Season shiitake mushrooms only after cooking

06/29/2012

Chinese Shiitake mushrooms (Shii-Take) should be seasoned after cooking. This is indicated by the Consumer Information Service „aid“ in Bonn. Because of their special taste, the mushrooms lend the food a very special touch.

Shiitake mushrooms can be used in salads, sauces, Asian stews, many vegetarian dishes or just as a side dish. When seasoning, some important aspects should be considered. For example, shiitake mushrooms should always be seasoned after cooking the dish. Because the special taste gives most recipes a special touch, such as the consumer information service „aid“ explained.

The mushrooms can be sweet, salty, sour or even bitter tasted. In Japan, this flavor quality is also called „umami“ means, which means translated as much as „meaty hearty“. This flavoring is due to the glutamate contained in the mushrooms.

Shiitake mushrooms contain little water. Therefore, it is sufficient, according to the Consumer Institute, to use about 140 grams per serving of the cultivated mushrooms for a court. For cleaning, kitchen crepe paper is sufficient because the cultivated mushrooms are usually hardly polluted. To test whether the mushrooms are fresh, just take a look at the hat. If this is arched, the mushroom meat is firm and smells slightly like garlic, consumers can expect a good quality.

Shiitake as medicinal mushrooms
In Japan, the fungus is used for inflammation, tumors, abdominal pain, headache, dizziness and other ailments or diseases. The Japanese natural medicine assumes that shiitake mushrooms with frequent consumption alleviate the suffering, if not cure. The mushrooms are usually fried, cooked or stewed in aluminum foil. The mushrooms also fit raw in salads, for example. (Sb)

Also read:
Vegetarian recipe with shiitake
Naturopathy: mushrooms as medicine