Project Description
A tan brown mushroom in appearance, native to and traditionally consumed in Asia for millennia, this mushroom is highly versatile used to impart distinct woody savoury notes to dishes whilst retaining excellent texture. It also possesses one of nature’s highest concentration of natural glutamic acids imparting “umami” flavour notes to dishes.
Flavour Long Sweet Woodsy Flavour
Suggested Uses Roasting
Frying
Asian style dishes
Stir Fries & Pasta Dishes
Broths/Consommés
Roast Meat Dishes
Mushrooms on Toast
Pickling
Soups
Risottos
Duxelles
