Mushroom

The mushrooms that you eat are grown in buildings or caves in which temperature and humidity are strictly regulated. The mushroom species usually grown commercially attains a size of 5 to 10 cm (2 to 4 in) tall and has a fleshy cap from about 2 to 10 cm (13 to 4 in) across. They are grown in beds with a mixture of rotted manure and chemically treated straw, over which a layer of soil is spread.

Of the thousands of species of mushrooms known throughout the world, the great majority are tough, woody, bitter, tasteless, or of such rare occurrence that they are of no interest as food. A few species produce death or serious illness when eaten. The field or garden mushroom is a common and widespread species in pastures, grassy areas, and manured fields during the summer season. It has the same desirable qualities as the cultivated species.

The oyster mushroom has a pleasant, oysterlike flavor and is often prepared by dipping in egg and frying slowly. This mushroom grows in bracketlike clusters on decaying tree trunks. It is almost stemless.

Some mushrooms, however, especially amanitas, are extremely poisonous and are often fatal if ingested by humans. They contain organic toxins that destroy cells in the central nervous system, blood vessels, kidneys, liver, and musculature.