Indian oyster mushroom.

The Indian oyster mushroom is the one Thai markets call hed nang fa. It grows in clusters of thin, fan-shaped caps, off-white to pale grey-brown on top and white underneath, on short stems that join at the base. It's soft and a little juicy, with a mild taste and a gentle chew. Of all the mushrooms in a Thai kitchen this is probably the most everyday one, and it goes into almost anything.

Fresh caps feel dry and springy and have clean edges. Wet, torn or yellowing caps have been sitting too long.

Ways to use it

• Tear into strips and stir fry with garlic, chilli and oyster sauce.
• Add to tom yum, tom kha or a jungle curry a minute or two before the pot comes off the heat.
• Blanch, then toss with lime juice, fish sauce, chilli, roasted rice powder and herbs for a mushroom larb.
• Dip in batter and fry until crisp, then serve with sweet chilli sauce.
• Mix into an omelette, or steam with curry paste and egg in a cup as a mushroom hor mok.

Storing it

Keep them in the fridge in a paper bag or a box lined with paper, so the moisture can escape. Don't wash them until you cook, then rinse quickly and shake dry. They're delicate, so use them within a few days.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.