Wood mushrooms are an edible, very tasty, but so far little-known variety of mushrooms. They have another name - “mushrooms mu er,” which literally translates from Chinese to mean “tree ears”. Wood mushrooms are especially popular in Asia, Japan, Korea and China; these mushrooms occupied and still occupy a worthy place in the national cuisines of these countries.
“Tree ears” grow not only on trees, but they can also grow on straw and cellulose. Their taste is more reminiscent of the taste of seafood than mushrooms familiar to us, and the smell, they have little resemblance to a “mushroom” aroma. Their hats are large and fleshy; their legs can be either long or short. The color of the caps of tree mushrooms depends on the growth environment and variety of the fungus. Younger specimens are more often painted gray or blue, and more “adults” are light brown. In addition, the hats can be yellowish, white, pink and brown, however, the mushroom flesh is always white with a soft and smooth texture.
The edible parts of the tree mushroom are not only very tasty, but also useful, since they are rich in protein, vitamin C, and B vitamins, they contain the majority of trace elements necessary for humans. These mushrooms contain twice as much phosphorus, calcium and iron than any meat - chicken, pork or beef.
Being an ingredient in many dishes of Asian cuisine, “wood ears” perfectly complement meat dishes, salads, dishes of various seafood. In ancient China, these mushrooms were considered an excellent medicine and were used to treat various diseases. According to the Chinese, wood mushrooms are able to make breathing fresh, improve blood circulation and generally improve health, and they are absolutely right, since medical studies of these mushrooms have confirmed that they contain chemical compounds that slow down the formation of blood clots.
Wood mushrooms can be considered as an independent seasoning for various dishes, they are equally well combined with salads, and with meat dishes, and with soups. In addition, they serve as an excellent addition to various sauces. In various dishes, these mushrooms are best added before the end of cooking. Soaked mushrooms increase in volume by 4-6 times and are stored in the refrigerator for a maximum of three days. When dried, mushrooms can be stored long enough in a cool, dry place.
Wood mushrooms: how to cook?
Dry mushrooms must be washed with running water, pour warm boiled water and leave to wet for a couple of hours. Then sort through, again pour chilled boiled water and leave on the bottom shelf of the refrigerator for another day for a full disclosure. Since sand often gets into the mushrooms during harvesting, after full disclosure, they must again be thoroughly washed.
Wood Mushrooms: Mushroom Recipe in Sauce
Ingredients: 500 grams of dried wood mushrooms, hot pepper, garlic, 3 tbsp. tablespoons of soy sauce, basil, 400 ml. water, 1 tbsp. a spoonful of flour and ground pepper.
Pour soaked and prepared mushrooms in advance with soy sauce, sprinkle with pepper and leave for 30 minutes. Heat vegetable oil in a cauldron or deep frying pan and lightly fry finely chopped pepper and garlic in it, stirring to add mushrooms and sauce to them and simmer for 8-10 minutes. Then add flour mixed with water, mix until a uniform shine appears, remove from heat and sprinkle with chopped basil.
Wood Mushroom Salad Recipe
Ingredients: 100 grams of mushrooms, 2 cucumbers, one medium onion, small carrot, 2-3 teeth. garlic, 0.5 teaspoon hot pepper, coriander and sesame seeds, 2 tbsp. tablespoons of sesame and vegetable oil, 2 tbsp. tablespoons of soy sauce, 1 teaspoon of sugar, a pinch of umami, salt.
Cut the prepared mushrooms and salt. Grate the carrots, cut the onion into rings. Fry hot pepper in hot oil for 3-5 minutes and remove from heat (you can make such pepper for future use and store in the refrigerator). Wash, dry and cut the cucumbers into strips. Mix mushrooms, vegetables, fried peppers, spices, soy sauce, add salt to taste, garnish with herbs.