It's the almond abalone mushroom.

Apricot mushroom is a typical wild edible fungus in subtropical grassland-arid desert area, rotting and partially parasitizing on the roots of large umbrella-type flowering plants, such as prickly parsley, ferula, and raspergrass, and in the surrounding soil in the late spring to early summer.

Apricot mushroom is a new species of rare edible fungus that combines edible, medicinal and therapeutic uses. Apricot mushroom flesh is plump, crisp and tender, especially the stalk is dense, firm and milky white, which can be eaten in its entirety, and the stalk is more crispy and smooth and refreshing than the cap, which is known as "King of Mushroom" and "Dried Shell Mushroom", and it has a pleasant almond flavor and abalone-like taste, which is suitable for It is suitable for preservation and processing.

Expanded Information:

Processing and utilization

At present, the mushroom is mainly used as a vegetable raw material on the table of the Chinese people to be processed and consumed directly, and recently there are also some enterprises using the mushroom to process into ready-to-eat products, especially the soft canned food series in the canned food; in addition, there are some other primary processing methods in the market which also occupy the mushroom industry. Small market.

For example, by coating powder and deep-frying, the mushroom is developed into salt, barbecue flavor, cumin flavor, spicy and other popular instant food, such as the "wine dishes". Through the drying process to produce dried mushrooms; through the salting, candying and other processes made of dried mushrooms; the mushrooms and other raw materials through the pulping process to develop the corresponding functional drinks.

Baidu Encyclopedia-Almond Abalone Mushroom