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
Tofu Stir-fry With Mushrooms
Cantonese Spring Rolls
Return to the Glossary of Chinese Ingredients and Cooking Terms