There are many common wild mushrooms in northern China, among which the most common ones are Tricholoma matsutake, hazel mushroom, frozen mushroom, Hericium erinaceus and Pleurotus eryngii. Hazelnut is the fruiting body of Armillaria mellea, which mainly grows on dead trees and is abundant in August every year. Tricholoma matsutake is a very common wild mushroom in Northeast China, which has high nutritional value and can play an anti-tumor and anemia treatment role. Hericium erinaceus is a very precious wild mushroom with high nutritional value, which is as famous as bird's nest.

There is plenty of rain this year, and many kinds of mushrooms have grown in the wild, including all kinds of edible mushrooms. However, many people don't know these treasures given by nature. Autumn is the season for picking mushrooms.

Pine mushroom

Tricholoma matsutake is the most widely distributed in the northern Great Wall, with the largest output, low price and delicious taste. When autumn comes, there is plenty of rain. As long as there are pine forests in the mountains, this mushroom will grow.

Mushroom caps are usually yellow or yellow-white, with a layer of sticky mucus on them, yellow under the caps and many tiny pores like sponges.

Tricholoma matsutake is tender and delicious, but so far it has not been domesticated artificially because it must grow on the roots of pine trees.

Tricholoma matsutake is particularly perishable after picking, so it should be dried in time. If the weather is bad and there is no drying equipment, they can be washed and steamed for 10 minutes, cooled and stored in the refrigerator, and then dried when it is fresh or sunny.

Coprinus comatus

Coprinus comatus is the most common mushroom, and many people get started by picking this mushroom. You need to prepare scissors to pick the comb mushroom. The only drawback is the bad taste.

Oil mushroom

Oil mushroom, the most common mushroom, grows in Yang Shulin. The most time, I saw a truck full of oil mushrooms behind an agricultural truck.

Oil mushroom is a kind of khaki when it is alive, close to dried poplar leaves. After picking it, the color gradually darkens and finally resembles dark brown. Fresh oil mushrooms have a little sour taste after cooking, and have an obvious fragrance after direct drying.