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Fresh Wild Mushrooms

fresh Truffle

Product Info
Chinese truffles are usually called Tuber Indicum as its botanical name. Chinese truffles or tuber indicum are found and harvested in Yunnan and Sichuan Province. Besides Tuber indicum, there are other types of Chinese truffles and based on the quantity harvested and the demands from overseas, two types of Chinese truffles are also worth mentioning: one is black so-called Tuber Himalayensis, the other is white so-called "female truffles".
Suggested Use
The black winter truffle always must be used as a condiment, not as food. Freshly collected, if possible. To enjoy and appreciate truffles, 100 g is enough. It is advisable to put together the truffle with the food we have to flavor at least 24 hours before cooking. We must bear in mind that the aroma of truffles is highly volatile and is fixed in fat, so you don't have to cook truffles for a long time, and you have to cook truffles with fatty foods to fix its aroma.

fresh truffle

Fresh Matsutake

Product Info

Matsutake is the common name for a highly sought-after mycorrhizal mushroom that grows in Asia, Europe, and North America. It is prized by the Japanese and Chinese for its distinct spicy-aromatic odor.

Suggested Use
Well, matsutakes are very firm, which makes them exciting to work with as a cook. They are big, so you can do all sorts of things with them. But the real reason is the aroma. Ah, the aroma of a matsutake.The Japanese have a few rules when cooking matsutake: Never wash them. Just wipe the mushrooms down with a damp paper towel or cloth. Slice them thickly, or else you lose the aroma.However you cook them, do so in a way to preserve that aroma, i.e., steaming, wrapped in foil, in rice (see below) or in a clear soup.

fresh matsutake

fresh Morel

Product Info

Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them. The ascocarps are prized by gourmet cooks, particularly for French cuisine. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt.

Suggested Use
You can cook morels the same as you would any mushroom Just please do cook them. Our digestive systems aren't equipped to handle raw mushrooms so eating raw morels may make you sick, and they just don't taste as good. Slice them the long way before cooking. This gives you an opportunity to remove any lingering dirt or slugs. Try to cook as soon as possible after picking when they are still fresh. If you must wait, store them in the fridge for a few days covered in damp paper. Never store morels in a plastic bag, as they will become mushy.A simpler morel mushroom recipe is often better.

fresh morel

Fresh Chanterelle

Product Info

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell, reminiscent of apricots and a mildly peppery taste and is considered an excellent edible mushroom.

Suggested Use
Chanterelles can be used in any recipe calling for mushrooms, but they do best in dishes where they’re the star. Many of the flavor compounds in chanterelles are fat soluble, so they are wonderful cooked in butter or cream and served over pasta or on toast. They make a decadent mushroom soup or cream sauce, as in the Roast Chicken with Chanterelles and Peas below, and they’re great in risotto, or egg dishes like omelets, quiches, and frittatas.

fresh chanterelle