Golden Spring Mushroom (Singapore) - 金源菇 (新加坡)

Flavour & Texture: Rich umami taste profile. The clusters have a feathery, tender texture that crisps up beautifully at the edges while staying silky at the centre. How to Use: 🧈 Brown butter sauté — Cook in foaming butter over high heat until golden at the tips, finish with a squeeze of lemon and fresh thyme. Serve on toast or alongside eggs. 🍜 Noodle soups & broths — Drop in whole clusters during the last minute of cooking — they soak up the broth and add a gorgeous visual pop. 🌮 Tacos & grain bowls — Roast at high heat with olive oil and cumin until caramelised, then pile onto warm tortillas with pickled onion and crème fraîche. 🥩 Steak companion — Sauté alongside your protein and let them catch the pan drippings — their sweetness balances rich, fatty cuts beautifully. Pro tip: Keep the clusters intact for maximum visual impact — they're stunning on the plate. A dry pan for the first 30 seconds drives off moisture and gives you a far better sear than going straight in with oil. Storage: Store loosely in a paper bag in the fridge and use within 3-4 days. Avoid sealing in plastic — they need to breathe.