MOUNTAINS Dried Tung Ku Mushrooms (M) – 50 g

MOUNTAINS Dried Tung Ku Mushrooms (M) – 50 g

€3,50
€3,50
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MOUNTAINS Dried Tung Ku Mushrooms (M) – 50 g
  • MOUNTAINS Dried Tung Ku Mushrooms (M) – 50 g
  • MOUNTAINS Dried Tung Ku Mushrooms (M) – 50 g
MOUNTAINS Dried Tung Ku Mushrooms (M) – 50 g

MOUNTAINS Dried Tung Ku Mushrooms (M) – 50 g

€3,50
€3,50

Discover Tung Ku mushrooms, a premium variety of dried shiitake particularly prized in Asian cuisine for their generous flesh, meaty texture, and powerful aromas. Their traditional drying process concentrates the flavors and brings an incomparable umami richness to your recipes.

A staple in Chinese, Japanese, and Korean kitchens.

🍜 Ideal for: Asian broths and soups / Ramen and udon / Braised dishes / Fried rice / Stir-fried noodles / Chinese hot pots / Dumplings and steamed buns / Umami-rich vegetarian dishes

💡 Tip:
Soak the mushrooms in hot water for 20 to 30 minutes before use. Do not discard the soaking water: it is deliciously fragrant and perfect for enriching your sauces, soups, and broths.

📦 Format:
50g sachet

🍄 Variety:
Tung Ku (Premium dried shiitake)

✨ Texture:
Thick, tender, and meaty after rehydration.

🌰 Flavor:
Woody, intense, and rich in umami.

⏱️ Preparation:
Rehydrate for 20 to 30 minutes in hot water before cooking.

🌱 Culinary asset:
A small amount is enough to generously flavor an entire dish.

❄️ Storage:
Store in a cool, dry place away from light. Seal carefully after opening.

💡 Why we love them:
Tung Ku are considered one of the most flavorful varieties of dried shiitake. Their deep taste immediately brings an authentic dimension to Asian recipes.

🍜 Mini recipe: Stir-fried noodles with Tung Ku Shiitake (2 servings)

Ingredients:

  • 4 to 5 MOUNTAINS dried Tung Ku mushrooms
  • 200g egg noodles
  • 1 carrot cut into julienne
  • 1 handful of bean sprouts
  • 2 tablespoons of Pearl River Bridge Light Soy Sauce
  • 1 teaspoon of Sesame Oil
  • A few spring onions

Preparation:

  1. Rehydrate the Tung Ku mushrooms in hot water for 20 to 30 minutes.
  2. Drain them, then slice them.
  3. Cook the noodles according to package instructions.
  4. Stir-fry the mushrooms and vegetables in a wok with a little oil.
  5. Add the noodles, then the soy sauce.
  6. Mix for 2 to 3 minutes over high heat.
  7. Finish with a few drops of sesame oil and the sliced spring onions.

💡 Gourmet tip:
Keep the mushroom rehydration water and add a few spoonfuls to the wok or a soup. It is naturally rich in umami and adds a lot of flavor.

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