Mushrooms - Shiitake
Also known as oak, Chinese, or Black Forest mushrooms, these firm, golden-brown mushrooms are considered a delicacy in Asian cuisines. They provide a rich, meaty flavour and are perfect for stir-frying with vegetables or adding to soup. Shiitake mushrooms are rich in vitamins B12 and D, calcium, phosphorus and iron. They have been clinically proven to boost the immune system, and unlike other mushrooms only the cap is used for cooking – the stems should be trimmed off. For best results and maximum flavour, this dried variety should be re-hydrated in cold water for at least 2 hours. Warm water can be used for quicker re-hydrating, but this will reduce the mushroom flavour. Once re-hydrated, squeeze dry and discard the hard stalks. Unlike white mushrooms that can be flash-fried, shiitake need to be cooked for a longer time – at least 5 mins.
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