Wood (Chinese) mushroom muer - useful properties and cooking recipes. How to cook Chinese tree mushroom

Chinese mushrooms are very popular not only in traditional national cuisine, but in other countries. They are salted, dried, stuffed and stewed. Mushrooms can be bought in the supermarket, most often they are sold in pressed form. In order for them to increase in volume, they must be filled with water and left for about an hour. After this, you can rinse and start cooking.

Many people are distrustful of these mushrooms because they do not know how to cook them correctly. In their original form they are a sticky briquette. But after soaking, it easily turns into familiar mushrooms.

Tree mushrooms

Chinese tree mushroom, also called cloud abalone, is widely used in cuisines different countries. It is thin and brittle, so it looks like pieces of charred paper. If you pull the ears out of the bag, you can feel the smoky aroma. But it completely disappears as soon as you soak the mushrooms.

Tree abalones are used to make soups, fried and stews. They have a pleasant crunch and a smooth surface. After soaking, the mushrooms increase approximately 7 times in size. When the ears swell, you need to rinse them and drain them in a colander.

Before cooking, you must thoroughly clean them of dirt and debris and remove hard roots. Do not cut the ears too finely; just divide them into separate parts, maintaining their shape.

Where does tree mushroom grow?

Chinese mushrooms can be found not only on trees, but also on cellulose and other materials. They are easy to identify: they have large and fleshy caps, and the legs can be short or long.
The color of the cap depends on the type of mushroom and the environment in which it grows. Young ears are distinguished by a gray-blue color, and with age they become light brown.

No matter what shade the cap is, the flesh of this mushroom is always white. They taste like seafood and their texture is smooth and soft.

Is tree mushroom good for you?

All parts of the ears that can be eaten are not only tasty, but also healthy. They are rich in vitamins B and C and also contain large amounts of protein. They contain all the microelements that a person needs.

Chinese tree mushroom is especially useful for the following diseases:

How to cook mushroom?

Wood abalones should not be cooked over high heat or, conversely, over too low heat. This will cause them to become either stiff or flaccid. The broth should boil for about 15-25 minutes, depending on the size of the mushroom.

Chinese black mushroom (muer)

This species is very healthy, it is rich in iron, protein and vitamins. You can cook it with the addition of dates or lotus seeds. Chinese black mushrooms are soft and silky, yet a little crunchy.

Muer can be eaten as noodles. To do this, you need to cut them and then fry, stew or add to the broth. Whole mushrooms can be stuffed. To make them swell, it is not enough just to fill them with water.

How to prepare muer for cooking?

First of all, Chinese mushrooms should be cleared of debris and washed in cold water. After this you need to fill warm water and leave for a couple of hours. Then you need to sort them out and put them in cold water again. They should last a couple of days on the bottom shelf of the refrigerator. After time, the mushroom will open and become approximately 10 times its original size, and will also acquire the desired softness.

Shiitake mushroom

This species is considered a delicacy and is grown on tree stumps that are specially processed. Thanks to its pleasant aroma, delicate texture and unusual taste very popular Photo will help you figure out what they look like.

The dark brown lamellar cap reaches a diameter of 5-20 cm and has a beautiful pattern created by thickenings and cracks. In young mushrooms, the stem is protected by a plate. It breaks when the spores mature. The most delicious mushrooms are those whose caps do not exceed 5 cm in size. They should be 70% open, with a dark brown, velvety color.

Shiitake in medicine

These mushrooms are used not only in cooking, but also in medical purposes. Even in ancient times, their properties were noticed, which have a positive effect on male strength.

A large amount of vitamins and useful components, which are contained in lower cholesterol, lower blood sugar levels, purify the blood, relieve tumors and have a beneficial effect on the functioning of the body as a whole.

Shiitake mushrooms, the photo of which conveys their beauty and appetizing appearance, are also used for viral diseases, immunodeficiency, stress, constant fatigue, depression, gastrointestinal and vascular diseases. Chinese doctors are confident that regular use This mushroom prolongs life.

