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Since mushrooms have a short shelf life, these tips for storing mushrooms are sure to come in handy. You'll learn the trick to keeping mushrooms fresh. (Hint: it has to do with the type of container).
Iron salts are used commonly in Russula and Bolete identification. It is best to dissolve the salts in water (typically a 10% solution) and then apply to the flesh, but it is sometimes possible to apply the dry salts directly to see a color change.
A drawing on the lower side of the sporocarp of G. applanatum. A peculiarity of this fungus lies in its use as a drawing medium for artists. [14] When the fresh white pore surface is rubbed or scratched with a sharp implement, dark brown tissue under the pores is revealed, resulting in visible lines and shading that become permanent once the fungus is dried.
During youth, the cap is usually highly convex and dark brown/black (the stem is white). During maturity, the entire mushroom becomes light-brown (cinnamon-brown when moist and light-beige when dry). Mature specimens often naturally exhibit blue-greenish bruising, and old, dried-out specimens are usually all black.
They can also be cooked like tripe or as omelette filling, and also make good stewing mushrooms. [23] They have a strong flavour, so they combine well with leeks or onions. [18] Wood blewits can be dried, [14] or can be preserved in olive oil or white vinegar after blanching. [18] The wood blewit has been cultivated in Britain, the Netherlands ...
Nice shot of a collection of dried mushrooms. It would be hard to do the "single fruit and cross section" shot for a dried mushroom, as they are already sliced, but this does well illustrate dried mushrooms, and looks good at high resolution (even if the resolution isn't massive). It's already featured on Commons.
They are usually used in dried form, as the characteristic aroma intensifies greatly upon drying. To use them as a flavoring, the dried mushrooms are either powdered or they are infused into one of the liquid ingredients used in the dish, for example, being steeped in hot milk, much the same way whole vanilla beans are.
Considered to be one of the best edible mushrooms of the genus Russula, it is especially popular in Spain and China. With a taste that is described variously as mild, nutty, fruity, or sweet, it is cooked by grilling, frying, sautéeing, or eaten raw. Mushrooms are rich in carbohydrates and proteins, with a low fat content.