4. Dried Mushroom

　　Basic Introduction

　　The Ganba mushroom, also known as the pine needle mushroom, grows under Chinese pine trees from July to September each year. This mushroom lacks a cap and gills; instead, it grows in dense clusters resembling cattle teeth, which is why it’s commonly called “cattle-tooth mushroom.” When first unearthed, the Ganba mushroom is yellow-brown in color, but as it matures, it turns dark brown. Its flesh is firm and dry, rich in nutrients such as calcium, protein, and thiamine, and boasts an intense aroma reminiscent of dried, cured beef. Locals refer to dried, cured beef as “ganba,” hence the mushroom’s name, Ganba mushroom.

　　Nutritional value

　　The Dried Beef Mushroom boasts a rich aroma, tender and sweet flavor, and a firm yet chewy texture. Once dried, it leaves a long-lasting, mellow, and fragrant aftertaste that’s endlessly enjoyable to savor. It’s packed with nutrients such as calcium, iron, protein, and thiamine, and its aroma closely resembles that of cured beef jerky—hence the common name “dried beef.” Thus, this mushroom came to be known as the Dried Beef Mushroom.[1]

　　Method of consumption

　　Dried mushroom is ideal for stir-frying and pairs well with both meat and vegetables. When stir-frying vegetarian dishes, tear the mushroom into thin strips, rinse thoroughly, and then add shredded green peppers, minced garlic, and seasonings. Once cooked, the dish is ready. This dish boasts an exquisite aroma that fills the air, deeply refreshing and invigorating to the lungs and heart. In the mouth, it offers a sweet, fragrant flavor that lingers delightfully, stimulating the appetite and leaving a memorable taste.

　　Stir-fried dried matsutake mushrooms with meat involve soaking the washed mushroom filaments in egg white, then briefly tossing them in hot oil. Next, they’re stir-fried with shredded ham and sliced sweet peppers, along with seasonings such as sweet soy sauce, salty soy sauce, and monosodium glutamate. After cooking, the dish is plated and drizzled with a little sesame oil. This dish, which features ham stir-fried together with the mushrooms, boasts a deliciously fragrant flavor that combines the savory aroma of ham and the delicate fragrance of mushrooms.

　　V. Porcini Mushroom

　　Basic Introduction

　　The bolete mushroom (commonly known as "sheep's liver mushroom") is a collective term for fungi belonging to families such as Boletaceae and Suillaceae. With the exception of a few species that are toxic or have a bitter taste and thus unfit for consumption, most varieties are edible. Yunnan boasts abundant bolete resources; among them, the well-known white, yellow, and black boletes are particularly prized for their excellent flavor and nutritional value. The white bolete grows in mixed pine-oak forests at altitudes ranging from 900 to 1,200 meters, or along forest edges shortly after logging. Its growing season spans from late May to mid-October each year; it thrives especially after rainfall followed by clear skies, making it easy to harvest. The black bolete is renowned for its delicious flavor and rich nutritional content, and people of all ethnic groups in Yunnan eagerly collect fresh specimens for cooking and consumption. Moreover, these mushrooms can be sliced, dried, and processed into various small-packaged black bolete products, which are used as ingredients in soups or as soy sauce concentrates. Since 1973, the white bolete has been exported to countries in Western Europe. In recent years, yellow and black boletes have also begun to be exported.

　　Scientific Name: Boletus edulis Bull., Fr. Other Names: White Porcini, Bigfoot Mushroom, Yellow Buckwheat, Delicious Porcini—also known as Bigfoot White Porcini. The mushroom flesh is thick, tender, pure white, and rich in nutrients. It has a slightly tart yet sweet and delicious flavor. When dried, its aroma becomes particularly pronounced. This mushroom is renowned worldwide as a high-quality edible fungus. In addition, other varieties such as Black Porcini and Milk Porcini are also edible. According to medical records, the Delicious Porcini and Yellow Porcini possess remarkable medicinal properties, including clearing heat and relieving irritability, nourishing the blood, dispelling wind and reducing fever, and tonifying deficiency while invigorating the spirit. They are used to treat conditions such as lower back pain, leg aches, numbness in the hands and feet, discomfort in tendons and bones, and limb spasms. Furthermore, they can help alleviate leucorrhea and infertility in women. Additionally, these mushrooms have antiviral effects against influenza and can prevent and treat common colds.

