Morel mushrooms are bursting with savoury flavour, and full of amino acids and antioxidants, and are loved by chefs and cooks. 
Photo: Shutterstock
Morel mushrooms are bursting with savoury flavour, and full of amino acids and antioxidants, and are loved by chefs and cooks. Photo: Shutterstock

Why are morel mushrooms so loved by Hong Kong chefs? They’re bursting with savoury flavour and full of amino acids and antioxidants

  • Popular in most cuisines for their flavour and healthy properties, morels are incredibly difficult to cultivate
  • Hong Kong-based chefs Shane Osborn and Teruhiko Nagamoto (who uses burn-site morels) share how they’re using them in their restaurants Arcane and Nagamoto

Morel mushrooms are bursting with savoury flavour, and full of amino acids and antioxidants, and are loved by chefs and cooks. 
Photo: Shutterstock
Morel mushrooms are bursting with savoury flavour, and full of amino acids and antioxidants, and are loved by chefs and cooks. Photo: Shutterstock
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