These days, flash-frozen truffles, chanterelles, porcini and morelsoffer chefs year-round convenience if they want a little mushroomto liven up their menus. There was one dish at the restaurant that stood out, and it used apairing of morels with prawns, and a simply stir-fried pile oftiger’s paw mushrooms. Dine on mushroom dishes in Kunming In Kunming itself, new restaurants more aware of the recent trendtoward healthy, eco-friendly eating are using these earthy delightsas the main attractions. It was unforgettable. All they need is careful hydration, and they lose none of theiraromatic attraction.. Loh provides a newbie’s primer to the mushrooms andfungi of her home province. One example is a restaurant in the World Expo Garden, where thechef has worked his entire menu around Yunnan’s organic produce, ofwhich the mushrooms are an important part. You can also buy them online, and they arrive in vacuum tight bagsthat are, in turn, packed into hermetically sealed glass jarsprotected by layers of bubble wrap.
Here are some tips on how to rehydrate your mushrooms to their besteffect, and I have also attached a few simple recipes for you toenjoy the fragrance of these natural miracles best.Pauline D. Bundles of enoki, punnets of both white and brown honjimeishi andpiles of freshly harvested shiitake are also common every season. There is one, in particular, the huge but equally strongly aromaticmushroom the locals call the tiger’s paw - it definitely deservesmore attention. Everychef worth his truffles knows that, and in Yunnan, the bouquet ofaromas from the exotic fungi is enough to bring tears of joy to theeyes of the said chef. .The perfume of mushrooms intensifies when they are dried.
In the Beijing and Shanghai markets, fresh mushrooms like the morecommon button and Swiss browns are easily available.. Truffles, chanterelles, the elegant matsutake, porcini, morels . And now, the same mushrooms, sliced and subjected to a new processthat uses dehydration, can be easily bought and stored. The platter was just full of the earthyaroma of morels and mushrooms..all the world’s finest are found here, and there are even a fewthat Western kitchens may not have yet discovered. These new products are being snatched up by top restaurants inShenzhen and Guangzhou, where the Cantonese chefs are findingcreative new uses for the cornucopia of mushrooms
Here are some tips on how to rehydrate your mushrooms to their besteffect, and I have also attached a few simple recipes for you toenjoy the fragrance of these natural miracles best.Pauline D. Bundles of enoki, punnets of both white and brown honjimeishi andpiles of freshly harvested shiitake are also common every season. There is one, in particular, the huge but equally strongly aromaticmushroom the locals call the tiger’s paw - it definitely deservesmore attention. Everychef worth his truffles knows that, and in Yunnan, the bouquet ofaromas from the exotic fungi is enough to bring tears of joy to theeyes of the said chef. .The perfume of mushrooms intensifies when they are dried.
In the Beijing and Shanghai markets, fresh mushrooms like the morecommon button and Swiss browns are easily available.. Truffles, chanterelles, the elegant matsutake, porcini, morels . And now, the same mushrooms, sliced and subjected to a new processthat uses dehydration, can be easily bought and stored. The platter was just full of the earthyaroma of morels and mushrooms..all the world’s finest are found here, and there are even a fewthat Western kitchens may not have yet discovered. These new products are being snatched up by top restaurants inShenzhen and Guangzhou, where the Cantonese chefs are findingcreative new uses for the cornucopia of mushrooms
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