Sorry for the delay in getting back Jenny, are having people working on the house and everything is a mess.
Black pudding is a sausage made out of congealed blood in a natural casing. Many cultures, or regions, have their own variation and may, or may not, add other ingredients. In the UK it is blood sausage, in Spain and many Latin American countries it is morcilla, the French variety is boudin noir, and the German is blutwurst, although I have seen it spelled differently.
Have wondered if there is a Chinese blood sausage but have never heard of one. Seems odd to me if there is not, that cuisine is very clever in using every bit of the animal.
It sounds terrible but is pretty good.
And no proper English breakfast would be one, I am told, were there not blood pudding on the plate. And we have had more than a few British breakfasts and have never not been served a slice.
Here the sausage is not easy to find, but if you do you might want to give it a go. Found the German version a few times in the Northeast. Perhaps middle European groceries carry it.
Seems this thread has drifted a bit from mushrooms and as far as I know no one puts the fungi into blood sausage.
Sorry Corazon. Will try to be better sticking to the topic.