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| Mushrooms Info |
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| About Editable Mushrooms |
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| About Poisonous Mushrooms |
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| Mushrooms Field FAQ’s: |
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| Mushrooms Field Recipes |
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Mushrooms are available in a large variety and most of them are edible of which very few of them are actually consumed. Of the various varieties of mushrooms around twenty are flavorful while rests of them are tough, woody, gelatinous, or taste really bad. We will be focusing on some of the varieties of mushrooms. |
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Cèpe, Cep, Porcini or King Boletes: This mushroom can be either 2 inch in diameter or 8 inch diameter. It is healthy, meaty and its cap expands from umbrella-shaped to nearly flat. It has a firm, smooth, moist texture with color ranging from yellow brown to dark red brown. |
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Chanterelle: This mushroom has notes of apricot in color, scent as well as taste and is one of the most delicate and refined wild mushroom. They are available fresh during the fall and winter season and can range from pale orange to a golden apricot color. |
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Chicken Of The Woods Mushroom: The texture of this mushroom looks like a cooked chicken and it shreds the way chicken meat does that’s why it is called chicken of the woods. It is also known as sulphur shelf mushroom and is usually consumed by vegetarians who substitute it for chicken. |
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Clamshell Mushroom: This is a versatile mushroom and its taste is somewhat reminiscent of the shellfish. If you take it raw it doesn’t taste well but when combined with seafood and meats it tastes really well. It can also be used in sandwiches and salads. |
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Cremini or Crimini or Brown: Creminis resembles the white button mushroom in shape and size, but is tan to brown in color and far meatier and earthier in taste with a firmer texture. This mushroom can be eaten uncooked, used in salads, can be stuffed, marinated, breaded and fried, sautéed, and can also be used in sauces, stocks and soups. |
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