White Stem with a Sun Yellow Cap, colour fades when cooked.
Umami has a mild but lasting aftertaste that is difficult to describe. It induces salivation and a sensation of light tingling on the tongue, stimulating the throat, the roof and the back of the mouth. The aroma is fruity, much like an aged red wine, a quality that carries through with cooking.
Soft when uncooked, maintaining similar texture through cooking with a light melting quality.
We recommend frying these mushrooms for 20 minutes on med. Compounds they contain are lightly bitter raw but breakdown into their unique flavour profile when fully cooked.
Single diverging cluster
Circumference 5 – 13 in 13 – 33 cm
Stems height 1- 2 in 2 – 5 cm
Cap length 1 – 4 in 2 – 10 cm
Cap width 1/8 – 1 in 1/3 – 2 cm
Mushrooms/Kg or Lb
More information in the science section
Lovastatin – Lowers Blood Cholesterol
Potassium – Lowers Blood Pressure
Loaded with B Vitamins 2 through 12
18 Essential Amino Acids
Nutritional Fact Sheet:
-Still Under Research-