AGARICUS BLAZEI MUSHROOM, YELLOW FUNGUS & DEER HORN MUSHROOM SOUP

Agaricus blazei mushroom, also known as the Brazilian mushroom (Agaricus subrufescens), is an edible fungus originally discovered in Brazil. It is now widely cultivated in Asia and other regions through controlled farming. The mushroom has a round to slightly brown cap and a thick stem, resembling a common button mushroom. It is often sold in dried form for easier storage, transport, and cooking.

Characteristics
Agaricus blazei has a mild, pleasant aroma with subtle almond and nutty notes. Once cooked, its texture becomes soft and silky. The dried form carries a richer fragrance and is commonly used in Hong Kong–style soups and nourishing recipes as a premium mushroom ingredient.

Cooking and Pairing Suggestions

• Soups / Stews: Add to conch soup or cordyceps flower soup to enhance umami depth and earthy aroma.
• Stir-fry: Cook with vegetables, garlic slices, or meat to retain its aroma and tender texture.
• Roasted / Baked dishes: Roast or bake whole mushrooms as a side or main dish for a deeper, savory flavour.

Interesting to Know
Agaricus blazei is often called the “Brazilian mushroom.” Despite its name, it is not the same as true matsutake mushrooms. Known for its distinct aroma and culinary value, it is regarded as one of the most prized edible mushrooms.

*The above information is provided for general ingredient knowledge only.

Yellow Fungus, also known as Golden Fungus (Tremella aurantialba), is an edible mushroom belonging to the Tremellaceae family.
It has a golden-yellow to orange hue, a soft and translucent texture, and forms delicate petal-like shapes when dried.
After soaking, it expands significantly in size, becoming smooth, tender, and slightly floral in aroma.
With its elegant appearance and silky mouthfeel, Yellow Fungus is regarded as a premium ingredient in Hong Kong–style soups and desserts.

Characteristics
Yellow Fungus has a mild fragrance and a silky texture.
When rehydrated and cooked, it releases a natural aroma and develops a soft, gelatinous consistency that enhances the smoothness and depth of soups.
Compared with White Fungus, Yellow Fungus offers a richer flavor, a golden hue, and a more aromatic character — perfect for creating light yet nourishing soups.

Cooking and Pairing Suggestions

• Soups / Stews: Yellow Fungus pairs well with Agaricus Blazei Murill and White Fungus, producing a rich, smooth, and delicately fragrant soup that’s popular in many home kitchens.
• Desserts / Sweet Soups: It can be simmered with pear, osmanthus, or rock sugar to make a fragrant, velvety dessert that’s a classic Hong Kong sweet treat.
• Vegetarian Dishes / Cold Salads: Rehydrated Yellow Fungus can be mixed with black fungus, cucumber, or shredded carrots for a refreshing, colorful salad.
• Teas / Herbal Drinks: It can also be boiled with longan, red dates, and goji berries to make a floral fruit tea with a naturally sweet and gentle flavor — suitable for all seasons.

Interesting to Know
Yellow Fungus and White Fungus (Snow Fungus) belong to the same Tremella family but differ in their gelatinous texture and mouthfeel.

• White Fungus (Snow Fungus) is ivory-white, soft, and delicate in texture. It contains abundant natural gelatinous compounds and becomes light, smooth, and silky after cooking. It is commonly used in nourishing desserts and refreshing soups.
• Yellow Fungus (Golden Fungus), on the other hand, has a bright golden color and a higher gelatinous content. After soaking, it expands significantly in size, and when cooked, it develops a richer, thicker, and more aromatic texture.

Both contain natural plant-based gelatinous substances, but Yellow Fungus has a denser and smoother consistency, earning it the nickname “plant-based bird’s nest.”
By contrast, White Fungus is lighter, softer, and subtly sweet in flavor.

If you want to add a rich, silky layer of gelatinous texture to your soup or dessert, Yellow Fungus is the ideal choice.
For those who prefer a lighter and more delicate taste, White Fungus offers a refreshing alternative — each has its own distinct flavor and charm.

*The above information is provided for general ingredient knowledge only.

Deer Horn Mushroom, also known as Velvet Antler Fungus or Coral Mushroom, is a prized edible mushroom named for its long, slender stem and cap that resembles deer antlers.
It typically grows in tropical and subtropical forest regions and is valued as a premium ingredient in both Asian soups and wellness cuisine.
When dried, Velvet Antler Mushrooms are light beige to pale brown in color, with a delicate aroma and firm yet flexible texture.
When simmered, they release a gentle mushroom fragrance and subtle natural sweetness, making them a popular soup ingredient in Hong Kong–style home cooking.

Characteristics
Velvet Antler Mushroom has a naturally sweet and mild flavor with a refined aroma.
Once rehydrated, it becomes tender and springy, absorbing broth beautifully while adding depth and umami to the soup.
Its light, elegant taste makes it suitable for year-round enjoyment and a versatile choice for everyday nourishing soups.

Cooking and Pairing Suggestions

• Soups / Stews: Velvet Antler Mushroom is often simmered with Agaricus Blazei Murill (Hime Matsutake) and Cordyceps Flower for a rich, aromatic, and subtly sweet flavor. It also pairs wonderfully with chicken or pork ribs, creating a flavorful and soothing broth commonly enjoyed in Hong Kong households.
• Home Dishes / Stir-fry: Rehydrated Velvet Antler Mushrooms can be stir-fried with tofu, vegetables, or sliced meat. The result is a light yet aromatic dish with a pleasantly chewy texture.

Interesting to Know
Deer Horn Mushroom gets its name from its antler-like shape and is regarded as a delicacy in many Asian cuisines.
Compared to common mushrooms, it has a longer stem, a more concentrated aroma, and a firmer texture that remains intact after cooking.
It usually appears during the rainy season to early autumn, when humidity and temperature create ideal growth conditions.
With its refined aroma and gentle flavor, it’s often chosen for light, nourishing soups and family-style stews that bring warmth and comfort to the table.

*The above information is provided for general ingredient knowledge only.