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  2. Chemical tests in mushroom identification - Wikipedia

    en.wikipedia.org/wiki/Chemical_tests_in_mushroom...

    It is best to dissolve the salts in water (typically a 10% solution) and then apply to the flesh, but it is sometimes possible to apply the dry salts directly to see a color change. For example, the white flesh of Boletus chrysenteron stains lemon-yellow or olive. Three results are expected with the iron salts tests: no change indicates a ...

  3. How to Store Mushrooms So They Don’t Get Slimy - AOL

    www.aol.com/store-mushrooms-don-t-slimy...

    Keep your fungi fresh! For premium support please call: 800-290-4726 more ways to reach us

  4. Amanita muscaria - Wikipedia

    en.wikipedia.org/wiki/Amanita_muscaria

    Parboiling twice with water weakens its toxicity and breaks down the mushroom's psychoactive substances; it is eaten in parts of Europe, Asia, and North America. All A. muscaria varieties , but in particular A. muscaria var. muscaria , are noted for their hallucinogenic properties, with the main psychoactive constituents being muscimol and its ...

  5. Psathyrella aquatica - Wikipedia

    en.wikipedia.org/wiki/Psathyrella_aquatica

    The water is spring fed, aerated, and contains lots of woody debris and is shallow in depth. [1] They are found growing about a half a meter underneath the water. [ 3 ] The mushroom is also found growing on land in either grassy banks, or on gravel or water-logged wood next to the river.

  6. Astraeus hygrometricus - Wikipedia

    en.wikipedia.org/wiki/Astraeus_hygrometricus

    Fruit bodies typically appear in autumn, although the dry fruit bodies are persistent and may last up to several years. [31] Gelatinipulvinella astraeicola is a leotiaceous fungus with minute, gelatinous, pulvinate (cushion-shaped) apothecia , known to grow only on the inner surface of the rays of dead Astraeus species, including A. hygrometricus .

  7. Edible mushroom - Wikipedia

    en.wikipedia.org/wiki/Edible_mushroom

    Frying, roasting, baking, and microwaving are all used to prepare mushrooms. Cooking lowers the amount of water present in the food. Mushrooms do not go mushy with long term cooking because the chitin that gives most of the structure to a mushroom does not break down until 380 °C (716 °F) which is not reached in any normal cooking. [39] [40]

  8. Vibrissea truncorum - Wikipedia

    en.wikipedia.org/wiki/Vibrissea_truncorum

    Water club mushroom is a fungus that grows up to about 2 centimetres (3 ⁄ 4 inch) tall, with a cap 0.3–0.5 cm (1 ⁄ 8 – 1 ⁄ 4 in) wide. It is characterized by its yellow, orange, or reddish fruiting body, and white to bluish-gray stem, darkening to brown at the base.

  9. Verticillium dry bubble - Wikipedia

    en.wikipedia.org/wiki/Verticillium_Dry_Bubble

    Verticillium dry bubble, recently named Lecanicillium fungicola, is a mycoparasite that attacks white button mushrooms (Agaricus bisporus), among other hosts, during its generative period. L. fungicola infects the casing layer on the cap structure of several edible mushrooms .

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