1, Pleurotus ostreatus is the most common and common mushroom, with fan-shaped cap and lateral stalk, gray or grayish white.
2. Mushrooms are also called mushrooms, mushrooms and so on. The standard mushroom shape is round and chubby. It has a unique aroma, and the dried product is more intense than the fresh product.
3, Agaricus bisporus, white all over, round and smooth beads, solid and dense meat. Usually called "Tricholoma" or "Mushroom".
4. Pleurotus eryngii is commonly known as "Pleurotus eryngii". Its mushroom cap is small and thin and looks dispensable. The stout stems are the main edible parts. It tastes thick and crisp, a bit like abalone, and has a faint almond flavor after cooking, hence the name "Pleurotus eryngii".
Mushroom is a more formal Chinese name for Flammulina velutipes. What we usually see is slender, or light as gold, or white as jade, all of which are artificially cultivated varieties, which are very different from the wild state.
6. Pleurotus ostreatus, commonly known as Pleurotus ostreatus, is the younger brother of Pleurotus ostreatus. Its shape is somewhat similar. The immature fruiting body sold in the market is petite, so it is called "Xiuzhen".
7. Agrocybe aegerita is named "Agrocybe aegerita" because of its delicate cap, crisp stalk, pure fragrance and delicious taste. It is often born in the roots of oil-tea trees and in the wild around decaying trees.
8. Pleurotus ostreatus, trade name "Tricholoma matsutake" or "Tricholoma matsutake", is also an impostor. The fungus is firm and lovely, covered with red and white stalks, which is the legendary "red umbrella and white stalks" in the rivers and lakes.
9. Oospore Rhizopus, with the trade name of "black-skinned chicken fir", is commonly known as "water chicken fir" in Yunnan. Although it has the name of "chicken fir", it belongs to the same family and different genera as the real chicken fir.
10, Volvariella volvacea is named after being born in rotten straw. The stalks of edible straw mushrooms and mushroom lids are wrapped in Volvariella volvacea, which is round as an egg and black as charcoal. At this time, the meat is thick, smooth and delicious.