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These are some delicious sauteed mushrooms our friend and neighbor Daisy Rouse made as a side dish for our Christmas Eve dinner. They were so wonderful! Daisy is such a marvelous cook.
INFORMATION ON THE MUSHROOM:
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap, just as do store-bought white mushrooms.
The word "mushroom" can also be used for a wide variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.
Forms deviating from the standard form usually have more specific names, such as "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their placement in the order Agaricales. By extension, "mushroom" can also designate the entire fungus when in culture or the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms.
EDIBLE MUSHROOMS:
Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European, and Japanese). Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid. Though not normally a significant source of vitamin D, some mushrooms can become significant sources after exposure to ultraviolet light, though this also darkens their skin. Mushrooms are also a source of some minerals, including iron, selenium, potassium and phosphorus.
Most mushrooms that are sold in super markets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is generally considered safe for most people to eat because it is grown in controlled, sterilized environments, though some individuals do not tolerate it well. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portabello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki.
There are a number of species of mushroom that are poisonous, and although some resemble certain edible species, eating them could be fatal. Eating mushrooms gathered in the wild is risky and should not be undertaken by individuals not knowledgeable in mushroom identification, unless the individuals limit themselves to a relatively small number of good edible species that are visually distinctive. However even A. bisporus contains 'agaritine' which metabolises when eaten into hydrazine, which is carcinogenic, but this chemical is largely or completely removed by cooking.
More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified.
Source: Wikipedia
Steve and I treated ourselves to a relaxing high tea at the Imperial Hotel in New Delhi. At 900 R (15 USD) per person, it was much cheaper than the Peninsula's high tea in Hong Kong, which was over 70 USD!
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We have worked our way up to visiting India, a vast, intimidating place for outside visitors, but also full of fascinating experiences, rich cultures, and of course, the unexpected.
One of the things I admire most about India is its utter frankness and inability to dissemble. India is what it is, all mass of humanity, colorful celebrations, crowded buses, dirty streets, polished temples, lonely beggars, spicy food, and hazy landscapes, and we are here to see it all.
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Delicious home made sushi & sashimi plate prepared by a local family in a village close to Osaka - December 2014
Little FINJA loves sweets ..
From time to time
the Zoo keepers throw
something delicious into the water ..
The BEARS love to take out and eat
the delicious PEARS ....🍐🍐🍐🍐