Fresh fungus is not poisonous.

Fresh fungus is not poisonous, but it cannot be eaten directly.

Fresh fungus itself is not toxic, but it contains a light-sensitive substance called porphyrin. It is insoluble in water and cannot be completely removed by soaking or washing. For fresh fungus, it is not recommended to eat it directly. You can make it into dried fungus by exposing it to the sun, allowing the porphyrin in it to decompose on its own, and then eat it.

Fungus, the name of Chinese medicine. It is the fruiting body of the fungus Auricularia auricularia (L.) Underw.

The fruiting body is translucent, elastic, thin and ear-shaped, with a diameter of 12cm and a thickness of about 2mm. It is attached to the substrate with short lateral stalks, and the edges are irregular and wavy. The outside is purplish brown, with sparse short hairs and dense edges. The inside is smooth, dark brown to purple-brown, and the seed layer is developed and light purple-brown. Spores are rectangular or cylindrical.

Stir-fried fungus:

Method 1: Appropriate amounts of fungus, shallots, salt, shredded ginger, carrots, dark soy sauce and water starch. Soak the fungus and blanch it for 8 minutes. Cut the carrots into diamond-shaped pieces. Heat a small spoonful of oil in a pan and stir-fry the shredded ginger and carrots. Add the green onions and fungus and stir-fry quickly. Add salt, dark soy sauce, and water starch to thicken. Stir-fry until cooked and ready to serve.

Method 2: 400 grams of black fungus; 2 chili peppers, appropriate amount of oil, salt and cooking wine. Rinse the fungus in warm water for ten minutes, wash it, drain and filter the water and set aside. Remove the stems of the peppers, wash and cut them into pieces for later use. Heat the oil in a pan, add the peppers and sauté until fragrant, then pour in the fungus, add an appropriate amount of cooking wine, add salt, stir-fry until cooked, and then serve.