How to remove the earthy smell of mushrooms

Removing the earthy odor of mushrooms can be achieved through soaking and cleaning, blanching, seasoning and neutralization, high-temperature cooking, and pairing with deodorizing ingredients. The earthy smell of mushrooms mainly comes from humus and microbial metabolites in their growth environment, which can be effectively improved in taste through physical and chemical means.

1. Soak and clean

Soak the mushrooms in light salt water for about 10 minutes. Salt can penetrate the cell wall and precipitate some fishy substances. Then rinse the surface of the mushroom repeatedly with running water, especially paying attention to the sediment residue in the gills. Adding a small amount of flour or starch during cold water soaking can adsorb impurities and further reduce the earthy smell.

2. Blanching treatment

Add a few drops of white vinegar or lemon juice to boiling water, and blanch the mushrooms for 30 seconds to 1 minute. Acidic environment can decompose fishy odor molecules, and high temperature can also inactivate polyphenol oxidase in mushrooms. Immediately supercooling after blanching can maintain a crisp taste, and this method is particularly suitable for varieties with strong earthy flavors such as grass mushrooms and flat mushrooms.

3. Seasoning and

When cooking, use ginger slices, minced garlic, cooking wine and other seasonings to stir fry the bottom of the pot. The volatile substances contained in them can undergo esterification reactions with the fishy components. Amino acids in fermented seasonings such as soy sauce and oyster sauce can also mask unpleasant odors, while spices such as Sichuan pepper and star anise can reduce the perception of earthy odors through odor competition mechanisms.

4. High temperature cooking

uses high-temperature methods such as stir frying and baking to treat mushrooms, and the aromatic substances produced by the Maillard reaction can cover the earthy smell. When the temperature exceeds 150 degrees, sulfides and other fishy precursors in mushrooms will evaporate in large quantities. It is recommended to control the cooking time for 5-8 minutes to avoid excessive heating and nutrient loss.

5. Food pairing

Stir fry with strong smelling vegetables such as onions and green peppers, using the synergistic effect of flavors between ingredients to reduce the earthy smell. The inosinic acid in meat can enhance the umami taste with the guanosine acid in mushrooms, and stewing mushrooms in chicken soup or bone broth can also convert fishy substances into umami ingredients.

Choosing fresh and plump mushrooms with less cracking of the mushroom cap can fundamentally reduce the probability of soil odor. Wild mushrooms require special attention to thorough cleaning, as the earthy smell of some varieties may contain trace amounts of toxins. Keep dry and ventilated during daily storage to avoid aggravating odors in humid environments. For people with fungal allergies, it is recommended to cook thoroughly and try in small amounts. If discomfort occurs, stop eating immediately. Reasonable combination of cooking methods can not only remove the earthy smell, but also maximize the retention of active ingredients such as polysaccharides and selenium in mushrooms.