Lingdong hazel mushrooms

Lingdong hazel mushrooms

　　Hazel mushrooms are edible fungi of the Tricholomataceae family. Wild hazel mushrooms are one of the unique mountain delicacies of Northeast China and are among the very few edible fungi that cannot be cultivated artificially.

Hazel mushrooms have a delicious taste. Stewed chicken with hazel mushrooms is an indispensable traditional dish that Northeasterners serve to honored guests. They contain a variety of essential amino acids and vitamins, and regular consumption can enhance immunity, improve intelligence and mood, boost energy and reduce hunger, as well as promote longevity and slimness.

Hazel mushrooms are umbrella-shaped, light earthy yellow in color, turning brownish when mature. The center of the cap has flat or upright small scales, which become nearly smooth when fully grown. The edges of the cap display radially arranged striations. When the cap is torn open, the flesh inside is white. The stem is slender, cylindrical, slightly thicker at the base, often curved, 5–13 cm tall, with vertical striations, and the interior is soft to hollow.

Hazel mushrooms grow between July and August on the bases of coniferous and broadleaf tree trunks, rootstocks, fallen logs, and branches buried in soil. They are commonly found on low-mountain hazel shrub hills, hence the name “hazel mushrooms.” In addition to being edible, they also have medicinal uses. Hazel mushrooms can be used to cultivate the valuable medicinal herb Gastrodia elata—by leveraging their symbiotic relationship in artificial cultivation, both the yield and quality of Gastrodia elata can be improved.