Thawing: The best way to thaw the soup is to leave it overnight in your fridge. Follow the reheating instructions to heat it up.

Slice it and top on blanched green vegetables and drizzle with garlic soy sauce ( My recipe doesn’t contain mushroom but you can add them. It’s a very delicious dish). The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877. [2] It was placed in the genus Lentinula by David Pegler in 1976. [3] The fungus has acquired an extensive synonymy in its taxonomic history: [4] You can see in the photo above the water turned brown from the mushrooms. You can pour this water through a cheesecloth or simply scoop it off the top. (Don’t use the water in the bottom with any solids.) This liquid can be used in any recipe where you’d use mushroom broth.

Cooking Tips

This step is to remove any dirt on the surface of the mushroom. Do not soak fresh mushrooms in soaking liquid as it will make the drying process harder and also affect the taste. Understanding these cultivation methods provides an enriching perspective on the journey of shiitake mushrooms from farm to table. A Brief History First, you need to prepare the mushrooms for drying. Don’t waterlog them. Excess moisture will make the drying process too tedious. If the mushrooms are dirty, just wipe them off using a damp cloth or paintbrush, instead of soaking in water.

Cleaning shiitake mushrooms is an essential step in ensuring their flavor and texture are preserved. Knowing how to wash shiitake mushrooms correctly can make a huge difference when it comes to the end result of your dish. Here, we will discuss some common mistakes that should be avoided when washing and soaking these delicious fungi overnight so you can enjoy them at their best!Use a soft-bristled brush or a clean cloth to gently scrub the surface of the mushrooms, paying attention to any particularly dirty areas. If you are using the mushrooms in a stir-fry, you can gently squeeze out some of the extra water. For a soup, it doesn’t matter. The stems are too tough to eat, even after rehydrating, so cut those off before slicing the mushrooms. Finally, store the soaked or rehydrated mushrooms in the refrigerator until you’re ready to cook them. Mushrooms: Fresh shiitake mushrooms are used in this recipe for their bold flavor, but you can use many varieties of mushrooms for this recipe. Mushrooms have many health benefits, including the ability to boost the immune system, improve circulation, and lower blood pressure.