SINGAPORE – Furry lion’s mane. Iridescent oyster mushrooms in grey, blue, gold and pink. Lacy corals. Long-stemmed, brown-capped yanagi. These might sound unfamiliar now, but they are or will soon appear on restaurant menus in Singapore.
Mushroom farms here are in a race to grow a wider range of exotic gourmet mushrooms for chefs and home cooks.
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