What Are Mushrooms, chinese and How Can I Use Them?

Wondering what to do with mushrooms, chinese? This guide covers how to pick them, cook them, store them, and swap them, plus 44 recipes to put them to work.

What is mushrooms, chinese?

"Chinese mushrooms" on a recipe almost always means dried shiitake, the brown caps sold in bags at any Asian grocery. The label sometimes reads black mushroom or fragrant mushroom, but it's the same dense, smoky cap you rehydrate before cooking.

Dried beats fresh for this style of cooking. Drying concentrates the flavor and gives the cap a chewy, almost meaty bite that holds up in long braises and quick stir-fries alike. A handful goes a long way.

How to Use Them

Always soak first. Cover the caps in warm water and leave them 30 minutes, or up to a few hours for the thick double-stem winter mushrooms, until they're soft and pliable. Trim off the woody stem, which stays tough no matter how long it cooks.

Do not throw out the soaking liquid. That dark water is concentrated mushroom stock, and it carries half the flavor. Pour it carefully off the top so any grit stays behind, then add it to your sauce or braise.

Sliced or left whole, the rehydrated caps go into stir-fries, clay pots, and steamed plates. They turn up in Authentic Chinese Dumplings and Chinese: Steamed Pork Dumplings (Shiu Mai), where they're minced fine and folded into the pork filling for a savory backbone.

Flavor and Pairings

The flavor is deep and earthy with a smoky edge. It brings a strong hit of natural savoriness to whatever it touches, which makes it a natural partner for soy sauce, oyster sauce, ginger, scallion, and garlic.

It loves braised dishes. Braised Chinese Cabbage uses the caps and their soaking liquid to build a silky, savory sauce around the greens. They also stand up to rich proteins like pork and duck.

The common mistake is skipping the soak or rushing it. An underhydrated cap stays leathery in the center and never softens once it hits the pan.

Give it the full time.

Substitutes

Fresh shiitake are the closest swap, though you lose the concentrated punch and the bonus stock. Use a few more caps than the recipe calls for and add a splash of soy to make up the savory depth.

Dried porcini work in a pinch and bring their own deep, woodsy flavor, but they read as more European than Asian. Other dried Asian mushrooms, such as wood ear, change the texture more than the taste; wood ear stays crunchy rather than chewy.

Buying and Storage

Look for whole, unbroken caps with a clean smell. Thicker caps with pale cracks across the top, sold as flower or winter mushrooms, are the premium grade and worth the extra cost for special dishes.

Stored in a sealed jar away from light and humidity, dried caps keep for a year or more. They're shelf-stable, so a bag in the pantry is always ready. Once rehydrated, use them within a couple of days and keep them refrigerated.

Nutrition

Quick facts

Where to find mushrooms, chinese: Mushrooms, chinese is usually found in the asian section or aisle of the grocery store or supermarket.

Food group: Mushrooms, chinese is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

蘑菇，中国

British (UK) term

Mushrooms, chinese

en français

champignons, chinois

en español

setas, chino

How much does mushrooms, chinese weigh?

Related

Vegetables and Vegetable Products

Recipes using mushrooms, chinese

There are 44 recipes that contain this ingredient.

Authentic Chinese Dumplings

Chinese dumplings are one of the most popular dishes in China, there are lots of different fillings to make these delicious dumplings. You can steam or boil, the leftovers can be fried with a little oil. Dip the dumplings into a mixture of ginger, garlic, vinegar, soy sauce and chili oil. Heavenly delicious!

Vegetable Sausage Appetizer

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Lung Fung Shrimps

Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.

Deep-Fried Bean Curd Stir-Fried with Mushrooms & Broccoli

Crispy deep-fried tofu stir-fried with dried Chinese mushrooms, broccoli, and ginger in a spicy hoisin sauce. A quick vegan weeknight stir-fry ready in 35 minutes.

Stuffed Squid with Vinegar/Soy Dip

Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.

Steamed Flounder with Black Mushrooms & Ham

Whole flounder scored and stuffed with ginger, ham, and Chinese black mushrooms, steamed and finished with a soy-rice wine sauce. An elegant Cantonese-style steamed fish ready in 40 minutes.

Nori Lamb Surprise

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Peking Lamb with Leeks

Peking lamb with leeks stir-fries velveted lamb in savory brown bean sauce with Shao Hsing wine, dried chilies, and Chinese mushrooms. Triple-fried for crisp edges, soft centers, and deep wok flavor.

Favourite Vegan Hot & Sour Soup

Vegan hot and sour soup with dried Chinese mushrooms, silken tofu, fresh ginger, lime, and chilies. A bright, cleansing Thai-style take on the classic, naturally low-fat.

Pineapple Fried Rice

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

Awesome Sizzling Rice Soup

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Ken's Hot-And-Sour Soup

Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.

