Are seafood mushrooms the same as white jade mushrooms? How to eat seafood mushrooms

The seafood mushroom is white in color, thick in flesh, delicate in taste, delicious, and has high nutritional value. It is usually used to make soup, stew chicken, etc., and can also be fried or cooked in hot pot. There are many common ways to eat seafood mushrooms. Are seafood mushrooms the same as white jade mushrooms? Do you know?

Contents of this article

1. Are seafood mushrooms the same as white jade mushrooms?

2. How to eat seafood mushrooms

3. Will it cause poisoning if you don't blanch the seafood mushrooms?

Are seafood mushrooms and white jade mushrooms the same?

Seafood mushrooms are different from white jade mushrooms. Seafood mushrooms are low-temperature grass-growing fungi or wood-growing white rot fungi. They are white in color, thick in flesh, delicate in taste, delicious, and have high nutritional value. White jade mushrooms belong to the Agaricales, Trichodermaceae, and Trichoderma genus. They are relatively rare, white in color, crystal clear, and have a crisp, tender, and smooth taste.

Seafood mushrooms are also known as jade mushrooms, spotted jade mushrooms, and enoki mushrooms. The aliases of white jade mushrooms are white snow mushrooms, white jade mushrooms, white shimeji mushrooms, and white enoki mushrooms.

Seafood mushrooms contain protein, carbohydrates, fat, cellulose and 18 kinds of amino acids. White jade mushrooms contain phosphorus, iron, zinc, calcium, magnesium, sodium, potassium and other elements as well as various vitamins.

How to eat seafood mushrooms

There are many ways to eat seafood mushrooms. They are usually used to make soup, stew chicken, etc. They can also be stir-fried or cooked in hot pot. Common ways to eat seafood mushrooms include stir-fried seafood mushrooms with broccoli, stir-fried seafood mushrooms with asparagus, stir-fried seafood mushrooms with meat, stir-fried seafood mushrooms with eggs, shredded seafood mushrooms, stir-fried seafood mushrooms, cold seafood mushrooms, seafood mushroom fish head soup, seafood mushroom tofu soup, etc.

Seafood mushrooms generally refer to the crab mushroom, which is native to the beech and other broad-leaved forests in the cold temperate zone. It is a wood-rotting fungus with high nutritional value. Seafood mushrooms are naturally distributed in the temperate regions of the northern hemisphere, including North America, Europe, Siberia, Japan and other places.

Nagano, Aomori, and Nara in northeastern Japan are the main production areas of seafood mushrooms. There are also wild seafood mushrooms in Yunnan Province, China, but the seafood mushrooms cultivated in various places are all introduced from Japan.

Will it cause poisoning if you don't blanch the seafood mushrooms?

If you fry seafood mushrooms without blanching them, you may get poisoned. Although seafood mushrooms are non-toxic, they may contain bacteria, parasites, pesticides and other substances. It is safer to eat them after blanching. Seafood mushrooms live in the wild and inevitably carry varying degrees of impurities. It may be difficult to clean them thoroughly with water. It is recommended to blanch them before frying.

Oyster mushroom, also known as jade mushroom, spotted jade mushroom, shiitake mushroom, etc., mainly grows in groups on dead or standing trees of broad-leaved trees such as beech in autumn. It is white in color and has thick flesh. It has high nutritional and medicinal value.

Seafood mushroom is a common, excellent, rare and delicious edible fungus. It does not contain toxins, but has a fishy smell similar to seafood. It is not only safer to eat after blanching, but also has a better taste and texture. It is recommended to blanch it before eating.