Martin Yan - DRIED BLACK MUSHROOMS

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

DRIED BLACK MUSHROOMS

Chinese and Japanese cooks use a variety of dried fungus, and dried black mushrooms are perhaps the most popular. These mushrooms are also known as Chinese black mushrooms. Their Japanese cousins are called dried shiitake mushrooms. They all have brownish-black caps, tan undersides, a rich, meaty texture, and a wild mushroom flavor.

For stir-fried dishes and stuffings, use the less expensive dried black "winter' mushroom. For whole mushroom dishes, use the dried black "flower" mushroom. This mushroom has light tan creases in the cap, which resemble a flower. The more expensive Japanese type of flower mushroom has the best texture and richest flavor. Soak all dried black mushrooms in warm water before using, then cut off the hard, knobby stem end. Strain the soaking liquid if you wish and use it to flavor sauces and soups.

Dried black mushrooms are available in plastic packages in Asian markets. Store them in a tightly sealed container in a cool, dry place. They will keep for several months.