Blaze mushroom 姬松茸
jī sōng róng
Anti-inflammatory | Good for brain | Good for diabetic patient | Improve immune system | Lower cholestrol and blood sugar | Prevent cancer
Origin: 云南 YUNNAN
RM 18.00 – RM 40.00
Before using dried mushrooms in a recipe, even if it’s a soup or a stew, it’s best to rehydrate them in hot water. This is necessary for two reasons: First, it plumps up the mushrooms, and, as a bonus, the soaking liquid creates a flavorful broth, which you can incorporate into a dish much as you would any other kind of broth. Second, soaking also helps remove grit from the mushrooms that would otherwise spoil your dish.
Once the mushrooms have steeped, it’s easy to add them to braises, stews, or sauces. Brown the meat or fish (if there’s any in the dish) and then sauté the rehydrated mushrooms with the aromatics like shallots, garlic, or onion. Because they’re moist, the mushrooms don’t exactly brown, but this quick toss in hot oil really intensifies their flavor. Finally, add the mushroom soaking liquid and finish cooking the dish.
Simple ways to use dried mushrooms
When you have dried mushrooms in the pantry, there are lots of quick and simple ways to use them in your everyday cooking. Once you rehydrate them, they can go just about anywhere fresh mushrooms can go.
• Stir them into rice dishes.
• Add them to tomato or cream-based pasta sauces.
• Stir them into pan sauces for chops and cutlets.
• Add them to stir-fries. Sauté with green beans or snap peas.
• Add them to eggs: Sauté rehydrated dried mushrooms with shallots and butter and fold into omelets, frittatas, or scrambled eggs.
• Make flavored butter: Pulse rehydrated morels or chanterelles with softened butter and a fresh herb like thyme in a food processor. Use right away or shape into a log, wrap in plastic, and refrigerate. Pats of the butter are delicious on roasted or grilled meats and vegetables.