Funghi
Varnished Surface
Reishi varnished surface is a prepared form of the cap, cut or sorted so cooks get consistent pieces without full breakdown. fungal savoury meatiness with species-specific aroma. Match cooking time to piece size and moisture. brown hard in wide pans; avoid steaming in crowded oil. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.39 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 9.81 mg
- Salt 0.05 g
- Total Carbohydrate 3.77 g
- Dietary Fibre 2.08 g
- Total Sugars 1.48 g
- Complex / starch 0.48 g
- Protein 2.85 g
- Water 88.7 g
- Energy 29 kcal
- Water 88.7 g
- Carbohydrates 3.77 g
- Protein 2.85 g
- Fat 0.39 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 53.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.4 mg
- Vitamin B3 — Niacin 3.94 mg
- Vitamin B5 — Pantothenic Acid 1.46 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 7.6 µg
- Vitamin B9 — Folate 18.9 µg
- Vitamin C 2 mg
- Vitamin D 2.8 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
- Minerals 417 mg
- Major Minerals 416 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.4 · vitamin-b3-niacin: 3.94 · vitamin-b5-pantothenic-acid: 1.46 · vitamin-b6: 0.1 · vitamin-b7-biotin: 7.6 · vitamin-b9-folate: 18.9 · vitamin-d: 2.8 · vitamin-e: 0.09 · vitamin-k: 0.9 ·
Minerals
Varnished Surface of Reishi: composition reflects this culinary part relative to the whole ingredient.
History
Restaurant demand for distinct fungi cuts and grades raised reishi’s profile, including named varnished surface portions.
Foragers and early cultivators brought reishi into European and Asian market cookery, including named varnished surface portions.
Restaurant demand for distinct fungi cuts and grades raised reishi’s profile, including named varnished surface portions.