Uong pronounced as u-ong is an edible wild mushroom. There are
different kinds of uong such as uong ti bunton, and uong nga
mannagadu. Uong ti bunton, those that grows on an anthill, which is
called bunton in Iloko. Uong nga mannagadu, are believed that its
growth are induced by lightning on a late stormy afternoon and grows
fast overnight, that they are available for picking early in the
morning.
This mushroom is popular among Ilocos but is somewhat pricey because
its seasonal. It can be cooked alone but is a perfect garnish to
leafy greens in an Ilocano cuisine. It has a slimy texture like that
of jute leaves (saluyot) or ladyfingers (okra). Its broth is savory
and tasty.
Make sure to clean the mushroom thoroughly, wash off all the dirt
and check the fully grown ones as they might have very tiny pinkish
worms growing under the filmy cap. So they must be rinsed well with
water.
My Mom would often cook it by simply boiling it with a very small
amount of water, salt and just a bit of vinegar to taste. And you
would be able to taste its perfect flavour.
For Ilocano soups like the famous dinengdeng or inabraw wherein uong
complements well with moringga leaves, bamboo shoots, bittermelon, and
other leafy greens and vegetables. Remember that your soup must not be
too salty to bring out the sweetness of the vegetables and the
mushroom.
My Mom's inabraw recipe:
Boil enough water, flavor it with just a bit of fish sauce, a teaspoon
would do for a cup of water. Then add the uong, boil until tender. Add
the vegetables, sprinkle some broth granules, which is optional. Boil
it until the vegetables are cooked. Better be served hot.