It’s the mushroom season again, and Yunnan people are keen on eating wild mushrooms. Here I have compiled 33 kinds of wild mushrooms that are commonly eaten by Yunnan people, for the enjoyment of all foodies!
33 kinds of wild fungi that are commonly eaten
1. Ant solitary fungus
Because of its long It is named after the solitary heap of termites. It grows after the rain arrives in late spring every year. It is often dug as soon as it emerges from the ground. It mainly eats mycorrhiza. It is delicious and nutritious. It can be cooked in clear soup, boiled egg soup or stir-fried. eat.
2. Torch Chicken Zong
It is named because it is produced during the Torch Festival (the twenty-fourth day of the sixth lunar month). Once the Torch Chicken Zong is born, it will form a nest (piece) , large in quantity, delicious in taste, can be boiled in soup, stir-fried, and most commonly fried, made into chicken oil and can be kept and eaten all year round.
3. Yellow-skinned chicken
It comes out relatively late, usually from October to December. It has large yellow flowers and thick flesh. One flower can cook a big bowl, and it tastes delicious. , the eating method is the same as above.
4. Chicks
They appear throughout the rainy season. They appear in flakes. They are numerous and small. They are difficult to pick up and wash. Delicious and tender. Eat the same way as above.
5. Chicken flowers
They are smaller than chicken flowers. They come out in sheets. There are many flowers, and the flowers are small and difficult to pick up and wash. Delicious and tender. Eat the same way as above.
6. Water Chicken Zong
The shape is like chicken Zong, and the taste is similar, but it is not as sweet and sweet as chicken Zong. It is lighter. The eating method is the same as that of chicken.
7. Big red fungus
It is a wild and precious edible fungus. It contains amino acids, multivitamins and other essential ingredients for the human body. Its taste is sweeter, more delicious and tender than other fungi. Big red fungi are better when they are big and thick in color and dark red in color. You can cook them in clear soup, boil chicken, stir-fry, stew, etc. Remember to cook them thoroughly, especially if they are stir-fried, they must be stewed and cooked thoroughly. The tiny red fungi with a bitter and spicy taste are poisonous and should not be eaten.
8. Milk fungus
It is named after the milky white juice flowing out. It is divided into two types: Magna truncatula and Magna truncatula. This is also a relatively safe fungus and can be eaten raw. There are many ways to eat it, including boiling, roasting, stir-frying, frying, etc. It can also be eaten as sauerkraut. The taste is sweet and delicious, the aroma is rich, the mouth is full of mellow flavor, and the flavor is unique.
9. Green head fungus
It is named because of its green color, with many flower spots. It is very beautiful, has a light and tender taste, and is rich in nutrients. There are many ways to eat it, including boiling, roasting, stir-frying, frying, etc.
10. Rice soup fungus
The color is light purple, the taste is light and tender, and it is rich in nutrients. There are many ways to eat it, including boiling, roasting, stir-frying, frying, etc.
11. Yellow Boletus
Boletus is a rare fungus with delicious taste and unique aroma. It is rich in protein, carbohydrates, vitamins and minerals such as calcium, phosphorus and iron. , rich in nutrients and a rare delicacy. There are many ways to eat it, including stir-frying, boiling, deep-frying, etc.
12. Black Boletus
It is delicious and one of the most fragrant boletus. Black boletus is rich in nutrients and contains a large amount of protein and 18 kinds of amino acids. It has the effects of preventing cancer, relieving coughs, and replenishing qi. It is an edible mushroom for weight loss and has good effects on diseases such as high blood pressure, high cholesterol, and hyperlipidemia.
13. Jianshouqing (a touch of green)
It is named because the bluish-green color will appear when the bacteria are scratched with your hands. It is similar to porcini mushrooms and has a delicious and smooth taste. Rich in nutrients. There are many ways to eat it, including boiling, stir-frying, frying, etc. Remember to cook it thoroughly.
14. Muttons
The colors are white, yellow, purple, etc., the taste is slightly inferior to porcini mushrooms and hand greens, rich in nutrients, and the way to eat is the same as beef liver. bacteria.
15. Huang Laitou
It is named because of its yellow color and uneven cap. Huang Laitou is one of the most delicious fungi of its kind, very smooth and fragrant. There are many ways to eat it, including stir-fried or boiled.
