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Northern Chinese · Old Toronto · $$$
A mix of shiitake, enoki, and king oyster mushrooms that soak up broth beautifully — best cooked low and slow in the mild pot side to let their natural umami develop without the chili overpowering them
Shabu-Shabu & Hot Pot · Markham · $$
A mix of enoki, shiitake, and king oyster mushrooms that soak up the broth and add earthy depth between meat rounds
Hot Pot · North York · $$
A rotating mix of enoki, king oyster, and shiitake that softens into the broth and adds an umami layer without overpowering lighter proteins
North York · $$$
Enoki, shiitake, tofu, and seasonal vegetables that round out the protein-heavy meal — the mushrooms absorb broth especially well
