Search results
Results from the WOW.Com Content Network
Polypores are also called bracket fungi or shelf fungi, and they characteristically produce woody, shelf- or bracket-shaped or occasionally circular fruiting bodies that are called conks. [1] Over one thousand polypore species have been described to science, [ 2 ] but a large part of the diversity is still unknown even in relatively well ...
These are books that don't act primarily as an identification guides but rather as catalogs, e.g. as a book of images of mushrooms with brief descriptions, or as a book listing species for a specific area without identifying information, etc. Roberts, Peter (2011). The Book of Fungi: A Life-Size Guide to Six Hundred Species From Around the ...
A mushroom used extensively in traditional Asian medicine. Ganoderma sinense - Also known as black reishi or zizhi. Ganoderma tsugae - A polypore which grows on conifers, especially hemlock, giving it its common name, hemlock varnish shelf. Similar in appearance to Ganoderma lucidum and a close relative, which typically grows on hardwoods. [10]
A basidiospore is a reproductive spore produced by basidiomycete fungi, a grouping that includes mushrooms, shelf fungi, rusts, and smuts. Basidiospores typically each contain one haploid nucleus that is the product of meiosis, and they are produced by specialized fungal cells called basidia.
G. frondosa is a very distinct mushroom except for its cousin, the black staining mushroom, which is similar in taste but rubbery. Edible species which look similar to G. frondosa include Meripilus sumstinei (which stains black), Sparassis spathulata [5] and Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or "sulphur shelf".
Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.
Mushrooms Demystified was published in 1979, also by Ten Speed Press. [2] The book was generally well received among critics. Writing for The New York Times, critic Roger McKnight wrote that the book "is certainly the best guide to fungi, and may in fact be a long lasting masterpiece in guide writing for all subjects." [citation needed]
Many people think that the mushroom tastes like crab or lobster leading to the nickname lobster-of-the-woods. The authors of Mushrooms in Color said that the mushroom tastes good sauteed in butter or prepared in a cream sauce served on toast or rice. [13] It is highly regarded in Germany and North America. [14]