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Chinese Shiitake mushrooms (Shii-Take) should only be seasoned after cooking. Because of their special taste, the mushrooms give the food a very special note.
Shiitake mushrooms can be used in salads, sauces, Asian stews, many vegetarian dishes or just as a side dish. Some important aspects should be considered when seasoning. For example, shiitake mushrooms should only be seasoned after the dish has been cooked. Because the special flavor gives most recipes a special note, as the consumer information service "aid" explained.
The mushrooms can be tasted sweet, salty, sour or even bitter. In Japan, this flavor quality is also known as "umami", which means "meaty hearty". This taste imprint is due to the glutamate contained in the mushrooms.
Shiitake mushrooms contain little water. Therefore, according to the Consumer Institute, it is sufficient to use around 140 grams per serving of the cultivated mushrooms for a dish. Crepe paper is sufficient for cleaning because the mushrooms grown are usually hardly contaminated. A look at the hat is enough to test whether the mushrooms are fresh. If this is arched, the mushroom meat is firm and smells slightly of garlic, consumers can be assured of good quality.
Shiitake as medicinal mushrooms
In Japan, the fungus is used for inflammation, tumors, abdominal pain, headache, dizziness and other complaints or illnesses. Japanese naturopathy assumes that shiitake mushrooms relieve the pain if they are consumed frequently, but not heal them. The mushrooms are usually fried, boiled or steamed in aluminum foil. The mushrooms also fit raw in salads, for example. (sb)
Vegetarian recipe with shiitake
Naturopathy: mushrooms as medicine