In their canned form, they have a subtle flavour and texture. Historically, they were harvested from the mountain forests where they grew wild, but are now widely cultivated. Simply rinse and use in miso soups, tofu hotpots or stir-fries; their delicate flavour partners well with both tofu and chicken. Use them in Buddha’s Delight, a classic Chinese vegetarian dish, traditionally cooked in a claypot, which uses an assortment of Chinese vegetables and fungi.
