These fungi appear in deciduous dipterocarp forest for 2 or 3 days a year, and if encountered are quickly plucked from the ground and destined for the cooking pot. The Shan in Mae Hong Son province call them ‘hep mon kai’ or ‘egg yolk fungi’ because of their resemblence to a boiled egg yolk. They have a rather slimy texture and are often boiled with other wild vegetables or stir-fried with pork. I was lucky to find a group of them today, just as they were bursting out of the ground, and they were a tasty addition to the evening meal. They were fungilicious….