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Fried mushrooms or battered mushrooms are a dish made by the frying or deep frying of edible mushrooms, sometimes after dipping them in batter. [1]
Amanita vaginata, commonly known as the grisette or the grisette amanita, [1] is an edible mushroom in the fungus family Amanitaceae.The cap is gray or brownish, 5 to 10 centimetres (2 to 4 inches) in diameter, and has furrows around the edge that duplicate the gill pattern underneath.
Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.
Mushroom burger – burgers made with mushrooms as a meat substitute, can be a thick slice of a Portabello or a patty made of minced mushrooms [9] Mushroom gravy – mushroom-based sauce; Mushroom ketchup – style of ketchup that is prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with ...
Amanita muscaria, commonly known as the fly agaric or fly amanita, [5] is a basidiomycete of the genus Amanita.It is a large white-gilled, white-spotted, and usually red mushroom.
The rehydrated mushroom can also be stuffed and cooked. [53] Phallus indusiatus has been cultivated on a commercial scale in China since 1979. [49] In the Fujian Province of China—known for a thriving mushroom industry that cultivates 45 species of edible fungi—P. indusiatus is produced in the counties of Fuan, Jianou, and Ningde. [54]
Fruit bodies (mushrooms) have pale brownish-grey sticky caps up to 30 mm (1.2 in) in diameter atop stems 6–30 mm (0.2–1.2 in) long and up to a millimeter thick. The mushrooms are bioluminescent and emit a pale green light. Fruiting occurs in forests on fallen woody debris such as dead twigs, branches, and logs.
The species most often sold as such quack cures is A. subrufescens, which is often referred to by the erroneous name "Agaricus Blazei" and advertised by fanciful trade names such as "God's mushroom" or "mushroom of life", but can cause allergic reactions and even liver damage if consumed in excessive amounts.