about mushrooms
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye).
They can appear either below ground (hypogeous) or above ground (epigeous) where they be picked by hand.
Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.
Edible mushrooms are consumed for their nutritional and culinary value.
Mushrooms, especially dried shiitake, are sources of umami flavor.
Edible mushrooms include many fungal species that are either harvested wild or cultivated.
Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake and morel) may be collected on a smaller scale by private gatherers.
Some preparations may render certain poisonous mushrooms fit for consumption.
Pleurotus Citrinopileatus
One of our most beautiful oyster species, this warm weather strain is VERY FRAGILE when mature. They resemble a bouquet of beautiful yellow flowers, smell like fresh watermelon, and taste like roasted cashews when you saute them in oil!
Pleurotus Ostreatus
So variable in size, shape and colour are the many kinds of oyster mushroom that confident identification of some species is tricky without resorting to microscopic analysis. The process is not helped by the fruiting habit of many Pleurotus species that seem to delight in emerging beyond reach, sometimes high up in the crowns of trees.
Artomyces Pyxidatus
Artomyces pyxidatus is a coral fungus that is commonly called crown coral or crown-tipped coral fungus. Its most characteristic feature is the crown-like shape of the tips of its branches. The epithet pyxidatus means "box-like"—a reference to this shape.
Laetiporus Sulphureus
Laetiporus sulphureus is a species of bracket fungus found in Europe and North America. Its common names are crab-of-the-woods, sulphur polypore, sulphur shelf, and chicken-of-the-woods. Its fruit bodies grow as striking golden-yellow shelf-like structures on tree trunks and branches.
Cantharellus Cibarius
Cantharellus cibarius is a species of golden chanterelle mushroom in the genus Cantharellus. It is also known as girolle. It grows in Europe from Scandinavia to the Mediterranean Basin, mainly in deciduous and coniferous forests.
Morchella Esculenta
Morchella esculenta, is a species of fungus in the family Morchellaceae of the Ascomycota. It is one of the most readily recognized of all the edible mushrooms and highly sought after.
about us
We love mushrooms in every form. We like the colorful ones the most, they are very easy to spot in the litter, they look very tasty, especially the red ones with white dots. We are gourmets of mushrooms that nobody picks up. All you need to do is to boil them longer and pour out the water a few more times.
We do enjoy being outdoors!
We forage for mushrooms!
We do like the forests!