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Shimeji mushrooms contain minerals like potassium and phosphorus, magnesium, zinc, and copper. Shimeji mushrooms lower the cholesterol level of the body. [13] This mushroom is rich in glycoprotein (HM-3A), marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin therefore is a potential natural anticancer agent.
Hypsizygus tessulatus, the beech mushroom, is an edible mushroom [3] native to East Asia. It is cultivated locally in temperate climates in Europe, North America and Australia and sold fresh in super markets. In nature, these are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name ...
The common name for Hypsizygus ulmarius is the elm oyster mushroom. The genus contains the species H. tessellatus , one of the shimeji mushrooms in Japanese cuisine. The ITS DNA barcode of these morphospecies are close enough to be considered the same species.
Lyophyllum shimeji, commonly known as the hon-shimeji is an edible species of fungus in the family Lyophyllaceae that grows in pine forests, often near man-made roads. It was originally only known from Japan, Korea and China, but presently has a known distribution that includes Russia, Estonia, Scandinavia, Czechia and Spain, as well as USA and Canada.
Two large specimens are excluded from the list above. The first, a polypore photographed in 1903 at Yeerongpilly, Brisbane, Queensland, measured about 2 m (6 ft 7 in) in width by 1 m (3 ft 3 in) top to bottom, emerging from a tree about two 2 m (6 ft 7 in) thick. It was sturdy enough to support the weight of two average women. [62]
Bioluminescent Mycena roseoflava Panellus stipticus, one of about 125 known species of bioluminescent fungi. Found largely in temperate and tropical climates, currently there are more than 125 known species of bioluminescent fungi, [1] all of which are members of the order Agaricales (Basidiomycota) with one possible exceptional ascomycete belonging to the order Xylariales. [2]
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Flammulina filiformis, commonly called enoki mushroom, is a species of edible agaric (gilled mushroom) in the family Physalacriaceae. It is widely cultivated in East Asia, and well known for its role in Japanese and Chinese cuisine .