Black Fungus Mushroom - 100g
Black Fungus Mushroom - 100g
Order by 10 PM — harvested at dawn, yours by evening
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No chemical pesticides · Next-day Delhi & Gurgaon · Grown soil-free
Prized in Asian kitchens for its remarkable crunch, black fungus (wood ear) has a gently springy, jelly-like texture and a neutral flavour that drinks up sauces and seasonings. Freshly grown and clean, it adds irresistible texture to soups and stir-fries.
How this was grown
How this was grown
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and your mushrooms are cut against your order in the morning, then delivered the same evening. Delhi & Gurgaon only. The farm rests on Sundays: orders placed between Friday 10 PM and Sunday 10 PM ride Monday's van.
Complete the dish
The hot-and-sour stir-fry.
The crunch no other mushroom has.
The recipeBlack fungus flash-fried with peppers, vinegar and soy fighting it out. Ten minutes, serves two.
How to make it
- Tear the black fungus into bite-size pieces.
- Flash-fry with sliced bell peppers on the highest heat, three minutes.
- A splash each of dark vinegar and soy.
- Snipped chives off the heat — the crunch is the point.
Complete the dish
The cold sesame salad.
The Sichuan side dish Delhi summers were made for.
The recipeBlack fungus blanched and chilled with cucumber, dressed sharp. Fifteen minutes, serves two.
How to make it
- Blanch the black fungus for two minutes; chill in cold water.
- Smash the cucumber with the flat of a knife and cut rough.
- Dress with soy, vinegar, a little chilli oil and sesame.
- Snipped chives over; serve properly cold.
