Golden Oyster Mushroom (Singapore) - 黄金杏鲍菇 (新加坡)

Flavour & Texture: Bright and lightly fruity with a gentle nuttiness — the mildest of the oyster family. 

How to Use:

• 🍳 Crispy pan fry — Cook in a dry pan first, then add butter and let the edges go deeply golden. The thin caps turn almost chip-like — irresistible as a garnish or snack straight from the pan.
• 🍝 Pasta — Toss through a simple aglio e olio or cream sauce. Their mild sweetness plays beautifully against garlic, white wine, and parsley.
• 🥚 Congee & rice dishes — Stir through just before serving for a pop of colour and a silky, delicate texture that soaks up savoury broths perfectly.
• 🌿 Tempura — Their fan-like shape makes them ideal for a light batter fry — serve with a dashi dipping sauce for a stunning starter.

Pro tip: Their colour is their superpower — don't waste it. Add to dishes at the last moment where possible to keep that golden hue. High heat and minimal stirring gives you crispy edges without steaming them into mush.

Storage: The most delicate of the oyster varieties — handle gently and refrigerate in a paper bag. Best used within 3–4 days. The tips will darken first; trim and use immediately if this happens.