Snow Fungus and Fruit Stew
SNOW FUNGUS AND FRUIT STEW
Yield: 4
This recipe is a classic dessert from China; served hot in the winter months and cold in the summertime. It's sweet and light and after a long cooking time, the texture of snow fungus becomes silky and tender, almost collagen-like. This satisfying sensation is accompanied by the tender feel and tang of the fruits and goji berries.
Ingredients
- 2-3 pieces snow fungus mushroom, soaked overnight or minimum 3 hours.
- ½ apple, chopped
- 1 pear, chopped
- 2 tablespoons goji berries
- 1 Superwomen Culinary TCM Tonic Bag
- water, as needed
- honey or sweetener of choice, to taste
- splash of almond milk
Instructions
- Cut up rehydrated mushrooms into smaller pieces.
- In a pot, add mushrooms, apple, pear, goji berries, tonic bag, and water until the ingredients are submerged.
- Bring to a boil and remove the tonic bag. Cook for at least another 30 minutes until snow fungus is completely softened and additional ingredients are tender. Optional, slow cook in rice or clay cooker.
- Before serving, add sweetener and almond milk. Taste for sweetness and serve hot or cold.
dairy-free | gluten-free| nut-free
Snow fungus mushrooms, also called tremella, are uniquely stunning. In their dried form, they almost resemble pale marigolds. In their fresh state or when soaked, their color becomes transparent but retains a slightly milky hue. The texture also transforms to jelly-like. Don't let their beauty take away from its benefits – they are known to be a "skin food," helping retain moisture in the skin, similar to hyaluronic acid, a popular skincare ingredient that holds 500 times its weight in water. They have also been shown to have anti-tumor, antiaging, hypoglycemic, and immune-boosting effects. In TCM, it is yin nourisher.