Dried White Fungus is a striking ingredient, arriving in clusters that look like delicate, cloudy coral. Once rehydrated, it expands to three times its weight, transforming into soft, slightly gelatinous fronds that are perfect for soaking up flavour. With its subtle taste and gentle aroma, it works beautifully in both savoury and sweet dishes.

Our Innovation chef recommends pairing Dried White Fungus with miso, soy sauces, sesame oil, seaweed, rices, noodles, tofu, tempeh, palm sugar and goji berries. It’s a favourite in Asian-inspired menus, especially in dishes like sweet snow pear, goji berry and white fungus soup. The texture is a real highlight, adding refinement and a touch of luxury to your creations.

Unlike other mushrooms, Dried White Fungus offers a unique, authentic East Asian character. It’s ideal for chefs looking to add a visually appealing and plant-based ingredient to their repertoire.

To use, simply rehydrate for one hour, drain well, then pan-fry for one minute. Dried White Fungus is a simple way to introduce delicate flavour, beautiful texture and a touch of the exotic to your kitchen.