Mushrooms, which we usually refer to as Agaricus bisporus and other edible mushrooms, have various types. Fresh mushrooms contain a lot of protein, carbohydrates, dietary fiber, and some trace elements needed by human body. In addition, it also contains non-specific plant lectin, lysine, catalase and other substances, so it is a nutritious edible fungus and an ideal ingredient for home cooking.

Common edible mushrooms

Common edible fungi are: Lentinus edodes, Volvariella volvacea, Mushroom, Auricularia auricula, Tremella, Hericium erinaceus, Dictyophora, Tricholoma matsutake (Tricholoma matsutake), Tricholoma, Russula, Ganoderma lucidum, Cordyceps sinensis, Pleurotus nebrodensis and Boletus. A few of them belong to Ascomycetes, including Morchella, Saddle, Truffle and so on.

There are many kinds and quantities of woody fungi growing in mountain forests, such as mushrooms, auricularia, tremella, Hericium erinaceus, Tricholoma matsutake, russula and boletus. In the fields, roadsides, grasslands and haystacks, there are dung and grass-growing bacteria, such as straw mushrooms and Tricholoma. High-temperature fruiting fungi grow more in the south; Low-temperature fruiting fungi grow more in alpine areas and cold areas in the north. However, there are also a large number of poisonous mushrooms that look similar to edible mushrooms in the wild.