of the Asian
variety, used extensively in all Eastern Chinese
cooking. They are larger than the Western mushrooms everyone is familiar with. They have a black cap
(hence the name), and a white stalk
. I advise against eating them raw
. Cooked, they have a soft texture
, but not flabby
, more like chewy
. Very tasty
They are never served alone, but always as an accompaniment to other dishes. Soups are a favorite, especially with abalone and chicken, two of my favorite soups. They also go very well with vegetables, seafoods and tofu. Never serve them dried, always wet them in soup, water or sauce.
A dish I particularly like is the shrimp-tofu served with mushrooms. Slice the tofus into cubes, and cut holes in them. Insert the shrimp into the holes. Prepare the tofu the usual way, toss in some oil, a bit of vegetables and mushrooms, season with Chinese onions. Yummy!