Seasoned Vegetarian Broth

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Stuffed Chinese Black Mushrooms

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Tom Yum Goong

Tom Yum Goong is the classic Thai hot and sour shrimp soup: bright lemon, fish sauce, chilies, and Chinese mushrooms in a fragrant broth. Ready for a weeknight, authentic enough to crave.

Duck Webs in Oyster Sauce

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Stir-Fried Rice-Stick Noodles

Singapore-style rice stick noodles loaded with chicken, barbecued pork, and shrimp, tossed with curry powder, Chinese mushrooms, snow peas, and bell pepper. A one-wok feast worth the effort.

Pancakes with Nine Fillings - Guchul Pan *

This a delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes

Pork & Shrimp (Chow Gee Yok Har)

Chow Gee Yok Har is a Chinese pork and shrimp stir-fry with Smithfield ham, bamboo shoots, dried mushrooms, peanuts, and ginkgo nuts in a hoisin-soy sauce.

Tuna Mushroom Casserole

From-scratch tuna mushroom casserole with Swiss cheese, green beans, dill, and buttered bread crumb topping. No canned soup needed. Homemade comfort food that beats the shortcut version every time.

Mushroom Satay (Satay Het Hom)

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Vegetable Lo Mein

Fresh lo mein noodles wok-tossed with Chinese mushrooms, bamboo shoots, bean sprouts, and celery in a savory oyster sauce. Faster than takeout at just 14 minutes.

Hot'N'Sour Soup

Hot and sour soup: the authentic Chinese classic with shredded pork, tofu, shiitake, and bamboo shoots in a peppery, vinegar-sharp broth thickened to a silky body and finished with egg ribbons.

Melrose Avenue Spring Rolls

Crispy spring rolls filled with chorizo, Chinese mushrooms, rice sticks, cabbage, and bean sprouts in an oyster-sesame sauce. Double-fried for extra crunch and served wrapped in lettuce leaves.

Thai Soup for Marty

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

Korean Bean Thread Sesame Noodles with Vegetables

Korean Bean Thread Sesame Noodles with Vegetables recipe

Boiled Garlic Chive Dumplings

This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

Chinese: Steamed Translucent Dumpling - Fun G

Chinese steamed translucent dumplings (fun gor) filled with shrimp, ground pork, dried mushrooms, bamboo shoots, and water chestnuts in a wheat starch wrapper.

Favourite Hot & Sour Soup

Authentic Chinese hot and sour soup with wood ear fungi, dried lily buds, shiitake mushrooms, pork shreds, and silken tofu. Tangy, peppery, and finished with egg ribbons and sesame oil.

Steamed Pork Dumplings

Steamed pork dumplings (shumai-style) packed with ground pork, shrimp, chinese mushrooms, scallions, and sesame oil, then steamed open-top for 30 minutes. Classic dim-sum at home.

Deep-Fried Bean Curd

Crispy golden tofu stir-fried with broccoli, Chinese mushrooms, and ginger in a savory hoisin-chili sauce. A hearty vegetarian Chinese dish ready in about an hour.

Braised Chinese Cabbage

Napa cabbage wok-braised with dried shrimp, Chinese mushrooms, mustard greens, sherry, and soy sauce, finished with rendered chicken fat. An authentic Chinese side with deep umami layers.

Chinese Tacos

Crispy fried wonton wrappers stuffed with curried pork, Chinese mushrooms, celery, and onion. These bite-sized Chinese tacos make an irresistible appetizer or party snack.

Chinese: Basic Won Ton

Homemade wontons filled with ground pork, chopped shrimp, Chinese mushrooms, and crunchy water chestnuts, seasoned with oyster sauce and soy. Includes step-by-step folding instructions for beginners.

Chinese: Steamed Pork Dumplings (Shiu Mai)

Try something new for dinner with this authentic Chinese dish that calls for prawns, chinese mushrooms and succulent pork.

Chicken with Fruit & Mixed Mustards

Pan-seared chicken breast sliced thin and plated with fresh kiwi and melon, drizzled in a triple-mustard honey cream sauce. An elegant yet easy dinner or appetizer that looks straight out of a fine dining kitchen.

Minced Squab with Lettuce Cups

Minced squab in lettuce cups, the Cantonese classic: chopped squab stir-fried with water chestnuts, bamboo, and mushrooms in a savory oyster-soy sauce, finished with crisped skin and wrapped in crisp lettuce.

Duck with Sugar Cane - Vit Tiem Mia

Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.

Mee Krob (Thai Crisp Fried Noodles)

Mee Krob (Thai crisp fried noodles) loaded with pork, chicken, and shrimp, bean sprouts, and a sweet-sour-salty sauce. A crunchy one-wok showstopper from Thailand.

Chinese New Year Noodles

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Baby Bok Choy With Mushrooms & Tofu

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.

Bean Curd Skin Rolls

Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.

Chinese: Noodles & Gravy (Yee Mein)

Golden egg noodles stir-fried with Chinese BBQ pork, bok choy, and mushrooms in savory oyster sauce gravy. This classic Cantonese comfort food is ready in 50 minutes.

All 44 recipes