Shiitake is used in for cosmetic purposes, as it regenerates epithelial cells and treats various skin diseases.

Shiitake mushroom in cooking

This product is considered universal, as it goes well with other ingredients and does not interfere with their taste. The characteristic caramel flavor gives dishes an unusual aroma.

You can cook these mushrooms according to various recipes, there are a huge number of them. Shiitake goes well with vegetables, noodles and meat. If you bake them on the grill, it is better to choose those mushrooms that have caps with a large diameter.

Are there any contraindications?

Shiitake mushrooms should be consumed with caution as they may cause allergic reactions. They should be introduced into the diet in small portions, as they contain bioactive substances. Pregnant women and nursing mothers should avoid eating dishes prepared with the addition of these mushrooms.

Although the benefits of shiitake are undeniable, you should consume no more than 200 grams per day fresh product or 18 grams dried.

Lingzhi mushrooms

They have great healing power, so their price is quite high. It is difficult to grow Chinese, they grow only on the trunk wild plum and under certain weather conditions. Today this Chinese mushroom They are also used for cosmetic and medical purposes.

Properties and composition

"Mushroom of Immortality" has a rich chemical composition and contains amino acids, vitamins, minerals and fatty acids that are essential for humans. Lingzhi pulp has antihistamine and antiallergic effects, and also improves oxygen absorption. Thanks to terpenoids, the mushroom increases resistance to stress and prevents free radicals from accumulating in the body.

Chinese mushroom is also used in cosmetology. The photo will help you recognize lingzhi. It improves metabolic processes, stimulates tissue regeneration, slows down the aging process and has a rejuvenating effect. Based on it, special face masks are prepared, which are very popular among girls and women.

Lingzhi boosts immunity and prevents autoimmune diseases. It is effective when bronchial asthma, viral infections, malfunctions cardiovascular system and musculoskeletal system.

Chinese mushrooms are used to obtain extracts. They are extremely popular, as the positive result is noticeable after the first use.

Muer known as "black tree ear" or "cloud mushroom", are actually two identical varieties of jelly-like mushrooms, Auricularia Polytricha And Auricularia auricula-judae . The main difference between these two species is size. is the Chinese name for mushrooms, the Chinese consider them not only edible , but also medicinal . Other Asian names - "Ear of the Tree", "Black Mushroom" and "Ear of Judas". Mushrooms got their name because of their unusual shape, similar to the human ear.

They range in color from red-brown to grayish-black and can range in size from two to ten centimeters. The mushrooms are elastic, like rubber, in addition to the shape of the ear, they can be cup-shaped; they have a thick, smooth, wavy cap and almost no stem. The muer mushroom is silky or covered with microscopic hairs, and appears to be streaked in the light. The color of the cap often takes on the color of the tree on which the mushroom grows. As the muer mushroom ages, it darkens and the cap may turn black. The texture of wood mushroom is not brittle and crunchy.

Usually grows in groups on dead wood. The mycelium receives nutrition by digesting wood decomposition products. When the mushroom is ready to reproduce, the mycelium develops a “fruiting body” outside of “its” tree. The spores mature on the bottom of the cap and are released to create a new mycelium elsewhere.

Tree ears began to be cultivated about 600 years ago and were the first recorded cultivated mushrooms. Their homeland is China.

Muer tree mushrooms are a source of iron and protein and are high in fiber, providing nearly half the recommended daily fiber intake for an adult per serving. They lower blood cholesterol and are also a source of vitamins B1 and B2. The Chinese add muer mushrooms to dishes to improve breathing, increase blood flow, improve blood circulation, promote good health, and believe that if you regularly use muer mushroom, you can avoid taking medications in the future.

Most recipes require you to dried muer mushrooms pre-soaked, thereby causing them to unfold and fully recover in size, acquire their original color and slightly chewy consistency. They have another property: having no taste of their own, the muer mushroom tends to absorb the flavors of other ingredients in the dish.

