Photo courtesy of W. Figure 4. Shaggy Parasol Chlorophyllum rachodes. This scaly capped, edible mushroom is often found in compost, mulch and lawns, often near spruce trees. It has a white spore print. Figure 5. Fly Amanita. Reddish-orange, orange to yellow caps with whitish "warts. Under trees. Figure 6. Morel mushroom Morchella. Five species in Ohio late March to mid-May. Figure 7. Meadow mushroom Agaricus. In grassy areas, late summer and early fall. Pink gills, becoming chocolate brown.
Figure 8. Russula mushroom Russula sp. Many species in Ohio of various colors: green, yellow, orange, purple, red, white, etc. All woodland and mycorrhizal. Some edible and some poisonous. Summer and fall. Brittle in texture, especially the gills. Figure 9. Sulfur or Chicken mushroom Laetiporus. Orange-yellow with pores. On wood. Edible, especially the tender edges. Photo courtesy of J. Figure False morels Gyromitra sp. Note the conical-shaped true morels versus the false morels.
Do not eat false morels. April and May. Jack-O-Lantern mushroom. Omphalotus, Clitocybe. Orange-yellow with gills. Base of stumps, decaying tree roots. Slippery jack Suillus, Boletus. A fleshy pore mushroom.
Under 2- and 3-needle pines. Smooth white Lepiota. Grassy areas, late summer to early autumn. Edible for most people. Be aware of look-a-likes. Destroying Angel Amanita sp. Three, all white similar species, common in Ohio in mixed woods. Found July to October. Poisonous, deadly. Enoki mushrooms are a long, thin variety of mushrooms commonly used in East Asian cuisines. Investigation into this outbreak identified Enoki mushrooms from Green Co.
LTD of Korea as the source of the outbreak, which supplied mushrooms to several U. Further investigation of Green Co. LTD found the enoki mushrooms imports to test positive for L. Import Alerts were additionally placed on Green Co. LTD to flag imports for inspection and examination. A multistate outbreak of Salmonella Stanley infections affected 55 people between January and September The 55 cases were reported across 12 states, leading to 6 hospitalizations.
Epidemiological and traceback information indicated that wood ear mushrooms distributed by Wismettac Asian Foods, Inc. Wood ear mushrooms are also commonly referred to as Kikurage, dried black fungus, or dried fungus. Five clusters of illnesses that were reported were tied to restaurants serving ramen where wood ear mushrooms supplied by Wismettac Asian Foods was a common ingredient.
The supplier issued a recall of the dried fungus that extended to 31 states, District of Columbia, and Canada. The general process for farming mushrooms involves six sequential steps, outlined below for the Agaricus species. The process is similar for other species, with the following slight process differences by species. Oyster mushrooms are farmed by a similar process but require more humidity and fresh air and grow in tubular plastic bags rather than horizontal racks.
To limit spoilage and bacterial growth, mushrooms require a complete cold chain for storage and transport. Additionally, mushrooms should have adequate ventilation to prolong shelf life and should not be stored in unperforated plastic. Breathable pulp-trays are common for commercial mushrooms sales which allow for ventilation. When held within these conditions and packaged properly, the typically shelf life of mushrooms is days. There are several pathogens that are of concern in mushroom production.
Campylobacter , a leading cause of bacterial enteritis, was isolated from mushrooms sampled in retail markets. Clostridium botulinum is of particular concern in mushroom production and improper home preservation has been linked multiple times to illness and death. Some have found their way into the toolkit of the assassin because of their toxic qualities. They can be tasty, healing, or deadly , and it is not always easy to tell which is which.
The reason for this is because many benign mushrooms have a deadly doppelganger. Where mushrooms grow can be dependent on whether they are decomposers of dead organic material, or have a symbiotic relationship with the root system nearby living plants. The ideal conditions for wild mushrooms to grow are shady or dark places, moist places, a growing medium or substratum, and a relatively cool environment.
The temperature range for the growth of wild mushrooms can be from 40 to 90 degrees Fahrenheit, with the ideal being about 70 degrees Fahrenheit. Mushrooms do not contain chlorophyll, therefore they cannot produce their own food using the process of photosynthesis.
Mushrooms use the substratum that they grow on or have a symbiotic relationship with, in order to create the nutrients that they require. Moisture is also very important to them, but an overabundance of water can actually kill them. Mushrooms are found throughout the world.
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