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Black Mushroom - Glossary of Chinese Ingredients and Cooking Terms


Chinese Black Mushroom

Savory dried black mushrooms lend flavor to Chinese soups and stir-fries.

Rhonda Parkinson
Definition: These are the dried mushrooms you'll often find sold in bins in Asian markets. The name "black mushrooms" is a bit of a misnomer, since dried mushrooms can be light or dark brown, and even grey. They are frequently speckled.

Black 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. These are the best choice if you are preparing stuffed mushrooms. However, the cheaper brands are perfectly acceptable for use in soups and stir-fries.

While fresh black mushrooms may be available, dried 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. They will last indefinitely. Before using, 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 dried black mushrooms may be helpful for persons with high blood pressure.

Written by Rhonda Parkinson
Also Known As: Chinese mushroom, dried black mushroom, flower mushroom, Chinese dried mushroom
Recipes Using Black Mushrooms:

Tofu Stir-fry With Mushrooms

Cantonese Spring Rolls

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