History of Edible mushrooms

History of Edible Mushroom.

Edible mushrooms, or wild edible fungi, have been collected and consumed by people for thousands of years. The archaeological record reveals edible species associated with people living 13 000 years ago in Chile (Rojas and Mansur, 1995) but it is in China where the eating of wild fungi is first reliably noted, several hundred years before the birth of Christ (Aaronson, 2000). Edible Mushroom were collected from forests in ancient Greek and Roman times and highly valued, though more by high-ranking people than by peasants (Buller, 1914). Caesar’s mushroom (Amanita caesarea) is a reminder of an ancient tradition that still exists in many parts of Italy, embracing a diversity of edible species dominated today by truffles (Tuber spp.) and porcini (Boletus edulis).
China features prominently in the early and later historical record of wild edible mushroom. China is also the leading exporter of cultivated mushrooms.

The list of countries where wild edible mushrooms are reported to be consumed and provide income to rural people is impressive
The pharaohs of Egypt enjoyed edible mushrooms so much that they decreed mushrooms could only be eaten by royalty and that no commoner could even touch them, thus giving the royal family the entire available supply. In some parts of Eurasia, especially in Russia and Nordic countries, edible mushrooms are an important part of the diet. Several mushrooms are especially tasty and many are rich in nutrients.

Edible mushrooms are also easily preserved, and historically have provided additional nutrition over winter.Many prehistoric and a few modern cultures around the world used psychedelic mushrooms for ritualistic purposes. Edible mushroom cultivation reached the United States in the late 1800s with imported spores from Mexico. Mycophagy , the act of consuming edible mushrooms, dates back to the times of ancient Roman Caesars. They would have a food taster taste the edible mushrooms before the Caesar to make sure they were safe. edible-mushrooms: chanterelles-cantharellaceae.

Edible Mushroom:Chanterelles (Cantharellaceae)

Edible Mushroom: Chanterelles (Cantharellaceae)
Edible Mushrooms
Description: Chanterelles are a great favorite of European mushroom hunters and are becoming more popular in the United States.

These mushrooms are funnel-or trumpet-shaped and have wavy cap edges. Most are bright orange or yellow, although one, the black trumpet, is brownish-black. Fresh chanterelles have a pleasant, fruity fragrance.

To make sure you have a chanterelle, check the underside of the cap. Some species of chanterelle are nearly smooth underneath, while others have a network of wrinkles or gill-like ridges running down the stem. The ridges have many forks and crossveins and are always blunt-edged. (True gills are sharp-edged and knifelike). Size 1/2" to 6" wide, 1" to 6" tall.

When and Where: Summer and fall; on the ground in hardwood forests. Usually found in scattered groups.

Cautions: When you can recognize those blunt-edged, crisscrossing ridges, you won't confuse chanterelles with anything else. However, take extra care at first that you do not have the poisonous jack-o-'lantern (see Poisonous Mushrooms). Jack-o'-lanterns have knifelike gills and grow in the tight clusters on wood or buried wood, rather than on the ground.

Cooking Hints: Chanterelles are tough and need long, slow cooking, but when properly prepared their flavor is excellent. Saute slowly in butter until tender, season with salt, pepper and parsley, and serve on crackers.
Edible Mushrooms
commercially-cultivated-mushrooms

Bearded Tooth - (Hericium erinaceus)

Bearded Tooth - (Hericium erinaceus)
Edible Mushrooms
Description: With its clumps of hanging white "fur," this tooth fungus looks much like a polar bear's paw. It is pure white when fresh and young, but yellows with age.

The bearded tooth may grow quite large, as much as a foot across. Its size and whiteness make it easy to spot against the dark logs on which it grows.

Other names include bear's head, satyr's beard and hedgehog mushroom. Size 4" to 12" across.

When and Where: Summer and fall; always on trees, logs or stumps.

Cautions: The bearded tooth is distinctive and has no poisonous look-alikes. There are several closely related species which are more open and branched, but all are good edibles.

Only young, white specimens should be eaten; older, yellowed ones are sour.

Cooking Hints: Slice, parboil until tender (taste a piece to test), drain and serve with cheese sauce.
Edible Mushrooms..
Edible-mushrooms-morels

Edible Mushroom: MORELS

Edible Mushroom: MORELS
Edible Mushrooms
(Morchella spp.) Description: Sponge, pinecone and honeycomb mushroom-the nicknames of the morel-are all appropriate. Morels are easy to recognize and delicious to eat, making them the most popular wild mushroom in Missouri.

The surface of a morel is covered with definite pits and ridges, and the bottom edge of the cap is attached directly to the stem. Size: 2" to 12" tall.
There are three common species of morels mushroom:

1. The common morel (Morchella esculenta): When young, this species has white ridges and dark brown pits and is known as the "white morel." As it ages, both the ridges and the pits turn yellowish brown, and it becomes a "yellow morel." If conditions are right the "yellow morel" can grow into a "giant morel," which may be up to a foot tall.
2. The black morel or smoky morel (Morchella elata): The ridges are gray or tan when young, but darken with age until nearly black. The pits are brown and elongated. These morels are best when picked young; discard any that are shrunken or have completely black heads.
3. The half-free morel (Morchella semilibera): This is the exception to the rule that morels have the bottom of the cap attached directly to the stem. The cap of the half-free morel is attached at about the middle . These morels have small caps and long bulbous stems.

When and Where: From spring to early summer. Morels are found on the ground in a variety of habitats, including moist woodlands and in river bottoms.

Cautions: Morels have been known to cause mild poisoning symptoms when consumed with alcohol. Morels are quite distinctive, but there is a small chance they could be confused with false morels. See the poisonous mushroom page for ways to distinguish true morels from false morels.

Half-free morels may be confused with a mushroom called the wrinkled thimble cap (Verpa bohemica). Fortunately, this mushroom is also edible in moderation. The cap of the wrinkled thimble cap is free from the stem except at the top (see illustration).

Cooking Hints: Cut morels in half to check for insects. Wash carefully. Morels can be breaded and fried, stewed, baked, creamed or stuffed with dressing. Their delicate flavor is brought out best by sauteing them in butter for about five minutes on each side.
Edible Mushrooms
edible-mushrooms-gallery

Edible Mushroom:CORAL FUNGI (Clavariaceae)

Edible mushrooms
CORAL FUNGI (Clavariaceae)

Description: These fungi appear as clumps of branching stems which point upward. They do look much like coral. Most are tan, whitish or yellowish; a few are pinkish or purple.

Also called club fungi, antler mushrooms or doghair mushrooms. Size: clusters may be up to 8" high.

When and Where: Summer and fall; in wooded areas, growing on the ground or on decaying logs.

Cautions: A few coral fungi have a laxative effect, and some people seem to be particularly sensitive. Avoid coral fungi that taste bitter, bruise brown when handled or have gelatinous bases. These are most likely to case trouble. No serious poisonings from coral fungi have been reported.

Cooking Hints: Tips and upper branches are most tender. Saute and add to vegetables or white sauce.
Edible mushrooms..