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Spores can be contaminated with airborne microorganisms, which will interfere with mushroom growth and prevent a healthy crop. Mycelium, or actively growing mushroom culture, is placed on a substrate—usually sterilized grains such as rye or millet—and induced to grow into those grains. This is called inoculation.
Mushroom edibles have become increasingly popular in the United States in the 2020s. [3] [7] [6] They exist in a legal gray area, and may or may not be illegal depending on the ingredients. [6] [4] [2] [1] One mushroom edibles brand, Diamond Shruumz, has been linked to hundreds of poisonings, including deaths.
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem , a cap , and gills (lamellae, sing. lamella) on the underside of the cap.
It is the largest group of mushroom-forming fungi, and includes more than 600 genera and over 25,000 species. [1] Molecular phylogenetics analyses of ribosomal DNA sequences have led to advances in our understanding of the Agaricales, and substantially revised earlier assessments of families and genera . [ 2 ]
Agaricus bisporus, commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world.
The genus contains the most widely consumed and best-known mushroom today, A. bisporus, with A. arvensis, A. campestris and A. subrufescens also being well-known and highly regarded. A. porphyrocephalus is a choice edible when young, [ 44 ] and many others are edible as well, namely members of sections Agaricus, Arvense, Duploannulatae and ...
Marinated delicious milk cap Marinated mushrooms sold at a market in Samara, Russia Marinated agaricus. Marination, including mushrooms, is achieved by pouring a solution of hot vinegar, which is a faster method of preservation, providing better control over texture and salt content, but with a less rich flavor than fermentation-based pickling. [3]
The rehydrated mushroom can also be stuffed and cooked. [53] Phallus indusiatus has been cultivated on a commercial scale in China since 1979. [49] In the Fujian Province of China—known for a thriving mushroom industry that cultivates 45 species of edible fungi—P. indusiatus is produced in the counties of Fuan, Jianou, and Ningde. [54]