Salad with muer mushrooms is light and refreshing Chinese snack, which is not very well known outside of China.

Colorful vegetables such as cucumber, pepper and celery make the dish more attractive and healthy. They add a fresh and juicy texture, sweet aroma and nice color to the dish. For salad dressing good to use soy sauce, dark rice vinegar and sugar to create sweet-sour fruity taste. Shredded almonds and sesame oil add a “nuttiness” to the dish. To replace almonds, you can use toasted sesame seeds.

Ingredients:

1 small cup of dried muer mushrooms, washed and soaked in cold water for 2 hours (the mushrooms increase in size very much) and cut into bite-sized pieces
2 tablespoons light soy sauce
2 tablespoons black rice vinegar
1 teaspoon sugar
1 teaspoon
1/2 green pepper, chopped
1/3 red pepper, chopped
1/3 yellow pepper, chopped
1/4 cup chopped cilantro
1/4 cup, chopped

In a medium saucepan, bring water to a boil. Add mushrooms and cook for 2-3 minutes. Drain the mushrooms in a colander and rinse under running water. Set aside. Mix light soy sauce, vinegar, sugar and sesame oil in a small bowl. Mix thoroughly.

Mix the sauce, mushrooms and peppers preferably 10 minutes before serving. Decorate ready dish cilantro and ground almonds.

Chicken with ginger and muer mushrooms

This dish is easy to make and very tasty. The red wine and ginger paired really well with the chicken, and the muer mushroom was nicely crunchy and did a great job of absorbing the flavors of the chicken and seasonings. Can be served with rice and vegetables.

Ingredients

2 tablespoons vegetable oil
4-5 cloves garlic, finely chopped
3 chicken quarters cut into 5-6 pieces each
1 thick large ginger root, grated and juiced
3-4 green onions, cut into 2-2.5 cm segments
A handful dried mushrooms muer (soak in cold water for several hours, then rinse under running water).
1/2 - 1/3 cup wine (preferably red)
Coarse salt and white pepper, to taste

Preparation:

1. Mix in a bowl ginger juice, grated ginger and about 1 tsp. salt, add chicken pieces and marinate for 2-3 hours (all chicken should be covered with ginger).

2. Cut the prepared muer mushrooms into 2.5-3.5 cm pieces. Set aside.

3. Heat a wok over high heat, add vegetable oil and heat it high.

4. Add garlic, reduce heat, lightly fry without burning.

5. Place the chicken pieces along with the marinade in the wok. Increase heat to high and fry chicken pieces until browned, turning every 2-3 minutes.

6. Once the chicken is browned (about 10 minutes), add the mushrooms and stir.

7. Add red wine. Once the mixture begins to boil, lower the temperature to medium and cover with a lid. Cook over low heat for another 6-8 minutes or until the chicken is cooked through.
8. Add white pepper and salt to taste. Sprinkle green onions, stir and keep on fire for another minute.

Prepare and enjoy!

Asian cuisine surprises gourmets with its diversity extraordinary dishes. Mushrooms with unusual name"muer" can be added to salads or cooked with them excellent snacks With unique taste. Today we will discuss how to cook wood mushrooms and share interesting recipes.

Exotic snack for your table

Muer mushrooms are commonly called wood mushrooms. They grow on tree trunks. In supermarkets, such a product is sold dried, so the question of how to prepare wood mushrooms from a pack remains relevant for housewives.

Note! Wood mushrooms are a unique source of protein, vitamins, micro- and macroelements. They are enriched with iron and are considered very beneficial for human health.

As life practice shows, housewives prepare snacks from dried wood mushrooms, the taste of which is emphasized by spices and herbs. To prepare such a fragrant and incredibly tasty salad, you will have to visit a Chinese shop, since in addition to the usual spices, you will also need exotic additives that Asian chefs use.

