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Strobilomyces strobilaceus, also called Strobilomyces floccopus and commonly known as old man of the woods, [1] is a species of fungus in the family Boletaceae. It is native to Europe and North America. Fruit bodies are characterized by very soft dark grey to black pyramidal and overlapping scales on the cap surface.
Strobilomyces is a genus of boletes (mushrooms having a spongy mass of pores under the cap). The only well-known European species is the type species S. strobilaceus (also named S. floccopus), known in English as "old man of the woods". Members of the genus can be distinguished by the following characteristics:
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.
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]
Many people think that the mushroom tastes like crab or lobster leading to the nickname lobster-of-the-woods. The authors of Mushrooms in Color said that the mushroom tastes good sauteed in butter or prepared in a cream sauce served on toast or rice. [13] It is highly regarded in Germany and North America. [14]
Berries (from July), edible raw, dried as a spice or cooked as a jelly [3] Sweet chestnut: Castanea sativa: Throughout Europe and parts of Asia; common in woods and parks: Nuts (October to November). Chestnuts are edible raw or in any other preparation, such as roasted, boiled, stewed or baked. [4] Hazel: Corylus avellana
Numerous field guides on mushrooms are available and recommended to help distinguish between safe and edible mushrooms, and the many poisonous or inedible species. A common mushroom identification technique is the spore print , in which a mushroom is placed on a surface and spores are allowed to fall underneath.
The species is not edible when raw, needing to be cooked thoroughly. [25] A 100 g (3.5 oz) reference serving of dried fungus provides 1,500 kilojoules (370 kilocalories) of food energy, 10.6 g of protein, 0.2 g of fat, 65 g of carbohydrate, 5.8 g ash, and 0.03% mg of carotene. Fresh mushrooms contain about 90% moisture.