The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Black Abalone Mushrooms
Inventory, lb : 0
|Food Buzz: History of Mushrooms||Listen|
Black Abalone mushrooms are medium to large in size and are irregular in shape with a flat, fan-like cap with curved and rippled edges. The surface of the cap is smooth, silky, plump and firm with light brown hues and dark brown trim. On the underside, there are many cream-colored gills that are soft and spongy. When cooked, Black Abalone mushrooms are velvety, meaty, and crunchy with an earthy, buttery flavor.
Black Abalone mushrooms are available in the winter through spring.
Black Abalone mushrooms, botanically classified as Pleurotus ostreatus, are an oyster variety and are members of the Pleurotaceae family. Also known as Kuro Awabi-Take, Fungo Di Abalone Nero, and Champignon Ormeau Noir, Black Abalone mushrooms are a rare and expensive variety grown in Japan and are extremely popular in Asian cuisine as a staple ingredient in stir-fries and soups.
Black Abalone mushrooms are rich in niacin which helps keep the skin, hair, eyes, and liver healthy, and pantothenic acid which is used in energy production and fat metabolism in the human body.
Black Abalone mushrooms are best suited for cooked applications such as sautéing, frying, and boiling. Their meaty, crunchy, and buttery characteristics will complement a wide range of dishes including stir-fries, pasta, soups, rice dishes, tempura, and salads. When selecting, choose mushrooms that have a thick body with a cap that is not fully open and avoid those with broken edges. Rolled up and opened caps indicate that they are old. Abalone mushrooms pair well with bamboo shoots, purple basil, wolfberries, snap peas, eggplant, watercress, arugula, fennel, olives, capers, garlic, onions, shallots, ginger, tofu, meats such as beef, poultry, and pork, shrimp, clams, truffle oil, and lentils. They will keep up to seven days when stored in a dry place such as a paper bag in the refrigerator.
The name, Black Abalone, comes from the mushroom’s similarity in appearance to the shape and taste of the aquatic shellfish, abalone. Black Abalone mushrooms are often used as a meat substitute in vegetarian dishes for their chewy, dense texture, and rich, buttery flavor.
Black Abalone mushrooms are native to the subtropical regions of China and have been growing wild since ancient times. The mushroom variety then made its way to Japan and Taiwan and was spread across Asia. Today Black Abalone mushrooms are mainly cultivated in Okinawa, the Wakayama prefecture, and Shiga prefecture in Japan and can be found at local markets in Asia.
Recipes that include Black Abalone Mushrooms. One is easiest, three is harder.
|Red Cook||Stir-Fried Abalone Mushrooms with Basil (ä¹?å±¤å¡”ç‚’æ??é®‘è?‡)|
|Petit Chef||Stir-Fry Broccoli with Abalone Mushrooms|
|Quay Po Cooks||Stir Fry Abalone Mushroom with Ginkgo Nuts and Wolfberries|