Dried Bamboo Mushroom (Phallus indusiatus)
【Features】
A delicate, lace-like mushroom naturally harvested in the highlands of Yunnan, China, often called the “Queen of Mushrooms.” Known in Japan as Kinugasatake, its dried form is lightweight, highly preservable, and has a concentrated fragrance.
【Growing Environment】
Grows naturally at altitudes of 1,000?1,800m in tropical to subtropical forests, in the leaf litter layer. It appears en masse during the rainy season and requires high humidity, high temperature, and clean conditions. Harvesting is done from wild collection or under controlled cultivation with inoculated substrates.
【Taste and Characteristics】
Mild mushroom aroma with a subtle sweetness, elegant and free of strong flavors. Its unique texture combines crispness with smoothness, giving it a delicate yet pleasantly firm bite unlike other mushrooms.
【Cooking Methods】
Soak before use; the soaking liquid retains aroma and nutrients and should not be discarded. Boil the liquid before use for safety. Ideal for soups, simmered dishes, or as a colorful and textural addition to braised vegetables. In Chinese cuisine, used in medicinal soups or clear broths (Qingtang) to enhance aroma, or sauteed to preserve the unique texture. Pairs well with crab or scallops in superior stir-fries or main dishes. In Western cuisine,