The edible methods of Agaricus blazei Murill include stir-frying, soup cooking, porridge cooking and so on.

1. Stir-fried

Agaricus blazei Murill is a kind of rare natural medicinal fungus, which has a strong aromatic taste and a fresh and tender taste. It can be fried and eaten, and some meat food should be added when it is usually fried, which can make the taste better.

2. It is also better to eat and drink Agaricus blazei in soup. You can add some shredded onion, shredded ginger and sea cucumber in the soup.

3, porridge to eat

When you usually cook millet porridge or rice porridge, you can also add some Agaricus blazei, and you can also cook porridge with tremella.

Morphological characteristics of Agaricus blazei Murill:

The diameter of the mushroom cap in agaricus blazei murill is 5-11 cm, and the largest mushroom cap can reach 15 cm. The thickness of the mushroom cap is .6-1.3 cm, which is hemispherical at the beginning, flat at the back and uneven at the center. The surface is brown with fibrous scales. The mushroom flesh is white, and the mushroom folds are free, with a width of 8-1 mm, which turns black after being white. The white stalk is 6-13 mm long, approximately equal in thickness from top to bottom, solid when young, and hollow after.

1-2 cm in diameter, mesophyte, with upper funicle. Spores are oval in size, 65 μ m× 5 μ m, without bud holes, and the color of spore print is brown. The mycelium is white and fluffy. The hyphae are locked together. The fruiting bodies are mostly solitary, individual and clustered, and umbrella-shaped when mature. The fruiting body generally weighs 2-5 grams, and the big one is 35 grams.