16. Puffball fungus (puffball fungus)
It is an underground truffle, shaped like a potato, and can be divided into white puffball, black puffball, waxy puffball, rice puffball, etc.
It is often eaten with leeks and leeks, stir-fried, or boiled in soup or boiled and eaten cold, such as roasted over charcoal and then pounded. It has a special aroma and rich flavor, and a delicious and unique taste.
17. Brush handle fungus
It is named because it is shaped like a brush handle. It is also known as coral fungus. This fungus has a handsome shape and beautiful color. It has a fresh, sweet and refreshing taste, contains 6 essential amino acids, and can also be used medicinally. There are three types: white, red, and yellow. Among them, unexpanded white brush handles are the best, followed by those that are too expanded. The way to eat it is mostly stir-fried or boiled.
18. Wild fragrant fungus
Grows on dead trees in natural forests. The fungi begin to emerge after the first spring rain every year until the end of spring. Compared with artificially grown fragrant mushrooms, the flowers are small and refreshing, have a strong fragrance, are rich in nutrients, can be eaten in various ways, and have good health care effects.
19. White ginseng fungus
Grows on dead trees in natural forests. The flowers are small and difficult to pick, but they are delicious, sweet and nutritious. There are many ways to eat stewed eggs, which can be boiled, stir-fried, eaten cold, etc.
20. Ganba bacteria
It is said that Ganba bacteria contain antioxidant substances and have the effect of delaying aging. Not to mention the efficacy, the delicious taste and unique aroma of ganba mushroom make people want to eat it again. Stir-frying dried mushrooms with other vegetables can improve the freshness and flavor. There are many ways to eat ganba mushrooms, most of which are stir-fried, deep-fried, etc.
21. Chicken butt fungus
It is named because it looks like a chicken butt. It tastes delicious, has a special fragrance and is rich in nutrients. The best way to eat is to cook or stir-fry.
22. Chanterelles
Chinese traditional medicine has many comments on chanterelles. According to records, chanterelles are cold in nature, sweet in taste, beneficial to the lungs and eyesight, tonic for the stomach, clearing away heat and diuresis, and replenishing qi and widening the heart. Regular consumption can improve rough skin, xerosis, night blindness and other diseases caused by vitamin A deficiency. The most common ways to eat chanterelles are stir-fried and boiled.
23. Trumpet fungus
It is named after its shape that resembles a trumpet. Orange red or earthy yellow. The trumpet fungus meat is slightly dry, contains less water, is soft and crispy, and is delicious. It is reported that it contains 6 essential amino acids for the human body. The main ways to eat it are stir-frying, frying, deep-frying, boiling, hot pot, etc.
24. Spicy mushrooms
It is named because it exudes a bitter and spicy juice. Spicy mushrooms are mostly white and are also called white spicy mushrooms. Among the different kinds of fungi, Pleurotus leucophylla is the best. If you don't want to eat bitter taste, you can crush the raw spicy mushrooms and rinse them before use. The bitter and spicy taste will be reduced. If you like to eat bitter taste, no special treatment is needed. Spicy mushrooms are often eaten stir-fried or boiled with sour bamboo shoots and millet. They can also be cooked over charcoal fire and then pounded. They can also be eaten as sauerkraut, which is particularly fragrant and delicious. Just thinking about the taste makes me drool.
25. Mali nest
It is named because it often grows under the Mali tree in nests (clusters). The flowers are small in clusters, delicious and nutritious. It is mostly used to make soup or stir-fry.
26. Hemp hen fungus
It is so named because it looks like hemp gray chicken feathers. The flowers are large and delicious, similar to chicken ribs, but not as sweet as chicken ribs. How to eat: mostly stir-fry or boil.
27. Wild fungus
Grows naturally on dead trees in the forest. There are many types of fungus, including black fungus, white fungus, red fungus, crispy fungus, and firewood fungus. They are delicious and nutritious. The eating method is the same as that of ordinary fungus.
28. Wild Ganoderma lucidum
Grows naturally in the forest. More ecological than ordinary Ganoderma lucidum. The eating method is the same as that of ordinary Ganoderma lucidum.
29. Pine fungus
It is a type of wild matsutake. It is only found in pine forests. It emerges from August to mid-December every year. Its colors are divided into blue ink and light yellow. It is the latest fungus to emerge. It tastes as fresh and sweet as chicken meat, has its own special aroma, is rich in nutrients, and can be eaten in the same way as chicken meat.
