(cleaning) shiitake mushrooms?
I've been buying shiitake mushrooms from the Ranch99 Asian supermarket, for about a quarter the price I would pay at Trader Joe's. These mushrooms are labeled "China." (I am speaking of regular non-dehydrated mushrooms, although I buy the dried kind as well.)
How to clean mushrooms has always been a bit of mystery to me, and some corners of the 'net claim that mushrooms grown in China are particularly unsafe, potentially chemical laden, etc. They taste fine to me, though.
Would you eat Made in China mushrooms? How do you clean them?
I put my mushrooms in soups and scrambled eggs. If we agree the mushrooms are safe, what are your other favorite preparations?
I clean mushrooms, depending on variety, fresh or dried....with a quick bath or a few dips in water. They do not absorb enough water to make a difference in anything I have made in the past.
Chinese Casserole clay pots
Addition to Green Vegetable medley
Chinese Stir Frys
Stuffed with Meat or Sea Foods
I have no problem eating mushrooms.....or most products imported from China.
Favourite preparations? Oh, wow. As a mushroom adorer that would be hard to pick. Duxelles would be one (i.e. Beef Wellington). Chanterelles simply sauteed in butter with fresh thyme. I like plain old creminis marinated. Boursin stuffed, creamed on toast, garlic butter roasted, warm mushroom salad with toasted hazelnuts, grilled portabello stuffed with feta and a balsamic glaze, enoki in a simple salad, wild mushroom risotto...
I buy my shiitake mushrooms and other mushrooms at the Chinese grocery also. I snap off the stems, then wipe the caps clean with a paper towel.
- creamy mushroom soup (no cream)
- mushroom udon soup
- spinach and mushroom tart (no crust)
- tofu, mushroom, napa cabbage stir fry.
If button or cremini mushrooms are avail loose, I choose the largest ones and make stuffed mushrooms. I made stuffed mushrooms for dinner tonight- stuffing is carmelized onions and mushroom stems with with mushroom broth and thyme. Topping is mozarella cheese.
Ideally, water isn't involved in the cleaning process; not because of them absorbing the water, but loss of flavor to the water. So, the best way would be to scrape the stems and brush/wipe (and if needed, scrape) the caps. But... I only do it that way if the mushrooms are great. For generic kinds, a dips in water will do. No water is best, followed by standing water, then running water.
The air we breath has chemicals. It's not about something having it, but about having it in dangerous amounts, which most foods, import or not, don't.
I too like mushrooms in soup/puree form. Also like them on pizzas. Favorite would be roasting them for that nice texture.
1. Mushroom risotto
2. Grilled portabello with gorgonzola on top
(Gnocchi Souffles appeared in the Oct. 2003 issue of Gourmet magazine and was attributed to chef Barbara Lynch of Boston's No. 9 Park)
*cheese layer (Bra Tenero or American Munster)
*mushroom layer under cheese (my adaptation of Chef Lynch's 10 g or 1/3 oz. fresh white truffle shaved on top before serving
)*Drizzle of white truffle oil on top before serving (my adaptation)
Perfect for cold, snowy winter days. Comfort food that will make your cardiologist question your judgment :)