How to distinguish between Agrocybe agrocybe and seafood mushroom? Common methods of cooking seafood mushroom

Seafood mushrooms are rich in nutrition, delicious, and low in calories and fat. While providing a sense of fullness, they help reduce excessive meat intake. How to distinguish between Agrocybe agrocybe and Seafood mushrooms? Many friends are not very clear about the difference. Today, Encyclopedia Knowledge Network will introduce it to you in detail.

Contents of this article

1. How to distinguish between Agrocybe agrocybe and Agrocybe edulis

2. Common methods of cooking seafood mushrooms

3. Is seafood mushroom seafood?

How to distinguish between tea tree mushroom and seafood mushroom

The fruiting bodies of Agrocybe aegerita are solitary, twin or clustered. The cap is 5 to 10 cm in diameter, with a smooth surface, dark reddish brown at first, with light wrinkles, white flesh, and medium solid. The ring is white, membranous, and upper. The stipe is medium solid, about 10 cm long, 1 to 2 cm thick, and yellowish white. The stipe becomes hard at maturity, with a dark sticky substance attached to it, and the ring remains on the stipe or attached to the edge of the cap and falls off automatically. The spores are ovate to elliptical, and light brown.

The seafood mushroom is a cluster of fruiting bodies. The cap is spherical when young and gradually flattens after maturity. The diameter is 1 to 7.5 cm. The surface of the cap is smooth, nearly white to gray-brown, and gray to brown after drying. The cap is light in color around and dark in the middle, with obvious marble-like markings on the surface. The stipe is long, mesogenous, solid inside, fleshy white or nearly white to gray, mostly cylindrical, sometimes swollen at the base, and the length varies depending on different strains. The diameter of the stipe is 1.0 to 3.5 cm. The gills are flaky, curved or straight, densely arranged, unequal in length, and white. The basidia are rod-shaped, with 2 to 4 basidiospores on them. The basidiospores are oval, colorless, smooth, and contain granules. The spore print is white.

Common methods of cooking seafood mushrooms

Every 100 grams of seafood mushrooms contains about 27 calories. Seafood mushrooms, also known as crab mushrooms, are edible fungi with a seafood flavor. Seafood mushrooms are rich in nutrients, delicious, and low in calories and fat. While providing a sense of fullness, they help reduce excessive meat intake.

Scrambled eggs with seafood mushrooms. Beat the eggs and fry until cooked. Then add carrots and seafood mushrooms and fry until 80% cooked. Finally, pour the eggs back into the pan and stir-fry for a while, then add appropriate amount of salt and pepper to taste.

Tomato, mushroom and meatball soup. Put the meatballs into boiling water and cook until they float. Add seafood mushrooms and tomatoes. Bring to a boil again and add salt and pepper to taste.

Cold seafood mushroom salad. Peel and shred carrots, blanch until 90% cooked, and blanch seafood mushrooms until fully cooked. Add appropriate amount of rice vinegar, salt, sugar, chicken essence, and chili oil, stir well, and serve.

Is seafood mushroom seafood?

Seafood mushrooms are not seafood. Seafood mushrooms are also called crab mushrooms, belonging to the Basidiomycetes, Hymenomycetes, Agaricales, Trichoderma, and Jade Mushroom. They are also known as Jade Mushroom, Spotted Jade Mushroom, True Mushroom, Glue Jade Mushroom, and Hongxi Mushroom. They are a large wood-saprophytic fungus.

Seafood mushrooms generally refer to crab mushrooms, which are native to beech and other broad-leaved forests in the cold temperate zone and mostly occur in autumn. Crab mushrooms are naturally distributed in the temperate regions of the northern hemisphere, including North America, Europe, Siberia, Japan and other places.

Oyster mushroom is a low-temperature grass mushroom with high nutritional value, efficacy and function. It is white in color, plump in flesh, delicate in taste, fragrant and delicious.

Seafood mushrooms contain 8 essential amino acids for the human body, accounting for 37.86% of the total amino acids, of which glutamic acid (2.08%) and aspartic acid (1.46%) are the highest, which is why seafood mushrooms have a savory taste.