• ★ Edible mushroom
• ★ 2022-11-13
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About Edible mushroom

A large encyclopedia "Edible mushroom" - descriptions and photos.

There are a lot of edible mushrooms grown and harvested all over the world. Mushrooms have a specific taste and smell, some of them are delicacies and have a very high price.

The edibility of mushrooms is determined by the absence of a toxic result on humans, taste and aroma, meal and culinary value. Mushrooms also include enzymes (especially in champignons) that accelerate the breakdown of proteins, fats and carbohydrates, and promote better absorption of food.

Before assuming that any forest mushroom is edible, it must be identified. Сorrect identification of the fungus is the only safe method to ensure edibility and the only protection versus possible accidents.

Edible mushrooms contain a lot of species that are either harvested from the wild or grown.

The most popular is the Boletus edulis (cep, penny bun, porcino or porcini). Prized as an ingredient in different culinary dishes, B. edulis is an edible mushroom held in high regard in a lot of cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre.

Suillus is a genus of edible mushroom in order Boletales. It got its name from its oily, slippery to the touch cap. Most types of Suillus have a sticky mucous, easily peelable cap skin. Some Suillus species are edible and are highly esteemed, particularly in Slavic countries, where they are usually referred to as butter mushrooms. They are usually picked as buttons when the flesh is still firm.

Leccinum scabrum, commonly known as the rough-stemmed bolete, scaber stalk, and birch bolete, is an edible mushroom in the family Boletaceae, and was formerly classified as Boletus scaber. The birch bolete is edible. It can be pickled in brine or vinegar. It is used also in mixed mushroom dishes, fried or steamed.

Truffle (Trüffel, tartufo, tartufolo, Tuber) is a genus of marsupial mushrooms with underground tuberous fleshy fruit bodies. These are edible species that are considered delicacies. They have a mushroom flavor with deep roasted seeds or walnuts and a powerful characteristic aroma. The most revered of them: black summer truffle (Tuber aestivum), black Périgord truffle (Tuber melanosporum).

Lactarius deliciosus, commonly known as the saffron milk cap and red pine mushroom, is 1 of the best known members of the really big milk-cap genus Lactarius in the order Russulales. Saffron milk caps are characterized by an overall yellow-pink or orange-red coloration and the presence of milky sap, also colourful in shades of red. Highly prized as edible mushrooms in a lot of countries, some are considered delicacies. Red pine mushroom got its name from its color - a bright red, even reddish shade.

The typically common, fairly large, and brightly colourful - making mushrooms compose the genus Russula 1 of the most recognizable genera. Their distinguishing characteristics contain generally brightly colourful caps, a white to dark yellow spore print, brittle, attached gills, an absence of latex, and absence of partial veil on the stem. Members of the related genus Lactarius have similar characteristics but emit a milky latex when their gills are broken.

The species of Lactarius - the genus, commonly known as milk-caps, are characterized by the milky fluid ("latex") they exude when chop or damaged. Like the closely related genus Russula, their flesh has a distinctive brittle consistency. Lactarius is 1 of the most prominent genera of mushroom-forming fungi in the Northern hemisphere.

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New Features: News:<br>- Added new descriptions;<br>- The database has been expanded;<br>- Improved performance;<br>- Fixed bugs.

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