Canned straw mushrooms

Small egg-shaped mushrooms with tender crisp-slippery flesh in brine, with a mild earthy taste, for Asian soups, wok stir-fries and curries.

Canned straw mushrooms are small egg-shaped mushrooms with a smooth brownish cap and tender crisp-slippery flesh, boiled and canned in brine, with a mild earthy mushroom taste. They are added without long cooking to Asian soups (tom yum, hot and sour soup), wok stir-fries, curries, noodles, rice and gravies with oyster and soy sauce.

Recipes with this ingredient

Chinese soup with mushrooms and rice noodlesChinese cuisine | Soups

Funchose is practically devoid of any taste, but absorbs them well. Therefore, the dish acquires the taste and aroma of other ingredients: mushrooms, vegetables, meat, seafood. Noodles are called glass due to the transparency that they acquire during the cooking process. Noodles are almost invisible in the broth, but soup with funchose will be thicker and richer than usual.

Chinese wonton soupChinese cuisine | Soups

Chinese wonton soup is a true masterpiece in the world of Eastern cuisine. Its history traces back to ancient China, where wontons symbolized family unity and comfort. This soup is a harmony of tender dough, juicy shrimp and pork filling, along with aromatic chicken broth. White pepper, ginger, and plum sauce add a subtle spiciness to the dish, while mushrooms and spinach enrich the flavor. Light yet nourishing, it warms the soul and delights the palate, remaining an integral part of festive and everyday tables. The Chinese believe that wonton soup brings luck and warmth to the family hearth. Serving hot broth with delicate dumplings transforms an ordinary lunch into a true gastronomic delight, awakening love for traditions and the nuances of Chinese cuisine.