**Group 1: Edible Mushroom Varieties**
– Agaricus bisporus dominates the edible mushroom market in North America and Europe.
– Pleurotus species, commonly grown at an industrial scale.
– Morchella species (morel family), difficult to grow commercially.
– Phallus indusiatus, commercially harvested wild fungus.
– Cantharellus cibarius (chanterelle), easily recognizable edible mushroom.
– Lions mane, monkey head, bearded tooth, satyrs beard, and bearded hedgehog are edible.
– Boletus edulis (porcini), sought after worldwide for its delicious flavor.
– Calbovista subsculpta, considered a choice edible species.
– Calvatia gigantea (giant puffball), commonly found in meadows and forests.
– Grifola frondosa (maitake), a large, hearty mushroom found near oak trees.
– Termitomyces titanicus, Tricholoma matsutake, Corn smut, Laetiporus sulphureus, Sparassis crispa.
**Group 2: Commercial Cultivation of Edible Mushrooms**
– Agaricus bisporus has various forms such as common mushroom, button mushroom, portobello, cremini, etc.
– Pleurotus species are commonly grown at an industrial scale.
– Morchella species (morels) are challenging to grow commercially.
– Phallus indusiatus (bamboo mushrooms) is commercially harvested.
– Over 20 mushroom species are commercially cultivated globally.
– China leads in commercial mushroom production with 75% of the total.
– World production of commercial mushrooms and truffles in 2019 was 11.9 million tonnes.
**Group 3: Safety Concerns and Nutrition**
– Some wild mushrooms are toxic or indigestible when raw.
– Misidentification of poisonous mushrooms has led to fatalities.
– Care should be taken when consuming mushrooms due to potential allergic reactions.
– Certain mushrooms can accumulate pollutants and heavy metals.
– Some fungi contain psychedelic drugs that can induce unexpected experiences.
– White mushrooms are low in calories and carbohydrates.
– Rich in protein, vitamins B, and minerals like copper and selenium.
– Higher mushroom consumption linked to reduced risk of breast cancer.
– Mushrooms are a nutritious addition to a balanced diet.
**Group 4: Uses, History, and Culinary Aspects**
– Edible mushrooms are available in markets, both cultivated and wild.
– Proper identification crucial before consuming any wild mushroom.
– Mushrooms can be purchased fresh, dried, or seasonally.
– Farmers markets and local grocers may offer specialty mushrooms like truffles and matsutake.
– Mycophagy dates back to ancient times, with edible mushrooms found in 13,000-year-old sites.
– Mushrooms were valued in Chinese, Roman, and Greek cultures.
– Cooking methods like frying, roasting, and baking improve mushroom texture.
– Mushrooms retain structure due to chitin, not breaking down until 380°C.
– Mushrooms can be stored fresh for a few days, longer when refrigerated.
– Freezing, drying, and pickling are alternative preservation methods.
**Group 5: Mushroom Research and Medicinal Uses**
– Consumption of medicinal mushrooms lacks scientific evidence for curing or preventing diseases.
– Magic mushrooms like Amanita muscaria and Psilocybe cubensis are commonly consumed for recreational use.
– Some mushrooms contain psychedelic compounds while resembling non-psychoactive species.
– Vitamin D formation in mushrooms treated with ultraviolet irradiation.
– Medicinal mushrooms used in traditional medicine for potential disease treatments.
– Research ongoing on mushroom extracts like polysaccharide-K and lentinan.
– Specific mushroom species like Laetiporus sulphureus and Morchella esculenta have medicinal potential.
– Translation of traditional medicinal mushroom practices into Western medicine.
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Edible mushrooms are the fleshy fruit bodies of several species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye). Edibility may be defined by criteria including the absence of poisonous effects on humans and desirable taste and aroma. Mushrooms that have a particularly desirable taste are described as "choice". Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor.
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To ensure safety, wild mushrooms must be correctly identified before their edibility can be assumed. 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. Additionally, mushrooms can absorb chemicals within polluted locations, accumulating pollutants and heavy metals including arsenic and iron—sometimes in lethal concentrations.
Several varieties of fungi contain psychedelic compounds—the magic mushrooms—while variously resembling non-psychoactive species. The most commonly consumed for recreational use are Amanita muscaria (the fly agaric) and Psilocybe cubensis, with the former containing alkaloids such as muscimol and the latter predominately psilocybin.
Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets; those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale and are sometimes available at farmers' markets or other local grocers. Despite long-term use in folk medicine, there is no scientific evidence that consuming "medicinal mushrooms" cures or lowers the risk of human diseases.