Pleurotus eryngii, also known as Pleurotus eryngii, is one of the top ten mushrooms in the international mushroom trading market and one of the mushrooms recommended by FAO to developing countries. Pleurotus ostreatus is a rising star in edible fungi, and it is a delicious dish that integrates mushrooms, mushrooms and straw mushrooms. It's called matsutake.
Distinguish Tricholoma matsutake, Agaricus blazei and Pleurotus ostreatus;
1 Look at the color. Tricholoma matsutake has a brown cap, a white stipe and fibrous velvety scales from light brown to chestnut brown. The lid of Agaricus blazei Murill is dark brown and the stipe is white. The cap of Pleurotus ostreatus is red, especially gorgeous, and the stalk is white.
2 look at the shape. The foot cover of Tricholoma matsutake is symmetrical, and there will be no big or small; The shape is umbrella-shaped, the center of the cap is slightly convex and the handle is thick; Both the cap and the stipe have fibrous velvety scales, which are a little hairy to the touch. Agaricus blazei is obviously small and uneven; The cap is flat, and the top and center are flat and cylindrical. The mushroom feet of Pleurotus ostreatus are thick and fat, shaped like an umbrella. The central part of the cap is slightly convex and the surface of the cap is smooth.
3 smell the smell. Tricholoma matsutake tastes very fragrant. Agaricus blazei has a strong almond fragrance. The aroma of Pleurotus ostreatus is not as rich as that of Tricholoma matsutake.
4 taste it. Tricholoma matsutake tastes extremely smooth. Agaricus blazei Murill tastes crisp and tender. Pleurotus ostreatus has smooth meat and crisp handle.