30. Yunzhi
It is a kind of Ganoderma lucidum. It is mostly used to boil water and drink it as tea. It tastes bitter and fragrant. It is mainly used for treating diseases and health care. It has the functions of clearing heat, detoxifying, anti-inflammatory, anti-cancer, and protecting liver.
31. Badan Chai
It is named after the tough texture of the fungus, which requires eight dans of firewood to cook well. Although the fungus is tough, its taste is extremely delicious, and its special fragrance is irresistible. The way to eat it is to cook it, and it takes a long time before you can eat it.
32. Aeruginosa
Aeruginosa grows in pine trees or coniferous forests, broad-leaved forests or mixed woodlands. They all appear in pairs. As long as one is found in the deep forest, it will You will definitely find another one within one meter. It has the same protective color as pine leaves, is not easy to find, is delicious, nutritious, and has anti-cancer and health care effects. Eat more fried or boiled.
33. Bamboo fungus
Dictyophora fungus, also called bamboo ginseng, grows in hot and humid bamboo forests. It looks like a girl wearing a skirt and is very beautiful. It is said that bamboo fungus contains 16 kinds of amino acids and a variety of minerals required by the human body, and has the functions of strengthening the spleen and stomach, losing weight and aiding digestion. It is delicious and unique in flavor, and can be eaten mostly by boiling, stewing chicken, or cold salad.
Curiosity Canteen, discover more food secrets~
Yunnan has a humid climate and is a kingdom of animals and plants, with dozens of edible mushrooms. Among them, have you ever heard of these strange-looking fungus treasures?
Milk fungus
Milk fungus can be regarded as the most special one among the dozens of Yunnan mushrooms. It has a major feature, that is, no matter which part of it is broken, A milky white liquid will ooze out, just like milk. Such special milk fungus has a very fragrant taste and is rich in amino acids, proteins, fats, carbohydrates, vitamins, calcium, phosphorus, potassium and other trace elements. You can eat it often, but don't use too much at one time, otherwise it will damage your stomach. There are various cooking methods for milk fungus, but garlic must be used for seasoning. The taste of garlic will set off the milk fungus to double the umami flavor and make the aroma stronger.
Morels
Morels are very precious. They have a special shape with an uneven surface, like a morel, hence the name. Morels are rich in nutrients, are a very good source of protein, and contain a large amount of vitamins. They are an internationally renowned "health food".
Bamboo fungus
Bamboo fungus is known as the "Queen of Fungi". The snow-white cylindrical fungus stalk is surrounded by a delicate white mesh skirt. In Guangdong, people like to use bamboo fungus to make soup, but in Sichuan and other places, bamboo fungus has become a high-quality ingredient for hot pot.
1. The one I come into contact with the most is chicken conong. Because there are wild ones in our area, when I was little, I would often go around the house or climb mountains to find them where they grew last year. I remember growing in August and September. The growing season of chicken fir is coming soon, and wild fungi are beginning to be available in the countryside (150 to 200 yuan per catty) (Ji fir is commonly known as Santang fungus. If you find this fungus, there may be two places around it where it grows. So when you are looking for it, look around. If you are lucky, you can still get it.)
Then I think the most delicious way is (my grandparents used to make it)
1. Wash the chicken fir.
2. Tear into short segments by hand (more fragrant).
3. Find a steel bowl (small steel basin) that can be steamed, put a layer of fresh red pepper, put the chicken fir in the middle, and spread a layer of fresh red pepper on top Red pepper (it needs to be spicier), put lard, salt, and most importantly, fresh Sichuan peppercorns (green Sichuan peppercorns, the more fragrant and numb kind) on top. Put it on the pot and steam it like a steamed egg (do not take too long, it is just cooked and tastes fresh and crispy)
2. Our place in Yunnan is commonly known as Sanergu. Legend has it that the chicken fir has stopped growing, and this is the last time it grew. It is smaller and more fragrant when made. Of course, the method of eating it can be the same as the method written above. I remember once I used it to eat corn kernels and it was pretty good.
3. There is also chicken fart archaea, which has a strange name. It's relatively common where we are. When I get home from school, I can just find the bag with my friends. But its taste is not as good as chicken fir, but it is common
1) You can choose to make soup.
