Stir-fry Beef With Oyster Sauce: Thin slices of beef steak are marinated, and then finished off with Chinese mushrooms and snow peas in a special sauce.

The next day, drain out any excess liquid and give each mushroom one final rinse under running tap water until clean – making sure not to oversoak as this will cause mushiness when cooked later on! Finally, pat dry using paper towels or cloths and you’re ready for some flavorful stir-frying action! Homemade Brioche Buns: These brioche rolls are perfectly soft and buttery. Not to mention, they are perfect for dipping into soup. If you're wondering if shiitake mushrooms are healthy, the answer is a definite yes! These little nutrition powerhouses are low in fat and calories, and high in fiber and vital minerals that can be hard to get from other sources. Cream: This light and fresh mushroom shiitake soup call for half and half, and it uses a small amount as a drizzle at the end just for flavoring. It is totally optional, and the soup would still be delicious (and creamy without the use of the cream.) However, if you prefer more of a traditional cream of mushroom soup, here are a few other options: They also boast polysaccharides, terpenoids, sterols, and lipids, some of which have immune-boosting, cholesterol-lowering, and anticancer effects ( 4).This step is to remove any dirt on the surface of the mushroom. Do not soak fresh mushrooms in soaking liquid as it will make the drying process harder and also affect the taste. By following this simple method of washing shiitake mushrooms prior to consumption, you’ll not only get maximum nutrition out of every bite – but also reap the added benefit of increased immunity protection! Rich in Minerals and Vitamins Remove the stems with a paring knife. They're too tough to pull off. Reserve them to use in broths. Discover How to Wash Shiitake Mushrooms for a Rich and Creamy Risotto. Hydrated shiitake mushrooms add an umami flavor, earthiness, and creaminess that can’t be replicated in any other way. With the right preparation techniques you can enjoy this delicious dish without worrying about tough or rubbery texture. Type of oil: This recipe calls for you to saute the onion in butter. You can also use olive oil. Using a plant-based oil will also help if you want your shiitake mushroom soup to be vegan.

One of my favorite pasta dishes is mushroom stroganoff, which has evolved considerably through equal parts education and experimentation. It can be thrown together in minutes or raised to new culinary heights given greater advanced planning. Any sort of pasta will do in a pinch, but homemade pasta infused with the deep savory flavor of Sugimoto dried shiitake powder puts it in a whole new category of everyday indulgence. If you are using the mushrooms in a stir-fry, you can gently squeeze out some of the extra water. For a soup, it doesn’t matter. The stems are too tough to eat, even after rehydrating, so cut those off before slicing the mushrooms. In one study, mice fed a low-calcium, low-vitamin-D diet developed symptoms of osteoporosis. In comparison, those given calcium and UV-enhanced shiitake had higher bone density ( 22). To make the shiitake pasta, whisk the all-purpose flour and shiitake powder together in a small bowl. Transfer the dry ingredients to your pasta maker with the pappardelle extrusion disc installed*. Slowly drizzle in the aquafaba and process according to the manufacturer's instructions. Do NOT cut the noodles at any point; they're prone to breaking during the cooking process, so you'll end up with shorter strands by the time they're ready to eat.

Here are a couple of my favorite tools to make this recipe. I’m a firm believer that the right gadgets and appliances make you want to cook even more!

Asian style adaptations: Many shiitake mushroom soup recipes are rich in Asian flavors. My recipe is a great base for experimentation. If you want to explore different flavor profiles with your soup, here are some options. Log cultivation is often perceived as more aligned with nature. In this method, hardwood logs, commonly oak, are drilled with holes and sowed with shiitake mushroom inoculum. These logs are then strategically placed in a natural forest, shielded from direct sunlight, for one and a half to two and a half years. The patience required in this lengthy cultivation process pays off with a robust harvest of shiitake mushrooms. The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877. [2] It was placed in the genus Lentinula by David Pegler in 1976. [3] The fungus has acquired an extensive synonymy in its taxonomic history: [4] First, avoid using hot water as it may make the delicate flesh of the mushroom too soft or even cause it to disintegrate completely during cooking. Instead, use cold or lukewarm water for cleaning purposes only. If you need to soak the mushrooms before cooking, use room temperature liquid.The magic lies in the cold water soak. When rehydrated slowly in this chilly environment, the shiitake mushrooms release their umami components, such as guanylic acid, enriching the water with savory goodness. To ensure the mushrooms are thoroughly rehydrated, they should be fully submerged. First, you need to prepare the mushrooms for drying. Don’t waterlog them. Excess moisture will make the drying process too tedious. If the mushrooms are dirty, just wipe them off using a damp cloth or paintbrush, instead of soaking in water.