Mushrooms, Chinese Dried

There are many varieties of these, which add a particular flavour and aroma to Chinese dishes. They can be black or brown in colour. The very large ones with a lighter colour and a cracked surface are the best. They are usually the most expensive, so use them with a light touch. They can be bought in boxes or plastic bags from Chinese grocers. Store them in an air-tight jar. They have a rich, smoky aroma that fusion cooks prize.

To use Chinese dried mushrooms: 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.