Chinese Vegan Guide to Mushrooms

Edible mushrooms and fungi are widely used in Chinese cuisine as part of a regular diet. And thanks to its prevalence in TCM (Traditional Chinese Medicine), mushroom extract as an alternative medicinal and nutritional supplement has become popular in the West — you may already have encountered reishi, chaga or cordyceps powder. I do still believe that the mushrooms are best enjoyed through eating. It's definitely a more pleasant experience!

Mushrooms occupy a versatile role in the Chinese and East Asian kitchen, especially vegan Buddhist cuisine. Categorised as either white or black mushrooms, each edible type has its own distinct flavour, texture and mouth feel. I love how mushroom can be both a blank canvas — sponging up broths and sauces — and have its own starring role in any dish, due to its natural umami qualities.

Mushrooms are an easy and affordable place to start for people looking to replace the flavour and texture of meat. My favourite is shiitake, firm, earthy and meaty; it's no surprise that it's so prevalent in Japanese and Chinese cooking. For a light and more delicate texture, oyster mushrooms are quick to cook via stir frying or deep frying. Another personal favourite of mine is enoki mushroom for its stringy, chewy texture, idea when braised with other vegetables or added to broths. But don’t worry if you can’t source these particular types of mushrooms; they can easily be substituted with readily available varieties.

Benefits

Source of B and D vitamins
Fat free and low in calories
Relatively high in protein and fibre
Anti-inflammatory properties
Boosts immunity
Lowers cholesterol

Tips

Buy dried shiitake and other mushrooms as a cheap and convenient store cupboard ingredient. Many large high street supermarkets now sell fresh and dried shiitake, but for best value and variety I would seek out an Oriental specialist shop online.
Bear in mind that dried mushroom has a much more concentrated taste than fresh mushrooms.
Prepare dried mushrooms by simply rehydrating in plenty of room temperature or warm water for a few hours before cooking.
Once rehydrated, wash the mushrooms and remove the stems but don’t discard them. They can be used in a vegan stock.
Similarly, strain and keep the soaking liquid to add into stews or to make your own stock base.