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Fresh and dried shiitake have many uses in East and Southeast Asia. In Chinese cuisine, they are used in many dishes, including soups, braises, and stir-fried vegetable dishes such as Buddha's delight. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes.
East Asian mushrooms and fungi are often used in East Asian cuisine, either fresh or dried. According to Chinese traditional medicine , many types of mushroom affect the eater's physical and emotional wellbeing.
Mushrooms can be purchased fresh when in season, and many species are also sold dried. Before assuming that any wild mushroom is edible, it should be correctly identified . Accurate determination of and proper identification of a species is the only safe way to ensure edibility, and the only safeguard against possible poisoning.
1. In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms ...
12 dried shiitake mushrooms; 8 cup water; 1 tbsp grated fresh ginger; 1 large leek, chopped; 1 tbsp grapeseed oil; 2 cup Napa or green cabbage, thinly sliced; 1 carrot, shredded; 1 cup edamame ...
With slotted spoon, remove mushrooms, discard stems and slice caps into thin strips. Set mushrooms and stock aside separately. In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 45 minutes or until mushrooms start to brown.