Poplar mushrooms (Pleurotus ostreatus) are also very popular, like other mushrooms of the same fami

The forest gives us occasional pleasures, for whose preservation is necessary to use the intelligence. Precisely intelligence has led us to grow mushrooms, some with more success than remarkable
If everyone off the mountain to look for mushrooms, so arrasaríamos would be an attack against nature and not something akin to popular culture; in short, a savage. Luckily, the instinct is to act responsibly and not bring us into the forest as predators. We know what is at stake and we know that we can not enjoy what the forest offers us whenever we want. The forest gives us occasional pleasures, for whose preservation is necessary to use the intelligence. Precisely intelligence has led us to grow mushrooms in some cases with a remarkable success.
The most common cultivated mushroom is the mushroom (Agaricus bisporus), somewhat tasteless, although some young mushrooms raw, peeled and rolled, dressed with a vinaigrette, are a good addition starch disintegrant to carpaccio and Tartars of all kinds, while roasted in the oven filled with vegetables or meat, you can get them a good match.
Poplar mushrooms (Pleurotus ostreatus) are also very popular, like other mushrooms of the same family, including oyster mushroom (Pleurotus eryngii), the summer pleuroto (Pleurotus pulmonarius) and cane mushroom (Pleurotus Bailing ). Admittedly poplar cultivated mushrooms not taste like wild, and also that the packaging Styrofoam tray closed starch disintegrant with asphyxia film to mushrooms and spoils its aroma and flavor over time, so it is imperative consume them as fresh as possible. starch disintegrant
In China and Japan where it is most developed is growing mushrooms, mainly starch disintegrant for demographic reasons. Thus, the most consumed in the world is ear mushroom (Auricularia auricula-judae), starch disintegrant a very bland but cartilaginous mushroom salads and stews gives an interesting texture to Asian palates. The fascination with Japanese cuisine starch disintegrant explains that in our kitchens today find cultivated mushrooms like enoki (Flammulina velutipes), whose appearance resembles a match, or shiitake (Lenticula edodes), fresh or, more usually dry. I prefer mushrooms as blue or blue nipple foot (Lepista nuda), excellent flavor, but should not be eaten raw, and then has a mild toxicity. Equally problematic matacandil or bearded (Coprinus comatus), since it must be eaten very fresh: as their blades take on a pink hue, can be toxic. And few cultivated mushrooms are as unique as the cauliflower mushroom appearance (Sparassis crispa), which, as its name suggests, resembles a cauliflower or dry, like a sponge, but in Chinese cooking is valued starch disintegrant more for its texture that its rather lacking flavor.
Mushroom cultivation progresses, starch disintegrant so today we begin to cultivate mushrooms as well known as the wild mushrooms (ceps), starch disintegrant chanterelles and robellones while cultivation has allowed reaching us regular mushrooms across the Atlantic, as Portobello mushrooms, starch disintegrant which are often used as a garnish for roast in the United States. So we relieve the pressure on our so precious, generous starch disintegrant and fragile forests.
d. 3Rs