To Shroom Or Not to Shroom: Know Your Mushrooms

Mushrooms, toadstools, fungus. They might look identical, but amateurs should not pick them in woods. Many wild species of fragrant, tasty mushrooms add a distinctive flavor to soups or stews. White button mushrooms can be purchased in your local supermarket’s produce section. They are not vegetables. They are part of the fungus flora. Certain species can be grown in a commercial setting, but others only grow wild. Although mushrooms are low in fat and calories but still have nutritional value, they add flavor and volume to many dishes. See soulcybin scam to get more info.

Even though you love their culinary potential, don’t rush to get them after the next storm and pick the tiny toadstools growing on the lawn for your morning egg. Many can be deadly and skilled pickers are required to identify them. There are many types of cremini that are popular around the globe, such as oyster, chanterelle or morel. They are rich in flavor, more expensive and preferable to the white variety by discriminating chef. Frenchmen wouldn’t dream of using the bourgeois white button variety. Many species require cooking and should not be eaten raw, including the morel. Large portobello are a popular option for vegetarians and make a good substitute for meat. The highly prized ruffle, which is native to France, tops the list. However, other countries are willing to pay an exorbitant amount to import them. (Those French. You can only get the best for your discriminating palates.

Although mushrooms could have been discovered in cavemen’s times, there is evidence that they were first used by humans in ancient China. (Long before Marco Polo explorer traveled over to China. Romans were always on top of the latest food discoveries and enjoyed mushrooms as a food. But since not all mushrooms can be eaten, those imaginative emperors employed food tasting experts to determine which mushrooms might be harmful. It is certainly not an easy job. Never know when your last meal might be. They have been dried, then eaten all winter long, making them very popular throughout history.

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