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Yunnan's Mushroom Recipes

July 28, 2011

From remote mountain forests to bustling urban markets, in China's most Yunnan Province, mushrooms are foraged treasure.

Clay-Pot Chicken with Chanterelles (Jiyou Jun Bao Ji) — Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.Ariana Lindquist

The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking - a simple technique called velveting to preserve its succulence. See the recipe for Jiyou Jun Chao Ji» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist

Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad. See the recipe for Liang Ban» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist

This steamed egg custard is studded with gingery pork meatballs and topped with crispy fried chanterelles. See the recipe for Meiwei Mogu Naiyou Dong Zhrou» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist

A homemade chicken broth flavored with ginger, garlic, and scallions, is the key to this soup's richness.Ariana Lindquist

This earthy mushroom-infused oil is delicious drizzled over soups, noodle dishes, eggs, salads, and more. See the recipe for Xiang Gu You» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist

WOOD EAR MUSHROOM SALAD WITH EDAMAME — This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.Ariana Lindquist

Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist

This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. See the recipe for Zhurou Chao Mogu» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist

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