South Mountain Wild Goose Mushrooms

South Mountain Wild Goose Mushrooms

　　A specialty seasoning from Mount Heng. It is made by deep-frying and soaking wild goose mushrooms, hence the name. Mount Heng is rich in wild mushrooms, but the wild goose mushroom is considered the finest. These mushrooms grow during the lunar months of March and August—when migratory geese fly over Mount Heng on their way north and south. The mushrooms are light brown in color, umbrella-shaped, ranging in size from as small as a copper coin to as large as a serving bowl. They have a loose texture and plump flesh, making them ideal for flavoring soups, stewing meats, or cooking noodles—all resulting in deliciously fresh, sweet, smooth, and tender dishes. But the most unique way to enjoy them is by making mushroom oil. Select fresh, unopened goose mushrooms, remove the stems, wash and drain them, then deep-fry in tea seed oil until all moisture has evaporated. Once cooled, store the mushrooms submerged in the oil in a jar. This preserves them without spoilage for years. The finished product is orange-yellow in color, coin-shaped, glossy and elegant, with crisp and tender flesh. Rich in nutrients, fragrant, sweet, and delicious, it is hailed as a mountain delicacy.

　　Every year when wild geese fly over the lofty Mount Heng (South Mountain) during the lunar months of March and August, people of all ages—men, women, and children—can be seen in the woods and grasslands, busy picking wild goose mushrooms with bamboo baskets or shoulder poles. The locals in Hengyang refer to a type of wild mushroom that grows under pine needles in pine forests as “wild goose mushrooms.” This name likely comes from the fact that these mushrooms are typically harvested around September and October when migratory geese from the north fly south. However, due to Mount Heng’s varying altitudes, different elevations experience different temperatures across seasons, so wild goose mushrooms can be found here not only in all seasons except winter, but also in spring, summer, and autumn.

　　Mount Heng is home to dozens of mushroom varieties, but the wild goose mushroom is the finest. It is light brown in color, umbrella-shaped, ranging from the size of a copper coin to a serving bowl. With a loose texture and plump flesh, they are fragrant, sweet, fresh, and tender—excellent for cooking noodles, flavoring soups, or stir-frying meats. There is also a unique way to enjoy them: fresh wild goose mushrooms are deep-fried in boiling tea seed oil until cooked, then stored in a jar with a bit of the oil. This is called “mushroom oil.” Just a few drops of this oil added to a dish will fill the air with fragrance, stimulate the appetite, and refresh the palate. In the past, temples and monasteries on Mount Heng often used these wild goose mushrooms and their oil as prized vegetarian delicacies.