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This 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 [4] and Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or "sulphur shelf".
The golden oyster mushroom, like other species of oyster mushroom, is a wood-decay fungus.In the wild, P. citrinopileatus most commonly decays hardwoods such as elm. [2] [3] The first recorded observation of naturalized golden oysters in the United States occurred in 2012 on Mushroom Observer, perhaps a decade after the cultivation of the species began in North America, and they have been ...
Several of the Polyporales, notably Ganoderma lucidum (ling-zhi), Grifola frondosa (maitake), [29] Taiwanofungus camphoratus (niú zhāng zhī), [30] Lignosus rhinocerotis, [31] and Trametes versicolor (yun-zhi), [32] are commercially cultivated and marketed for use in traditional Chinese medicine.
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.
Hallucinogenic mushrooms include [21] Amanita muscaria, the fly agaric and "magic mushrooms", which contain psilocybin and psilocin. [21] The history of bread-making records deadly ergotism caused by ergot, most commonly Claviceps purpurea, a parasite of cereal crops.
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