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The Gold Crown |
Mushroom is a kind of fungus which typically grows in dark environment. It was considered a Royal delicacy back in ancient Egyptian times. It was not until the 17th Century when the French harvested mushrooms in caves that turned them into a common ingredient among the civilians. There are over 38,000 species of mushrooms today. Some are inedible while some are so toxic that they should be left untouched.
Golden-cap mushroom (Pleurotus Citrinopileatus), also known as Coral mushroom, grows out of decaying trees or woody shrubs despite its beautiful appearance. They are mostly cultivated in greenhouses in recent years. Golden-cap mushroom is available all year round and is sold at about HKD80 per catty (600 gm) in local market. Its fruiting body is white in colour, with an umbrella shaped like a fan, a button or a trumpet. Upon maturity, the cap turns gold and the whole cap looks like a bouquet of flowers.
An Unforgettable Delicacy
Golden-cap mushroom is crispy and flavourful. It gives your taste buds an unforgettable experience. It is rich in fibre and is good for your bowel and heart health.
Buying Tips
A quality one is dry, firm and has a dot-less cap. Make sure you get them from a credible outlet.
An Easy Recipe
Golden-cap mushroom is easy to cook and blends in well with many Ingredients. After blanching, it is good for stir-fried dishes, soup or salad.
Golden-cap mushrooms with assorted vegetables:
Stir-fry slices of discloth gourds, cloud ear fungus and fresh lily until cooked. Add blanched Golden-cap mushrooms. Mix well and serve.
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Sources: Vegetable Marketing Organization
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