How to remove the mushroom flavor from mushrooms

The unique odor of mushrooms mainly comes from volatile substances, which can be effectively reduced through methods such as blanching, salting, and pairing with heavy flavored ingredients. The main methods to deal with mushroom odor include rapid blanching, salt scrubbing, high-temperature stir frying, soaking in lemon juice, and cooking with scallions, ginger, and garlic.

1. Quick blanching

Put the cleaned mushrooms into boiling water and blanch for 20-30 seconds. High temperature can decompose some flavor substances while maintaining a crisp texture. This method is particularly suitable for pre processing strong smelling varieties such as shiitake mushrooms before stewing soup. After blanching, immediately supercooling can lock in the freshness.

2. Rub with salt

Gently rub the surface of the mushroom with a small amount of salt and then rinse. Salt particles can adsorb odor molecules in the gills of the mushroom. Suitable for varieties with wrinkles on the surface such as fresh shiitake mushrooms and shiitake mushrooms. Pay attention to the strength to avoid damaging the flesh tissue.

3. High temperature stir frying

Use high heat to stir fry quickly until the temperature exceeds 150 degrees, promoting the volatilization of odor components such as sulfides. Paired with cooking oil, it can form a flavor coating, suitable for tight textured varieties such as shiitake mushrooms and enoki mushrooms. It is recommended to use an iron pot to enhance the Maillard reaction.

4. Lemon juice soaking

Acidic environment can neutralize the alkaline flavor substances of mushrooms. Soak sliced mushrooms in diluted lemon water for 10 minutes. Especially suitable for processing white jade mushrooms and crab flavored mushrooms when making cold dishes, it can also prevent oxidation and discoloration.

5. Scallion, ginger, and garlic are cooked together [SEP]. The strong aroma of spices is used to mask the mushroom scent, and after bursting, it is stir fried or stewed with the mushrooms. Suitable for all varieties, the combination of minced garlic and shiitake mushrooms, ginger slices and tea tree mushrooms can produce a synergistic effect on freshness.

Fresh mushrooms are recommended to be refrigerated and stored for no more than 3 days. Before cooking, clean the surface dust with a soft bristled brush. Excessive washing can cause nutrient loss. For special varieties such as high-quality mushrooms like matsutake, some of the original flavor can be retained to reflect the characteristics of the ingredients. Daily consumption can be paired with meat to enhance the absorption of freshness. For people with Qi deficiency constitution, it is recommended to stew in chicken soup to enhance the nourishing effect. For those who are allergic to fungi, it should be thoroughly cooked to destroy allergenic proteins.