Compound:

4 pcs. garlic cloves;
3 packs of dried wood mushrooms;
½ tsp. ground black pepper;
2 tbsp. l. refined oil sunflower seeds;
½ tsp. seasonings for Korean dishes;
½ tsp. ajinomoto;
½ tsp. ground red pepper.

Preparation:

Note! The longer the woody mushrooms are marinated, the tastier the dish turns out.

How to prepare dried Chinese tree mushroom?

Most often, black wood mushrooms are found on store shelves. However, they also come in white and yellow. All types are edible, and you can cook delicious dishes from them. savory snacks, as well as salads. Interesting dish obtained from porcini mushrooms. Before use, they need to be prepared, since such mushrooms are sold in pressed dried form.

Compound:

2 packs of white woody mushrooms;
1 tsp. paprika;
5 pcs. garlic cloves;
soy sauce - 4 tbsp. l.;
1 tsp. granulated sugar;
1 tsp. hot pepper ground red;
60 ml refined sunflower seed oil;
2 onions.

Preparation:

Original salad

Let's look at another option on how to cook Chinese tree mushroom. In combination with light vegetables obtained from tree fungi delicious salads. You'll need a couple to improve the taste. unusual ingredients, such as oyster sauce and sesame seed oil.

Note! Easiest to prepare fried potatoes with mushrooms. The mushrooms are first soaked and then fried. This dish is not only tasty, but also very satisfying.

Compound:

100 g dried wood mushrooms;
2 pcs. fresh cucumbers;
1 ½ tsp. table salt;
2 pcs. garlic cloves;
vinegar - 1 tsp;
oyster sauce - 1 tsp;
sesame seed oil - 2 tbsp. l.

Preparation:

As you already know, previously dried mushrooms needs to be soaked.
After half an hour, the mushrooms will swell.
We wash them with running water and cut them into small cubes.
Place the mushrooms in a thick-walled bowl, fill with filtered water and place on the stove.
Boil for 30-40 minutes.
Place the boiled mushrooms in a colander and drain off excess liquid.
Let's cool them down.
Wash fresh cucumbers thoroughly and dry.
Cut into cubes or strips.
Place in a salad bowl, salt to taste.
Leave the cucumbers in this form for a quarter of an hour.
Drain off the released juice.
Grind the garlic cloves.
Combine these ingredients with mushrooms.
Mix everything, pour vinegar and oyster sauce.
Add sesame seed oil.
Mix again and leave for 10-15 minutes to infuse.

Note! Before preparing food from tree mushrooms don't forget to soak them in water. In principle, half an hour is enough, but some varieties require 2-3 hours to soften and swell.

Fry with onions (or separately if onions are already fried with carrots).

P.S. There can be many options. Points 3, 5 and 7 remain constant. It all depends on imagination and the availability of products. Mushrooms can be replaced with any other ones, for example, canned ones, but it still won’t be quite the same. The salad will lose one of its Chinese sides. You can refuse point 6 altogether, so as not to spend too much.

White wood mushrooms: benefits and applications in food and drink

White wood mushrooms(“silver ears”, ??) refer to traditional products Chinese cuisine. In China they are highly valued for their medicinal properties. They are rich in vitamin D, prevent calcium loss, and are beneficial for growth and physical development. In addition, these mushrooms increase the body's antitumor immunity.

TCM classifies “silver ears” as a remedy that nourishes yin and clears heat and moisturizes dryness.

However, despite the obvious benefits of tree mushrooms, it is not recommended to eat them large quantities(usually 15 g per person is enough). It is not recommended to eat mushrooms at night because high content sugars so that blood viscosity does not increase.

New Year's table can be decorated cold appetizer from white woody ones with cucumbers.

To prepare this snack you will need:dcozy products: 2 long cucumber, 2 snowballs of mushrooms, finely chopped garlic, oyster sauce, vinegar (balsamic is possible), salt, sesame oil.

Pre-soak dry porcini wood mushrooms in water, peel and divide into small parts, quickly boil the mushrooms in boiling water so that they do not become soft, and cool.

