Is the "King of Edible Mushrooms," the pine mushroom, poisonous? Can you eat it? Two ways to cook it with unforgettable flavor

The pine mushroom, also known as pine needle mushroom, yellow silk mushroom, pine hair mushroom, etc., is a type of mushroom that grows at the base of pine trees. Because it can be eaten and also used as a medicinal herb, it is widely consumed. So, is the pine mushroom poisonous? Can you eat it? How do you eat it?

1. Is the pine mushroom poisonous?

When fresh, the pine mushroom is not poisonous; even if it contains a small amount, it will not affect whether it can be eaten. But if the pine mushroom has been kept for too long, or has changed color, it contains a large amount of toxins. For safety's sake, pine mushrooms in this condition are not recommended for consumption, to avoid harm to the body.

The pine mushroom is a type of mushroom that grows naturally at the foot of pine trees. It is yellowish-brown, and generally grows from beneath the pine trees after the Double Ninth Festival each year. It is umbrella-shaped, as large as a shiitake mushroom, and is a pollution-free wild edible mushroom. It has a delicious flavor and grows in great abundance, and is deeply loved by consumers.

2. Can you eat the pine mushroom?

The pine mushroom can be eaten. The pine mushroom is also known as pine hair mushroom, studded mushroom, and pine needle mushroom. When fresh, wash it clean and it can be eaten directly; after drying in the sun, it can be soaked in water for a while before eating. However, the pine mushroom also belongs to a category of edible mushrooms, so if you find that it has spoiled or turned a ribbon-like color, do not eat it again, to avoid harm to the body after eating.

3. How do you eat it?

Method one: Braised pork with pine mushroom

Ingredients: pine mushroom, salt, tea seed oil

Steps:

1. Remove the root ends of the pine mushrooms, and gently rinse each one clean with clean water.

2. Put water in a pot, and after it comes to a boil, pour the pine mushrooms into the boiling water. Boil briefly for one boil. The reason for boiling once is to help the pine mushrooms keep a relatively vivid color. If you do not boil them, the cooked mushrooms will turn black. After boiling, rinse them clean again with clean water and set aside.

3. Heat oil in a pan, and add ginger and garlic to release their aroma. Add sliced pork belly and stir-fry until the fat renders out.

4. Add the mushrooms to the pan and stir-fry together, taking care to be gentle, otherwise the mushroom caps will break. Add salt and continue stir-frying. After stirring evenly, add water and braise over high heat.

5. After the broth comes to a boil, add minced garlic and continue braising over high heat. After about 7 or 8 minutes, when the broth's color has become rich and the mushroom aroma is strong and hits the nose, sprinkle with chopped scallions and it is ready to serve.

Method two: Stir-fried cured meat with pine mushroom

Ingredients: pine mushroom, salt, cured meat, garlic

1. Slice the cured meat and mince the garlic, setting them aside.

2. Heat oil in a pan to 70 percent hot, add the minced garlic and stir-fry briefly. Because this pine mushroom already has a very delicious flavor, there is no need to add too much seasoning. Garlic is a seasoning, and by tradition it can also be used to identify whether this mushroom is poisonous; it is said that garlic will change color when it encounters a poisonous mushroom.

3. Add the cured meat and stir-fry; when the cured meat is slightly yellow, add the pine mushrooms. Stir-fry for two minutes, add a small amount of salt; generally the cured meat here is salted.

4. Add boiling water to the pan, just enough to cover the ingredients. Simmer for about three minutes, and it is ready to be taken out of the pan and served on a plate.