Dried Mushroom
A mushroom (or toadstool) 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) or pores on the underside of the cap. These pores or gills produce microscopic spores that help the fungus spread across the ground or its occupant surface."Mushroom" describes a 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 morphology 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 place Agaricales. By extension, the term "mushroom" can also designate the entire fungus when in culture; the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms; or the species itself.
Dried mushroom Pairs With:
Dried mushroom Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Dried mushrooms have a rich, savory flavor due to their high levels of glutamate, which is responsible for the umami taste. |
| Texture | Dryness | Dried mushrooms have a dry and chewy texture compared to fresh mushrooms, as most of the moisture has been removed during the drying process. |
| Nutritional Value | Micronutrients | Dried mushrooms are a good source of micronutrients such as vitamins and minerals, including vitamin D, selenium, and potassium. |
| Color | Natural Pigments | Dried mushrooms retain their natural brown or white color, depending on the variety, after the drying process. |
| Aroma | Volatile Compounds | Dried mushrooms have a strong earthy aroma that is released when rehydrated or cooked. |
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