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Marasmius alliaceus), commonly known as the garlic parachute, is one of the larger mushrooms formerly in the genus Marasmius, having a beige cap of up to 4 cm and a long tough slender stipe. It emanates a strong smell of garlic, and this is the significance of the Latin species name, alliaceus. It is distributed throughout Europe, being fairly ...
The spore powder is white. The stem can grow to 6 cm tall but is only up to 2 mm in diameter. It is bald and pale at the apex, reddish brown lower down, and dark brown or blackish at the base. The smell and taste are strongly of garlic. The spores are roughly ellipsoid and measure 7–11 μm x 3–5 μm.
Often mixed with garlic powder to become garlic mushroom. In Canada, the United States, United Kingdom and other countries, they are often served as an appetizer or snack, often with ranch dressing , garlic mayonnaise or barbecue sauce , and sometimes with spices added to the batter for flavor.
Add the garlic, oregano, smoked paprika, and black pepper, and sauté for 30 seconds more. Add the broth, chickpeas, and tomato sauce. Cover the pot tightly with a lid and bring to a boil.
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Garlic powder must be stored in a cool, dry place, to avoid clumping of the powder. If powder is exposed to moisture or heat, it could cause the product to harden or clump. [ 22 ] Fresh garlic remains ripe for up to half a year as a whole bulb, and up to a month if it is an unpeeled clove, while dehydrated garlic can last for years.
Macrolepiota procera, the parasol mushroom, is a basidiomycete fungus with a large, prominent fruiting body resembling a parasol. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland .
L. deliciosus is an edible mushroom, [19] but may taste mild or bitter; [13] its misleading epithet, deliciosus ('delicious'), may have been caused by Linnaeus mistaking it for another species. [5] The mushrooms are collected in August to early October, where they are traditionally salted or pickled.
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