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Grower: in SICHUAN, CHINA
The Abalone mushroom is named for the aquatic shellfish, abalone, whose shape the mushroom resembles. Its skin is ivory white with small golden lines and perforations found throughout its surface. Its flesh is crisp, white, dense and spongy with an earthy, buttery flavor with notes of pepper and a velvety texture when cooked.
Abalone mushrooms are available in winter.
The Abalone mushroom, scientific name Pleurotus cystidiosus, is also known as the White Elf, King mushroom and the Akuratake mushroom. It is an oyster mushroom variety that requires special growing conditions to meet its nutritional needs. Unlike green plants, mushrooms are void of chlorophyl, thus they need outside sources of food. These food sources are plant material known as “substrates”. Substrates vary from wood logs, several types of straws and other types of organic plant waste materials. Tiny threads spread from the mushrooms fruiting body and feed on substrates, collecting nutrients necessary for growth and survival, at the expense of the plant material.
Abalone mushrooms have a concentrated protein and carbohydrate content as well as a large proportion of dietary fiber. Abalone mushrooms have medicinal qualities including antioxidant properties, anti-inflammatory agents and tumor inhibiting qualities.
The Abalone’s subtle flavor is best when not overcooked, however it shouldn’t be considered edible when raw. Pair Abalone mushrooms with seafood, pork, garlic, ginger, soy, Asian vegetables and herbs. Traditional recipes include stir fries, curries, soups and teriyaki and these are good starting points if you have never tried or cooked the Abalone mushroom before. Modern recipes include companion ingredients such as clams, fennel, wild arugula, prosciutto and shallots. To store, place in paper bag or between paper towels. Never store fresh mushrooms in plastic as the plastic deteriorates the flesh rapidly.
Abalone mushrooms are known in Japan as tamogitake, and are popular in Asian cuisine.
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Native to and still found growing wild in China, modern commercial Abalone mushroom production is of the cultivated variety. Cultivation of Abalone mushrooms began in Hungary. In the United States, Abalone mushrooms are cultivated in California, Oregon and Washington. The indoor controlled environment in which Abalone mushrooms are cultivated allows for year-round production. The dense mushroom can also be found growing wild in the state of Ohio. Wild abalone mushrooms are found living on wounded, dying and dead hard wood trees, especially Alder trees. – See more at: http://www.specialtyproduce.com/produce/Abalone_Mushrooms_3288.php#sthash.6CzK4GsA.dpuf