Edible mushroom
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor.: 11, 52, 110 Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily-cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers, and are sometimes available at farmers' markets or other local grocers. Some preparations may render certain poisonous mushrooms fit for consumption.
Before assuming that any wild mushroom is edible, it should be correctly identified. Accurate determination of and proper identification of a species is the only safe way to ensure edibility, and the only safeguard against possible accidents. Some mushrooms that are edible for most people can cause allergic reactions in some individuals with no prior knowledge of an allergy; old or improperly-stored specimens can go rancid quickly and cause food poisoning. Great care should therefore be taken when eating any fungus for the first time, and only small quantities should be consumed in case of individual allergies or reactions. Deadly poisonous mushrooms that are frequently confused with edible mushrooms and responsible for many fatal poisonings include several species of the genus Amanita, particularly Amanita phalloides, the death cap. Even normally edible species of mushrooms may be dangerous, as certain mushrooms growing in polluted locations can act as chemical-absorbers, accumulating pollutants and heavy metals, including arsenic and iron, sometimes in lethal concentrations .Additionally, several varieties of fungi are known and documented to contain psychedelic drugs—the so-called “magic” mushrooms—yet resemble perfectly edible, non-psychoactive species. While not necessarily lethal to consume, to the uninitiated, an accidentally-induced psychedelic experience can run the gamut from benign to terrifying, even depressing or psychotic. The most commonly consumed for recreational psychoactive use are Amanita muscaria (or the “fly agaric”) and Psilocybe cubensis, with the former containing alkaloids such as muscarol and the latter predominately psilocybin. Both have the potential to induce in the user feelings of awe, wonder with nature, interesting visual hallucinations and inner-peace (even in mild doses), but excessive or accidental consumption can create feelings of insanity, helplessness and fear, usually persisting for a few hours.
Despite long-term use in folk medicine, there is no scientific evidence that consuming "medicinal mushrooms" cures or lowers the risk of human diseases.
