Veiled stinkhorn

The dried form of the fungus is often sold in Asian markets for cooking. The stinkhorns are simmered in water until tender and ready for consumption. You are then able to cook them in a flavoured stock, or even stuff them before cooking. They have been described as having ‘a crunchy texture and a unique musty, earthy flavour’. Phallus indusiatus are used predominantly in vegetarian fine dining and are rich in protein, carbohydrates and fibre. It also has antioxidant and antimicrobial properties, as well as other various bioactive compounds. (Source : http://lifeforaforest.com/2013/02/27/phallus-indusiatus-stinkhorn-fungus/)