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Shiitake Mushrooms
Description
Shiitake mushrooms are a versatile ingredient which can be used as the focus of a dish as well as for stocks, stuffings and garnishes. Shiitake are higher in umami than any other mushroom, and drying them intensifies the umami, giving an even greater depth of flavour and aroma than fresh mushrooms.
Rehydrate the shiitake mushrooms by soaking them for a few hours in warm water or simmer for 5-10 minutes. The soaking water can then be used as a rich vegetarian stock for risottos or broths. Add shiitake mushrooms to miso soup, use them in bibimbap or for flavouring glutinous rice. The mushrooms can also be sautéed and added to pasta sauces to bring umami meatiness or served as a garnish with fish and chicken dishes. These shiitake mushrooms are 3-5cm in length.
Quick Comparison
| Settings | Shiitake Mushrooms remove | Kimchee Base - Kimchi Spice Paste remove | Chunjang Black Bean Paste remove | Gochujang Hot Pepper Paste Classic 1kg remove | Japanese Maruhon Pure Sesame Oil remove | Doenjang Soybean Paste remove |
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| Price | 3.07€ | 5.63€ | 2.44€ | 8.69€ | 6.19€ | 2.50€ |
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| Content | Shiitake mushrooms are a versatile ingredient which can be used as the focus of a dish as well as for stocks, stuffings and garnishes. Shiitake are higher in umami than any other mushroom, and drying them intensifies the umami, giving an even greater depth of flavour and aroma than fresh mushrooms. Rehydrate the shiitake mushrooms by soaking them for a few hours in warm water or simmer for 5-10 minutes. The soaking water can then be used as a rich vegetarian stock for risottos or broths. Add shiitake mushrooms to miso soup, use them in bibimbap or for flavouring glutinous rice. The mushrooms can also be sautéed and added to pasta sauces to bring umami meatiness or served as a garnish with fish and chicken dishes. These shiitake mushrooms are 3-5cm in length. | Japan is crazy about Korean food, and this 'kimchee base' brings the distinctive hot-sour Korean kimchi flavours to any dish you cook. The richly spiced red purée is a blend of chilli pepper, fruits and fermented vegetables - just like a classic kimchi recipe, but without the large crunchy leaves of napa cabbage. Plus of course a little bonito and squid extract to add that extra touch of umami.
Either add the kimchee base as a sauce when stir frying meat or noodles, toss through cold vegetables to make a delicately spiced salad. Also use instead of kimchi juice when making tofu jiggae, a spicy Korean tofu-based stew.
A few recipe ideas below:
| Chunjang black bean paste is an essential ingredient in jajjangmyun - a Korean dish of stir-fried pork belly and mixed vegetables in a thick black bean sauce, served with wheat noodles. Also known as Chinese black bean paste, use to give the distinctive flavour to Chinese favourites like beef in black bean sauce with green peppers. The black bean paste is salty with a hint of sweetness, with lots of umami depth. Add a spoonful to stir-fry sauces to boost the flavour. Dilute with sesame oil and rice vinegar, and mix in some grated ginger to make a dipping sauce. Ingredients: black bean paste (soya, wheat flour, salt, water), caramel, salt, soya powder, rice wine, water, flavour enhancer (monosodium glutamate [E621]). Contains allergens: soya, gluten (wheat). | Gochujang red pepper paste is a traditional Korean condiment used to bring rich spiciness to soups and jjigae stews, or add a bit of excitement to a bowl of plain rice. The deep red gochujang paste has kimchi-like taste and complex chilli flavours. It's perfect for enhancing traditional Korean dishes and stir fries, but gochujang is also exciting when used in unexpected recipes – such as bacon butties, beef jerky and chilli kale chips! Try mixing the gochujang with doenjang (fermented soybean paste), minced spring onions, garlic, ginger, rice wine and sesame oil to make ssamjang - the dipping sauce for Korean lettuce wraps. Also use gochujang in a marinade for bulgogi beef, and as a dressing for the Korean raw fish and vegetable dish, hweh bop bop. Sizes available: Chung jung one 500g ingredients: corn syrup, water, brown rice, red pepper powder, seat salt, spirits (<3% vol. alc), garlic, soybean, fermented soybean, roasted soybean powder, onion, yeast extracts, dextrin, seed malt (wheat). Contains wheat gluten and soya. Classic 1kg ingredients: corn syrup, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), rice flour, water, isomalto oligosaccharide, fermented soybean paste, sea salt, red pepper powder 3%, spirits, yeast extract powder, glutinous rice, seed malt, flavour enhancer (monosodium glutamate E621).Contains soya and wheat gluten. | Maruhon's pure sesame oil is a top quality Japanese sesame oil with a mellow and elegant aroma and flavour. The Maruhon 'Taikyo' sesame oil is carefully pressure extracted from sesame seeds slow roasted at a low temperatures to retain the mild flavour profile. Use this Japanese sesame oil in Japanese, Chinese and Korean cooking. Try stirring the slow roasted sesame oil together with soy sauce and vinegar for light Japanese-salad dressings. For a nutritious Korean side dish, toss 1 tsp of sesame oil with 1 chopped clove garlic and 2tsp soy sauce through blanched and finely chopped spinach. Or drizzle over stir-fries and Korean bulgogi beef just before serving to add a rich sesame flavour. Ingredients: Sesame seeds | Doenjang soybean paste is a core ingredient in Korean cuisine, with salty and rich, fermented flavours. Doenjang soybean paste is made from fermented soybeans and is similar to Japanese miso – though doenjang has a coarser consistency and stronger taste, which works well in thick soups and stews like Korean jjigae. Doenjang soybean paste is commonly used together with gochujang - a red chilli soybean paste. Together they bring a kimchi-like hot, warm spice to Korean dishes. Serve doenjang soybean paste as a condiment with bi bim bap, or even just with a bowl of plain rice. Ingredients: soybean paste (87%)(water, soybean, wheat flour, salt, fermented soybean paste, seed, malt), fermented soybean paste, spirits (3%), fermented soy bean powder, soup stock base powder (monosodium L-glutamate, maltodextrin, salt, onion mix powder). Contains allergens: soya bean, wheat gluten & maltodextrine (gluten) |
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