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To prepare fresh mushroom it is recommended that they are cut into small pieces and parboiled twice in copious amounts of water, at least three parts water to one part chopped mushrooms, for at least five minutes, after each boiling the mushroom should be rinsed thoroughly in clean water. [81]
Fistulina hepatica, commonly known as the beefsteak fungus, beefsteak polypore, poor man’s steak, ox tongue, or tongue mushroom, is an unusual bracket fungus classified in the Agaricales. It can be found in Europe, Africa, Australia, and North America. As its name suggests, it looks much like a slab of raw meat.
Phallus impudicus, known colloquially as the common stinkhorn, [2] is a widespread fungus in the Phallaceae (stinkhorn) family. It is recognizable for its foul odor and its phallic shape when mature, the latter feature giving rise to several names in 17th-century England.
An edible mushroom featured as an ingredient in Chinese haute cuisine, it is used in stir-fries and chicken soups. The mushroom, grown commercially and commonly sold in Asian markets, is rich in protein, carbohydrates, and dietary fiber. The mushroom also contains various bioactive compounds, and has antioxidant and antimicrobial properties.
The milk, or latex, that oozes when the mushroom tissue is cut or broken (a feature common to all members of the genus Lactarius) is also indigo blue, but slowly turns green upon exposure to air. The cap has a diameter of 4–15 cm (2–6 in), and the stem is 2–8 cm ( 3 ⁄ 4 – 3 + 1 ⁄ 8 in) tall and 1–2.5 cm ( 3 ⁄ 8 –1 in) thick.
An ample membrane-like ring is finely grooved and attached to the upper part of the stem. At the base of the stem lies a broad sac-like volva, which has dimensions of 5 to 10 cm (2 to 4 in) by 3 to 5 cm (1 + 1 ⁄ 4 to 2 in). Initially black-brown in color, the outer layer of the volva eventually breaks up into large warts.
A drop of potassium hydroxide applied to the surface of the mushroom will cause it to instantly stain black. [22] The mushroom has no distinct taste or odor, is generally considered inedible because of its toughness and diminutive size. [23] An 1887 textbook noted, however, that it was "commonly eaten in France and Italy". [24]
Agaricus silvicola, also known as the wood mushroom or woodland agaricus, [1] is a species of Agaricus mushroom related to the button mushroom. A. silvicola is a member of Agaricus section Arvenses , a group of morphologically similar mushrooms. [ 2 ]