At present, there are 12,000 species of fungi that can be called "mushrooms" around the world, of which about 2,000 species are known to be edible, and among these 2,000 species, there are more than 80 species that can be cultivated artificially. Among these 2,000 species, there are more than 80 species that can be cultivated artificially, and more than 20 species are commercially cultivated. Among them, only a few can be produced on a large scale, such as shiitake and enoki mushrooms. Other commercialization is still limited to small-scale cultivation and field collection.
In Taiwan's mushroom and medicinal fungi markets, Shiitake mushrooms are the most popular edible mushrooms, while Cordyceps sinensis (mycelium) and Ganoderma lucidum (mycelium and fruiting bodies) dominate the market for medicinal purposes. The edible mushrooms currently available in the market are Shiitake, Enoki, Agaricus blazei, Black fungus, Silver fungus, and Hairy fungus, all of which are experiencing a decline in sales due to the emergence of newer mushrooms in the market. Some of the newer mushrooms include the almond mushroom, monkey head mushroom, chicken mushroom, pearl mushroom, white mushroom, and so on. Other valuable mushrooms that cannot be cultivated artificially include truffles and porcini mushrooms.
Source: Council of Agriculture, Executive Yuan www.coa.gov.tw
Monkey Head Mushroom
Alias: Hedgehog Mushroom, Lion's Mushroom, White Hair Mushroom
Scientific Name: Hericium erinaceum (Fr.) Pers.
Homologous Name: Hydnum erinaceum Fr. Hericium caput-medusae (Fr.) Pers. Hericium erinaceus (Bull. ex Fr.) Pers.
Typical Characteristics:
Mycelium is white, colonies are visible as hyphae in rolled zones that can grow into the medium.
The fruiting body is white, slightly yellowish after a period of growth, lumpy, oblate to orbicular, 5-20 centimeters wide, and the fruiting layer is needle-like. The base of the stipe is narrow or short-stalked, solid and white.
The hyphae are located in the ascospores on the ventral surface of the fungus, and are long toothed, with pendulous conical spines, and the stretcher apparatus and stramenospores are located on the surface of the teeth. The spores are colorless, smooth, spherical or spherical-like, with oil droplets, about 6 microns in diameter.
Growth
The spores are usually found on the trunks of plants of the family Crustacea (five species of deciduous Crustacea occur in Taiwan and are also widely distributed in Europe) after the rainy season, or on decaying wood. It can also be found in Taiwan, where it is now cultivated (see "Cultivation Techniques") and can be purchased in the market.
Edible value
Not only does it have a good taste, but it also has medicinal value, making it an edible mushroom with high economic value. It is also known as one of the four most famous dishes in China, along with bear's paw, bird's nest and sea cucumber.
How to cook
In Taiwan, you can buy both fresh and dried mushrooms. Fresh mushrooms can be used directly in cooking, while dried mushrooms need to be soaked in water first so that they can absorb water and expand, and any way of steaming and cooking is suitable for your personal interest.
Coral Mushroom
Coral Mushroom
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Shitake Mushroom
Alias: Anchovy Mushroom
Scientific Name: Pleurotus geesteranus
Synonymy:
Typical features:
The stipe is 5 to 6 centimeters, and the cap is about 3 centimeters in diameter. Due to the similarity of the Chinese names, the mushroom is often mistakenly planted as the "Pocket Mushroom".
Growing environment
The name "Showy Mushroom" originated from Taiwan, named for its beauty and preciousness, and was discovered in Taiwan in the 1980s, with a delicious flavor and crab-like aroma.
Consumption value
Shitake mushrooms are rich in nutrients and delicious in taste, with a higher protein content than shiitake mushrooms and straw mushrooms, which is between meat and vegetables, and with a tender texture and low fiber content. It contains a variety of amino acids, including threonine, lysine and homocyanine, which are essential amino acids that humans cannot synthesize on their own.
