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Ian's Simple Recipe #2: All about cordyceps militaris and how to eat them

Now class, I'm your biology teacher! How to make From the Heart aka Cordyceps militaris with onions and cucumbers

14w ago

First I want to thank Jane Fyffe for giving this recipe the perfect name: From the Heart. Actually it's my mom's recipe, and she didn't give it a proper name, just calls it, “cucumbers, mushroom and onions” 😂

Now you might be thinking, what the hell is “Cordyceps militaris”? Well, it's a species of fungus. It's called “虫草花” (caterpillar fungus flower) in Chinese, but don't confuse it with Ophiocordyceps sinensis, which is called “冬虫夏草” (caterpillar fungus) in Chinese.

Ophiocordyceps sinensis (Source: Wikipedia)

Ophiocordyceps sinensis (Source: Wikipedia)

A jar of commercially grown Cordyceps militaris (Source: Wikipedia)

A jar of commercially grown Cordyceps militaris (Source: Wikipedia)

It's considered inedible in Britain and America and many other western countries, but we're Chinese and we eat everything! (I'm joking. Actually no.) Usually I use dry C. militaris to make chicken soup, and it's delicious. But I will use fresh C. militaris in this recipe. You should try it, but if you can't find C. militaris anywhere, it's okay to cook without it.

From the Heart (sauté C. militaris, onions & cucumbers)

It's controversial. But it's delicious.

Prep time15min
Cook time5min
Total time20min


  • Cucumbers (sliced)
  • Onions (sliced)
  • Cordyceps militaris (optional)
  • Olive oil
  • Salt
  • Sichuan peppercorn oil (Strongly recommended, but still optional)
  • Concentrated chicken soup (optional)


  1. Heat the pot, add olive oil, put sliced onions in it
  2. Add C. militaris, cook for 2 minutes
  3. Add sliced cucumbers, cook for an extra minute
  4. Add 1-2 teaspoons of salt (or 3/4 tablespoon of concentrated chicken soup), give it a quick stir
  5. Add 1-2 teaspoons of Sichuan peppercorn oil and enjoy!

Recipe Notes

1. You can add some sliced chicken breasts after step 1. 2. If you have dry C. militaris, make sure it's rehydrated before cooking.

Recipe by

Ian Yu

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Comments (10)

  • thanks for naming this recipe! I really love that name!

      3 months ago
    • Thank you! I'm so glad you like it.

        3 months ago
    • No problem! Tbh I can't write the whole recipe without that name. It's the core, sums up everything.

        3 months ago
  • I am glad give you such a good name. It is very fitting.

      3 months ago