Table 6 Local preferred preparations and storage methods for edible mushrooms
From: Ethnomycological study on wild mushrooms in Pu’er Prefecture, Southwest Yunnan, China
Species | Preparation | Note | Storage |
|---|---|---|---|
Amanita caojizong, A. sinensis | Make soup, stir-fry with little garlic | − | − |
Boletaceae | Fried with garlic and chili (dry chili or fresh chili) | Cooking time must be longer | Slice and dry Fry and soak in oil |
Cantharellus spp. | Stir-fried with little garlic | − | Dry |
Craterellus cornucopioides | Stir-fry with garlic and chili | Cooking time is short to keep its crisp mouthfeel | − |
Lactifluus piperatus | Chop mushrooms, then fry with garlic, dry chili and sour bamboo shoots or pickles | − | − |
Lactifluus volemus | Fry with garlic, chili and meat | − | − |
Ramaria spp. | Fry with garlic, dry chili and sour bamboo shoots or pickles | − | Dry |
Russula griseocarnosa | Cook with chicken soup | − | Dry |
Russula virescens | Stir-fry with garlic and fresh chili Cook with meat soup | − | Dry |
Scleroderma yunnanense | Slice, fry with garlic and chili | Peel and soak in water before cooking to reduce bitter taste | Slice and pickle with salt |
Termitomyces spp. | Make soup Fried mushroom oil | − | Fry and soak in oil |
Thelephora ganbajun | Fried with garlic, chili and bacon | − | − |
Tylopilus neofelleus | Dry, slice and deep fry | − | − |