Lingzhi, Ganoderma lingzhi, also known as reishi, is a polypore fungus belonging to the genus Ganoderma. Its red-varnished, kidney-shaped cap and peripherally inserted stem gives it a distinct fan-like appearance. When fresh, the lingzhi is soft, cork-like, and flat. It lacks gills on its underside, and instead releases its spores via fine pores. Depending on the age, the pores on its underside may be white or brown.
Even though it’s generally assumed that Reishi mushroom is bitter and should only be added in a dish if you’re struggling from a disease, they can be flavourful if prepared well. While you might not get that divine experience from eating Reishi Mushrooms, they aren’t entirely bitter. The inner yellow part is what gives Reishi dish it’s bitter taste. Hence, if this part is removed, you’re left with the white portion, which tastes meaty.