poria mushroom (fu ling)
茯苓· fu ling
Taste & Role
In Chinese cooking, poria is simmered in herbal soups, congees, and tonics, where it lends body and a subtle earthiness without overpowering other ingredients. It is also ground into powder for desserts and pastries, such as traditional Beijing poria cakes, and is valued for its reputed health-supporting properties.
What it is
Poria is a fungus that grows underground on the roots of pine trees, forming a large, potato-like sclerotium rather than a typical cap-and-stem mushroom. It has a brown, coconut-like exterior and dense white flesh, and it is prized in Traditional Chinese Medicine as much as in the kitchen. It is most often sold dried and cut into slices or chunks.
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
Loading recipes…