- Jan 13, 2018 -
Fresh Season Mushroom with Whole
Among the thousand genera of available fungi, only a handful of them can be cultivated as edible mushrooms. But before that, let us first learn wha mushrooms actually are? In simplistic terms, mushrooms are multi-cellular fungi. For a biologist, they actually are soft, fleshy extension of hyphae or mycelia appearing above the ground.
Among the living organisms, they are classified into separate kingdom of fungi, distinct from plants and animals. Mushrooms lack in chlorophyll, and therefore, cannot synthesize their own food, which forces them to survive on readymade organic matter for growth.
Mushrooms come in many different shapes and appearances. In general, they feature a cap and a stalk; and frequently discovered on organic manure, wood, humus, or any rotting matter. Lack of chlorophyll pigment makes them appear in colors other than green, usually in white, brown, brown, and dark (truffles).
Among thousands of mushroom varieties, only a few hundred can be worth exploring for consumption safely. In general, an edible mushroom can be domestic or wild. Domestic mushrooms are the ones grown under supervised farming, and marketed through authentic retailers. Wild mushrooms generally found in the forests and fields. They, in general, are foraged in the wild, and may be limited for self use or for sharing among friends, and relatives.
Classification of edible mushrooms
Edible fungi occur in two major taxonomic groups.
The basidiomycetes include the mushrooms, shelf (bracket) fungi, and bolete;
The ascomycetes include truffles and morels.