2.) You can eat noisily.
3). You can steam it and eat it.
Either way.
What other unicorn fungi are there? What else, I can’t remember! There are still a lot of delicious fungi. However, you need to be careful when eating mushrooms. Remember that some are poisonous and should not be eaten.
Various wild mushrooms
Mountain mushroom soup hot pot
(1) Ingredients for shabu-shabu cooking
Fatty beef 150G, cooked chicken 150G, pea sprouts 100G, tofu 200G, green bamboo shoots 150G, Chinese cabbage 150G, chrysanthemum 100G, vermicelli 100G, fresh mushrooms 80G
Dish processing:
Shave the frozen beef into thin slices. Cut the cooked chicken into large slices with an angled blade. Pick and wash the pea shoots. Cut the tofu into large pieces. Peel the green bamboo shoots and cut into 250px thick strips. Use tender hearts of Chinese cabbage and wash them thoroughly. Make the vermicelli thoroughly with water. Remove the stems of fresh mushrooms and cut them into slices with a slanted knife. Divide the above ingredients into discs and serve them to the table for diners to choose from.
(2) Making soup and stew
Raw materials:
2 squabs, 100G of fresh matsutake mushrooms, 100G of fresh porcini mushrooms, 100G of fresh gallinobacteria, 100G of Coprinus comatus
15G of ginger slices, 30G of green onions, 10G of wolfberry, 20G of cooking wine, 2500G of fresh soup, chicken oil 100G lard 100G
Chicken essence 5G MSG 3G Refined salt 10G
Ingredients for flavor dish: 100G chopped green onion, 50G minced coriander, wild mountain pepper 100G Sichuan spicy sauce 300G Refined oil 150G
MSG 10G Refined salt 10G
Production method:
1. After processing the squab, cut off the head and feet and process it into 75px square pieces.
2. Wash the matsutake mushrooms, porcini mushrooms, gallinobacteria, and coprinus mushrooms, cut into thick slices, and divide into 4 large discs.
3. Take a hot pot pot, add fresh soup, add refined salt, monosodium glutamate, chicken essence, ginger slices, green onions, cooking wine, wolfberry, chicken fat, and lard for seasoning , bring to a boil over high heat, pour in the processed squab, and cook over low heat until it is cooked and soft.
4. Flavor dish: Place the wok on medium heat, add refined oil and cook until the oil temperature is 40%, add the spicy sauce and stir-fry until fragrant and coloured, remove from the pan and serve 5 flavor plates. According to personal needs, add chopped green onion, coriander leaves, refined salt, and MSG as appropriate to make a flavored dish for dipping. If the taste is light, you can also use the original marinade directly to make a sauce dish.
Features of the dish: The soup is delicious and mellow, with a unique flavor.
Instructions for consumption:
1. Pour the processed matsutake mushrooms, gallinobacteria and coprinus into the In the hot pot basin, light the fire to heat and eat. Pour in the porcini mushrooms last and heat them for 15 minutes before eating.
2. When the ingredients in the pot are almost used up, scald the ingredients according to everyone's preference. The sauce plate is for dipping.
3. The marinade in the pot can be scooped directly into a bowl for drinking.
Yunnan has spring-like weather all year round and a mild climate, so it is particularly suitable for the growth of various fungi, such as coral fungi, ganba fungi, morels, Armillaria fungi, egg yolk fungi, lactohepatitis fungi, and old man's head fungi. …Many of them are unheard of in the mainland, and their names are full of local characteristics. Different bacteria have different textures and flavors. Since most of the fungi are difficult to transport, they can only be harvested and eaten locally.
For a long time, I couldn't tell the difference between fungi and mushrooms, but later I realized that mushrooms are just a type of fungi. Nowadays, many people have given up eating meat and are addicted to eating mushrooms, which must be wild mushrooms. Among them, the best ones are truffles and matsutake mushrooms. Unfortunately, neither of these has become my favorite. They must be rare and expensive. After all, wild mushrooms always have more flavor than artificial ones.
My favorite is the Chicken Zongzhi. Every year when the season comes, I always ask my friends in Yunnan to send me a few bottles of the oily chicken Zongzhi they make by themselves. I wash and dry the chicken and tear it into pieces. Small strips, deep-fried with rapeseed, and served with dried chili peppers, garlic, star anise, grass nuts, cardamom, Sichuan peppercorns, peppercorns, bay leaves, etc. Once cooked, bottle and seal, whether stir-fried, mixed with noodles or dried. Eat it, the taste is outstanding.
