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Deadly poisonous mushrooms that are frequently confused with edible mushrooms include several species of the genus Amanita, particularly A. phalloides, the death cap. Some mushrooms that are edible for most people can cause allergic reactions in others; old or improperly stored specimens can go rancid and cause food poisoning. [1]
"Poisonous mushrooms will turn rice red when boiled." [17] – A number of Laotian refugees were hospitalized after eating mushrooms (probably toxic Russula species) deemed safe by this folklore rule and this misconception cost at least one person her life. [43] [44] "Poisonous mushrooms have a pointed cap. Edible ones have a flat, rounded cap."
The genus Amanita was first published with its current meaning by Christian Hendrik Persoon in 1797. [1] Under the International Code of Botanical Nomenclature, Persoon's concept of Amanita, with Amanita muscaria (L.) Pers. as the type species, has been officially conserved against the older Amanita Boehm (1760), which is considered a synonym of Agaricus L. [2]
Edible Agaricus species Agaricus moelleri [2] Inky Mushroom phenol and xanthodermin: Europe Edible Agaricus species Agaricus phaeolepidotus: phenol and xanthodermin: Europe Edible Agaricus species Agaricus placomyces: phenol and xanthodermin: North America and Europe Edible Agaricus species Agaricus xanthodermus [1] [3] Yellow-staining mushroom
Destroying angels can be mistaken for edible fungi such as the button mushroom, meadow mushroom, or the horse mushroom. Young destroying angels that are still enclosed in their universal veils can be mistaken for puffballs , but slicing them in half longitudinally will reveal internal mushroom structures.
Delineation between edible and poisonous fungi is not clear-cut, so a "mushroom" may be edible, poisonous, or unpalatable. [4] [5] The word toadstool appeared first in 14th century England as a reference for a "stool" for toads, possibly implying an inedible poisonous fungus. [6]
Agaricus is a genus of mushroom-forming fungi containing both edible and poisonous species, with over 400 members worldwide [2] [3] and possibly again as many disputed or newly-discovered species. The genus includes the common ("button") mushroom (Agaricus bisporus) and the field mushroom (A. campestris), the dominant cultivated mushrooms of ...
In this case, the mushroom, after parboiling, and soaking in vinegar, is made into a mushroom sauce for steak. [132] It is also consumed as a food in parts of Japan. The most well-known current use as an edible mushroom is in Nagano Prefecture, Japan. There, it is primarily salted and pickled. [133]