How to Cook
Black Fungus
Alias: Wood Mushroom, Wood Mushroom, Wood Fir, Wood Moth, Tree Chicken
Scientific Name: Auricularia polytricha
Homologous Name:
English Name: J ew's Ea r
Pattern:
Shape:
Shown for its shape of human ear and growth on wood. ear and grows on wood. The fungus is about two to twelve centimeters in diameter, ear-shaped, dish-shaped or umbrella-shaped, and often clustered. The fruiting bodies are fleshy, smooth on the inside of the concave surface, slightly hairy on the outside of the surface, and have a high water content.
Growing environment
The fungus is a member of the class of fungi, often found on dead wood, widely distributed.
Eating value
Black fungus contains vitamin B2, C, calcium, iron, lecithin and other lipids, rich in protein, mannose and sterols. It is very valuable for food, and has been documented in the Compendium of Materia Medica that it can be used as a medicine.
How to cook
When choosing fresh mushrooms, the basis for selection is thick, large, non-rotting, elastic, and the heavier they feel when placed in the palm of the hand. There are also dried mushrooms available on the market, soak them in water before cooking to make them expand and unfold. It is commonly used in hot and sour soups.
Flammulina velutipes
Flammulina velutipes
Alias: Winter Mushroom, Park Mushroom, Hairy Stalked Mushroom, Frozen Mushroom
Scientific Name: Flammulina velutipes
Homonym:
English Name : Abalone Mushroom
Typical Characteristics:
Smaller substrate, the umbrella is about 1 to 5 centimeters in diameter, the first growth of the substrate is flattened globular, then gradually spreading, the color of yellowish-brown, the middle of the cinnamon color. The flesh is white, brownish-white, creamy-white, or slightly flesh-pink. The stalks are about 3 to 7 centimeters in length and 0.2 to 0.7 centimeters in diameter, yellowish-brown, downy, and grouped in clusters with the bases of the different fruiting bodies together. A white variant of the golden mushroom (F.var. velutipes) is commercially available, and the whole mushroom is pure white.
Growing environment
The enoki mushroom belongs to the wood-rotting fungi, which grows on the dead trunks of broad-leaved trees such as willows, elms, and aspens, and on dead and decaying wood in the early spring and late fall to early winter.
Eating value
The golden needle mushroom is rich in nutrients and delicious in flavor. It is rich in vitamins B, C, protein, carbohydrates, minerals, carotene and a variety of amino acids (mainly lysine and arginine, which are very helpful for brain cell development) and nucleic acids. Its medicinal value is to prevent and treat diseases of the liver system and gastrointestinal ulcers, lower cholesterol and enhance immunity.
How to cook
The enoki mushroom has been industrially produced in large quantities, and is one of the main species of mushrooms produced along with the shiitake mushroom. The most common way to cook the mushroom is as a hot-pot dish, which is commonly used as a hot-pot dish in the winter because it is produced in the winter and early spring.
Shiitake mushroom
Alias: Shiitake, Flower mushroom, Mushroom, Northern mushroom, Vertebrate mushroom
Scientific name: Lentinus edodes (Berk.) sing
Homologous name: Lentinula edodes
English name: Shiitake
Pattern:
Type:
Species:
The cotyledonary umbrella of the mushroom is the most common type of mushroom.
The diameter of the ascospores is about 5 to 12 centimeters, sometimes up to 20 centimeters. It is hemispherical when it is first produced, then it is flattened to slightly flattened, and its surface color is light brown, dark brown to dark cinnamon, and the middle part of the cap often has dark scales, and the edge of the cap often has white hairy or flocculent scales. The flesh of the mushroom is white, with a fine texture and a light flavor. The gills under the cap are white, and the stipe is also white, partial, about 3 to 8 centimeters long and 0.5 to 2 centimeters in diameter, with ciliated scales below the ring, fibrous, and solid inside. The spore print is white, the spores are smooth, colorless, ellipsoidal to ovoid, and their size is about 5 X 4 microns.
