This type of mushroom grows abundantly in the mountainous regions of the Central provinces. They are usually light purple in color and have round ears, and grow abundantly after the first rains of the season. When the mushroom season comes, from dawn, people call each other and bring flashlights to the acacia plantations to pick mushrooms.
Pick out a lot of mushrooms, wash them, put them in a pot and boil them with a little salt. Then, take them out and let them cool, then put them in a food container or plastic bag and store them in the refrigerator to eat gradually without fear of spoilage.
According to many documents, eating bitter mushrooms can help cure fatigue, flu, headaches and has the effect of cooling, detoxifying, and sobering up. With abundant nutritional content, dishes made from bitter mushrooms are always popular.
Freshly picked bitter mushrooms have their stems removed, can be split in half or in thirds, soaked in salt water or boiled in boiling water to reduce the bitterness before processing. Either way, the mushrooms will always be fatty.
There are many delicious dishes made from bitter mushrooms, but the most popular is still stir-fried mushrooms with pork offal, which is both delicious and nutritious. Choose freshly slaughtered pork offal, wash it, stir-fry it with cooking oil until it is just cooked, then add the prepared mushrooms. When stir-fried, the mushroom tips bend, exposing the white belly, making your mouth water just looking at it.
Stir-fry the offal with mushrooms until the two ingredients are well blended, season, then turn off the heat and enjoy. The most appealing thing about this dish is the blend of ingredients and spices, making the dish more delicious. Use grilled rice paper to scoop or eat with hot rice, either way is sure to be delicious!
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