How to remove the strange smell of fresh shiitake mushrooms

The strange taste of fresh shiitake mushrooms can be removed through methods such as blanching, salt rubbing, flour adsorption, lemon juice soaking, and high-temperature stir frying. These methods can effectively decompose the volatile substances in shiitake mushrooms while preserving their nutritional components.

1. Blanching treatment

Put the cleaned mushrooms into boiling water and blanch for 30 seconds to 1 minute to quickly remove the earthy odor and some sulfides. Adding a little salt or ginger slices when blanching is more effective, but it should be noted that prolonged use can lead to nutrient loss. Immediately rinsing with supercooled water after blanching can maintain the crispy texture of shiitake mushrooms.

2. Salt rubbing to remove odor

Gently rub the surface of shiitake mushrooms, especially the gills, with a small amount of salt to remove odor substances attached to the pores. The friction effect of salt particles can destroy the structure of odor molecules. After completion, rinse it clean with running water. This method is suitable for mushroom varieties with thicker meat.

3. Flour Adsorption

Dry flour can effectively adsorb the mucus and odor components on the surface of shiitake mushrooms. Mix shiitake mushrooms with flour and let it stand for 5 minutes. The flour particles will wrap around odor molecules, and the odor will be significantly reduced after rinsing with water. This method is particularly suitable for freshly harvested mushrooms.

4. Lemon soaking

Citric acid can neutralize sulfur-containing compounds in shiitake mushrooms. Soaking shiitake mushrooms in diluted lemon juice for 10 minutes can not only eliminate odors, but also increase fresh fruit aroma. An acidic environment also helps to inhibit enzymatic browning and maintain the whiteness of the mushroom body.

5. High temperature stir frying

High temperature cooking can cause the volatilization and decomposition of odorous substances. Quickly stir fry shiitake mushrooms over high heat, combined with spices such as ginger and garlic, and generate aromatic substances through Maillard reaction to mask residual odors. It is recommended to first dry fry the shiitake mushrooms until slightly charred, and then stir fry them with other ingredients.

It is recommended to cook and consume the processed shiitake mushrooms as soon as possible to avoid secondary pollution and odor. During daily storage, the soil at the base of the mushroom stem can be retained, wrapped in kitchen paper, and refrigerated for preservation. Cooking with ingredients rich in vitamin C, such as green peppers and tomatoes, can enhance the flavor and promote the absorption of iron elements in shiitake mushrooms. For people with special physical conditions, it is recommended to observe whether there are allergic reactions after consuming a small amount for the first time.