The family we were visiting had collected three varieties and cleaned them all thoroughly with a toothbrush. In the rinsing bowl are tiny niuganjun, green-tinted qingtoujun (青头菌) and reddish ganbajun (干巴菌).
A wood-fired hearth was used to cook dinner and mushrooms were prepared in the typical Yunnan style. To help add delicate and complimentary flavors to the mixed fungus dish, small amounts of chili, garlic and Sichuan peppercorns were added to the simmering wok.
Dinner was of course a family affair. In addition to dishes of pumpkin, beans, ham and radishes, there was the amazing bowl of stir-fried mushrooms. A mushroom flavored soup rounded out the meal. Everything was simply delicious.
Editor's note: The names of mushrooms given in the article were those provided by locals from Heqian. They may be local vernacular. If you know the scientific name, or a more universal Chinese moniker, please don't hesitate to comment below.
Images: Rob Vedovi
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