Arnold
Lara MMushrooms
January 16th 2008 09:45
Mushrooms are great for cooking and are extensively used in many different western and asian cuisines.
Rich in vitamins and minerals, the most common form of mushrooms that can be found at the local supermarket are button mushrooms which are universally cultivated. Available in canned and fresh preparations, these mushrooms are largely used in pastas, stuffed dishes, casseroles, pizzas and salads.
In Asian cuisine, the most popular type of mushroom is the Chinese black mushroom or shiitake in Japanese. Chiefly grown in China and Japan, these mushrooms possess a fleshy cap with a flower-like cracking pattern and are available in fresh or dried forms with the latter being the most popular.
Chinese black mushrooms are ubiquitous in Chinese cuisine because of its pleasant flavour and its ability to absorb the taste of other ingredients. They can be prepared whole, sliced or diced depending on the cooking method and are most often braised or used in stir-fries.
It is very common for Chinese families to stock some dried Chinese black mushrooms in the fridge for when the occasion arises. They can also be stored in cool dry places for up to a year. Preparation is straightforward and easy - just rinse the mushrooms well and soak in cold water for 30 minutes to an hour, depending on the thickness of the caps.
Braised Chinese black mushrooms with bok choy in Oyster Sauce
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