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A printable chart to make a spore print and start identification. The spore print is the powdery deposit obtained by allowing spores of a fungal fruit body to fall onto a surface underneath. It is an important diagnostic character in most handbooks for identifying mushrooms. It shows the colour of the mushroom spores if viewed en masse. [1]
A 2008 molecular phylogenetic study clarified the relationships among the mushroom-forming species of the family. [15] The authors demonstrated the existence of four distinct lineages of gilled mushrooms, which led to the description of Multifurca as a new genus separated from Russula [15] and the segregation of Lactifluus from Lactarius. [16] [17]
A study of a closely related southeast Asian Astraeus species concluded that the fungus contained an abundance of volatile eight-carbon compounds (including 1-octanol, 1-octen-3-ol, and 1-octen-3-one) that imparted a "mushroom-like, earthy, and pungent odor that was evident as an oily and moss-like smell upon opening the caps".
Developed by Julius Schäffer to help with the identification of Agaricus species. A positive reaction of Schaeffer's test, which uses the reaction of aniline and nitric acid on the surface of the mushroom, is indicated by an orange to red color; it is characteristic of species in the section Flavescentes. The compounds responsible for the ...
Allium stipitatum, Persian shallot, [4] is an Asian species of onion native to central and southwestern Asia. Some sources regard Allium stipitatum and A. hirtifolium as the same species, [ 3 ] while others treat A. stipitatum and A. hirtifolium as distinct. [ 5 ]
A small white or white dusted with buff-coloured mushroom, the 2–4 cm diameter cap is flattened to depressed with adnate to decurrent crowded white gills. The stipe is 2–4 cm tall and 0.5–1 cm wide. The spore print is white. There is no distinctive taste or smell. [7] [8]
In a large skillet, heat 1 tsp. oil over medium heat and add the shallots, mushrooms and a pinch of salt. Saute until caramelized and brown, about 10 minutes. Stir in the thyme and set aside.
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 ]