Agaricus bisporus is Tricholoma matsutake, Dictyophora dictyopteris, Boletus nigricans, Coprinus comatus, Pleurotus ostreatus, Morchella esculenta, Agaricus blazei; When spring comes, everything recovers, and the wild vegetables in the field and the bamboo shoots in the mountains are nourished by the spring rain, growing vigorously and green. In spring, besides wild vegetables and bamboo shoots, there are also these mushrooms in the mountains.

In spring, a few days after the rain, people go to the mountains to pick up mushrooms. Set out for the mountain at 5 o'clock in the morning, pick it up from the foot of the mountain to the top of the mountain, and you will definitely pick up a basket full of mushrooms. The wild mushrooms in the mountains are very delicious, and the soup is very delicious without any side dishes or seasonings. With mushroom soup bibimbap, even the younger brother who doesn't like to eat can eat two more bowls of rice.

Matters needing attention and key points for mushroom:

Tricholoma matsutake, whose scientific name is Tricholoma matsutake, is an ectomycorrhizal fungus of pine oak and other trees. It is a rare and precious natural medicinal fungus in the world and a second-class endangered species in China. Generally, after fresh Tricholoma matsutake is picked and acquired, most of it will be exported abroad immediately, and some top foodies will go straight to Shangri-La to pick it in person.

Morchella is mainly produced in Lijiang and Diqing Tibetan Autonomous Prefecture. The surface of Morchella is black and green, oval, slightly like sheep's belly, so it is named. The meat of Morchella esculenta is tender, fragrant, delicious and nutritious. Enjoy a certain reputation and sell well at home and abroad. Agaricus blazei Murill lives in a high temperature, humid and ventilated environment, with almond fragrance and crisp taste. Agaricus blazei has a tender lid, crisp stipe and excellent taste.

Reference to the above content: Baidu Encyclopedia-Wild Mushroom