb soil impurities in the folds of shiitake mushrooms, and warm water can promote the dissolution of fishy substances. After soaking, rinse repeatedly with running water for 3 times, paying special attention to the cleanliness of the gill area. This method is suitable for handling thick fleshed shiitake mushrooms that have not fully opened their umbrellas, and has a significant effect on the earthy odor caused by spore release.

2. Quickly blanch in boiling water

After boiling the water, add the whole mushroom and blanch on high heat for 20-30 seconds. Remove immediately. High temperature can evaporate fishy substances while maintaining the crisp taste of shiitake mushrooms. After blanching, it is necessary to cool down with supercooled water, squeeze out the water, and then cook. Pay attention to placing the umbrella cover downwards to avoid nutrient loss, this method is especially suitable for pre-treatment before stewing soup.

3. Add ginger and garlic seasoning

When cooking, saut é ginger slices, minced garlic, or chopped scallions at the bottom of the pot until fragrant. Volatile sulfides can neutralize the earthy smell of shiitake mushrooms. During the stir frying process, a small amount of soy sauce is poured in, and amino acids and flavor nucleotides will have a synergistic effect on enhancing freshness. Suitable for stir frying or braising, but the amount of ginger and garlic should not be too much to avoid masking the natural flavor of shiitake mushrooms.

4. Marinate mushrooms with cooking wine and lemon juice

After slicing mushrooms, add 1 tablespoon of cooking wine and half a tablespoon of lemon juice and mix well. Let it stand for 15 minutes before cooking. Alcohol can dissolve fat soluble fishy substances, while citric acid can decompose sulfur-containing compounds. Note that the pickling time should not exceed 20 minutes, otherwise it will cause the texture of the mushrooms to become soft. This method is particularly suitable for cold mixing or quick stir frying.

5. Dry Fry to Remove Flavor

Slice the shiitake mushrooms directly into an oil-free pan and stir fry over medium heat until the edges turn slightly golden brown. High temperature dry frying can cause fishy substances to evaporate with water, while also producing Maillard reaction to increase aroma. After stir frying, it is necessary to use kitchen paper to absorb the liquid seeping out from the surface, which is suitable for making dry pot dishes or using as a side dish.

For daily processing of shiitake mushrooms, it is recommended to choose fresh products with thick mushroom caps and curled edges. When storing, keep them dry and ventilated. For wild shiitake mushrooms with a strong earthy odor, two or more deodorization methods can be used in combination. During the cooking process, avoid using iron pots and stewing for long periods of time, as it can worsen the astringency. Paired with ingredients rich in glutamic acid, such as chicken and bamboo shoots, can further enhance the delicious taste of shiitake mushrooms, retaining more nutrients while effectively improving flavor.