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Mushrooms that have a particularly desirable taste are described as "choice". Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. To ensure safety, wild mushrooms must be correctly identified before their edibility can be assumed.
It is widely marketed at roadside stalls and markets, but only the cap is sold. Occasionally, the mushroom is dried for storage, but only after first boiling it and draining the water. [1] According to a 2002 publication, the average price paid to mushroom harvesters in Zambia was about US$3 per kg. [7]
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.
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.
Using the technique of paper chromatography, Hofmann confirmed the presence of 0.25% (by weight) psilocybin in dried samples. Their 1963 publication was the first report of psilocybin in a European mushroom species; previously, it had been known only in Psilocybe species native to Mexico, Asia and North America. [33]
The rehydrated mushroom can also be stuffed and cooked. [53] Phallus indusiatus has been cultivated on a commercial scale in China since 1979. [49] In the Fujian Province of China—known for a thriving mushroom industry that cultivates 45 species of edible fungi—P. indusiatus is produced in the counties of Fuan, Jianou, and Ningde. [54]
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