Mongolian White Mushroom (Kou Mo)
草原の真珠！キノコの旨味を極めた「内モンゴルの白い宝石」
Description
Small white mushrooms growing wild in Inner Mongolian and Hebei grasslands. Named 'Kou Mo' (Port Mushroom) because they were transported nationwide through the 'Kou' (port/pass) of Zhangjiakou. Resembles button mushrooms but with exponentially stronger aroma/umami. A Qing Dynasty imperial tribute; still treated as a premium mushroom today.
Classification: Premium Ingredient, Ingredient, Mushroom, Kou Mo, Inner Mongolian Specialty, For Soup, Umami Bomb, Wild
Shops selling Mongolian White Mushroom (Kou Mo)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tricholoma mongolicum(Mongolian Mushroom)
Instructions
- [Typical Uses]
- [Kou Mo Tang]: Sauté Kou Mo thoroughly in butter or oil, then simmer in premium broth. A simple dish to savor the mushroom's original dense essence.
- Pork stir-fry.
- Garnish for Shark Fin or Abalone.
Learn more Substitutes, pairings, tips
Key spices
More elegant than shiitake、stronger than button mushrooms; a rich umami like forest and milk combined
Substitutes at Japanese supermarkets
Substitute with thickly sliced JP 'White Button Mushrooms', though aroma depth is inferior
Pairing
Whole Chicken Soup / Butter / Oyster Sauce
Trivia
Formerly all wild; now cultivated too. Still, wild ones picked after rain in Inner Mongolian grasslands are called 'Pearls of the Grassland' and traded at incredible prices.
Eating tips & etiquette
In Chinese culinary circles, 'Kou Mo' is an exceptional 'umami benchmark'. Broth extracted from this mushroom boasts perfect balance, making MSG unnecessary.
Allergen
None