MUN (Dried Mushrooms) BIO 50 g - BIO PLANET

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Auricularia polytricha, originally described from India ( Eastern Ghats) by French mycologist Camille Montagne in 1834, is a probable later synonym. [2] Vernacular names [ edit ]

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Elizabeth Speith. "Auricularia polytricha (Auriculariaceae) - HEAR species info". Hear.org . Retrieved 2011-02-28. According to Chinese medicine practitioners, eating dried and cooked wood ear can have health benefits for people with high blood pressure or cancer, and can prevent coronary heart disease and arteriosclerosis. [5]Deep-fried dumplings with tofu, coriander, chilli, hazelnuts, soy sauce, agave syrup and lime juice served with spicy mango sauce

Mun Mushrooms Whole 50g - Little India Mun Mushrooms Whole 50g - Little India

Sour rye flour soup with two kinds of sausage, fried bacon, potatoes and a hint of horseradish 11 PLN Hand-made salmon paste, sundried tomatoes and cream cheese served with dill sauce (may contain fishbones) 39,50 PLN Deep fried korean spicy dumplings with minced pork, tofu, kimchi, ginger, leek and a dash of sesame oil served with kimchi and ponzu sauce based on soy sauce. Mun mushrooms are a staple ingredient in many Chinese dishes. Added to soups, sauces or wok dishes. These mushrooms are very healthy and easy to use, because they perfectly absorb the aromas and flavors of other spices. After soaking, they increase in volume.Auricularia cornea grows on dead fallen or standing wood of broadleaf trees. The species is widely distributed in southern Asia, Africa, Australasia and the Pacific, and South America. [2] [3] Uses [ edit ] Boiled georgian dumplings made with hand-minced beef and pork meat with parsley and coriander. The traditional way of eating is by biting the lower part of the dumplings and drinking the broth from the inside first, followed by eating the rest of the dumplings while holding the wrapped ends. Auricularia cornea was originally described from Hawaii ( Oahu) by German naturalist Christian Gottfried Ehrenberg in 1820. It was accepted as a distinct species by Bernard Lowy in his 1952 world monograph of Auricularia [1] and subsequently confirmed as distinct by molecular research, based on cladistic analysis of DNA sequences. [2] [3] Bandara AR, Mortimer PE, VadthanaratS, Xingrong P, Karunarathna SC, Hyde KD, Kakumyan P, Xu J (2020). "First successful domestication of a white strain of Auricularia cornea from Thailand". Studies in Fungi. 5 (1): 420–434. doi: 10.5943/sif/5/1/23. S2CID 234995383. Māori traditionally cooked wood ear fungus by steaming in an earth oven and eating with sow thistle and potatoes. [11] From the 1870s to the 1950s, the fungus was collected and exported from New Zealand to China. [6]