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| Oyster
mushrooms (hed nang fah)
– In the wild, oyster mushrooms grow in clumps on
rotting wood. The caps, gills and stems are all the same
color, which can be pearl grey, pink or yellow. They are
popular in soups (tom yum soup) and stir-fried. |
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| Straw
mushrooms (hed fang)
– These small, grey-brown mushrooms are grown on
beds of rice straw, hence the name. Because they have
an almost neutral flavor, straw mushrooms can be combined
with all sorts of ingredients in stir-fried, braised dishes
and soups. |
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| Enoki
mushrooms (hed kem thong)
– These mushrooms have a mild but delightful flavor
and a pleasantly crunchy texture. Cut off and discard
the bottom of the cluster of mushrooms (up to the point
where individual mushroom stems can be separated). No
washing is necessary. Normally, enoki is lightly cooked,
and served in soups or in stir-fries with vegetables and
meat. |
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| Wood
ears (hed hoo noo)
– Also known as cloud ears, tree mushrooms or simply
dried black fungus, these are widely used in Thailand.
They are almost tasteless, but have an intriguing texture,
which is slippery yet crisp. Normally, they are used in
stir-frying, braising and soup. |
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| Silver
ears (hed hoo noo khaow)
– Also known as dried white fungus, this earned
its Chinese name of silver ears. The texture is similar
to wood ears but they have a sweeter flavor and more expensive
than wood ears. |
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| Dried
black mushrooms (hed hom)
– Also known as fragrant mushrooms, they are wonderfully
versatile as they can be stir-fried, braised, steamed
and used in soups. They form an important part of the
vegetarians and diet people. |
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