Cha Shu Gu (cyclocybe aegerita), commonly referred to as velvet pioppini and willow mushroom, is an essential ingredient in Chinese cuisine. When fresh or rehydrated, its intense woody and earthy flavors bring depth to soups, stews and hot pot dishes alike.

Prepare pork belly, shredded ginger and Douban sauce ahead for this dry pot recipe.

Chaga

Chaga, a parasitic fungus found on birch trees, has long been used to promote health and combat disease. Packed full of powerful antioxidants and essential nutrients, chaga has also been shown to fight inflammation while slowing aging processes.

Chaga can be used in numerous culinary applications, from being made into tea to adding chunks to recipes sweet and savory dishes. Chaga boasts numerous vitamins and minerals such as zinc, selenium and chromium for health benefits as well as being an abundant source of protein.

Though chaga may offer natural relief from cancer, heart disease, and other ailments, it’s wise to consult a healthcare provider prior to adding it into your diet. Oxalates present in chaga may pose risks to individuals with certain health conditions while its stimulating properties may impede sleep patterns.

For optimal results, using chunks rather than powder when making tea will produce better results. Chunks are easier to handle and can be broken up into small pieces for an even brew, plus multiple batches can be brewed over time for maximum benefits from every batch brewed.

Dried chaga can be easily found in stores, or you can harvest it yourself. When harvesting it yourself, be aware of any regulations in your area as well as practicing sustainable wildcrafting – never take more than one-third of what you find and always leave some behind for the tree!

Once your chaga harvest is in, it is vital that it is stored appropriately. A dark and cool place should be chosen as this will prevent its deterioration while air exposure could reduce shelf life significantly. For added protection and to extend its shelf life further, add a pinch of baking soda into its storage container as this will absorb moisture and prolong its shelf life.

Chaga can add an earthy taste to coffee or other hot beverages, adding its beneficial adaptogenic properties and providing energy without the usual jitters that caffeine causes. Many cafes are experimenting with mushroom-based beverages. In Uptown Denver, Plant Magic Cafe features mushroom infusions like its popular Chagaccino drink made with wild-foraged chaga mixed with ceremonial grade cacao and other ingredients for an adaptogenic beverage that strengthens immunity while increasing energy and providing mood enhancement without the same caffeine-induced side effects.

Dried Mushrooms

Dried mushrooms are pantry essentials with long shelf lives that add plant-based umami to soups, stews and sauces for extra plant-based flavor. Rehydratable in much the same way as fresh varieties (even longer than chaga!), dried mushrooms can even be used alone to season meat or fish dishes.

Most store-bought mushrooms, such as shiitake, wood ear, cloud ear and matsutake varieties are dried; their quality and grit can differ substantially, so purchasing in bulk from a reliable source is usually best. Prices often act as an indicator of which varieties offer higher quality with reduced grit content.

Dried mushrooms can be easy to create at home with only minimal equipment required, including some mesh baskets or sheet pans. Simply place your mushrooms in a well-ventilated area such as your kitchen or closet and allow them to dry for several days until no longer flexible or spongy; depending on weather and humidity levels in your location this could take anywhere between 1-7 days; to speed up this process you could also put them in a dehydrator or leave them out in direct sunlight; once completed store in an airtight container until needed for use!

Once mushrooms are ready to use, rehydrate them in water or broth until soft and supple. If the mushrooms are especially large you may wish to chop into smaller pieces for easy eating. Do save their soaking liquid as this has a wealth of flavor that shouldn’t go to waste!

Once rehydrated, dried mushrooms can be added to soups and braise them alongside meat and vegetables for delicious meals. When adding dried mushrooms to seafood dishes such as shrimp or crab legs, be cautious that their delicate flavors won’t become overpowered by the intensity of dried mushroom flavors; citrus-themed dishes might even experience this overpowerment! Due to this potential overpowerment and potential overkill potential of dried mushrooms as main ingredients, dried varieties tend to be used more as seasonings or garnishments rather than main components.

Soaking

If you are using dried tea tree mushrooms, it is recommended to soak them prior to cooking in order to soften and make digestion easier. Soak for up to two hours in water in a bowl before draining off any liquid that remains and saving for future recipes or drinking it directly.

Soaking time depends on the thickness of the mushroom; thinner varieties should rehydrate within 20 to 30 minutes while thicker varieties could take two hours or more. Once they have fully rehydrated, remove from water and trim off any hard parts remaining.

Once mushrooms have been soaked, rinse them using a strainer or colander in order to eliminate any dirt that has accumulated during soaking and prepare the mushrooms for drying or storage.

Tea Tree Mushroom (Cha Shu Gu), also known as Cyclocybe Aegerita, is an increasingly popular food in Chinese cuisine and can be found either fresh or dried. Packed full of antioxidants and with an irresistibly woody flavor that adds depth to meals, Tea Tree Mushroom is a delicacy you should definitely add to your meals!

To make an easy tea tree mushroom dish, saute mushrooms in oil with garlic and ginger until soft. Next, stir fry sliced chaga until golden brown in the same pan – this quick and simple tea tree mushroom dish makes an excellent light lunch or dinner choice!

Dried tea tree mushrooms make an excellent addition to soups and stews. Rehydrated mushrooms are packed with antioxidants and add an earthy, hearty taste that’s great for adding texture. Furthermore, these versatile mushrooms are known to increase immunity, reduce stress levels, increase metabolism and even help treat diabetes! Additionally, these low calorie fruits boast anti-ageing and anti-inflammatory properties while being low cal and fat-free!

Rinsing

Tea tree mushrooms offer an intense and versatile flavor to countless dishes, whether fresh or dried. Their delicate texture works beautifully in soups, stews, stir-fries or salads to bring something new and exciting. Here are a few tea tree mushroom recipes to demonstrate their delicious versatility and deliciousness!

The tea tree mushroom, also known as chashu gu or velvet pioppini, is native to China and Japan, where it forms soft caps topped by thin yet tough stems measuring 10-20 centimeters (4-8 inches). Packed with minerals and boasting subtle yet concentrated woody and earthy flavors similar to that of shiitake mushrooms, tea tree mushroom is valued for its healing powers as well as strengthening immunity – it can even be added into hot pot recipes!

As it contains antibacterial and anti-inflammatory qualities, garlic makes for an ideal addition to soups and stews. Furthermore, its high levels of antioxidants help prevent heart disease and cancer; additionally it’s an excellent source of Vitamin D, B vitamins, potassium as well as helping improve eyesight while decreasing blood pressure.

To prepare the tea tree mushroom, first rinse it under running water to remove any dirt or dust particles, and soak overnight in enough filtered water to cover its entire size. When finished soaking, squeeze off excess liquid by hand before cutting into 2-centimeter lengths; reserve any soaking liquid for later use.

As another simple way of enjoying tea tree mushrooms, steam them with tofu for an easy and healthy dish that’s packed full of nutrition and delicious flavor! Perfect as either main course or side dish and also suitable for vegetarians!

Hunan cuisine’s traditional homemade dish of griddle cooked tea tree mushroom is an irresistibly delectable and satisfying delicacy, combining flavors such as preserved ham and mushrooms for an irresistibly tasty experience that is enjoyed by people of all ages and an ideal way to improve health, particularly among seniors and pregnant women who can benefit from its beneficial properties such as clearing heat, soothing liver distress and preventing edema, as well as increasing diuresis and invigorating spleen activity.