White fungus is from the mushroom family and is sold dried.

You have to soak the fungus in water.

I soaked the fungus in water changing the water at least a half dozen times for a few hours and rubbed it like I was giving it a shampoo to make sure it was forking clean.

The fungus had an aroma or funk that I didn’t care for so then I soaked it over night in a mixture of rice wine vinegar, water and kosher salt.

I then got the fungus ready for cooking and gave them a trim of the hard base they have.

I rinsed off the liquid and put the fungus to boil in a solution of 2 cups of sugar and 6 cups of water and let the fungus boil two minutes. I thought the fungus is now edible and would taste good in a stir fry but I wanted to do something different.

I took the fungus out with a slotted spoon and then placed them on a silicon mat and then in a 225 degree F oven.

After about 90 minutes most of the fungus quickly became hard and crunchy and tasted similar to frosted corn flakes cereal. They became shattering crisp.

All I did was sprinkle the fungus with sweetened cocoa and some cinnamon.

The fungus would be great on top of a dessert or chocolate for a light as air crunch on top of something.

There’s fungus is among us.

It’s GOOD and that’s The Forking Truth