Lightly beat the cucumbers, turning them into “broken” cucumbers. Then cut into pieces, add 2 teaspoons of salt. Mix everything and leave for 15 minutes, then lightly squeeze out the resulting juice.

Mix mushrooms and cucumbers, add garlic to taste, add a little vinegar, oyster sauce and sesame oil. Mix everything again. Delicious and healthy snack ready. Bon appetit!

Happy New Year, dear readers of our blog!

Injera tree mushrooms, dried, porcini, 100g? "fuji-san" - products for Asian cuisine

Dried white wood mushrooms (Inyer) They are considered a delicacy and are used in soups and salads, as well as in sweet dessert dishes.

What are injera mushrooms?

Mushrooms injere they call it differently "silver ears", partly because these mushrooms are quite rare, and because of their healing qualities are quite expensive. Medicinal properties mushroom injere: They are used as a tonic and in the treatment of liver and lung diseases.

Mushrooms injere sweeter in taste than muer mushrooms, but similar in texture and cooking method to muer. Mushrooms injere when soaked, they increase in volume by 6-8 times. One piece mushroom injer The size of a tablespoon absorbs up to 250 ml of water. To cook mushrooms injere, put them in water for 30 minutes, then let the water drain and rinse well. Be sure to remove tough roots. And you shouldn’t cut the tree mushrooms finely – just separate them with your hands, maintaining their beautiful wavy shape.

Unlike muer, which is considered an everyday food, interior prepared for special occasions. These mushrooms are added to vegetable dishes, and also served as a banquet dish.

You can injere mushrooms, as well as everything for sushi and rolls in our online store Japanese products Fuji-San.ru with delivery throughout Moscow. We also supply products for sushi and rolls to other cities.

White wood mushroom and what preparations are suitable

Eastern cuisine is slowly but surely entering our homes. And in this wave of popularity, many have probably heard about muer, tree mushrooms. You may have even tried them in oriental restaurants. But to cook it yourself exotic product maybe not everyone.

This mushroom has several names and is widely used in the East. In China or Vietnam, dishes are widespread where such an ingredient is mandatory. Well, in our stores you can only buy it in dried form. Moreover, in appearance, such mushrooms resemble unusual black pieces of paper. It's amazing how you can turn them into something edible.

So, what to do next after you have bought a white wood mushroom. preparing it is not that difficult. First, you need to soak the mushrooms. Fill a large number water and refrigerate overnight. You will be surprised, but these small pieces will increase in size several times. Naturally, you can simply scald the mushrooms with boiling water and leave for several hours, but this way they will not open completely and will be somewhat harsh. By the way, before soaking, it is worth considering that one portion purchased in a store can absorb about five liters of water at a time.

Tree mushrooms themselves have no taste, however, in combination with other products they can manifest themselves in different ways. You can start cooking after the mushrooms are completely soaked. They need to be washed and separated into separate ears. It is also worth considering that tree mushrooms can be different types. There are muer noodle mushrooms - they are most suitable for adding to various soups and for side dishes. But muer porcini mushrooms are truly a delicacy. They are used to create salads.

Tree mushrooms - white nyar or "silver ears" - different recipes for cuckoo 1054

White wood mushrooms: benefits and applications

White tree mushrooms (“silver ears”, ??) are traditional products of Chinese cuisine. In China they are highly valued for their medicinal properties. They are rich in vitamin D, prevent calcium loss, and are beneficial for growth and physical development. In addition, these mushrooms increase the body's antitumor immunity.

In ancient times, “silver ears” were believed to be neutral in nature, non-toxic, replenish the spleen and “open” the stomach. They are useful for cleansing the intestines and moisturizing the yin of the lungs.

“Silver ears” relieve women of freckles and age spots on the face. They are successfully used as a means of restoring beauty natural color faces.

