Oil Palm Mushroom (Cendawan Kelapa Sawit) | Mushroom shop | Biobritte mushroom shop
Oil Palm Mushroom (Cendawan Kelapa Sawit)
Kulat Sawit mushrooms are small to medium in size with round, convex, pointed, to broad and flat caps that can be open or closed, depending on maturity.
The caps of the mushrooms are smooth, thick, range in color from cream-colored, grey, to brown, and the edges of the cap can be wavy or split due to moisture content.
Underneath the cap, individual to the specific variety, the ivory gills are compact, free, and stand above a thin, off-white stem. Kulat Sawit mushrooms are tender and slightly chewy with a mild and light earthy flavor.
Kulat Sawit mushrooms belong to the Fungi kingdom and are grown from used oil palm tree bunches.
Also known as the Oil Palm mushroom, Palm Kernel mushroom, Cendawan, and Kelad Sawit, many different varieties of mushrooms fall under the Kulat Sawit name.
Malaysian locals use Kulat Sawit as a general term to describe the mushrooms that are harvested off of the oil palm’s empty fruit bunches.
These bunches are gathered, dampened, and then covered. After a week has passed, farmers begin checking for mushroom growth and then harvest as the mushrooms reach the desired maturity.
Kulat Sawit mushrooms are a Malaysian local favorite for stir-fries and soups and are difficult to find outside of roadside farm stands and markets in Southwest Asia.
Nutritional Value
Kulat Sawit mushrooms contain some dietary fiber, protein, potassium, zinc, and iron.
Applications of Kulat sawit mushrooms
- Kulat Sawit mushrooms are best suited for cooked applications such as boiling, frying, and sautéing.
- They are commonly cooked with hot chilies and served with rice or noodles, or they are lightly sautéed with other vegetables and served as a side dish.
- They can also be sliced or chopped and added to curry-based dishes, hot pot, stir-fries, and into soups.
- Kulat Sawit mushrooms pair well with seafood such as fish, shrimp, and squid, meats such as chicken and beef, aromatics such as ginger, garlic, and onion, soy sauce, oyster sauce, and basil.
- They will keep for a couple of days when stored unwashed in a paper or well-ventilated bag in the refrigerator.
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