”This fungus is mainly found on fallen branches in winter and I’ve noticed a lot of it on gorse this week. It grows on wood attacked by the Peniophora genus, feeding on its mycelium, most commonly Rosy Crust Fungus (Peniophora incarnata).
GeorgeFlavour Fred
However, be cautious. It’s illegal to plant this in the wild under section 9 of the Wildlife and Countryside Act in England and Wales. This means intentionally digging it up and planting it elsewhere or giving it to someone to plant could mean a fine. Landowners should prevent its spread. The act also covers other invasive plants, fungi and animals, including Japanese Knotweed, Giant Hogweed, Himalayan Balsam and muntjac.
The name Tremella means “trembling” which is certainly true, meso- meaning middle and -enteron meaning intestine. This time of year, the jelly wobbling fungus is at its peak. However, this particular fungus, I believe is our local fountain of youth, especially as its cousin known as Snow Fungus or White Fungus has become a real trend, featured in @voguemagazine , thanks to its ability to improve skin clarity, radiance and youthfulness. With many brands offing it you’ll find the name “Tremella” referenced with Tremella fuciformis (Snow fungus) on the ingredients list. It’s commonly used in both savoury and sweet dishes in Chinese and other Asian cuisines. I wonder if we already have the secret to this fungus right here in Yellow Brain Fungus.
Snow Fungus offers numerous benefits and I believe we should look to incorporate it into our diets. It can retain high amounts of water, contains a variety of antioxidants, acts as a natural alternative to hyaluronic acid, boosts collagen, is rich in vitamin D, moisturises and more. I will be doing the same with Yellow Brain Fungus once further research is done. I’m certain it possesses many of the same properties and is locally available. I recently made a traditional snow fungus sweet soup and it was delicious. The texture was particularly enjoyable when cooked with lotus root seeds, pearl barley, red dates, longan and goji berries, all sweetened with a bit of rock sugar. I’m planning to keep making it and will be observing my soon-to-be youthful glow. Have you ever used snow fungus or yellow brain fungus in your cooking? I’m enjoying its versatility and would love to hear more about your experiences.
