Golden ear mushroom

The golden ear mushroom is one special mushroom. When roasted this mushroom has a taste and texture that is reminiscent of fried pork rinds with the softness of slow-cooked pork belly. Gelatinous with a neutral taste. This golden ear mushroom, also known as yellow fungus or witch’s butter, can be recognized by its gelatinous, lobed structure and golden yellow color.

In Asia, and especially in China, the golden ear mushroom is often eaten in soups and stews. This mushroom must be cooked before consumption, our experience is that roasting of baking it crispy gives a great result. This mushroom can be added to soups, curries and stews for texture and color. The neutral taste of the golden ear mushroom goes well with garlic, ginger, green onions, thyme, coriander and soy sauce.

Roasting or crispy baking gives a great result

I choose Rungis because of the consistently high quality, because they have a lot of Japanese products in their assortment. And because they're a precursor.

They know: vegetables are the base for making a great dish. They don’t let you wait an entire week before something’s there. They have everything, from small farmers to international products.