Chanterelle Mushroom (Ji You Jun)
フランス料理の「ジロール茸」！アンズの香りがする黄金キノコ
Description
The dried form of the yellow mushroom (Chanterelle) loved in European premium French cuisine as 'Girolle'. Harvested in China's Yunnan etc., named 'Ji You Jun' (Chicken Fat Mushroom) because its vivid yellow color resembles chicken fat. The biggest feature is smelling 'fruity and sweet like apricot or peach' despite being a mushroom.
Classification: Premium Ingredient, Ingredient, Dry Goods, Mushroom, Ji You Jun, Apricot Mushroom, Chanterelle, Yunnan Cuisine, For Soup
Shops selling Chanterelle Mushroom (Ji You Jun)
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How to use
Ingredients
- Chanterelle mushroom(Dried)
Instructions
- [Typical Uses]
- [Ji You Jun Dun Ji (Chanterelle & Chicken Soup)]: Braise rehydrated Ji You Jun with a whole chicken. Golden essence and fruity aroma melt from the mushroom, erasing chicken odor and creating an elegant soup.
- Fry in salt with sliced pork and bell peppers.
Learn more Substitutes, pairings, tips
Key spices
Sweet aroma like apricot or ripe fruit、and slight tartness. Texture is soft and 'squishy'
Substitutes at Japanese supermarkets
(Aroma irreplaceable. Fake texture with similar-colored Golden Oyster mushroom)
Pairing
Whole Chicken Soup / Pork / Butter (Western style)
Trivia
Adding it to soup makes it look like actual chicken fat is floating, but this is the mushroom's natural pigment. The cooking trick is using light seasoning to highlight the mushroom's aroma.
Eating tips & etiquette
Among China's four great wild mushrooms, this is the most beautifully colored and fruity. Brown and shriveled when dry, but rehydrating in hot water resurrects its vivid yellow.
Allergen
None