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They contain a very small amount of water (5–10%) and can survive in a dry environment for several years without losing the ability to grow. In most cases, the sclerotium consists exclusively of fungal hyphae, whereas some may consist partly of fungal hyphae plexus and partly in between tissues of the substrate (ergot, Sclerotinia).
1786 illustration. Coprinellus micaceus was illustrated in a woodcut by the 16th-century botanist Carolus Clusius in what is arguably the first published monograph on fungi, the 1601 Rariorum plantarum historia (History of rare plants), in an appendix, [2] [3] Clusius erroneously believed the species to be poisonous, and classified it as a genus of Fungi perniciales (harmful fungi).
Mushrooms can be dried with gentle heat in an oven at temperatures of 65 °C (150 °F) or less. A vacuum process is also practical on large orders. A few hours before final preparation, put dry mushrooms in water which they absorb for returning to nearly original size. Mushrooms can then be used as fresh and will last indefinitely as dry.
Deadly poisonous mushrooms that are frequently confused with edible mushrooms include several species of the genus Amanita, particularly A. phalloides, the death cap. Some mushrooms that are edible for most people can cause allergic reactions in others; old or improperly stored specimens can go rancid and cause food poisoning. [1]
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]
The mushrooms may also be dried by threading the caps onto string and hanging them in the sun; this process is said to concentrate the flavour. [4] One study determined the main nutritional components to be as follows (on a dry weight basis): protein 32.7%, fat 2.0%, fiber 17.6%, ash 9.7%, and carbohydrates 38.0%.
Thinly sliced or pulverized lingzhi (either fresh or dried) is added to boiling water which is then reduced to a simmer, covered, and left for 2 hours. [26] The resulting liquid is dark and fairly bitter in taste. The red lingzhi is often more bitter than the black. The process is sometimes repeated to increase the concentration.
Agaricus is a genus of mushroom-forming fungi containing both edible and poisonous species, with over 400 members worldwide [2] [3] and possibly again as many disputed or newly-discovered species. The genus includes the common ("button") mushroom (Agaricus bisporus) and the field mushroom (A. campestris), the dominant cultivated mushrooms of ...