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chestnut mushroom (not to be confused with Pholiota adiposa) baby bella [13] When marketed in its mature state, the mushroom is brown with a cap measuring 10–15 cm (4–6 in). [14] This form is commonly sold under the names portobello, [14] [15] portabella, [16] or portobella. The etymology is disputed. [14] [15]
The species most often sold as such quack cures is A. subrufescens, which is often referred to by the erroneous name "Agaricus Blazei" and advertised by fanciful trade names such as "God's mushroom" or "mushroom of life", but can cause allergic reactions and even liver damage if consumed in excessive amounts.
Portobello, Porto Bello, Port of Bello, Porto Belo, Portabello, or Portabella may refer to: ... Agaricus bisporus, commonly known as the portobello mushroom;
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To produce shiitake mushrooms, 1 metre (3-foot) hardwood logs with a diameter ranging between 10–15 cm (4–6 in) are inoculated with the mycelium of the shiitake fungus. Inoculation is completed by drilling holes in hardwood logs, filling the holes with cultured shiitake mycelium or inoculum, and then sealing the filled holes with hot wax.
2. Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes. Dollop the tarragon-parsley butter over the gills and cook for about 1 minute longer, until the butter is melted.
Mushroom poisoning is usually the result of ingestion of wild mushrooms after misidentification of a toxic mushroom as an edible species. The most common reason for this misidentification is a close resemblance in terms of color and general morphology of the toxic mushrooms species with edible species.
This page was last edited on 18 January 2007, at 02:24 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.