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The secrets of the mushrooms I buoni e I cattivi ... and not only to the 19 July

Friday 19/7/2013 at 17:00

I segreti dei funghi "I buoni e i cattivi... e non solo", a Enego

The secrets of "the good and the bad ... e non solo", the 19 July Enego

Friday, July 19 at the tourist House of Enego from 17.00 hours held an event dedicated to mushrooms entitled: "the good and the bad ... e non solo".


The ediblemushroom, common sense are generally a wide range of species of macromycetes. Many are growncommercially, but others must be harvested in nature. Agaricus bisporus, sold as champignonmushroom, from the French term indicating generically macroscopic fungi is a commonly eaten species, used in salads, soups, and many other dishes. Many Asian fungi are cultivated on a commercial scale and have gradually increased in popularity in the West. They are often available fresh in stores and supermarkets, including MOSS mushrooms (Volvariella volvacea), Oyster mushrooms (Pleurotus ostreatus), Lentinula edodes the and Flammulina.

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