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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]
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Entoloma abortivum, commonly known as the aborted entoloma [2] or shrimp of the woods, is an edible mushroom in the Entolomataceae family of fungi.In Mexico they are called “Totlcoxcatl”, meaning “turkey wattle”, due to its irregular shape. [3]
Psilocybe azurescens is a species of psychedelic mushroom whose main active compounds are psilocybin and psilocin.It is among the most potent of the tryptamine-bearing mushrooms, containing up to 1.8% psilocybin, 0.5% psilocin, and 0.4% baeocystin by dry weight, averaging to about 1.1% psilocybin and 0.15% psilocin.
Coprinopsis atramentaria, commonly known as the common ink cap, tippler's bane, or inky cap, is a species of fungus.Previously known as Coprinus atramentarius, it is the second best-known ink cap and previous member of the genus Coprinus after C. comatus.
Raw morel mushrooms are 90% water, 5% carbohydrates, 3% protein, and 1% fat. A 100 gram reference amount supplies 31 calories , and is a rich source of iron (94% of the Daily Value , DV), manganese , phosphorus , zinc , and vitamin D (34% DV, if having been exposed to sunlight or artificial ultraviolet light ).
Mycena galericulata is a mushroom species commonly known as the common bonnet, the toque mycena, the common mycena or the rosy-gill fairy helmet.The type species of the genus Mycena was first described scientifically in 1772, but was not considered a Mycena until 1821.
Gyromitra esculenta, a false morel. When gathering morels for mushrooms, care must be taken to distinguish them from potentially poisonous lookalikes. While a great many morel lookalikes, and even morels themselves are toxic or cause gastrointestinal upset when consumed raw, some, such as Gyromitra esculenta remain toxic even after conventional cooking methods.