Honey fungus

Description

Honey fungus has small, clustered caps with a honey-brown color, thin stems, and dense gills; it has a mildly sweet taste with a nutty, slightly earthy note and a pleasant, meaty texture after cooking. It usually grows in clusters on tree trunks and roots, which makes it easier to identify. Nutritionally, it provides few calories and is a source of plant protein, fiber, B vitamins, and minerals such as potassium and selenium, as well as compounds with antioxidant properties. Culinary-wise, it is perfect for frying, stewing, soups, risottos, sauces, and pickling; it pairs well with fattier meats, cream, garlic, and herbs. It should always be cooked thoroughly. Store it in the refrigerator in a breathable container (e.g., paper bag) and use within 2–3 days, or blanch and freeze or dry for longer storage.