How to remove the flavor of shiitake mushrooms

The unique flavor of shiitake mushrooms can be effectively removed through soaking, blanching, pairing with specific ingredients or seasonings, and other methods. The main methods include soaking in clean water, neutralizing with white vinegar, boiling at high temperature, covering with ginger and garlic, and removing fishy smell from cooking wine.

1. Soak in water

Soak dried shiitake mushrooms in warm water for at least 30 minutes, and change the water 2-3 times during this period. Fresh shiitake mushrooms can be torn into small pieces and refrigerated for soaking. Water can dissolve some of the flavor substances. Soaking and draining the water before cooking can reduce the earthy and sulfide odors.

2. White Vinegar Neutralization

Add a small amount of white vinegar to the water used for cleaning or soaking shiitake mushrooms. The acidic environment can decompose odor causing ingredients such as mushroom alcohol. Mix 1 tablespoon of white vinegar with water for every 500 grams of shiitake mushrooms, soak for 15 minutes, and rinse thoroughly to significantly reduce the special odor.

3. High temperature blanching

Add a little salt to boiling water, blanch fresh mushrooms for 30 seconds, and immediately supercool them. High temperatures can cause the volatilization of sulfur compounds, while also damaging cell walls and releasing more umami substances. This method is particularly suitable for pre-treatment of stewed soup, as it can convert off flavors into fresh flavors.

4. Ginger and Garlic Cover

When cooking, use ginger slices, minced garlic, or scallions to stir fry until fragrant. The volatile sulfides contained in them can combine with the odor components of shiitake mushrooms. Recommend stir frying ginger and garlic in hot oil until slightly charred, then add mushrooms and stir fry quickly to generate new flavor compounds through the Maillard reaction.

5. Removing fishy smell from cooking wine

During the frying process, pour a small amount of cooking wine along the edge of the pot, and the alcohol can take away some of the fishy substances. Huangjiu or rice wine is better, as their sugar content can balance the astringency of shiitake mushrooms. Note that cooking wine should be added at high temperatures to allow the alcohol to fully evaporate and only retain its aroma.

When handling shiitake mushrooms in daily life, you can first clean the surface with a soft bristled brush to avoid excessive washing and loss of nutrients. It is recommended to choose high-quality dried shiitake mushrooms with thick mushroom caps and tight folds, as the odor will be lighter after soaking. Cooking with high-quality ingredients such as chicken and ham, or adding a small amount of white sugar for freshness, can balance the flavor. For those who are sensitive to the smell of shiitake mushrooms, they can try using lighter smelling fungi such as shiitake mushrooms instead. If allergic symptoms such as rash and diarrhea occur after consumption, stop eating immediately and seek medical attention.