Ingredient of the Day - Chinese Black Mushrooms
Chinese Black Mushrooms
These are the dried mushrooms you'll often find sold in bins in Asian markets. The name is a bit of a misnomer, since Chinese black mushrooms can be light brown, dark brown, and even grey. They are frequently speckled. Chinese black mushrooms (also known as shiitake mushrooms) range in price from moderate to quite expensive. The more costly are often called "flower mushrooms" as they have a thick cap and a nice curl. However, the cheaper brands are perfectly acceptable for use in soups and stir-fries.
While fresh black mushrooms may be available, dried black mushrooms are preferred for use in Asian recipes, as the drying process gives them a stronger flavor. At home, store the dried mushrooms in a container at room temperature. Before use, soak them in warm water for between twenty and thirty minutes, and remove the stems. You might also want to strain them through a sieve to remove any sand or dirt. The Chinese believe black mushrooms may be helpful for persons with high blood pressure.
