How to cook woody black Chinese compressed mushrooms
I love mushrooms very much – different kinds of mushrooms – pickled, boiled, in salads and soups. And since Chinese pressed mushrooms appeared in our market, for me it has become even easier to cook them. Black Chinese pressed mushrooms have range of advantages over the same hothouse champignons: they are dry and pressed. It is convenient to carry them with you for example in a trip. And in general it’s convenient to store them – they don’t occupy much place and you always have some supply. From package only of matchbox’s size as a result you may get a bowl of mushrooms and then use them anywhere you want. As for me most of all I like to fry them with onions and sour cream. But so to enjoy these mushrooms to the full it’s important to cook them in a right way.
- Package of dried pressed Chinese mushrooms
- Clean water
Take away the cellophane wrapper.
And put the block into a dish or saucepan. As I’m going to boil mushrooms, I take saucepan at once so not to smudge excess plates and dishes. We pour cold clean water. You should take as much water so that to cover the dry block with water on 2 fingers. And leave dried mushrooms covered with water for at least an hour.
In an hour we get a bowl of mushrooms ready for further cooking, which you may use for soup or salad or like me – fry them with onions and sour cream.
- You should cover mushrooms with cold water only, if you pour hot water – there may be some non-swelled mushrooms and rigid streaks.
- If you are going to make a salad with mushrooms, you should boil them in salted water for about 15 minutes. In case you are going to have some thermal treatment – you may not boil mushrooms in advance.
- It’s better to wash mushrooms after opening, as sometimes they may have sand.
Was this article helpful? Share with friends!