To use Chinese dried mushrooms

Appears in

Published 1990

About

Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems. Only the caps are used.

Strain the soaking water through a fine sieve to remove any sand or residue from the dried mushrooms and save it to use in soups and in water for cooking rice.

Part of

The Tastes and Flavours of China

Ingredients

Chinese Mushrooms, Dried

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