After some rain will make the forests wet, nature will give us natural foods. Coming to Vinh Cuu (Dong Nai) this season, visiting the Melaleuca forests, looking down at the Melaleuca leaves, we will see the mushroom cells emerging from the leaves. The clusters of melaleuca leaves fall into a carpet of rotten soil and become a fertile humus layer, creating conditions for the melaleuca to grow into a fungus, which the people here call melaleuca mushroom.
This particular fungus only appears within a month or so. If you want to eat more, you have to wait until the beginning of the rainy season next year. That is why connoisseurs of melaleuca mushrooms always take advantage of the time to pick them up in time. Unused melaleuca mushrooms are carefully dried by people and packed into packages to be eaten gradually during the year.
Not as sweet as straw mushrooms, termite mushrooms, melaleuca mushrooms have a very strange bitter taste. Those who are not used to eating mushrooms or do not know how to prepare them will not feel the delicious taste of mushrooms. Melaleuca mushrooms after picking, peel off the earthy skin under your feet, wash them, and soak them in cold water or rice water. Then boil it, keep it in the freezer for later use.
Melaleuca mushrooms can be used with pepper stock, lemongrass chili stock, the best is still fish porridge cooked with Melaleuca mushrooms served with bitter vegetables. It is thanks to this bitter taste that when eating melaleuca mushrooms will make the body cool and good for health because according to oriental medicine, melaleuca mushrooms can cure fatigue and flu. It is also possible to nourish internal organs by the melaleuca oil contained in mushrooms. Melaleuca mushroom also works to strengthen the body's resistance against aging, reduce toxicity and protect the liver, reducing the risk of diseases such as cancer and heart disease.