Title: Selecting Ingredients--Dried Chinese Mushrooms (Ck)
Categories: Info Chinese Ethnic
Yield: 1 Servings

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 won't soften after soaking. Try resoaking the mushroom on boiling water, and if it doesn't work, discard it.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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