Calling this mushroom a Candy Striper isn’t too far from the truth of the matter. This mushroom has been valued for years in Chinese medicine as a general cure-all, and that theory is pretty darn on the spot. The bamboo mushroom is a source of fiber, antioxidants, protein, calcium, vitamins C and E, and antimicrobial compounds; and it is known to have anti-inflammatory properties.
Bamboo Mushroom: Fungus. Candy Striper. Superfood.
Of course, it’s fantastic to eat. The bamboo mushroom has a faint aroma of genmaicha tea. Cooked, it possesses the flavor of fresh tofu. The mushroom is considered to be one the most high-end mushrooms ever sought and used to sell for hundreds of dollars an ounce and could only be sourced from Asia. Now that it’s cultivated on a larger scale the mushroom has become affordable to home cooks around the world. Added to stir-fries or soups, or even stuffed with tofu and veggies the bamboo mushroom is a delicate secret weapon to that will greatly diversify your culinary repertoire.
|Ingredients||Dried bamboo mushrooms.|
|Recommended Applications||With an exotic appeal, these Bamboo Mushrooms are delicious in stir-fry dishes or soups. Sautéed, these mushrooms are a wonderful addition to poultry or steak. Chopped up, these pair well when added to sauces, stuffing, or a casserole.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||One ounce of dry mushroom reconstitutes into 3-4 ounces of mushrooms. To do so, take the needed amount and place in to a bowl of hot water. Allow the mushrooms to soak for 20 or 30 minutes. If you wish to add the dry mushrooms directly to a recipe, make sure to rinse prior to adding and only do so if the recipe requires them to cook for at least 25 minutes.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||China|
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