University of Nueva Caceres

College and Business Accountancy

EDIBLE AND POISONOUS MUSHROOM








Submitted by: Joy Paul Brosas

Submitted to:Mrs. Currie Bien




Reference:

www.wikipedia.org/mushrooms

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Edible Mushrooms Food Chemistry 69(3) 273-281
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Publisher ISBN-978-1-884537-419-8
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Types of Edible Mushrooms

Mushrooms add something special to every meal and, when
you are familiar with the different types of edible mushrooms,
you can eat a different mushroom every night.
Types of Edible Mushrooms
Exotic mushrooms add a distinct flavor to your cooking, but
unless you are a mushroom expert, known as a mycophagist,
you are safer getting your mushrooms from the store. Some types of poisonous mushrooms look
just like some types of edible mushrooms. While wild mushrooms may look wild and taste wild, it is
better to play it safe when choosing your mushrooms.
There are three types of mushrooms available at most markets: common, exotic, and wild. The
common mushroom, known as a button or champignon mushroom, is the most readily available.

Shiitake Mushrooms
Cultivated Exotic Mushrooms
Cultivated exotic mushrooms are grown in a controlled
environment and are very safe to eat. They are sometimes more
expensive than button mushrooms but, as an occasional treat,
are worth the extra money and effort to find them.


Shiitake Mushrooms
Shiitake mushrooms are also known as Black Forest
mushrooms or Golden Oak mushrooms. They are mostly
cultivated in Japan, China, and South Korea, but are also
available from Australia and North America.



Oyster mushroom
When fresh, the mushrooms color ranges from light golden brown to dark
brown. They have a wide cap with a firm fleshy texture, but the stems are
very tough and are either chopped very fine for sauting or saved for
making stock.
These mushrooms are also available in a dried form. The dried shiitake can be stored for a long
time and can be revived just by soaking in water. The water that the dried shiitakes have been
reconstituted in can then be used to make a delicious mushroom sauce. As far as exotic mushrooms
go, the dried shiitake is a good way to add great flavor to your recipes while saving money.
Oyster Mushroom
The oyster mushroom, also known as Pleurotte, gets its name from the way it looks and not its
flavor.
Oyster mushrooms are light tan or cream colored with a large, fan-like cap and a short stem. These
tender mushrooms have a delicate flavor, so they are best prepared simply so the flavor isn't
overpowered.
Enoki Mushrooms
These mushrooms are also known as Enokitake or Enokidake. They have
a tiny white cap on a long slender stem. They grow in bunches from a
single base, so you will be selecting clusters rather than single
mushrooms. You just trim off the base and give the Enoki a quick rinse to prepare them. Enoki have
a crisp texture and a fruity, sweet flavor and are very good raw in a salad. If you are using them in a
cooked dish, add them last to keep the texture and flavor.
Cremini Mushrooms

Cremini mushrooms are fun and tasty. Cremini are the slightly more
mature variation of the common button mushroom. Use these wherever
you would use button mushrooms but expect a deeper, richer flavor.



Portobello Mushrooms
The most mature version of the Cremini mushroom these mushrooms can grow up to 6-inches
wide, are great for grilling or stuffing, and can be used as a substitute for meat in some recipes.
Wild Mushrooms

Morel mushroom
Wild mushrooms bring more flavor to every recipes, but only use
wild mushrooms that you find at the market. Eating wild
mushrooms that you find in the actual wild can be dangerous.
These four wild mushrooms are available fresh as well as dried. You
may want to consider the dried variation because they keep longer, have a more intense flavor, and
the water that you use to restore them can be used to make a mushroom sauce.
Morel Mushrooms
Morels can be found in several varieties including black, golden, and white. Morels look like a
conical sponge and are completely hollow inside. They are available fresh in the spring or dried all
year long. Use them in butter or cream-based sauces.
Bolete Mushrooms
Also known as Cep, or Porchino, this brown capped mushroom has
a light colored bulbous stem and a cream colored flesh. The smooth
meaty texture of this mushroom has a rich earthy flavor and is best
sauted with butter and garlic. Bolete are usually available in late
summer and early fall.
Chanterelle Mushrooms
Chanterelle are also known as Girolle. They are yellow to orange in
color and look like an inverted umbrella. This mushroom has ridges
rather than gills. Chanterelle have a rich woodsy flavor and aroma
and are best when sauted with butter and a little garlic. Chanterelle
are available during the summer and fall.


Black Trumpet
These mushrooms are related to Chanterelles, but are black in color with much thinner flesh.

Black and white truffles
Truffles are very rare and only found in southern France and Northern
Italy. Black truffles can cost as much as $130 to $390 dollars per pound
while white truffles can cost as much as $1350 to $2700 per pound.
Black truffles grow only on the roots of oak trees while white truffles
can be found growing on the roots of oak, hazel, poplar, and beech
trees. Specially trained hogs and dogs are used to find these delightful fungi.
In general, truffles are shaved onto a meal just before serving. A more cost effective way of getting
the rich, earthy flavor of these mushrooms into your food is to look for truffle oil, which is usually
olive or vegetable oil infused with truffles.