　　Nutritional Analysis

　　1. Porcini mushrooms are rich in protein, carbohydrates, vitamins, and minerals such as calcium, phosphorus, and iron.

　　2. The porcini mushroom is a rare fungal species with a distinctive aroma and rich nutritional value. It has the functions of preventing and treating diseases, strengthening the body, and improving overall health; it is particularly effective in managing diabetes.

　　3. In addition, its water extract exhibits an inhibitory effect on the growth of S-180 sarcoma in mice, with an inhibition rate of 100% against S-180 sarcoma and 90% against Ehrlich ascites carcinoma. It also possesses antiviral activity against influenza viruses and helps prevent and treat colds. This mushroom is a well-known edible fungus from China that is widely exported to Europe and the United States.

　　This fungus has a relatively large fruiting body, with fleshy, thick gills and a robust stipe. It boasts a sweet and delicious flavor, is highly nutritious, and is a world-renowned edible mushroom. According to analyses, every 100 grams of dried product contains 20.2 grams of protein, 64.2 grams of carbohydrates, 338 kilocalories of energy, 4.0 grams of ash, 23 milligrams of calcium, 500 milligrams of phosphorus, 50 milligrams of iron, and 3.68 milligrams of riboflavin. This fungus possesses various medicinal properties, including clearing heat and relieving irritability, nourishing the blood and harmonizing the body, dispelling wind and dispersing cold, relaxing muscles and promoting blood circulation, and tonifying deficiency while invigorating the spirit. It serves as one of the key ingredients in the traditional Chinese medicine "Shu Jin Wan." Moreover, it is an excellent remedy for gynecological conditions, effectively treating leucorrhea and infertility in women.

　　In addition, it also has antiviral and cold-preventing and -treating effects. Thus, the delicious cep mushroom truly stands out as a versatile and highly valuable fungal species from the forest—both edible and medicinal. Regular consumption of cep mushrooms can significantly boost the body’s immune system and improve microcirculation.

　　Postharvest handling

　　When selecting mushrooms, wild-harvested boletes sometimes contain mixed fungi and debris. Before processing, they must be carefully sorted and meticulously selected. Different types of boletes should be categorized and processed separately to ensure the purity of the final product.

　　Spread out to dry: Mushrooms harvested on rainy or cloudy days have high moisture content and should be spread out in a well-ventilated, dry place for 1–5 hours to reduce their moisture levels. Even porcini mushrooms that cannot be processed promptly after harvesting should be spread out to dry in a well-ventilated area.

　　Remove impurities: Use a stainless steel blade to scrape off dirt and debris from the base of the mushroom stems, and eliminate any extraneous materials such as twigs, fallen leaves, and grass blades, thereby enhancing the product’s cleanliness.

　　Classification is based on the species of bolete, the size of the mushroom, and the degree of openness of the cap. The mushrooms can be categorized into types such as young mushrooms, semi-open mushrooms, and fully open mushrooms, and then sliced and processed accordingly.

　　Slicing: Use a stainless steel blade to slice the mushrooms lengthwise along the stem direction. The slices should be uniformly thick—about 1 centimeter thick—and ideally keep the cap and stem connected. The trimmed-off scraps and small pieces can also be dried together. When slicing, avoid using rusty kitchen knives, as this could affect the color of the dried slices and reduce their quality.

　　When slicing boletus mushrooms, it’s crucial to promptly dehydrate and dry them. Before drying, the slices must be arranged appropriately, taking into account their size, thickness, and moisture levels. During air-drying, place the mushroom slices on bamboo mats, window screens, or clean drying platforms. When using a dryer, arrange the slices evenly on drying trays, making sure not to pile up or overlap them during placement.