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Tea Tree Mushroom & Eye Bean Soup 茶树菇眉豆汤 Healthy soup

Tea Tree Mushroom & Eye Bean Soup 茶树菇眉豆汤 Healthy soup

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Tea Tree Mushroom & Eye Bean Soup 茶树菇眉豆汤 ( 3 - 4 pax ) 

Storage: Keep in cool and dry place
The Tea Tree Mushroom (Agrocybe Aegerita) is also known as the willow mushroom and velvet pioppini. It is called 茶树菇 (cha shu gu) in China and yanagi matsutake in Japan. The mushroom has a small, soft cap, around 0.5 to 2 centimeters (0.2 to 0.8 inches) in diameter. It has a thin, long, and tough stem, 10 to 20 centimeters (4 to 8 inches) in length. The mushroom has a concentrated woody and earthy flavor and a firm, meaty texture.

In Chinese cooking, both fresh and dried (rehydrated) tea tree mushrooms are used in various dishes, including stir-fry, soup, stew, and hot pot. Since the stems are quite tough, the mushrooms are usually either boiled and then stir-fried, or braised. Tea tree mushrooms have a very intense flavor that is almost as strong as shiitake, but more delicate. It adds a very nice flavor to stews and soups, as well as the classic braised chicken and mushrooms.

茶树菇(Agrocybe Aegerita)又称柳树菇和天鹅绒菇。它在日本被称为松茸。蘑菇有一个小的软盖,直径约0.5到2厘米(0.2到0.8英寸)。它有一个薄,长,坚韧的茎,10到20厘米(4到8英寸)长。这种蘑菇有着浓郁的木本和泥土味,质地坚硬,肉质。


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