Mushrooms and truffles

This page shows all mushrooms and truffles by categories.

MushroomsMushrooms

A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. (Source: Wikipedia)

TrufflesTruffles

A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”. Edible truffles are held in high esteem in French, Georgian, Greek, Italian, Croatian, Middle Eastern and Spanish cooking, as well as in international haute cuisine. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with the roots of trees. Spore dispersal is accomplished through fungivores, animals that eat fungi. (Source: Wikipedia)

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