Instructions: Are a popular ingredient in Chinese cookery. There are many varieties and they are used both fresh and dried. The most common are:

Chinese dried mushrooms 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 highly cracked surface are the best and so they are usually the most expensive. They can be bought in boxes or plastic bags from Chinese grocers and are fairly pricey. Keep them stored in an air tight jar.

To use Chinese dried mushrooms

Soak the required amount of dried mushrooms in hot water for about 25 minutes until they are soft. Squeeze out any excess liquid and remove the tough inedible stem. The mushrooms are now ready for use.

Straw mushrooms
These are among the tastiest mushrooms found in China. When fresh they have deep brown caps which are moulded around the stem. In this country they are only available in tins and can be bought in Chinese grocers and in some supermarkets and delicatessens Drain them and rinse in cold water before use.

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