For this recipe, choose wood mushrooms popular in Asian cuisine. For example, Shiitaka. It is very convenient to cut them with thin strips, and they are delightfully combined to taste with carrots.
The wood mushroom, or rather, Shiitaka came to us from Japan and China. They appreciate it for an unusual taste and a pleasant soft aroma. Shiitaka harmoniously fit into the kitchen of other countries, as if they were always there. They are sold mainly in dried form, although fresh mushrooms are also found in supermarkets. Before cooking, dry shiitaka must be soaked in water so that they recover.
In cooking, hats are usually used because the legs are quite stiff. Shiitaka is an obligatory ingredient in Miso-Supa and Asian noodles. In Thailand, they are simply fried with spices and served with rice or stewed vegetables. Fresh mushrooms do not need to be cooked for too long, because they lose taste and aroma. Shiitaka dishes will be even more interesting if you first marinate the hats in lemon juice, garlic and pepper!
