Tea Tree Mushroom (Cha Shu Gu)
強烈なアミノ酸のダシ！お茶の木に生える細長い「旨味キノコ」
Description
A long, slender mushroom named because it grows wild on dead oil-tea camellia trees in southern Chinese mountains (called Yanagimatsutake in JP). Unlike shiitake, it has a unique deep aroma akin to matsutake or nuts, and a very strong 'crisp, crunchy' texture. Sold dried in bundles.
Classification: Everyone, Ingredient, Dry Goods, Cha Shu Gu, Mushroom, For Soup, Stir-fry, Crunchy
Shops selling Tea Tree Mushroom (Cha Shu Gu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried Agrocybe aegerita(Tea Tree Mushroom)
Instructions
- [Typical Uses]
- [Gan Guo Cha Shu Gu (Dry Hot Pot with Pork Belly)]: Wok-fry rehydrated, halved mushrooms on high with pork belly, garlic, and Doubanjiang (hugely popular in Hunan/Sichuan).
- [Cha Shu Gu Lao Ya Tang (Duck & Mushroom Premium Soup)]: Simmer for hours in a claypot with duck meat to extract golden broth.
Learn more Substitutes, pairings, tips
Key spices
Roasted woody aroma like tea、and a 'crisp、snapping' texture like enoki hardened to the limit
Substitutes at Japanese supermarkets
Substitute by sun-drying JP enoki or king oyster to condense umami (flavor differs)
Pairing
Spicy Pork Belly Stir-fry / Duck Soup / Gan Guo (Dry Hot Pot)
Trivia
Sold in large bags packed with slender brown mushrooms at Asian stores. Quick to rehydrate and easy to handle. Just adding it to regular veggie stir-fries instead of meat levels up the dish to 'authentic Chinese flavor'.
Eating tips & etiquette
While shiitake umami is 'guanylic acid', this is extremely rich in 'amino acids'. Therefore, frying or braising it with animal proteins like pork or duck multiplies the umami exponentially.
Allergen
None