Mushrooms, toadstools, fungus. You may think they look the same, but you shouldn't pick mushrooms in the forest if you are a beginner. Wild species of fragrant, tasty mushrooms can be used to flavor soups, stews, and casseroles. They are domestically grown, have a less intense flavor and are available in the produce aisle of your local supermarket. But they aren't veggies.

They belong to the fungus species. Some mushroom species are commercially cultivated, but others can only be found in nature. While mushrooms are fat-free and have low calories, they still add some nutrition and flavor to many dishes.

Do not rush to the garden after the next heavy rain and pick those tiny toadstools growing on your lawn. Some are poisonous. Only knowledgeable pickers can tell the difference. Chefs prefer the more expensive and flavorful shitakes, morels and oysters. (Frenchmen would never dream of using the bourgeois white button varieties.

Many species must be cooked and never eaten raw. For example, the morel. The large, tasty portobello is a meat alternative that's popular with vegetarians. France is very proud of its prized ruffle, which other countries are willing to pay high prices for. (Those French. They are very particular about what they eat.

Although mushrooms are believed to have been consumed by cavemen, they were also used in ancient China for culinary and medicinal purposes. (Long before Marco Polo traveled to China.

Romans, always up-to-date with the latest discoveries in food, enjoyed eating mushrooms. However, since not all mushrooms were edible, these inventive emperors hired food tasters who could determine which mushrooms might be toxic. This was not a job to be envied. You never knew when your last meal would be. Since ancient times, mushrooms have always been eaten dried during the winter.

Asians are particularly fond of mushrooms, such as the reishi mushroom, maitake, and turkey tail. They consume them regularly for their health, whether they're cooked or in a tea. China, Italy, and Poland are the top three producers in the world, each with more than 65%. With a production rate of 5%, America isn't slouch either, producing 390,000.00 tons per year. It's a ton of soup.

In many cultures, foraging and mushrooming are popular pastimes. In addition to finding some tasty varieties, you can also get some exercise and fresh air. Make sure to recognize which to choose and which to avoid. You should also be able to recognize poison ivy if you live in wooded regions. In many historical stories and drawings, fairies and small creatures are shown sitting on or under toadstools. This is how the name came about. They were either furniture or edible. No one is sure. Both.

It's best not to pick toadstools in the wild unless you're planning to hire a professional food tester. It's better to have a homemade mushroom broth than be rushed to the emergency room. Do not even think of eating "magical mushroom." The trip to the psychedelic world might not be worth it.