Agrocybe Aegerita |  Edible mushrooms | Biobritte mushroom center. Agrocybe Aegerita Description Good yield, tasty fruit bodies, good storage. Popular Mediterranean mushroom, guaranteeing a nice production of bundled fruit bodies.   The brown caps of 3 to 5 mm diameter are sitting on creamy shaded stems of 1 cm diameter.  A minus point is its attractiveness to flies. Substrate: 80% hardwood, mixed fine + coarse; 10% cereals;10% bran Colonization/Fruiting Temperatures: 18-23/16-22 0 C. Origin: Asia. Edibility. The mushroom is cultivated commercially and it is typical of both South European and Chinese cooking. In Asia, it is used fresh and rehydrated in various dishes, including stir-fry, soup, stew, and hot pot. It has a soft cap and a harder stem. Picking specimens from the wild is not recommended due to the difficulty of identification. Mushroom consultants in India. You can buy all types of mushroom products from the Biobritte cart. For more info - https://biobrit

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Cyclocybe aegerita, also called Agrocybe cylindracea, Agrocybe aegerita or Pholiota aegerita, is a mushroom in the genus Cyclocybe which is commonly known as the poplar mushroom, chestnut mushroom, or velvet pioppini (Chinese: cha shu gu,, literally "Tea Tree Mushroom"). In Japan, it is called Yanagi-matsutake (Japanese). It belongs to the  white rot fungi  and is a medium-sized  agaric  having a very open and convex cap, almost flat, with a diameter of 3–10 centimetres (1.2–3.9 in). Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 micrometres. The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores.   When very young, its colour may be reddish-brown and later turn to a light brown colour, more   ochre  t owards the centre, whiter around its border. It grows in tufts on log