Morel mushroom (dried)
The dried morel (Morchella), its honeycomb-pitted cap resembling a lamb's tripe, which gives it its Chinese name. Rehydrated, split and rinsed free of grit, it releases an intense woodsy, almost smoky umami into the broth, one of the priciest mushrooms in the soup pot, and one that must always be cooked right through.
TCM properties
Nature · neutral Flavour · sweet Meridians · spleen、stomach
Traditional food therapy
In Cantonese food therapy morel is used to strengthen the spleen, aid digestion and support the kidneys and gut, a food-therapy attribution rather than a classical materia medica entry.
Cautions: read first
- Must be cooked right through (the raw mushroom carries a trace of toxin).
- Not for anyone allergic to mushrooms.
Preparation
After soaking, cut them open and rinse the grit out of the folds; the soaking water can be used once it has settled.
Origin
Traditionally gathered wild in the high mountains of Yunnan and Sichuan; most stock now comes from cultivation in Sichuan. AU supply is specialist retail only at premium prices
Availability in Australia
Herbal shops / specialists