Growth
In winter and spring (preferring low temperatures) on fallen trees of broad-leaved trees, in groups, scattered or solitary. The main place of origin is China.
Edible value
The shiitake mushroom has a long history of domestication and cultivation, and is rich in nutrients and flavor, and is currently the largest mushroom on the market. The polysaccharides it contains also have medical value.
How to cook
Fresh mushrooms can be used directly in cooking, while dried mushrooms need to be soaked in water to make them absorb water and expand, and any way of steaming is suitable, so you can eat them according to your personal interests.
King Oyster Mushroom
Alias: King Oyster Mushroom
Scientific Name: Pleurotus eryngii
Homonym:
English Name: King Oyster Mushroom
Type Characteristics:
Mushroom stems are thick and large, milky white in color, with thick and delicate meat. The texture is similar to abalone and has a special almond flavor.
Growing environment
Eating value
Rich in protein, amino acids (glutamic acid-based), oligosaccharides, minerals and vitamins, high nutritional value.
How to cook
Can be fried, barbecue, hot pot, oyster sauce apricot mushrooms
Golden abalone mushrooms
Alias:
Scientific Name:
Pleurotus citrinopileatus
Homologous Name:
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Growing Environment
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How to Cook
Gray Abalone Mushroom
Alias: Flat Mushroom, Oyster Mushroom, Rough Skinned Side Ears.
English name: Oyster Mushroom
Scientific name: Pleurotus ostreatus (Jacq.: Fr.) Kummer*
Homonyms: Pleurotus spodoleucus s. Imaz. & Toki. columbinus Quel.
Typical Characteristics:
The hyphae may grow to about 20 centimeters in diameter, white to off-white, greenish-gray, ciliated, water-immersed, flattened hemispherical, posteriorly spreading, and with posterior extension. Flesh white, thick. The hyphae are white, wavy, slightly dense to slightly sparse, prolonged and interwoven on the stalk. The stipe is lateral, short or absent, solid inside, white, and tomentose at the base of the stipe. Its spores are white, spore surface smooth, colorless, columnar.
Growth environment
In Taiwan, it can be seen in mountain forests in groups on dead or fallen wood from late fall to spring. In Britain it can be seen in early spring, and wild species are widespread throughout the world, including Taiwan, Southeast Asia, India, and Africa. An edible mushroom that is now widely cultivated and marketed. Prefers cooler temperatures.
Edible value
These mushrooms are commonly found on the market and have a very high nutritional value. In traditional Chinese medicine, it is described as "warm and sweet in nature, capable of dispelling wind and cold, and relaxing the tendons".
How to cook
Fresh mushrooms are available in both Taiwan and the UK, and can be used directly in dishes, steamed or boiled in any way, or cooked in vegetarian or non-vegetarian dishes, depending on your personal interests.
Pink Abalone Mushroom
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Hongxi Mushroom (Taiwanese Name), Makihime Pleated Parasol (Japanese Name)
Alias:
Maki Mushroom Shiro-shimeji (Japanese name)
Alias: Shiro-shimeji (Taiwanese name)
Shiro-shimeji (Japanese name)
Shiro-shimeji (Japanese name)
Shiro-shimeji (Japanese name)
Shiro-shimeji (Japanese name)
Shiro-shimeji (Japanese name)
Shiro-shimeji (Japanese name)
How to cook Shiro-shimeji (Japanese name)
The edible value of Shiro-shimeji (Japanese name)
How to cook Shiro-shimeji (Japanese name)
How to Cook
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Hongxi Mushroom (Taiwanese Name), Makihime Pleated Umbrella (Japanese Name)
Alias. Spotted Jade Mushroom, Jade Mushroom, Gum Jade Mushroom, Crab Mushroom, Seafood Mushroom, False Matsutake Mushroom, Elm Mushroom, Ganoderma Lucidum Mushroom
English Name: Hon-shimeji
Scientific Name: Hypsizygus marmoreus
Homologous Name:
Pattern Characteristics: