Chinese mushrooms with a long stem. Wood mushroom muer - characteristics of beneficial properties, harm; contraindications for use; use of Chinese mushroom in cooking

At a ridiculous price (about 10 rubles for a small package). I probably wouldn’t have risked taking some strange dried mushrooms if it weren’t for my childhood Far East on the border with China. There my mother often bought the same mushrooms and cooked them very delicious dishes.

Therefore, I ordered them for myself without fear. I received a large box containing 20 small boxes, the size of a matchbox.

You can laugh at the Russian text on back side:

These mushrooms (called muer in Chinese) grow on dying trees and are collected, dried and pressed.

I found the following on the Internet:

Tree mushrooms: benefits

Muer mushrooms Not only are they delicious, but they are also very healthy. The ancient Chinese claimed, and modern medical research has confirmed, that tree mushrooms improve health, are immunomodulators, serve as prevention of various cardiovascular diseases. They prevent the formation of blood clots, are useful for hypertension and reduce cholesterol levels in the body.

Muer tree mushrooms rich in proteins, they are appreciated by nutritionists; fiber and gelatin have a beneficial effect on digestion and intestinal motility.

Well, just magic mushrooms))

Cooking method: take the mushrooms out of the package, peel them from the cellophane and soak them in boiled water cold water for about an hour, although on the packaging the manufacturer generally recommends soaking for only 20 minutes. I found on the Internet that some people advise soaking them for a day, it seems like the flavor will be revealed more fully. But I like to do everything as quickly as possible, so I haven’t tried it that way.

The mushrooms begin to absorb water almost immediately and within an hour they open well, their volume probably increases every 7-8 times.

After the mushrooms have opened, they must be washed under running water. And that’s it – you can fry, boil, stew.

These mushrooms do not have their own distinct taste. The mushroom flavor is more or less revealed when fried with onions. But they have a very good dense texture. In the finished dish they have a very pleasant crunch.

I liked doing in them puff pastries. I fried mushrooms and onions, grated cheese on a fine grater, mixed it all, and baked puff pastries with this filling. We ate them very quickly

Therefore, if you see Chinese tree mushrooms in the store, feel free to take them!

Another review of mine about a product of Far Eastern cuisine - Bracken Fern.

Mushrooms are a separate kingdom flora, combining not only the characteristics of plants, but also animals. There are many representatives, many of which are consumed as food. Shiitake mushrooms are an edible specimen that is as popular as champignons.

Description

Shiitake is a woody lamellar mushroom belonging to the Negniaceae family. It is also called shiitake, xiang gu, and popularly called black mushroom. Its homeland is China. But shiitake is widely cultivated in Southeast Asia. As a rule, it is grown on beech trees.

You can identify a mushroom by appearance: The brown cap is 5-25 cm in diameter, and its tone varies from light to dark. The edge is lighter in color and has fringe. The entire surface of the cap is covered with white scales.

The flesh and plates of the mushroom are white. The latter, when pressed, acquire a brown tint. The inner part of the leg is hard, also painted White color, which darkens when pressed.

Chinese shiitake mushrooms taste like champignons.

Chemical composition

The composition of the black mushroom is truly unique, because it contains essential amino acids, polysaccharides, mushroom phytoncides, fatty acids, mineral components such as iron, manganese, phosphorus, potassium, copper, nickel, magnesium, calcium, zinc, selenium, sodium, polysaccharide lentinan (increases immunity), various vitamins A, B (1, 5-6, 9, 12), E, ​​D, D, PP.

Shiitake mushroom has a low calorie content, which means it can be included in the diet of those who are trying to reduce their weight.

Benefit

Concerning useful properties, then the mushroom has a lot of them. And all thanks to the vitamin and nutritional composition. So, mushroom:

• helps strengthen the immune system, the body better resists infections;
• struggling with diabetes mellitus and complications after it;
• promotes intensive breakdown of fats;
• prevents the occurrence of blood clots;
• has a beneficial effect on the functioning of the digestive system;
• takes part in the production of interferon;
• in a number of studies, scientists have found that mushrooms are able to prevent the development of cancer and fight existing cancer cells;
• reduces the risk of strokes, heart attacks, cardiovascular diseases;
• removes toxins from the body;
• reduces cholesterol concentration by at least 10%;
• strengthens nervous system and has a beneficial effect on her work;
• effectively suppresses viral diseases even during their development phase.

Harm

Despite their undeniable benefits, shiitake mushrooms can be harmful, especially if the volume is uncontrolled. Not to mention the possible occurrence of an allergic reaction.

Mushrooms contain chitin - large quantities he is quite dangerous.

It is forbidden to eat mushrooms:

• children under 12-14 years of age, since mushrooms are very difficult for their stomach and difficult to digest;
• people with bronchial asthma;
• persons with individual intolerance;
• women during pregnancy and breastfeeding.

You should also be careful when using medications, tinctures and extracts based on shiitake. Regardless of the purposes for which you use them, therapeutic or preventive, you should definitely consult a doctor.

Growing

In nature, the mushroom grows mainly on beech trees. But how to grow shiitake mushrooms at home? There are two ways.

Extensive method

Shiitake mycelium is “planted” on logs (1-1.5 m * 0-15 cm), as well as on stumps (35-40 cm * 20-25 cm length and diameter).

Only wood that has been cut for at least 2-3 months is used.

Before planting the mycelium, the wood, if necessary, should be soaked in water. This is necessary so that its humidity is 40%. Next, holes are drilled at a distance of 20-30 cm from each other, measuring 10-15 mm/4-6 cm (width*depth). The distance between rows is 7-12 cm.

The mycelium on the grain is poured into the resulting holes and covered with garden varnish or closed with plugs. After the logs are transferred to a protected room, they are wrapped different materials, retaining moisture and, having created favorable conditions (15-20°C), wait for “sprouting”. When a whitish coating appears and the log creates a dull sound when tapped, the logs with mycelium are taken out to an open place where there is moist soil, there are no drafts and sunlight.

The plantation can bear fruit for 5-8 years. This method of growing can also be used in heated rooms, but provided that the humidity in them is more than 85%. A large harvest is obtained by “planting” beech or oak.

Intensive way

This method of growing shiitake involves the use of a “substrate” consisting of 60-90% wood shavings, sawdust, and small wood chips. Other auxiliary components: husks, straw, organo-mineral additives.

Grains are sown at the rate of 2-5 kg/100 kg of substrate. When growing shiitake, right before fruiting, the packaging from the block should be completely removed, since it is impossible to determine where the mushroom will grow.

To stimulate the growth of black fungus, blocks with mycelium need to be regularly “bathed” or irrigated.

The time required for mushrooms to conceive is 5-7 days. You can harvest every month. Such blocks “work” for only 3-5 months.

How to cook shiitake mushrooms

Shiitake mushroom is a popular component of oriental cuisine. The cap is most often used for food because it is much softer than the stem. They make soups with it, confectionery, drinks, sauces, and even desserts. Remarkably, in Japan, yogurt rich in potassium is prepared from black mushroom.

Mushrooms are popular because they are able to “take on” the taste of other components of a dish without overpowering it. Shiitake can be eaten raw, but, as practice shows, many people do not like its taste.

There are many options for preparing shiitake mushrooms. The duration of heat treatment is a maximum of 10 minutes. When cooked, they are ready in 3-4 minutes (proportions of 0.2 liters of water for every 1 kg of mushrooms). As for stewing, it is somewhat longer - half an hour.

It is best to use specimens with a cap no more than 5 cm, 70% open, having a uniform dark brown color and a velvety surface.

The easiest way to cook is to fry washed mushrooms on vegetable oil with constant stirring. When all the excess water has evaporated, the mushrooms are ready and acquire a meaty taste. Almonds, onions, walnuts and various spices are added to them. Shiitake goes well with udon, vegetables, rice and Asian noodles, any meat, seafood, rice, fish, pasta, and various sauces.

When using dried shiitake mushrooms, you need to pre-soak them to restore their shape, then squeeze, cut into pieces and cook as usual.

The world of mushrooms is not limited only to oyster mushrooms. Shiitake may be unfamiliar to many, but they make very tasty dishes. Try it, you will definitely like it!

Ganoderma lucidum is the scientific name of a species of Red mushroom. Ganoderma is known in China as Lingzhi, in Japan as Reishi and in Korea as Yongzhi. Lingzhi - this tree mushroom is called the longevity mushroom. Its history dates back to the second millennium BC. Find Lingzhi in wildlife- great luck and all because the spores of this fungus are very rough, hard, cling to any tree bark, but can only germinate at a certain temperature and on wild plums, and not on every one. Healing properties of Lingzhi: More than two thousand years ago, the invaluable book “Shinnoh Honsohkyo” was published in Japan; it is the original textbook of Eastern medicine. Among all the listed super drugs, Ganoderma Lucidum took first place, even standing much higher than ginseng!

In traditional Chinese medicine, the Lingzhi mushroom is called the “Mushroom of Immortality”, it is assigned the highest category in terms of the breadth of action and lack of side effects.
Linji mushrooms have unique anti-stress, regenerative, antiviral properties, as well as moisturizing and rejuvenating properties.
The properties of lingzhi have been clinically proven to increase the body's immune functions, metabolism and improve overall well-being. Linji mushrooms are rich in minerals, amino acids and vitamins. This is the strongest antioxidant.

The healing properties of Lingzhi have been known in China for a very long time. Eastern medicine has been accumulating information about it for 4 millennia. More than 2000 years ago in Chinese " Holy Book about miraculous medicinal plants" the Lingzhi mushroom is called "the best among the 365 most valuable plants of the East", surpassing the famous ginseng in effectiveness. The unique superior Lingzhi mushroom is a precious pearl in the treasury of traditional Eastern medicine. In ancient Chinese legends, this mushroom is considered a "magic medicine" that relieves the sick from death and gives people the energy to live forever. The mushroom was called the plant that “gives eternal youth” or the “divine herb”. ancient China he was so legendary that his image was carved as decoration on expensive furniture, on the handles of staffs, etc.
Ling-Shi or Lingzhi is the Chinese version of the name of this mushroom. The name Reishi (1000-year-old mushroom) is most commonly used in Japan. In the US and Canada, Linji is known as Ganoderma. The name Ganoderma lucium is of Greek origin.
Currently, the valuable properties of Lingzhi are being comprehensively studied in leading medical institutions in Japan, the USA, France, and Canada. In Japan, dry extract of the Lingzhi fruiting body is included in the official list of anticancer drugs. In traditional Chinese medicine, the mushroom is considered a miraculous remedy for many diseases.

Lingzhi mushroom infusion has the following properties: increased working capacity, normalization arterial pressure, stimulation of oxidation processes in liver mitochondria. The same therapeutic effectiveness of using Lingzhi in relation to morphological changes in the brain, liver, lungs and myocardium was revealed. And one of the most important properties is a strong antitumor effect. When taking Lingzhi, there is a regression of any tumors - both benign and malignant.

It can be concluded that Lingzhi has several main healing properties. First, it has a strong antitumor effect. When studying the chemical composition of Lingzhi at the American Cancer Institute, an amazing discovery was made: a substance called “lanostane” was found, which inhibits the formation of antibodies. Second - shown when allergic diseases. Now patients with bronchial asthma, atopic dermatitis and other allergic diseases are being cured of them with the help of Lingzhi. Third, the positive effect of using drugs from this mushroom for any pulmonary diseases (chronic bronchitis, etc.). Fourth, the widespread and successful use of Lingzhi for cardiovascular diseases. Fifth – hypoglycemic effect in diabetes mellitus.

Oncological diseases
A study of mushrooms showed that Lingzhi differs from many other medicinal mushrooms in that it contains not only active antitumor polysaccharides, but also so-called terpenoids, which increase resistance to stress and prevent the accumulation of free radicals. The specific effect of polysaccharides is manifested in the activation of macrophages and T-lymphocytes, stimulation of interferon and a general improvement in the immune response at the cellular level. They have no toxic effects on human body, and they are medically safe. The degree of restoration of the damaged immune system, incl. in case of AIDS and antitumor activity depends on the duration of therapy using Lingzhi. It is believed that it is enough to take a course of Lingzhi at least once a year to avoid getting cancer!
Antimicrobial action and allergic diseases
Lingzhi has an antimicrobial effect, and it does not act by suppressing, for example, staphylococcus or pneumococcus, but by killing them. Improves all types of metabolism: mineral, carbohydrate, fat, has an anti-allergenic effect. Treatment of allergies with Lingzhi is a long process (takes 1-2 years), but reliable and effective and does not cause any side effects!
Chronical bronchitis, bronchial asthma, atonic dermatitis and other allergic diseases are successfully treated with Lingzhi.
Cardiovascular diseases
The use of Lingzhi to improve the condition of people suffering from cardiovascular diseases. The results of research at the All-Union Cardiology Center were very significant: 5 hours after taking preparations from lingzhi mushrooms, cholesterol levels decreased! In addition, a persistent decrease in pressure occurred after 14 days. This effect has been confirmed in clinical studies. Therefore, the use of this drug is directly indicated in the recovery period after a heart attack and stroke.
The mushroom normalizes blood pressure, it is also effective against symptoms of cardiovascular blockade and other heart diseases, including angina pectoris, arrhythmia, difficulty breathing, fatigue, and memory loss.
The immune system
Lingzhi is considered both a tonic and an adaptogenic. As a tonic, it strengthens the body's strength, and as an adaptogen it helps to adapt to stress, improves health and normalizes the functioning of the body.
When using the mushroom, the production of cytokinins in the body is activated. Cytokinins are regulators of the immune system that act immediately and do not require significant time for their effect on the immune system. Therefore, Lingzhi mushroom is a fast-acting immunoregulator. It is able to strengthen the weak, weaken the strong, and leave the normal reaction of the immune system unchanged, significantly increasing the body's resistance to disease and overall vitality.

In addition, Lingzhi corrects the immune system of the intestinal mucosa and actively protects the body from the effects of viruses, bacteria and toxins.

Hypoglycemic effect in diabetes mellitus
Compounds that lower blood sugar are polysaccharides, ganoderan A, B and C, isolated from mushrooms and their protein compounds. It has also been found that the corresponding polysaccharide extracts from Lingzhi in an alkaline solution also have a hypoglycemic effect.

Lingzhi brings great relief to patients with epilepsy. This rare property of it was noted back in the 17th century, when it was these mushrooms that were used to cure epilepsy of the heir to the Mikado (Japanese emperor).

The use of the mushroom can take place long time, because, unlike drugs of chemical origin, lingzhi has no side effects, including delayed ones, and is safe in a wide range of doses.
But it should also be noted that even in microdoses, higher mushrooms have an effect on the human body to a certain extent. A. Girich describes this mechanism of action of microdoses as follows: “The absorption of a small amount of drugs occurs only in the oral mucosa by endocytosis (capture and promotion of the drug by the cell). Next, targeted delivery of the drug to the damaged organ begins (energy-information mechanism), and the SOS signal is a perverted wave from the damaged organ. Therefore, in small doses, drugs work as regulators of pathological waves emanating from the cells of various poorly functioning organs. As a result of this effect, there is an improvement in the elasticity of the cell membrane and metabolic processes between the cell and the intercellular space.”

Mystical properties
In general, the effect of higher mushrooms is noted both at the physiological and at the energy-informational level. In ancient Chinese books it is written that the mushroom has a simultaneously bitter, sweet, salty, sour and pungent taste and affects the meridians of the heart, kidneys, liver, lungs and spleen. The mushroom was described by the ancient Chinese philosopher of the first century AD, Wang Chang, as a plant that enhances spiritual capabilities and cures bodily ailments.
It is believed that Lingzhi also has the mystical property of increasing the strength of the spirit and increasing a positive emotional mood. It is noted that within 20 minutes the mushroom restores the aura and helps to work out karmic problems. It was said about him that he also restores harmony between the energies of “Yin” and “Yang”.

Cosmetic properties
Lingzhi is characterized as a very good remedy for giving youthful skin. The fungus regulates synthesis nucleic acids, and also, at the level of cellular metabolism, blocks the destructive effects of free radicals and reduces oxidative processes, which significantly slows down the aging process of the skin. Lingzhi polysaccharide complexes promote DNA synthesis and stimulate cell division, powerfully activate regeneration processes, which keeps the skin youthful for a long time.
Masks with Lingzhi extract allow you to short term give the skin a beautiful and healthy look, make it elastic, visibly smooth out wrinkles, increase tone and fill it with vital energy.
Lingzhi contains: almost all groups of vitamins: beta-carotene, B, D, E, C; 13 types of amino acids; proteins; unsaturated fatty acids; immunomodulatory polysaccharides; minerals: potassium, phosphorus, Fe, Ca, Mg, Zn, manganese, boron and cobalt; more than 80 types of enzymes that are involved in all processes of breakdown and construction.

In its wild form, the mushroom grows on the roots and fallen tree trunks, but is found only on two or three out of 100 thousand. Over the past 20 years, scientists in China, Japan and Vietnam have been able to cultivate the Lingzhi mushroom on special plantations, which has made this plant available not only to emperors.

Mode of application:
Alcohol tincture: 25 gr. chopped mushrooms, pour vodka (0.25 liters), leave in a warm, dark place for 2 weeks. Take a teaspoon 2-3 times a day before meals.
Decoction: 1 tbsp. l. chopped mushroom per 700 ml. water, simmer over low heat for 60 minutes. Strain. Take 200 ml. decoction 3 times a day 30 minutes before meals.
Tea: boil mushrooms for 5 minutes, then steep for 30 minutes. Before use, the drink can optionally be heated, filtered and drunk as tea. For one person, 2 grams of dried mushrooms per day (1 clove) is enough.

Popular all over the world. They are not only tasty, but also medicinal. A bag or box of such mushrooms can be purchased in our stores. Not only in specialized ones, but also in supermarkets.

Tree mushroom (muer) in Chinese medicine

Chinese medicine has been using dried mushroom for a long time muer(“firewood” + “ear”) for treating and maintaining people’s health. "Tree ears" auricularia eariform (Auricularia auricula-judae) And hairy (Auricularia polytricha), contain a significant amount of protein, vitamins (C and B) and microelements. These mushrooms contain twice as much iron, calcium and phosphorus as meat. At the same time, abalone is a food product that is devoid of fat. It has almost no calories.

Chinese medicine recommends that older people eat muer more often. These mushrooms are also useful for people suffering from anemia, hypertension, diabetes and obesity. Medical articles provide convincing evidence of lowering cholesterol levels, improving the condition of the cardiovascular system (high cardioprotective effect) and confirming the antitumor substances contained in “tree abalone”. Increased stomach acidity is normalized, irritated and inflamed mucous membranes are calmed. These mushrooms act as a mild antibiotic, providing an anti-inflammatory effect. The anticoagulant activity of fungi is compared with the effect of heparin. Specific recipes are given, among which in the autumn there may be useful advice treat upper infections respiratory tract decoction of mushrooms in milk. True, pregnant and lactating women, as well as those trying to conceive a child, should not overuse “tree ears”.

Description of the mushroom

We are interested in two types of tree mushrooms: auricularia eariform (Auricularia auricula-judae) And auricularia pilosa (Auricularia polytricha). These mushrooms are also found in Russia, but are considered little known edible mushroom. Cap size Auricularia auricula-judae from 2 to 10 cm, its thickness is up to 0.5 cm. The hat has the shape of a shell that resembles an ear. The underside is wrinkled. The pulp is translucent, gelatinous. The upper side is velvety. The mushroom has practically no smell. The color of the cap is affected by age and habitat. Young “ears” are more purple in color; with age they turn brown, becoming light brown, retaining a purple tint. When exposed to light, a wet mushroom is reddish-brown, with a barely noticeable purple tint. “Ears” grow in groups, often dense. Sometimes single mushrooms are found. Auricularia auriculata settles on living and dry trees of deciduous (less often coniferous) species.

Auricularia hairy ( Auricularia polytricha), or "silver ear", has a pubescent upper surface of a gray-brown color. These mushrooms are lighter in color, they can even be grayish-white.

As they age, the fruiting bodies of tree mushrooms become coarser and become gristly from the very base. Tree abalone can be found in forests and parks, most often on alder and elder trees. In China, wild mushrooms are not only collected, but also specially grown. Muer is also cultivated on various wood substitutes, even on straw. Auricularia can be eaten raw (for example, in salads) and dried. Unscrupulous suppliers sometimes offer dried oyster mushrooms instead of these mushrooms. Moreover, they are dried and packaged together with hard legs.

Tree mushrooms are incredibly popular in China, Thailand and Vietnam. The Chinese (especially in Taiwan) call the auricularia "muer", in Southern China (Guangzhou) - "wan ye". Vietnamese - Moc Nhi. In our country, tree mushrooms are known more in Primorye. Europeans do not collect them due to the lack of mushroom smell and taste. They are considered exotic, which is easier to import from Asian countries.

How to cook wood mushrooms?

Dried wood mushrooms “Judas ears” look like lumps of black charred paper. Dry "silver ears" are slightly smaller and have more gray in them. Otherwise, these two types are similar. Before cooking, mushrooms need to be soaked in water. Gourmets offer a complex scheme, with alternating soaking in cold and warm water, and then keeping the mushroom in the refrigerator for 24 hours. The Chinese (and I) make it simpler. The mushroom is placed in a container and filled with cool water. There should be a lot of water, since the swollen “wood ear” will hardly resemble a small dry lump. Do not empty the entire package at once. It will be enough for several times. It is enough to take one or two lumps to see the result and appreciate the merits of the mushroom. After soaking, the abalones increase in volume by 6 - 8 times. The minimum soaking time is 2 hours. It's better to soak overnight. After this, the mushroom can be stored in the refrigerator (up to two days) in any container of suitable size. The swollen “wood ear” is washed and the place where the fruiting body attaches to the wood is cut off. Cut the mushroom into pieces suitable for cooking. There is no need to grind unless the recipe calls for it. The taste of muer is not at all similar to mushroom. It looks more like seafood. The fruiting body of the mushroom is gelatinous, or more precisely, gelatinous-cartilaginous. Moreover, the lower part tastes more like cartilage, the upper (wavy) is much softer.

In our country, muer is sold not only in bags, but also in matchbox-sized packages. There is a tree mushroom there, which has been previously crushed to the state of black-gray flakes. After a full soaking cycle, their volume will increase almost 10 times.

These mushrooms are practically devoid of mushroom taste, but have a pleasant crunch. They go well with a huge number of products, complementing their taste. Wood abalones can be boiled, stewed, pickled and pickled. There is no specific time for their preparation, since these mushrooms can even be eaten raw. In order to “feel” the tree mushroom, mix it with fried onions, ready chicken fillet, cut into pieces, add soy sauce or sour cream, a little ginger (do not overdo it!) and a few cloves of garlic. Simmer everything for about 10 minutes. Salt, herbs and spices to taste.

In a cool, dry place, a bag of dried tree mushrooms can be stored for a very long time. Soaked mushrooms are kept in the refrigerator for 2 - 3 days in a closed bowl. If the edges of the “ear” begin to turn brown, pour water over the mushroom, rinse, and then cook.

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In China, tree mushrooms are mainly consumed. If earlier they were grown in forests on specially cut down trees, now there are rooms set aside for them, which are filled with cut down dry stumps on which they grow. There are many different types mushrooms used for food: kikurage, matsutake, nameko. But the most common are muer and shiitake. They are most often used to prepare soups, salads and hot dishes. However, among the Chinese “gifts of hemp” there are a lot poisonous species, which, of course, are not used in cooking. In the store, mushrooms are sold in dry form. To prepare them, they need to be soaked in water, after which they can increase almost 10 times, like the Muer variety. Muer Muer is one of the few tree mushrooms that are edible. The muer root has a hard bark that is peeled off before being thrown into the pan. The mushrooms are first soaked in water for about two hours. When cooked, muer broth becomes viscous, and when it hardens, it becomes like jelly. Jelly is prepared from this broth by adding dried fruits. Soups, salads and hot dishes made from them often appear on Chinese tables. Mushrooms often grow on dry oak trees after rain. Muer comes in three types: black, yellow and white. Black ones are the most common. And white muer is a delicacy, and they are quite rare; they are called iner. Shiitake (Xianggu) Shiitake are mushrooms that are most often used in the preparation of any dishes. They are shaped like umbrellas and their color is dark brown. Since these mushrooms are the most popular, they are grown artificially: on previously cut down trees, 5-centimeter notches are made with an ax, where xianggu spores are placed, after which they are often watered. Within two months, the crop is harvested and dried in the sun. These “tree pets” grow in spring and autumn, which is why they are used in preparing seasonal dishes. Before cooking, unlike muer, xianggu and shiitake are soaked in water for 40 minutes. They are important element stews, salads and soups are prepared from them. In addition to the traditional shiitake, there is a “winter mushroom” or a flower one. This is also a variety of shiitake, but it is much less common and can grow not only on dry trees, but also on living ones. How to choose and store mushrooms correctly? You need to be very careful when purchasing any products. Products for Chinese cuisine are brought from afar. Before getting to the counter, they changed modes of transport and warehouses more than once, where they waited their turn before the next transportation, so they should be treated with special attention. First of all, you need to pay attention to the mushroom caps: the edges of the fresh ones should curl up. After the mushrooms lie for several days, the caps straighten. If you choose dried shiitakes in a package, you need to check if they are broken, mold or moisture. You can store fresh muer, xianggu or shiitake in the refrigerator for about 3-5 days, preferably in a paper bag. Dried foods when properly stored in a dry place in plastic box may not deteriorate for several years.