The botanical loners present themselves in breeding and in the wild in great variety. They are very sensitive when fresh, but are also suitable for preservation.

Edible mushrooms are the edible fruiting bodies of certain highly developed species of mushrooms, which are listed in the guidelines for mushrooms and mushroom products of the Food Book. Mushrooms are marketed as fresh goods or as a mushroom product, for example as a preserve, dried product or fermented with lactic acid. Budda Bomb Even if mushrooms are processed in a similar way to vegetables, they are not considered plants botanically, but form a kingdom of their own, called Funga. What is offered commercially as a mushroom - cap and stalk - are only the fruiting bodies. The actual fungus in the botanical sense is the subterranean network (mycelium) and the fungal filaments.

Cultivated mushrooms are always in season, wild mushrooms are not
The commercial offer includes cultivated edible mushrooms from specialized farms as well as wild mushrooms. Mixtures of different types of mushrooms are called mixed mushrooms. Cultivated edible mushrooms are all types of mushrooms that can be cultivated all year round with the help of propagation technology. This works, for example, with white and brown mushrooms, oyster mushrooms and shiitake mushrooms. Wild mushrooms such as chanterelles, porcini mushrooms, truffles, as well as morels, chestnut boletes or muscaria cannot be cultivated. They only grow in the forest and can only be collected and offered at certain times. The season starts with morels, May mushrooms and mutabilis in April and ends in November at the latest. As a rule, young, small wild mushrooms are tastier than older specimens, for example chanterelles and porcini mushrooms.

Mushrooms : The champignon is the most important cultivated mushroom worldwide. Sometimes the wild-growing meadow and forest mushrooms can also be found on the market. There are white, cream, light brown and medium brown mushroom varieties with a rounded or flat cap that can be scaly or smooth. Its taste is Budda Bombmildly aromatic. It is more pronounced in brown varieties and older specimens with an open cap than in white or young ones. The meadow and forest mushrooms are the most flavorful.

Oyster mushrooms are also cultivated mushrooms and are used in a similar way to button mushrooms. They are shaped like hand-sized shells and vary in color from white to light brown or greyish. With their firm consistency, they taste a bit like veal. The stalk is usually too hard to eat and must be removed when cleaning.

Shiitake mushrooms can also be cultivated all year round. Their hat is light or dark brown and two to four inches wide. Young caps of the shiitake mushroom look bell-shaped, with overripe fruit bodies resembling an upside-down saucer. The leaves on the underside of the cap are white, as is the flesh. Their taste is spicy-aromatic.

Chanterelles are among the wild mushrooms. They are only available fresh in stores from July to September. The small yellow chanterelles with the funnel-shaped hat are considered a delicacy. Their lamellae extend from the brim of the hat far down to the stem. Its spicy smell and peppery taste are characteristic.

Porcini mushrooms are offered exclusively from wild collection. They are in season from June to October. Their hat is colored light gray to dark brown. Young porcini mushrooms are spherical in shape and have white tubes that darken with age. Its aroma reveals its origin from the forests. They taste spicy and slightly nutty.