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Djondjon (also spelled djon djon or djon-djon) is the common name for black edible mushrooms used as a delicacy in some Haitian dishes, such as diri djondjon.The name djondjon does not refer to a single species of mushroom, but is rather a colloquial name for a group of several edible, taxonomically distinct species.
Many species of mushrooms and berries can be poisonous, but look similar to the edible species. Harvesting the entire mushroom allows for easier identification as does taking note of the surroundings where the fungus was found. All harvested mushrooms need to be cooked, not eaten raw. [7] [page needed]
Ramaria araiospora fruit bodies are edible, [2] but can result in an upset stomach. [4] In the Villa del Carbón municipality of Mexico, where they are known locally as patitas de pájaro ("bird's legs"), patitas temblonas ("trembling legs"), or patitas rojas ("red legs"), the fungi are favored for their fleshy consistency, mild flavor, and abundance.
Morchella esculenta (commonly known as common morel, morel, yellow morel, true morel, morel mushroom, and sponge morel) is a species of fungus in the family Morchellaceae of the Ascomycota. It is one of the most readily recognized of all the edible mushrooms and highly sought after.
Edible mushrooms are the fleshy fruit bodies of numerous species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye). Edibility may be defined by criteria including the absence of poisonous effects on humans and desirable taste and aroma. Mushrooms that have a particularly desirable taste are described ...
Seven U.S. states, California, Minnesota, Oregon, Texas, Utah, Vermont and Illinois have officially declared a state mushroom. Minnesota was the first to declare a species; Morchella esculenta was chosen as its state mushroom in 1984, and codified into Statute in 2010. [ 1 ]