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Lactarius deliciosus, saffron milk cap; consumed around the globe and precious in Russia.
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Morchella species, (morel household ) morels belong into the ascomycete group of fungi. They are normally located in open scrub, woodland or open ground in late spring. When collecting this particular fungus, care has to be taken to differentiate it by the noxious false morels, such as gyromitra esculenta. The morel has to be cooked prior to eating.
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Morchella conica var. Deliciosa.
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Morchella esculenta var. Rotunda.
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Pleurotus ostreatus, oyster mushroom.
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Tricholoma matsutake, the matsutake, a mushroom highly prized in western cuisine.
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Tuber, species, (the truffle), truffles have eluded the contemporary methods of domestication called trufficulture. Even though the area of trufficulture has considerably expanded since its beginning in 1808, many species still stay uncultivated.
Domesticated truffles comprise of:
- Tuber aestivum, black summer truffle
- Tuber borchii
- Tuber brumale
- Tuber indicum, Chinese black truffle
- Tuber macrosporum, smooth black truffle
- Tuber mesentericum, the black truffle
CHAPTER FOUR: CHARACTERISTICS OF
MUSHROOMS
Insert Mushroom species can vary greatly, such as Amanita muscaria into the edible Lentinula edodes or shiitake mushroom. But there are a few characteristics common to the varied species which set them aside from other lifeforms on earth, like their limits, their growth and the way in which they reproduce.
On the same note, several mushrooms seem similar enough to fool humans into believing they're safe for ingestion, while they actually contain toxins that are deadly.
Physical Attributes
Most mushrooms possess a stem, also known as a cap, that can be normally disc-shaped. At the bottom of the cap – particularly in edible species that you find in the grocery store – you will observe a string of closely spaced slits, known as gills; more accurately, this distance could be occupied by follicles.
Mushrooms vary considerably in the size and color, and a number of these, like puffballs, do not adapt to the stalk-and-cap form. The parent organism of mushrooms, also known as a mycelium, is located under the land, and also one of them can cover up to 1,500 acres.
Growing And Ecology
Mushrooms can flourish in various areas – in yards, close or around the surface of plants, in compost piles or from your own garden. Since they lack the cerebral systems of plants and animals to transport nutrients and water, they have to develop in moist environments.
Most mushroom species possess no beneficial impact on neighboring plants.
Many are decomposers of crops, especially of timber; because of this, we frequently cultivate them accidentally.
Other species, though, can only increase in the existence of particular crops and conversely, and also the association between both is categorized as a
"mycorrhizal" a single.
Many species, like armillaria and marasmius, may be bad for the plants within their center; for instance, the mycelia of particular offenders can prevent water from reaching the roots of crops with shallow root systems.
Biology And Reproduction
As flowering plants create pollen or seeds, mushrooms create spores. In reality, distributing these microscopic components is the only real reason the mushroom part of the fungi organism exists in the first place.
A single adult mushroom can produce around trillions of individual contaminants, which attest to the nice dark dust coat of the gills or stalks from puffballs.
Most mushrooms come in among two (2) phyla, basidiomycota or even ascomycota. The principal distinction between them is the way their individual spores grow.
"Basidios" are more prevalent and contain all of the mushrooms with gills, a lot of which are recognizable edible mushrooms, like the shiitake. Ascos, on the flip side, have spores in miniature cup-like pockets called asci.
