Cook well before eating. Never eat Lanmaoa asiatica raw or undercooked. In Yunnan, where this mushroom is a seasonal staple, almost every poisoning reported each summer involves mushrooms that were not cooked through.
How long should Lanmaoa asiatica be cooked?
Slice it thinly, 3–5 mm, and cook it until it is hot all the way through: at least 15 minutes at a steady simmer, or a long stir-fry over high heat until every slice is soft and sizzling. The flesh turns blue when cut and darkens as it cooks. Colour is not a sign that it is done. Time is.
- Use a wide pan so the slices cook evenly instead of steaming in a pile.
- Do not taste a slice to check whether it is done. Cook first, then taste.
- Keep raw mushrooms and the boards and knives used for them away from food that will not be cooked.
How do I prepare dried slices and powder?
Soak dried slices in warm water for 20–30 minutes until soft, then cook them exactly as you would fresh slices, for at least 15 minutes. The soaking water can go into the dish as long as it is cooked too. Use the powder only in dishes that are simmered or baked through, never sprinkled on finished food.
Is there anything else to avoid?
- Do not mix it with other wild mushrooms you have not identified yourself.
- Cooks in Yunnan commonly advise against drinking alcohol with these mushrooms. We follow that advice.
- Eat it freshly cooked. If you keep leftovers, refrigerate them and reheat them until piping hot.
- If you are trying it for the first time, start with a small portion.
- Keep raw and dried material out of reach of children and pets.
What if someone feels unwell after eating it?
Seek medical help straight away and tell the doctor which mushroom was eaten and how it was cooked. Reported symptoms after undercooked Lanmaoa asiatica include dizziness, nausea and visual disturbances that can start several hours after the meal. Keep any leftover mushrooms, raw or cooked, so they can be identified.
In the United States you can call Poison Control on 1-800-222-1222 at any hour. Elsewhere, contact your local emergency number or poison centre.
Information on this site
The articles in our journal summarise published research for context. They are not medical advice. You are responsible for checking that fungi can be imported and sold as food where you live.