Canned Abalone Mushroom Whole

Product Name:Canned Abalone Mushroom Whole
Specification:N.W.: 425G D.W.200G,24tins/carton
Ingredients:Abalone mushroom,salt, water,citric acid
Shelf life:3 years
Brand:“ Excellent”  or OEM 
Can Series

The new crop of mushroom starts from Oct-Dec. in the Northern China while Dec.-Mar. in the Southern China During this period , we will make from fresh raw material ; Except new crop, we can make from brine mushroom all the year around .
Chinese white mushroom (Agaricus Bisporus),are produced of mature and sound raw material . The mushroom shall be properly washed, blanched,boiled,cleaned,and sorted in different sizes or cut into pieces and stems ,which shall be packed in the brine. Preservation will be done by heat treatment..
Typical characteristic of canned mushroom, no obejectionable flavor / odour, firm to bite, not too hard, not mushy, canned mushroom is high temperature sterilized product,so the shelf
life can be 3 years .
The storage condition : Dry and ventilated storage, Ambient temperature

How to cook it?

One of the simplest and most popular ways to enjoy these mushrooms is to stir-fry them. Start by draining and rinsing the whole mushrooms to remove any excess brine. Pat them dry, then slice or tear them into bite-sized pieces if desired. Heat oil in a wok or skillet, add minced garlic and ginger until fragrant, then toss in the mushrooms. Stir-fry over high heat for a few minutes until they develop a light golden edge. Add your favorite sauces—soy sauce, oyster sauce (or vegetarian oyster sauce), and a touch of sugar work wonderfully—along with vegetables like bell peppers or bok choy. Serve this savory stir-fry over steamed rice for a quick, wholesome meal.

For a heartier option, try braising them. After a quick rinse, sauté the whole mushrooms with aromatics. Then, add a flavorful liquid such as vegetable or mushroom broth, a splash of dark soy sauce for color, and a bit of Shaoxing wine. Let them simmer gently for 15-20 minutes. This method allows the mushrooms to become incredibly tender and soak up all the rich, umami flavors of the braising liquid. They become a delicious component in noodle soups, a topping for congee, or a standout side dish.

You can also grill or pan-sear them. Drain, rinse, and slice the mushrooms thickly. Marinate them briefly in a mixture of soy sauce, a little oil, and your preferred herbs. Then, grill or sear them in a hot pan until beautifully charred and crisp on the outside while remaining juicy inside. These make for fantastic "mushroom steaks" or a great addition to burgers and sandwiches.