In clinical practice, “silver ears” are used to treat cough with blood, empty fever and dry mouth, constipation, neurasthenia, insomnia and tachycardia, senile bronchitis, leukemia, chronic nephritis, hypertension and atherosclerosis.

However, despite the obvious benefits of white wood mushrooms, it is not recommended to eat them in large quantities (usually 15 g per person is enough). It is not recommended to eat mushrooms at night due to the high sugar content, so as not to increase blood viscosity.

In Fujian Province, white wood mushrooms are called " snow mushrooms" By appearance they resemble snowballs made of loose snow. Among aristocrats, porcini mushrooms were called “a remedy for prolonging years and longevity” and “a cure for old age.”

Silver ears can be used in salads and soups. These mushrooms cooked with eggs are very tasty.

Cold appetizer of porcini mushrooms with cucumbers.

To prepare this snack you will need the following ingredients:

2 long cucumbers, 2 snowballs of mushrooms, finely chopped garlic, oyster sauce, vinegar (balsamic is possible), salt, sesame oil.

Pre-soak dry porcini wood mushrooms in water, peel and divide into small parts, quickly boil the mushrooms in boiling water so that they do not become soft, and cool.

Mix mushrooms and cucumbers, add garlic to taste, add a little vinegar, oyster sauce and sesame oil. Mix everything again. A tasty and healthy snack is ready.

We'll go the other way

These are dried mushrooms

Needs to be soaked in warm water at night, but not all - a little, otherwise it will swell and the whole 10 kg will be

So we lay in the water overnight - this is 1 mushroom

As usual, I only used a colorless dressing (without tomato) for asparagus and funchose.

There is one caveat. I like the mushrooms not to crunch, so I boiled them in a multi-cooker for 120 - 35 minutes. They need 3-4 hours on the stove. I once bought ready-made mushrooms - they crunched and I was not impressed.

For special occasions - Chinese white wood mushroom

In the online store of Japanese products, mushrooms are usually presented in two types: shitake and nameko. Shitake is a true native Japanese tree mushroom that grows in the wild under trees such as chestnuts and oaks. Recently, they have learned to grow these mushrooms using artificial methods. Japanese mushrooms belong to healthy food, because they can lower blood cholesterol levels.

Varieties of Japanese mushrooms

There are several varieties of Japanese shitake mushrooms. Those of them that have dark brown velvety caps with a diameter of about five centimeters are considered the best. The king of shitake is the donko mushroom ( winter mushroom). Its small, dark, dense and thick caps have cracks that form a bizarre pattern. Japanese mushrooms are usually sold fresh or dried.

In autumn in Japan, nameko or “slippery” mushrooms appear, which grow in peculiar families. Their legs are up to four to five centimeters high, and their diameter is small, only one to two centimeters. The mushroom caps resemble orange-brown buttons. Nameko is practically the only Japanese mushroom that is supplied outside its native country only in canned. The reason is that fresh mushrooms They spoil very quickly, so they prefer to be pickled or pickled.

In winter, enokitake or yukinoshita mushrooms grow on the stumps, as well as enoki (caracas), poplar and persimmon. In other countries, cultivated enokitake is often used as a new nutritious ingredient for salads. These mushrooms have great flavor and excellent crunchy flesh.

Asparagus and white wood mushroom - byazemanki :)

So we come to the most important thing - Salad with tree mushrooms and funchose, which is called “Chinese TsAI”.

Do you know what tree mushrooms are eaten with?

1. Cut smoked or boiled chicken into strips.

2. Fresh cucumbers, also into strips or grate on a coarse grater.

3. Grate the carrots, as for Korean carrots (you can fry the carrots with onions, or you can put them raw in the salad - to your taste).

4. Fry the mushrooms with onions (or separately if the onions are already fried with carrots).

5. Boil the funchoza, drain in a colander and let cool slightly.

6. Beat 2 eggs with a teaspoon of starch and bake pancakes, which then cut into strips.

7. Garlic, soy, spices for Korean carrots or anything else spicy according to taste and personal discretion.

Place all ingredients in a deep salad bowl. Pour soy sauce or salt and pepper (spices), sprinkle a little sugar for juiciness. Squeeze a few cloves of garlic. Mix thoroughly. If necessary, add more dressing in the form of vegetable oil or soy, again to taste. And put it in the refrigerator for a while.

