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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 ...
Phylogenetic evidence suggests that most subterranean fruiting bodies evolved from above-ground mushrooms. Over time mushroom stipes and caps were reduced, and caps began to enclose reproductive tissue. The dispersal of sexual spores then shifted from wind and rain to utilising animals. [21]
Agaricus campestris is a widely eaten gilled mushroom closely related to the cultivated A. bisporus (button mushroom). A. campestris is commonly known as the field mushroom or, in North America, meadow mushroom.
The mushrooms are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have rounded, forked folds [8] that run almost all the way down the stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste.
Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota).These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps.
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Fruit bodies (mushrooms) have pale brownish-grey sticky caps up to 30 mm (1.2 in) in diameter atop stems 6–30 mm (0.2–1.2 in) long and up to a millimeter thick. The mushrooms are bioluminescent and emit a pale green light. Fruiting occurs in forests on fallen woody debris such as dead twigs, branches, and logs.
Agaricus bisporus, commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world.