• An edible type of food common to East Asia
• The dried versions are frequently speckled with a round top and an end stump
• The fresh versions (also known as shiitake) are black and very soft and often have long stems
• The Chinese often used the dried version in soups, stews and dishes

How do I prepare it?

• If using dried Chinese mushrooms, soak in cool water for at least an hour
• Wash the mushrooms and remove the stump

Where can I buy this?

• You can purchase mushrooms by bulk from most Asian speciality stores
• You can also purchase dried mushrooms that are prepackaged in most Asian supermarkets

What is the cost?

• The cost of mushrooms varies depending on the quality and size of the mushroom
• More expensive ones have a large round top and are slightly curved and are referred to as “flower mushrooms”

Any substitutes?

• It is difficult to substitute the flavour of dried mushrooms, but for soups, you can consider putting more conpoy or dried scallops if dried mushrooms are not readily available

Any benefits?

• Chinese mushrooms are known to reduce cholesterol and lower high blood pressure
• They also help boost your immune system and inhibit the growth of tumors
• They are very high in protein and contain Vitamins B2 and B12
• Due to the drying process, dried Chinese mushrooms are very flavourful and eliminate the need to salt or season your soups and dishes

Any precautions?

• Mushrooms are said to be a primary source of gout due to its protein content, so consume in moderation if you have gout

Additional Information?

• Dried Chinese mushrooms keep very well in a sealed container in dry weather for up to a year

Resources:

• http://chinesefood.about.com/library/blchineseing7.htm
• http://en.wikipedia.org/wiki/Chinese_black_mushroom