How much shiitake to cook?
Cook the shiitake for 5 minutes.
Pour dried shiitake with water (1 liter of water for 50 grams of dried mushrooms) for 1-2 hours, then cook in the same water 3-4 minutes.
Put frozen shiitake, without defrosting, in cold water, boil and after boiling water, cook for 3 minutes.
How to make shiitake soup
Products
Dry shiitake mushrooms - 25 grams
Rice noodles - half package
Chicken breast - 250 grams
Vegetable broth - 2 liters
Butter - 30 grams
Bulgarian pepper - half
Carrots - 1 piece
Ground ginger - 0.5 tablespoons
Miso paste - 50 grams
How to make shiitake mushroom soup
1. Soak the Shiitake in a saucepan with water for 5 hours, after 2 hours change the water. If shiitake has a very pungent smell, then change the water every 1.5 hours.
2. Cut the shiitake mushrooms into pieces, finely chop the legs; put the pan on fire and bring water to a boil, cook for 20 minutes.
3. While the shiitake is boiling, peel and cut the carrots very thinly.
4. Wash, peel and chop the pepper.
5. Wash the chicken breast, cut into strips.
6. Melt butter in a frying pan; fry the prepared chicken breast.
7. Add to the broth: chicken breast, vegetables and mushrooms.
8. Cook the soup for 15 minutes.
9. Season the soup with miso paste and ground ginger.
10. Boil the noodles separately.
11. Put the noodles in the soup, cook for 3 minutes.
12. After the end of cooking, infuse the soup for 10 minutes.
Fusofacts
Shiitake are originally forest mushrooms. In natural forests they grow on trees (maple, alder, oak) in China and Japan. The chestnut tree (shii) is especially fond of shiitake - hence the name. For its peculiar pattern on the hat, it is also called the "flower shiitake".Currently, shiitake is produced on an industrial scale, taking advantage of the fungus's adaptability to artificial conditions of soil and light. Fresh shiitake is usually grown on special farms in Russia. But dried mushrooms are sold in portioned packages that are brought from China or Japan. There are even technologies for growing shiitake in summer cottages.
Dried shiitake should be soaked in water before boiling: it is important that the degree of drying and the size of the mushrooms can vary, so the soaking time can reach several hours. Determining whether a shiitake is ready for cooking is simple: if the mushroom is soft, but elastic, and can be easily cut with a knife, it means you can cook.
Fresh raw shiitake has a characteristic smell wood and a peculiar, slightly sour taste. The smell of shiitake can differ depending on the technology of its cultivation, if the smell is very strong, it can be removed by soaking the mushrooms in several waters and cooking with spices. Dried mushrooms have a stronger smell, which dies down when cooked. In cooking, mushroom caps are more often used, since the legs are harsh. If you want to cook the legs, chop them smaller and put them in a saucepan 10 minutes before you start cooking the caps.
Shiitake is a miracle mushroom!
Beneficial features Shiitake have been known since ancient times. The mushroom has been widely used in Chinese medicine since the 14th century. And the first mention of this product dates back to 199 BC. e.Due to its universal medicinal properties, it has earned the title of "king of mushrooms" in China and Japan. Shiitake is used both in folk medicine and as part of various medicines aimed at treating infectious, cardiovascular diseases, malignant neoplasms and many others.
The substance responsible for the universal healing properties of shiitake is lentinan (a polysaccharide, which today is included in almost all drugs used to treat malignant tumors).
The cost dried shiitake mushrooms - 273 rubles per 150 grams (on average in Moscow for June 2017), the price of fresh shiitake is 1800 rubles / 1 kilogram.
The use of shiitake has contraindications... In allergy sufferers, shiitake mushroom can cause allergies in the form of skin rashes. You can not use shiitake and preparations based on it for people with kidney disease, impaired salt metabolism, patients with bronchial asthma, pregnant women and children under twelve years of age.
Author / Editor - Lydia Ivanova