A prized wild mushroom gathered on Mount Wutai in Shanxi and usually sold dried. It has a thick, fragrant cap and an intense savoury aroma that deepens soups and braises.
Where it comes from
Mount Wutai, Shanxi, China
In the kitchen
Rehydrated, then braised or stir-fried—classically scallion-braised—to showcase its deep umami.