• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.


Mushrooms and Fungi in China

81 posts in this topic

I opened few jars with these my marinated mushrooms recently and tasted them. The stems of little mushrooms are soft and good but the stems of big ones are a bit "woody". But the caps are very good of all of them.


The recipe was:

1. Put cleaned mushrooms in a casserole and add water.

2. Boil them for 20 min. and then discard the water.

3. Put in a casserole with mushrooms a new water and boil again for 20 min. Also you need to add (for each 1 liter of water) 2 table spoons of salt and 1 or 2 table spoons of 6% vinegar.

4. After that put the mushrooms into clean jars and pasterize (with adding to each jar 1 leaf of laurel and few grains of smelly peper).

5. After pasterizing put the jars up the bottom on the towel and keep in this position for few hours - if marinate will begin to leak out of the jar you will easily notice that.

6. After that put in a dark cool place. After 60 days they are ready for eating.









Yes they are closely related to Honey Mushrooms, if not the same thing. I merely translated the Chinese literally.

I heared somethere that these (my) mushrooms could be called also tianma mihuanjun (gastrodia honey mushroom; mihuan means honey). I am not sure, of course, because I do not speak Chinese.




The stock is now in the freezer till I think what to do with it.

I personally drink all the "juice" which was left in a jar from my marinated mushrooms.


I  was interested about these mushrooms because I also heared that they promote cerebral blood flow. One person even said me that I don't needed to discard the first water when making marinated honey mushrooms "because you will waste out the best part of them". So the "juice" could be good also.  :)

Edited by hobo (log)
1 person likes this

Share this post

Link to post
Share on other sites

Today, my mushroom emporium had something I haven't seen there before.


They were labelled "紫蘑菇" (zǐ mó gū) which literally translates as "purple mushrooms". Further investigation reveals them to be  "bruising webcaps" (Cortinarius purpurascens) generally described as an edible mushroom of medium quality, although Rogers, which I usually trust, describes them as "poisonous - suspect".



Dried Purple Mushrooms


The dried specimens have a strong mushroom scent which fades somewhat on re-hydration. Re-hydrated mushrooms are rather slimy or sticky. I can see them being good in a soup or mixed stew/hotpot, but not in an omelette. I shall report back. If I survive.



Re-hydrated Purple Mushrooms

Edited by liuzhou Punctuation (log)
1 person likes this

Share this post

Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      I was recently asked by a friend to give a talk to a group of around 30 first-year students in a local college - all girls. The students were allowed to present me with a range of topics to choose from. To my joy, No. 1 was food! They wanted to know what is different between western and Chinese food. Big topic!
      Anyway I did my best to explain, illustrate etc. I even gave each student a home made Scotch egg! Which amused them immensely.

      Later, my friend asked each of them to write out (in English) a recipe for their favourite Chinese dish. She has passed these on to me with permission to use them as I wish. I will post a few of the better / more interesting ones over the next few days.

      I have not edited their language, so please be tolerant and remember that for many of these students, English is their third or fourth language. Chinese isn't even their first!

      I have obscured some personal details.

      First up:

      Tomato, egg noodles.

      Time: 10 minutes
      Yield: 1 serving

      For the noodle:

      1 tomato
      2 egg
      5 spring onions

      For the sauce:
      1 teaspoon sesame oil
      1 tablespoon sugar
      ½ teaspoon salt


      1. The pot boil water. At that same time you can do something else.

      2. Diced tomato. Egg into the bowl. add salt and sugar mixed. Onion cut section.

      3. Boiled noodles with water and cook for about 5 minutes.

      4. Heat wok put oil, add eggs, stir fry until cooked. Another pot, garlic stir fry the tomato.

      5. add some water to boil, add salt, soy sauce, add egg
      6. The tomato and egg sauce over noodle, spring onion sprinkled even better.

      More soon.
    • By zend
      I just bought these greens from the neighborhood Asian grocery. Had them once in China as a salad, and they tasted exceptional - a bit peppery like arugula, yet much more subtle and fresh, with hints of lemon.
      Store lady (non-Chinese) could not name them for me other than "Chinese greens".
      Any help identifying them is greatly appreciated

    • By liuzhou
      China's plan to cut meat consumption by 50%
      I wish them well, but can't see it happening. Meat eating is very much seen as a status symbol and, although most Chinese still follow a largely vegetable diet out of economic necessity, meat is still highly desirable among the new middle classes. The chances of them willingly giving it up, even by 50%, seems remote to me.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By chefmd
      My son married a lovely young lady from Yakeshi, Inner Mongolia, China.   Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí
      We had a wedding in the US but her family also wanted to have a traditional wedding in China.  DH and I have never being to China so this was an exciting opportunity for us!  We spent a few days in Beijing doing touristy stuff and then flew to Hailar.  There is only one flight a day on Air China that we took at 6 in the morning.  Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it.  I wish we took pictures of free roaming sheep and cows along the way.  The original free range meat.
      The family met us at the airport.  We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel.  Nothing says welcome like a stiff drink at 9 AM.  We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.

  • Recently Browsing   0 members

    No registered users viewing this page.