Theoretically, whether or not you need to blanch the almond mushrooms depends on your personal taste and the type of dish you're serving.

Generally speaking, as long as they can be cooked or sauteed, it doesn't matter if you blanch them or not, and it won't affect their consumption.

Apricot mushrooms have a thick texture and are generally blanched to allow them to cook through, but it is undeniable that after blanching, they will lose much of their freshness and will no longer have such a strong fresh taste.

Apricot mushrooms can not be blanched in stews and soups, because a long time of stewing gives it enough time to cook.

When you make chilled or stir-fried mushrooms, it is recommended to blanch them. Especially for cold almond abalone mushrooms, make sure to blanch them thoroughly.

It is also advisable to blanch them in a quick stir-fry. This is to prevent them from staying in the pot for a short time and not being fully cooked.

Apricot mushrooms are cold in nature and are a high-protein, low-fat fungus. The most obvious discomfort after consuming undercooked mushrooms is diarrhea and abdominal pain, and the body is unable to digest and absorb its nutrients. It can cause indigestion and other gastrointestinal diseases, and serious symptoms can cause dehydration, dehydration, vomiting and other discomforts.