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Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms or mushroom broth are added. In North America, it is a common canned condensed soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy.
[1] The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem , a cap , and gills (lamellae, sing. lamella) on the underside of the cap.
Fruit bodies have cream- to tan-coloured caps that grow up to 10 cm (4 in) in diameter and stems that measure up to 20 cm (8 in) long by 1.5 cm (1 in) thick. The fruit bodies, which appear at the base of infected trees and other woody plants in autumn (March–April), are edible , but require cooking to remove the bitter taste.
(1) is the universal veil, the outer layer protecting the developing basidioma; (2) is the partial veil, which covers the gills; (3) are cap scales, remnants of the universal veil; (4) is the volva, another remnant of the universal veil, but at the base of the basidioma; (5) is the annulus, a ring-like mark on the stipe that is a remnant of the ...
[1] [2] Rhizomorphs of Armillaria mellea. The genus was created in 1791 by Albrecht Wilhelm Roth for an observation of material in the form of mycelial cords, which he assigned to species Rhizomorpha fragilis. Later the name Rhizomorpha was sanctioned (given guaranteed priority) by Elias Magnus Fries. [3]
Pleurotus dryinus, commonly known as the veiled oyster mushroom, [1] is a species of fungus in the family Pleurotaceae. It grows on dead wood and is also a weak pathogen ; infecting especially broad-leaved trees.
The cap is sticky and viscid when wet, but is often dry. It has crowded decurrent gills and a squat orange stipe that is often hollow, 2 to 8 cm (1 to 3 in) long and 1 to 2.5 cm (1 ⁄ 2 to 1 in) thick. [11] The flesh stains a deep green color when handled. [13] When fresh, it exudes an orange-red latex that does not change color. [11]
Yeasts have been used since ancient times to leaven bread and to ferment beer and wine. [2] More recently, fungi have been used for a wide variety of industrial fermentations, whether working directly for their effects on materials such as processing paper pulp or bioremediating industrial waste, or serving as the source of enzymes for many purposes, such as fading and softening denim for ...