Edible Mushroom

Eat edible mushrooms not poisonous ones!

Edible mushrooms are fleshy, edible food from the species macro-fungi.
Edible mushrooms are eaten by humans, and cultivated ones are often eaten raw in a salad, or cooked in stirfries, stews, sauces and other dishes.
Wild mushrooms need to be thoroughly inspected and identified to see if they are edible, as they can often be poisonous, even if they look edible.
Edible mushrooms have a long history in China and have been eaten in that country hundreds of years BC.
Edible mushrooms are cultivated in a least 60 countries.

There are over 20 species of mushrooms that are edible.
Some mushrooms are used in traditional medicine, and are called medicinal mushrooms, although they are not necessarily considered edible.
Some species of mushrooms are poisonous when raw, and when cooked the toxins are eliminated, and are then edible.
China is the biggest producer of mushrooms in the world, harvesting over 45% of the world’s mushrooms, and producing 1,458,952 tonnes (1,608,219 tons) of edible mushrooms in 2008, followed by the United States with 329,816 tonnes (363,560 tons) in 2008.
Edible mushrooms contain very large quantities of vitamin D2 if they have been exposed to UV light, even for a short time, and a serve of mushrooms can easily give a person more than their recommended daily requirements of vitamin D.