Black cloud fungus is a prized ingredient in Yeshi’s corner of Tibet. This edible mushroom grows on trees and is picked during the first rainy season around June time. It’s dried on bamboo trays for about a week in the sunshine and can then be kept for years – if not forever.
Tibetans love black cloud fungus for its smooth, crunchy and gelatinous texture; it’s also said to be good for the digestion. It i