Ganbajun
Thelephora ganbajun
mushroom
A mushroom in dark clusters smelling of dried meat, cleaned at length then stir-fried with chili: one of the most expensive in Yunnan.
- Origin
- Yunnan
- Season (United States)
- July to September
- Preparation
- It is cleaned at length, piece by piece, to remove soil and pine needles, torn into strips, then stir-fried with chilli; it is eaten cooked, never raw. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.
- Molecules
- Mushroom beta-glucansIn small amounts, not counted Ergothioneine
- Did you know?
- It cannot be cultivated: everything sold has been gathered in Yunnan's pine forests.