I. Morphological characteristics are different

1. Shiitake mushroom: cap diameter 5-12cm, sometimes up to 20cm, hemispherical when young, then flattened to slightly flattened, the surface of the diamond-colored, light brown, dark brown to dark cinnamon color, the central part of the scales often have dark scales, and the edge is often stained white hairy or flocculent scales. The flesh of the fungus is white, slightly thick or thick, fine, and fragrant.

2, mushrooms: mushrooms have as many as 36,000 species, from the mature spores sprout into mycelium. Mycelium is multicellular, with transverse septum, elongated by apical growth, white, slender, woolly, gradually into filamentous. The mycelia are interspersed with each other to form a dense group called mycelium. After the mycelium decays, the dense brown culture material becomes light brown. The mushroom's substrate resembles a small open umbrella at maturity. It consists of a cap, a stalk, a gill, a ring, a pseudomycorrhiza and other parts.

Two, growth habit

1, Shiitake mushroom: born on the fallen wood of broad-leaved trees in winter and spring, grouped, scattered or solitary.

2. Mushroom: Mushrooms are widely distributed all over the earth, and are most abundant in the deciduous zone of forests.

Three, nutritional value

1, shiitake: shiitake is a mushroom food with high protein, low fat, polysaccharide, a variety of amino acids and a variety of vitamins. Shiitake mushrooms also contain a variety of vitamins, minerals, to promote human metabolism, improve the body's adaptability has a great role.

2, mushrooms: mushrooms are nutritious, is high protein, low fat, rich in essential amino acids, minerals, vitamins and polysaccharides and other nutrients. Some varieties are toxic and can be fatal.