Almond mushroom (dried)
The dried fruiting body of Agaricus blazei, an almond-scented relative of the button mushroom first identified in the Brazilian highlands (hence the name 巴西蘑菇) and now farmed mainly in China. The dried caps and stems rehydrate to a firm chew and give soups a distinctive sweet, almond-like fragrance.
TCM properties
Nature · neutral Flavour · sweet Meridians · spleen、kidney
Traditional food therapy
In Cantonese food therapy it is used to strengthen the spleen and support the kidneys and liver; its rich polysaccharides underpin its reputation as a fortifying soup mushroom.
Cautions: read first
- Not for anyone allergic to mushrooms.
- Take care with gout.
- Studies note that it takes up heavy metals (cadmium) easily, so choose a reliable source and eat it in moderate amounts.
Preparation
Soak and rinse; the soaking water can be left to settle and then added to the soup.
Origin
Native to the highlands of Piedade in São Paulo state, Brazil; now grown mainly in Fujian, China. AU stock is Chinese-brand dried packs, a specialist line at Asian grocers
Availability in Australia
Easy to find