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Although edible and choice, [4] [16] this mushroom is not commercially cultivated on account of its fast maturing and short shelf-life. [17] Culinary uses of the meadow mushroom include eating it sauteed or fried, in sauces, or even sliced raw and included in salads.
Edible Wild Mushrooms of Illinois & Surrounding States: A Field-to-Kitchen Guide. Urbana: University of Illinois Press. ISBN 978-0252076435. Stone, Maxine (2010). Missouri's Wild Mushrooms: A Guide to Hunting, Identifying and Cooking the State's Most Common Mushrooms. Jefferson City, MO: Missouri Department of Conservation. ISBN 978-1887247740.
Parasola plicatilis, commonly known as the pleated inkcap, [1] is a small saprotrophic mushroom with a plicate cap (diameter up to 35 mm). It is a widely distributed species in Europe and North America. [2]
The mushroom was sometimes described as edible (though not tasty) until 1999. [ 25 ] [ 33 ] [ 53 ] Fries described it as venenatus , meaning "poisonous", in 1821. [ 6 ] Considering the species edible, David Arora speculated that it may have been confused with similar-looking but definitely poisonous species of Omphalotus . [ 25 ]
Aureoboletus mirabilis, commonly known as the admirable bolete, the bragger's bolete, and the velvet top, is an edible species of fungus in the Boletaceae mushroom family.The fruit body has several characteristics with which it may be identified: a dark reddish-brown cap; yellow to greenish-yellow pores on the undersurface of the cap; and a reddish-brown stem with long narrow reticulations.
Amanita flavoconia, commonly known as yellow patches, yellow wart, orange amanita, yellow-dust amanita or the American yellow dust amanita, [2] is a species of mushroom in the family Amanitaceae. It has an orangish-yellow cap with yellowish-orange patches or warts, a yellowish-orange annulus , and a white to orange stem.
Agaricus abruptibulbus is a species of mushroom in the genus Agaricus.It is commonly known as the abruptly-bulbous agaricus [2] or the flat-bulb mushroom. [3] First described by the mycologist Charles Horton Peck, [4] this bulbous-stemmed edible species smells slightly of anise or bitter almond, [5] and turns yellow when bruised or cut.
The mushroom is edible and has a sweet taste. [8] Old mushrooms may be spongy and soft inside. [17] The species is high in nutrition and can be used for cooking. [18] One field guide says that the mushroom is one of the best to eat and has a sweet flavor that is especially appealing to some people. [19]