P.S. There are many salad options. For me, points 3, 5 and 7 remain constant. It all depends on imagination and the availability of products. Mushrooms can be replaced with any other ones, for example, canned ones, but it still won’t be quite the same. The salad will lose one of its Chinese sides. You can refuse point 6 altogether, so as not to spend too much

b-weekend - “tree mushrooms should not crunch on your teeth”

Meal with the chef

In summer, mushrooms in China are eaten less than at other times of the year. So, before it gets warm outside, it’s time to try this delicious product. The executive chef of the restaurant chain talks about which mushrooms are considered noble in China, which of them can be bought in Russia and how to prepare them. Peking duck" Zhang Sen Chen.

— What types of mushrooms exist in China?

— Officially it is believed to be about two hundred. Moreover, the Chinese learned to grow half of them in artificial conditions, in special factories. China has 32 provinces, each with its own microclimate and its own regional cuisine. For example, in the north there are more tree mushrooms than those that grow on the ground. There are also “exclusive” local mushrooms. For example, only in the southwest do lingzhi grow - they look like your pigs. In China these are some of the most expensive mushrooms. Firstly, because their historical homeland is Guangdong Province, and they have never existed anywhere else before. Moreover, in natural conditions Lingzhi grow quite high in the mountains, where the sun's rays do not reach. So, frankly speaking, it is dangerous to look for them - after all, snakes often live where it is dark and humid. Secondly, lingzhi have long been used only in medicine - they quickly stop bleeding and have many other useful properties. They were served on the table only to emperors, among others. unusual dishes from expensive products. Thus, lingzhi have earned the status of noble mushrooms. But, despite the fact that these mushrooms have been grown in factories for twenty years now and they are publicly available, their prices are still relatively high. Lingzhi goes well with any meat. For example, they are traditionally added to turtle soup. But, in my opinion, these are not very tasty mushrooms.

— What other mushrooms are considered noble in China?

- valuable mushrooms in China - white woody hutoku. Their name is translated into Russian as “monkey’s head.” They are round, light as a feather, and fluffy - the fibers can be up to five centimeters in length. They grow mainly in northern China in winter, but are available all year round because they are grown. Despite this, they are very expensive, much more expensive than lingzhi. Hutokus grow one at a time on a tree, but if a mushroom appears on one tree, then another one will immediately appear on the neighboring one. Hutokus come in snow-white and yellow varieties. I think the yellow ones are better because they are more flavorful. White ones have practically no smell. In culinary terms, hutoku are almost universal - they can be dried, salted, fried, boiled, served as a side dish for meat, added to soup; they are not usually eaten only with fish. Traditional dish from hutoku - chicken soup with mushrooms and barberries.

— Are Lingzhi and hutoku sold in Russia?

- No, I haven’t met. Only four types are sold in Russia Chinese mushrooms. First of all, these are tree mushrooms - black muer and white nyar. They are shaped like an ear, the white “ears” are smaller in size than the black ones. They can be eaten raw, but since they spoil quickly, they are usually dried. In Russia they are sold only dried. Nyar is used to prepare soup and hot dishes, and added to salads. If you are making nyar salad, do not use soy sauce - it will color the mushrooms and turn them from white to brown. Suitable for nyar salad rice vinegar. Another tip - muer is good with spicy and sauces, and nyar is good with sweet and sour sauces, so don’t be afraid to add sugar. These mushrooms can also be used to prepare sweet soup with oranges, apples and berries. But do not forget that dried wood mushrooms need to be cooked for a long time - about four hours. During the cooking process, they become soft - if the mushrooms are crunchy, it means they are not ready yet.

