Saturday, October 1, 2011

How to Prepare Mushrooms for Sushi

Shiitake mushrooms are commonly used in sushi dishes. I find them to be both expensive and overwhelmingly flavorful. For these reasons, I like to use two or three shiitake mushrooms with a punnet of button mushrooms.

Above: This picture compares button mushrooms (white) with shiitake mushrooms (brown). Shiitake is often sold dried, and will need to soak in warm water for several hours before use. (preferably overnight). Wipe the button mushrooms with a clean, dry cloth to remove any excess soil. Do not wash the button mushrooms. They are like little mushroom-shaped sponges and will soak up water, making the cooking process long and tedious.

Above: Slice the mushrooms into easy-to-eat slices or chunks (personal preference applies). Heat a dash of oil in a frying pan and fry the mushrooms until they start to dry. Add a dash of soy sauce and fry until the mushrooms are almost dry. Allow to cool before use.

Use no more than a few tablespoons of soy sauce or the mushrooms will become too salty.

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