Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Yanagi Matsutake Mushrooms
Inventory, lb : 0
The Yanagi Matsutake mushroom's cap is dark brown to ash brown getting darker towards its center. Its cap is round with some shallow wrinkles. It is a substantial mushroom that can grow up to 12 inches in diameter. The stem is creamy white with dark brown spores. Its fine gills are gray to dark brown in color. Its flesh has a meaty, resilient and crunchy texture with a faintly floral smell and offers a pork-like flavor. When young, the Yanagi Matsutake mushroom has a mellow and sweet flavor.
Wild Yanagi Matsutake mushrooms are available in the summer to fall months. Indoor grown Yanagi Matsutake mushrooms are available year-round.
The Yanagi Matsutake mushroom is also commonly known as the Black Poplar Mushroom, the Swordbelt Agrocybe, the Pioppino, the South Poplar Mushroom, the Zhuzhuang-Tiantougu, the Albarelle, the Pappel-Schüppling, the Pholiote du Peopler and the Poplar Fieldcap. Scientifically known as Agrocybe Cylindracea (DC.:Fr.) Maire, it is a member of the Bolbitiaceae family.
Yanagi Matsutake mushrooms are not only known for their taste and texture, they are also known for their nutrients and medicinal purposes. They are rich in vitamin B1, B2, B3 and B5. They can potentially help slow down a growth of tumors in certain cancers if they are consumed regularly. Additionally, they have anti-fungal and antibiotic properties. Many people believe that dried Yanagi Matsutake mushrooms can reduce headache, dizziness, nausea and fevers.
Yanagi Matsutake mushrooms taste great when cooked in white sauce preparations. They pair well with pork, fish or chicken. Because young Yanagi Matsutake mushrooms are tasty, they are suitable for salads. Use them in Nabe, miso soups, Nimono, Ohitashi, marinated dishes, stir-fries, meat dishes, tempura, risotto and sauces. They will spoil quickly if exposed to moisture, to sore put them in a paper bag in the refrigerator and use within three to four days. Washing them is not necessary before cooking.
Yanagi Matsutake mushrooms grow and form large clusters often on deciduous wood debris of willow trees, and their aroma is slightly similar to Matsutake mushrooms which led them to receive their namesake from willow trees and Matsutake mushrooms in Japanese.
They are harvested predominately in Aoki which is in Nagano prefecture. Furthermore they grow in the southeastern United States, specifically, Mississippi, Louisiana, and Georgia as well as in southern Europe, Far East countries and China. They can be found on a street or at a park in a city growing wild on damp woods and coppices of cottonwoods, box elders, poplar trees, chestnuts trees, willows, trident maple trees and elm trees. In China they are known to grow wild on tea-oil trees.
Recipes that include Yanagi Matsutake Mushrooms. One is easiest, three is harder.
|Simple Thai Food||Stir-Fry Yanagi Mushroom|
|Poppygal's Kitchen||Stir Fry Sugar Peas With Prawns & Yanagi Matsutake Mushrooms|