頂級雲南香格里拉野生羊肚菌(常規裝)

Wild True Morel Mushroom (Large Premium A+)

Origin: Shangri-La, Yunnan

Grade: Premium A+

Specifications: Wild morel whloe piece product

Dried: Sun Dried

Color: Brown / Gray

Taste: Light tea flavor

This product is a dry product with a handle, divided into two grade acoording to the size of the umbrella.

Large size: The length of the umbrella is 5-8CM on average.

Small: The length of the umbrella is 2-5CM on average.

產品說明

羊肚菌是一種珍稀食用菌品種,因其菌蓋表面凹凸不平、狀如羊肚而得名。羊肚菌(Morchella)，又名草笠竹，是一種珍貴的食用菌和藥用菌。

到目前為止，還沒能證實羊肚菌與任何的樹種有特殊的共生關係，但有經驗的採摘者堅信其中有關聯。那些通常和羊肚菌聯繫在一起的樹包括白蠟樹、美國梧桐、鵝掌楸、已經死亡或將要死亡的榆樹、楊木和老的蘋果樹。此外，通常落葉植物附近會比松柏目植物附近更容易找到羊肚菌。

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their cap. Morels are Prized by gourmet cooks, particularly in French cuisine. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan , where these highly prized fungi are found in abundance.

營養和功效

羊肚菌是子囊菌中最著名的美味食菌，其菌蓋部分含有異亮氨酸、亮氨酸、賴氨酸、蛋氨酸、苯丙氨酸、蘇氨酸和纈氨酸7種人體必需的氨基酸。羊肚菌的營養相當豐富，據測定，羊肚菌含粗蛋白20%、粗脂肪26%、碳水化合物38.1%，還含有多種氨基酸，特別是谷氨酸含量高達1.76 %。因此，有人認為是“十分好的蛋白質來源”，並有“素中之葷”的美稱。人體中的蛋白質是由20種氨基酸搭配而組成的，而羊肚菌就含有18種，其中8種氨基酸是人體不能製造的，但在人體營養上顯得格外重要，所以被稱之為“必需氨基酸”。

另外，據測定羊肚菌至少含有8種維生素：維生素B1、維生素B2、維生素B12、菸酸、泛酸、吡噦醇、生物素、葉酸等。羊肚菌的營養成份，可與牛乳、肉和魚粉相當。因此，國際上常稱它為“健康食品”之一。

羊肚菌所含豐富的硒是人體紅細胞穀胱甘肽過氧化酶的組成成分，另方面能加強維生素E的抗氧化作用。

While most morel enthusiasts cherish this particular mushroom for its exceptional taste and culinary applicability, less attention is given to its physiological effects on the body. This is unfortunate, because, like many members of the fungal kingdom, morel mushrooms possess important nutritional and medicinal properties that can play key roles in optimizing the health of those who consume them.

Morel mushrooms are good source of iron and copper. 66 gram of Morel mushroom provides 8.041 mg of iron, 0.412 mg of copper, 3.4 µg of vitamin D, 128 mg of phosphorus, 0.387 mg of manganese, 1.34 mg of zinc and 0.315 mg of vitamin B5, 1.8 grams of total dietary fiber, 2.06 gram of protein, 13 mg magnesium and 0.38 total fats.

It possesses Vitamin D and Vitamin B like other mushrooms. They are rich in nutrients such as protein, dietary fiber and minerals such as iron, copper, phosphorus, manganese, zinc and potassium. It possesses an antiviral, antioxidant, immunoregulatory and anti-tumour growth activity that helps to prevent the body from various health ailments.

發霉？菌絲？

個別乾羊肚菌表面會有白色的像蜘蛛絲狀的物體，無法水洗/擦去，有客人以為是發霉了，其實不然。

這些是白色菌絲（羊肚菌繁殖所用）風乾後就成為網狀物，對人體無害，也可以正常食用。

乾燥的羊肚菌，只要沒有受潮，在乾燥密封環境是可以長期存放的。

野生羊肚菌菌未經硫磺熏蒸，個別菌可能會有小蟲，此為正常現象，並不影響食用，浸泡後清洗掉即可烹煮食用！

幹的羊肚菌需要經過泡發後才能食用。泡發羊肚菌水的量要適度，以剛剛浸過菇面為宜，大約二三十分鐘後水變成酒紅色，羊肚菌完全變軟即可撈出洗淨備用，發菌的酒紅色原湯經沉澱泥砂後要用於燒菜，燉湯。切記這酒紅色的原湯是羊肚菌味道和養分的精華所在。 羊肚菌是許多美食的特色，包括普羅旺斯。它們獨特的風味受到全球廚師的青睞，其配方和製作方法旨在突出和保護它。然而，由於已知羊肚菌含有不耐熱毒素，因此必須在進食前將其煮熟。 Dried morels need to be foamed before they can be eaten. The amount of water in the amniotic fluid should be moderate. It should be just soaked in the mushroom surface. After about twenty or thirty minutes, the water turns into wine red. The morel is completely soft and can be removed for cleaning. The red raw soup is used for cooking and stew after sedimentation. Remember that this red wine soup is the essence of the taste and nutrients of the morel. Morels are a feature of many cuisines, including Provençal. Their unique flavor is prized by chefs worldwide, with recipes and preparation methods designed to highlight and preserve it. However, as morels are known to contain thermolabile toxins, they must always be cooked before eating .