The rainy season has arrived in Yunnan,

and so has the wild mushroom frenzy!
Jianshouqing (Suillellus luridus),

Jizong (Macrolepiota albuminosa),

Ganba Jun (Thelephora ganbajun)...

These "mountain treasures" are "conquering" major markets.

From sashimi to hot pot,

from stir-fries to deep-fried dishes,
the people of Yunnan have taken

mushroom cuisine to new heights.
Today, let's follow the locals to

unlock the most authentic ways

to enjoy wild mushrooms.

Matsutake: The Ultimate Indulgence of the "King of Mushrooms"

Photo taken by Yang Zheng

Best Origin: Shangri-La

Must-Try Preparations:

1. Matsutake Sashimi: Select premium Matsutake with a size of 9-12cm, slice thinly with a ceramic knife, and dip in freshly grated wasabi and soy sauce. One bite of fresh sweetness hits the soul directly.

2. Matsutake Chicken Soup: Simmer free-range chicken in a clay pot for 3 hours. Add the Matsutake for the last 15 minutes to create a rich, creamy, and intensely fragrant broth.

Photo provided by the Nanhua County Committee Publicity Department

Photo provided by the Nanhua County Committee Publicity Department

Ganba Jun (Thelephora ganbajun): The Hermes of Fried Rice

Famous Production Area: Longpeng Town, Shiping County

Ultimate Way to Enjoy:

Ganba Jun Fried Rice:

① Tear the Ganba Jun into small pieces and wash thoroughly.

② Sauté diced green peppers in lard.

③ Add the mushrooms and rice, stir-frying over high heat.

④ Add salt and other seasonings.

⑤ Garnish with chopped scallions before serving.

The golden rice is coated in mushroom aroma - one bowl is simply not enough!

Photo provided by the Nanhua County Committee Publicity Department

Jizong (Macrolepiota albuminosa): Deliciousness Through the Millennia

Classic Preparations:

1. Oil-Preserved Jizong:

Tear fresh Jizong into strips and cure with salt.

Infuse rapeseed oil with Sichuan peppercorns and dried chilies.

Slowly fry over low heat until golden brown.

It's a perfect match for noodles or porridge.

Photo taken by Sun Jianghong

2. Jizong Steamed Egg:

Strain egg mixture and arrange Jizong slices on top.

Steam for 6 minutes, turn off the heat, and let it sit for 2 minutes.

It’s so silky-smooth, it slides right down your throat!

Photo from Kaka Baking Diary WeChat Official Account

Qingtou Jun (Russula virescens): A Beginner-Friendly Delight

Simple Homemade Preparation:

Qingtou Jun Fried with Cured Pork (La Rou):

① Render fat from streaky bacon.

② Stir-fry the mushrooms and sliced garlic.

③ Add green peppers before serving to enhance the flavor.

Mix the sauce with rice, and one bowl won’t be enough!

Photo provided by the Nanhua County Committee Publicity Department

True Morels: The "Soft Gold" Among Mountain Treasures

Must-Try Preparations:

1. True Morels Chicken Soup:

Simmer free-range chicken + true morels + wolfberries for 2 hours.

The broth will be golden in color, and a sip will take you straight to culinary heaven.

Photo from Onion Food Sharing WeChat Official Account

2. Butter-Fried True Morels:

Cut fresh mushrooms in half

Pan-fry the fresh mushrooms over low heat in butter, sprinkle with sea salt and black pepper.

Crispy on the outside, tender on the inside, a luxurious experience similar to Western restaurants.

Wild Mushroom Hot Pot: The Ultimate Freshness Extravaganza

Photo taken by Liu Xiaotong

Golden Formula:

Use old ham or free-range chicken to make the broth base.

Add more than 5 types of mushrooms (must include Boletus and Jizong).

After boiling, cook for 20 minutes.

The mushrooms absorb the broth, becoming crispy, juicy, and irresistibly fresh! Beyond anything words can capture.

Safety Tips:

Only buy common varieties found in the market.

Ensure they are thoroughly cooked (especially Jianshouqing).

It's best to avoid alcohol when eating mushrooms.

How to Identify Poisonous Mushrooms:

The Kunming Institute of Botany, Chinese Academy of Sciences, and the Yunnan Key Laboratory for Fungal Diversity and Green Development have jointly updated the map of common poisonous fungi in Yunnan, including 24 kinds of common poisonous fungi (poisonous mushrooms) in Yunnan.

What's your favorite way to savor wild mushrooms?
Please share your "mushroom recipes" in the comments!