Snow Fungus Facts
Snow fungus (Tremella fuciformis) is a type of mushroom that is commonly used in Chinese cooking. It is a healthful food, but because of its unusual texture, many people consider it an acquired taste.
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Western Discovery
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Miles Joseph Berkeley, an English mycologist (fungi expert), first wrote about snow fungus in 1856. Long known in the Asian world, the Chinese call it "pinyin," meaning "silver ear." In Japan, it is known as "shiro kikurage," or "white tree jellyfish."
Description
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Snow fungus actually grows in the shape of a snowball and is white in color. Most snow fungi found in the wild are about the size of golf balls. They have several layers that are almost lacy in appearance. When wet, snow fungi have a slippery, jelly-like texture.
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Habitat
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The snow fungus grows in subtropical regions, mostly on different species of hardwood trees and on decomposing logs. At one time it was thought that the snow fungus got its nutrients directly from the wood, but it was later discovered that it eats wood decay fungi, such as Daldinia concentrica (commonly called "carbon balls"), that eat the wood.
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Culinary Uses
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Snow fungus is sometimes used in savory dishes, but it is usually prepared as a sweet, dessert-style soup. One such recipe involves boiling, draining and then soaking the snow fungus in a sugary solution, such as the heavy syrup from canned peaches. The fungus is almost tasteless on its own, with a gelatin-like texture. If purchased dried, you must rehydrate snow fungus before using it.
Medicinal Uses
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The Chinese have used snow fungus as a traditional medicine for centuries. It has been used to treat high blood pressure and tuberculosis and to relieve symptoms of the common cold. Modern research in Israel and the Ukraine suggests that snow fungus also shows potential as an immune system booster.
Fun Fact
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At one time snow fungus was only found in the wild and was so rare that only the very rich or those of royal blood could afford it. Now that it is cultivated commercially, it can be found on the shelves of Asian food stores in many countries.
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References
Resources
- Photo Credit Image by Flickr.com, courtesy of frankenstoen
