The rainy season is coming to an end here in Thailand and I was fortunate enough to come across the last harvests of these local mushrooms. Whilst being very fresh these mushrooms will deteriorate very quickly and must be processed within the day. Hed Tup Tal is a meaty mushroom with firm and dense flesh (especially after cooking) similar to button mushrooms like the baby champignon but considerably larger in size. I look forward to seeing how these mushrooms will turn out.
Diced pieces of the cap and stalk of the mushrooms are fermented in salt brine.