What's the scoop??? Ginseng Eryngi Mushrooms??? I really don't believe it until I looked again at the pack in my hand! I grabbed this pack from the supermarket shelve without noticing any difference between this Eryngii Mushrooms or
Pleurotus Eryngii I used to buy (I did a scoop about it before) until I reached home. They (whoever they were...) must be joking - Ginseng Mushroom??? How they managed to fortify the mushrooms with
Ginseng? Grow the mushrooms on ginseng root mulch (the end of the roots were considered the cheapest $ ) or spray ginseng extract onto the mushrooms? I sure would love to see how they did it :-|
After digging online for more information... This Ginseng Eryngii is call Insam Saesongyee (Ginseng (Saponin) Content 2.46 mg/g) and the
producer also produced Ginseng Enoki or Insam Pengyee (Ginseng (Saponin) Content 2.16 mg/g)! It's the new ingredient in culinary world and be prepared to indulge in recipes cooked to enhance the taste of these Ginseng Mushrooms... The Taste? There's this after-taste sweetness, slight crunchy than the 'original' P.Eryngii. There's no strong Ginseng smell at all... :-( If you have eaten Ginseng before, you will have that idea.
What's next? Dang Shen Mushroom? Dang Wei Mushroom?