— What kind of Chinese “earthen” mushrooms are there in Russia?

- This is jin-jin-gu and xianggu. Both species are cultivated. The first ones are white and yellow small mushrooms on thin long legs with small caps. Their homeland is southwest China. Jin-jin-gu is not dried, used fresh. Salads are prepared from them, after marinating a little in salt, garlic and sesame oil. Salads with jin-jin-gu combine well with onions, garlic, fresh cucumbers, sweet pepper. You can cook soup or make a hot dish from these mushrooms. The legs of the second ones, xianggu, are always thrown away because they are very hard. The caps themselves are dark brown on the outside and light brown on the inside. "Xiangu", by the way, is translated into Russian as " aromatic mushrooms". After drying, their aroma becomes even brighter. Xiangu are very similar to Japanese shiitake mushrooms, only they are noticeably smaller, and their caps are more delicate, thinner. So be careful - if the mushrooms are large, and the price tag says “Xiangu”, do not buy - this is shiitake. Dried xianggu need to be cooked for a long time - at least three to four hours, they should become soft during cooking. From boiled xianggu, you can, for example, prepare a snack with ginger root and red. hot pepper. From them it turns out good soup, a side dish for meat and fish. You can cook soup with duck and xianggu, or you can bake duck stuffed with xianggu. There are a lot of options.

— Are there mushrooms in China that are similar to Russian ones?

— We have Shimboku mushrooms, which look and taste like your porcini mushrooms. They also have a massive thick light leg and a small brown cap. But in China, unlike Russia, they are not considered noble. There is also yanduzhun - they are no different from your morels. And even the season coincides - in the western provinces they are collected in the spring. And they remind us of sunzhum - they also grow in families, only here, not on trees, but on the ground.

Interviewed by Nadezhda SUKHOVA

Dried Chinese mushrooms: Chinese white and black wood mushrooms, shiitake mushrooms, coral mushrooms

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Ingredients for Black Mushroom Appetizer:

Recipe for Black Mushroom Appetizer:

Preface:
I went to my native Voronezh to visit. Before heading back, I decided to stock up on local products - I’ve only recently lived in Moscow, so I still don’t know what’s best to buy where. On one counter I saw something with the inscription “dried black mushrooms.” They cost a penny per bunch (340 rubles per 1 kg). I took 100g for testing.

To my great surprise, I found only 1 recipe with them on the cookbook - it did not suit me. I googled and found information that these are Chinese tree mushrooms - the same ones that are sold in the department Korean salads. Based on several recipes, I made my own version. This is what happened.

We wash the mushrooms cold water and place it on the bottom of a five-liter pan. Fill to the top with warm boiled water(about 30 -40 C). Cover with a lid and leave to swell for 2 hours. During this time they will fill the entire pan.

After 2 hours, drain the mushrooms in a colander and fill them with water again, this time cold. Place in the refrigerator for 1-2 days.
Some recipes advise simply steaming the mushrooms with boiling water (rinse, pour boiling water, add salt and vinegar to the water, cover with a lid and leave for 2 hours). But opponents argue that with this method the mushrooms will not open sufficiently. Normally, muers increase in size by 6-8 times when soaked.

Take the soaked mushrooms out of the refrigerator and drain the water. If you wish, you can cut them into strips - I didn’t. Salt, pour vinegar. I took apple cider vinegar- about 4 tablespoons.

Cut the onion into half rings.

Now is the most crucial moment. It's better to take it here large frying pan with a thick bottom.

Pour into the frying pan more oil- Any odorless one will do. Let's heat it up, but under no circumstances until it smokes! In my opinion, the temperature should be sufficient so that a pinch of salt thrown into the oil dissolves with a characteristic crack - at this moment you need to immediately pour it into the oil hot pepper. Stir quickly and fry for 20 seconds.

By roasting the peppers, the finished dish will lightly burn your throat rather than burn in your mouth.

The first time I overheated the oil and burned the pepper. I had to throw it out and start again.