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Home > Thai Sauces > Chili Paste > Herbs & Spices > Noodles > Rice > Flour > Vegetables > Mushrooms

Mushrooms

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Oyster mushrooms (hed nang fah) – In the wild, oyster mushrooms grow in clumps on rotting wood. The caps, gills and stems are all the same color, which can be pearl grey, pink or yellow. They are popular in soups (tom yum soup) and stir-fried.
 
Straw mushrooms (hed fang) – These small, grey-brown mushrooms are grown on beds of rice straw, hence the name. Because they have an almost neutral flavor, straw mushrooms can be combined with all sorts of ingredients in stir-fried, braised dishes and soups.
 
Enoki mushrooms (hed kem thong) – These mushrooms have a mild but delightful flavor and a pleasantly crunchy texture. Cut off and discard the bottom of the cluster of mushrooms (up to the point where individual mushroom stems can be separated). No washing is necessary. Normally, enoki is lightly cooked, and served in soups or in stir-fries with vegetables and meat.
 
Wood ears (hed hoo noo) – Also known as cloud ears, tree mushrooms or simply dried black fungus, these are widely used in Thailand. They are almost tasteless, but have an intriguing texture, which is slippery yet crisp. Normally, they are used in stir-frying, braising and soup.
 
Silver ears (hed hoo noo khaow) – Also known as dried white fungus, this earned its Chinese name of silver ears. The texture is similar to wood ears but they have a sweeter flavor and more expensive than wood ears.
 
Dried black mushrooms (hed hom) – Also known as fragrant mushrooms, they are wonderfully versatile as they can be stir-fried, braised, steamed and used in soups. They form an important part of the vegetarians and diet people.

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