Nutty mushrooms cultivated in China. Wonderful with a simple chicken broth. They have the texture of noodles in the soup.
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Jeff J.
They smelled a little woody at first. I sautéed them with minced shallots and red wine vinegar in butter, with a little lemon and orange juice for sweetness. The flavor and texture were fantastic, and a nice bed for the sautéed scallops.
Juan K.
Added it to a chicken stew and it was very good.
Cynthia C.
I made a omelette and stir fry the mushroom, then put on the omelette. Very delicious
