Home Cooking

Chinese Mushrooms

Dried Chinese floral mushrooms


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Home Cooking Chinese Mushrooms

Dried Chinese floral mushrooms

ethnicchower | | Jul 12, 2011 05:16 PM

Recently I cooked a stuffed mushroom recipe (from Yan-Kit So's Classic Chinese Cookbook, page 154) that called for dried Chinese mushrooms, reconstituted. I purchased some dried Chinese thick floral mushrooms and soaked them in hot water for 20 minutes, then proceeded with the recipe.

The mushrooms had good flavor, but were so chewy that the resulting dish was quite a disappointment.

I understand that for some cultures and in some uses, even when the fresh ingredient is available, sometimes the dried/preserved/canned ingredient is preferred because it has its own unique flavor.

My questions:

- I am wondering if any of you ever use dried Chinese mushrooms with good results, and if so, what you used them for.

- For those of you of Chinese descent, I am wondering if you would ever purchase dried mushrooms if fresh are available. Meaning, when you purchase dried mushrooms, is that because they're more authentic and have the right flavor for the dish, or just because you can't find the fresh equivalent?

Thanks in advance!

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