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This fungus is mistaken for the commonly eaten oyster mushroom (Pleurotus ostreatus), Shiitake (Lentinula edodes), and Mukitake (Sarcomixa serotina), but is poisonous. O. japonicus was responsible for 31.6% of poisoning cases in Japan between 1996 and 2005—more than any other mushroom. [ 8 ]
The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores. [ 10 ] [ 11 ] Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods. [ 12 ]
The mushroom has a broad, fan or oyster-shaped cap spanning 2–30 centimetres (3 ⁄ 4 – 11 + 3 ⁄ 4 inches); [3] natural specimens range from white to gray or tan to dark-brown; the margin is inrolled when young, and is smooth and often somewhat lobed or wavy.
Shiitake and oyster mushrooms have traditionally been produced using the outdoor log technique, although controlled techniques such as indoor tray growing or artificial logs made of compressed substrate have been substituted. [4] [5] [6] Shiitake mushrooms that are grown under a forested canopy are considered non-timber forest products. [7]
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 ...
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Alaska, Nevada, Minnesota, Vermont, Delaware, Massachusetts, North Dakota, New Hampshire, Connecticut and Ohio all have launched similar contests. Here are some of the winning names from coast to ...
Gondwanagaricites (meaning "Gondwanan mushroom fossil") is an extinct monotypic genus of gilled fungus in the order Agaricales from the Early Cretaceous Crato Formation of Brazil. [1] It contains the single species G. magnificus , and it is the oldest known mushroom fossil known to date.