There are also black boletus mushrooms, which look plump and thick, and are extremely dark in color. People immediately think that this should be the liver of the Bull Demon King. Although the boletus mushroom, ah no, the porcini mushroom is not very impressive in appearance, it tastes extremely delicious. It can be fried, souped or cooked in hot pot. My favorite is to fry it with butter and a little soy sauce. After frying, put it on a plate and pour it on. Lemon juice, sprinkled with a few leaves of mint, this simple method brings out the fresh aroma of the porcini mushrooms, which is really the best taste in the world.
I was in Yunnan recently, and the locals collected mushrooms. Different mushrooms are eaten in different ways. They usually make mushroom chicken soup, fry the mushrooms, and also make chicken fir oil. I like to eat them. Mushroom hot pot, the soup is thick and fragrant with mushrooms, which is my favorite.
The mushrooms in Yunnan are really delicious, but as a Hubei native, it is difficult to eat wild mushrooms without going there. However, in our hometown of Songzi, There is a kind of fungus called dark nest fungus. I remember when I was a child, my mother and the neighbor aunts would go to the mountains to pick mushrooms when they were not busy. However, I waited for a whole day and what I brought back was only a small bowl of cooked food, because it was very precious. So here we make it into mushroom oil. The seasoned mushroom oil is put in the noodles. It’s so fragrant! Nowadays, it is also very precious. The key is to have this kind of thing for sale in those few months! Is Songzi’s baby drooling?
As a Yunnanese, of course I have the most say in the delicious taste of wild mushrooms. Due to its unique geographical and climatic advantages, my hometown of Nanhua has abundant understory resources—wild fungi. There are more than 290 kinds of wild edible fungi in Nanhua County, my hometown, and it is known as the "Kingdom of Wild Fungi", "China's Wild Fungus Gourmet County" and "China's Home of Wild Fungi". Matsutake and porcini mushrooms are the most famous edible fungi, accounting for a large share of export volume. Speaking of the delicious taste of wild mushrooms, the rich variety of wild mushrooms has created Yunnan’s unique wild mushroom food culture. After reading the above, you are already salivating, right? Don’t worry, today I will give you one of the delicacies of wild mushrooms, "Cola Scallops". Production: Cut off the roots of high-quality fresh pine trees, peel off the stipes and caps, rinse them with cold water, cut them into thin slices and put them on a plate. Preparation of the stir-fry: Mix a small amount of soy sauce, vinegar, salt, Sichuan peppercorns with fresh millet chili, garlic paste and ginger paste and put them into a small dish. Serve the pancakes and toppings on the plate and enjoy.
Highlights: Songsong is known as the "King of Fungi". Its cold Songsong maintains its unique fat aroma and natural moisture, and its taste is spicy and crispy. Tender and lingering aftertaste. It has the effects of replenishing the intestines and stomach, reducing phlegm and fighting cancer, relieving cough and regulating qi.
It seems that you can’t resist the fragrant wild mushrooms. Come on, Nanhua County’s rich wild mushrooms and delicacies are waiting for you.
My family likes to eat fried green-headed mushrooms, add lard, fry with green peppers and garlic, add some water to make the juice, add salt, it is very delicious, the taste is not comparable to meat and vegetables.
Dry-fry yellow porcini mushrooms, use sesame oil, add dry pepper and garlic, stir-fry for a while, stir-fry until almost dry, then put it in the pot, with the fragrance of forest and grass, and the taste is penetrating to the bone.
Stir-fry chicken gizzards into a stew, add green peppers, garlic, and water. The sauce will thicken and the pot will be full of sweetness. This is the most representative dish with the temperament of Yunnan mushrooms. You can also stew it into oily chicken hydrazones and store it in a glass bottle. Add some when eating cold rice noodles. Be careful not to make it too dry when frying, as it would be too wasteful. It's so delicious that the fungus licks the plate.
For stir-fried ganba mushrooms, you can add green peppers or dry peppers to stir-fry them. The strong and fragrant aroma fills the house. There should be no other similar dishes. Luxury grade mushrooms. Expensive.
There are many other miscellaneous bacteria.