Some edible mushrooms, like the black or white fungus are an excellent source of plant proteins, minerals vitamins amino acids in a vegan diet. As a medicine and food, mushrooms have been consumed in Asia for centuries. They are now gaining popularity in Western countries. See Soulcybin to get more info.
The Wild Mushroom and the Cultivated Fungi
Both black Auricularia (black Auricularia) and white Tremella are attracted to deciduous trees. White Tremella grows more often in temperate forest than in evergreen wet forests. Tremella, which are translucent, white and fronded with gelatinous particles, look like clouds of manna. But these mushroom types are also commercially grown.
Anti-Tumor And Immune Property
Auricularia as well Tremella contain polysaccharides. These compounds have been proven to be effective in fighting cancer and stimulating the immune system. They act like adaptogens to help your body develop resistance against illness, and to fight tiredness.
Black Auricularia goes well with dishes made with ridge-gourds and cellophane noodle. And tremella pairs best with dessert soups sweetened by jujubes or dried logans. All dried fungi need to be soaked with water at least 30 minutes before they become globby bits.
Collagen Properties
Auricularia or Tremella is high in plant collagen, which may please women who are looking for beauty. Now you don’t need botox, or any other cosmetic procedure to look beautiful. Other than the two mushrooms, there aren’t many other forms of plant-derived collagen.
Auricularias and Tremellas are delicious, affordable and simple to prepare. The mushrooms are good for your health. They reduce cholesterol, fight cancer, and keep you healthy. These mushrooms contain phytochemicals as well.
Auricularia and mushrooms are so common in my diet that I rarely miss a day. The years I spent eating these foods has certainly paid me back, and my heart is still intact!
According to the Verulam Arms foragers, the sparassis Crispa is a delicious mushroom that’s also known as the ‘cauliflower’ of the woods. I’m particularly intrigued by the fact it resembles tremella except it’s bigger. Auricularia grows locally, which is why I eat them almost daily.