Selecting Ingredients--dried Chinese Mushrooms (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: N/A Serves: N/A,
Directions:
These have a unique taste (slightly smoky, somewhat earthy) and a
completely different consistency (chewy) than fresh mushrooms. They
are available in Asian groceries and some speciality chops, commonly
in packages of two, four, or eight ounces. Although the dried
mushrooms are expensive, generally only a few are required in any one
recipe, and they keep well if stored in a tightly lidded jar on the
pantry shelf.
Always soak dried Chinese mushrooms in hot or boiling water for about
fifteen minutes, until softened, before using, then remove and
discard the tough stems. Slice or chop the softened mushrooms as the
recipe directs. Occassionally a dried mushroom wont soften after
soaking. Try resoaking the mushroom on boiling water, and if it
doesnt work, discard it.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
completely different consistency (chewy) than fresh mushrooms. They
are available in Asian groceries and some speciality chops, commonly
in packages of two, four, or eight ounces. Although the dried
mushrooms are expensive, generally only a few are required in any one
recipe, and they keep well if stored in a tightly lidded jar on the
pantry shelf.
Always soak dried Chinese mushrooms in hot or boiling water for about
fifteen minutes, until softened, before using, then remove and
discard the tough stems. Slice or chop the softened mushrooms as the
recipe directs. Occassionally a dried mushroom wont soften after
soaking. Try resoaking the mushroom on boiling water, and if it
doesnt work, discard it.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp