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  2. Mushroom for improvement: How to cook with these ... - AOL

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  3. Macrolepiota - Wikipedia

    en.wikipedia.org/wiki/Macrolepiota

    Macrolepiota is a genus of white spored, gilled mushrooms of the family Agaricaceae. The best-known member is the parasol mushroom ( M. procera ). The widespread genus contains about 40 species.

  4. Macrolepiota procera - Wikipedia

    en.wikipedia.org/wiki/Macrolepiota_procera

    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. It is widespread in temperate regions of Eurasia and possibly North ...

  5. Cystoderma amianthinum - Wikipedia

    en.wikipedia.org/wiki/Cystoderma_amianthinum

    Cystoderma amianthinum, commonly called the common powdercap, [1] saffron parasol, the saffron powder-cap, or the earthy powder-cap, is a small orange-ochre, or yellowish-brown, gilled mushroom. It grows in damp mossy grassland, in coniferous forest clearings, or on wooded heaths. It is probably the most common of the small genus Cystoderma.

  6. Amanita muscaria - Wikipedia

    en.wikipedia.org/wiki/Amanita_muscaria

    In this case, the mushroom, after parboiling, and soaking in vinegar, is made into a mushroom sauce for steak. [133] 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. [134]

  7. Edible mushroom - Wikipedia

    en.wikipedia.org/wiki/Edible_mushroom

    Frying, roasting, baking, and microwaving are all used to prepare mushrooms. Cooking lowers the amount of water present in the food. Mushrooms do not go mushy with long term cooking because the chitin that gives most of the structure to a mushroom does not break down until 380 °C (716 °F) which is not reached in any normal cooking. [39] [40]

  8. Marinated mushrooms - Wikipedia

    en.wikipedia.org/wiki/Marinated_mushrooms

    Marinated delicious milk cap Marinated mushrooms sold at a market in Samara, Russia Marinated agaricus. Marination, including mushrooms, is achieved by pouring a solution of hot vinegar, which is a faster method of preservation, providing better control over texture and salt content, but with a less rich flavor than fermentation-based pickling. [3]

  9. Lactarius deliciosus - Wikipedia

    en.wikipedia.org/wiki/Lactarius_deliciosus

    One recipe recommends they should be lightly washed, fried whole cap down in olive oil with a small amount of garlic and served drenched in raw olive oil and parsley. The same recipe advises that butter should never be used when cooking this mushroom. [citation needed] This mushroom is also very popular in Russia. [20]