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Mushroom Observer is a collaborative mycology website started by Nathan Wilson in 2006. [1] Its purpose is to "record observations about mushrooms , help people identify mushrooms they aren't familiar with, and expand the community around the scientific exploration of mushrooms" .
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 ...
This macrofeature is important in wild mushroom identification because it is an easily observed, taxonomically significant feature that frequently signifies a member of Amanitaceae. This has particular importance due to the disproportionately high number of deadly poisonous species contained within that family.
An umbo is a raised area in the center of a mushroom cap. Caps that possess this feature are called umbonate . Umbos that are sharply pointed are called acute , while those that are more rounded are broadly umbonate .
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 ]
Spread the mushrooms on a baking sheet and drizzle with the garlic sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed. Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat.
Allium oschaninii, the French gray shallot, griselle or true shallot, is a perennial plant of the onion genus Allium. [2] It forms underground bulbs much like the (French red) shallots, covered by a layer of pale brown-grey skin (hence the common name). [3] It is native to Northeastern Iran and Central Asia. [4]
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.