Dried White Fungus | 2pcs

Dried white fungus mushrooms, also known as snow fungus or silver ear fungus, are another type of edible fungus commonly used in Asian cuisine, particularly in desserts and soups. Here’s how you can prepare them:

Preparation: Like black fungus mushrooms, start by rinsing the dried white fungus mushrooms under cold water to remove any dirt or debris. Then soak them in warm water for about 20-30 minutes or until they are fully rehydrated. They will expand in size as they absorb water.
Cleaning: After soaking, inspect the mushrooms for any remaining impurities or tough parts. Trim off any hard or discolored sections, and you can tear them into smaller pieces if desired. Unlike black fungus mushrooms, white fungus mushrooms have a softer and more gelatinous texture.
Cooking: Dried white fungus mushrooms are often used in sweet soups, desserts, and drinks due to their mild flavor and delicate, jelly-like texture. They can be added to dishes like bird’s nest soup, sweet soups, and dessert puddings. They are typically cooked for a short time or added directly to the dish as they have a softer texture compared to black fungus mushrooms.
Flavoring: White fungus mushrooms have a subtle, slightly sweet taste that pairs well with sugar, honey, and various fruits. They are commonly used in Chinese, Southeast Asian, and Taiwanese desserts, where they are simmered with rock sugar, dried longan, and other ingredients to make a refreshing and nutritious dessert soup.
Storage: Store dried white fungus mushrooms in a cool, dry place away from direct sunlight. Once rehydrated, they should be used promptly or stored in the refrigerator for a few days.
Nutritional Benefits: White fungus mushrooms are low in calories and fat but high in fiber, antioxidants, and various vitamins and minerals such as Vitamin D, Vitamin B2, and potassium. They are also believed to have potential health benefits such as promoting healthy skin, improving respiratory health, and boosting immunity.

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