Why is it called deer mushroom?
The name of the mushroom originates from the striking cystidia located on the gills, on the surface of the hymenium. These cystidia protrude beyond the basidia and have antler-like projections on their ends. The spores are produced not on the cystidia but on the smaller basidia.
What does a deer mushroom taste like?
The stem of the mushroom is typically between 5-12 cm in length and 0.5-2 cm in diameter, with a thicker base. It presents a white coloration with brown vertical fibers coating its surface. The mushroom’s interior flesh is soft and white. The aroma is mild with a hint of earthy and radish-like scent, and it has a mild flavor at first, however, it might turn slightly bitter as you continue to taste it.
- 1 bunch of mushrooms,
- an appropriate amount of lean meat
- 1 bell pepper, 1 green onion.
Sauce: 2 tablespoons of starch water, 1 tablespoon of aged vinegar, 2 tablespoons of oyster sauce, and a pinch of salt.
Soak the mushrooms in warm water, then squeeze out the excess water and set aside.
Cut the lean meat, bell pepper, and green onion into thin strips.
Marinate the meat in a mixture of cooking wine, soy sauce, and egg white for a few minutes.
Cook the meat until fully cooked, then set aside.
Heat oil in a pan, add mushrooms and fry until the water has evaporated. Add bell pepper, meat, and green onion. Pour in the sauce and stir fry until the vegetables are slightly cooked. Serve hot.