Most common Edible mushrooms / Cogumelos comestiveis

MOST COMMON

EDIBLE MUSHROOM 

LISTA DE COGUMELOS

 COMESTIVEIS DE PORTUGAL 

Clathus Ruber

Clatus vermelho 

Psalliota Campestris

Tortulhos alentejanos 

Psaliota arvenis

Tortulho dos cavalos 

Morchella esculenta

Pantorras 

-Surge entre Março e Abril, em solos húmidos e ricos em húmus. É apreciada com ovos mexidos.

Helvella lacunosa

Orelhas de gato 

Orelha de judas (Auricularia auricula-judae)

Míscaro amarelo (Tricholoma equestre)

- Há quem lhe chame "amarelas" ou cogumelo-dos-cavaleiros. São bons guisados.

Russula-azul (Russula cyanoxantha)

Gigante dos pinhais (Sarcodom Imbricatus)

-Cogumelo com cheiro caracteristico a chocolate, tem um sabor picante-amargo que pode não agradar a todos.

Frades (Macrolepiota procera)

-Surgem nos lugares mais diversos a partir dos fins do Verão prolongando-se até ao Outono desde o Alentejo a Trás-os-Montes quer junto giestas e tojo quer no meio das vinhas e soutos, é o maior dos cogumelos comestíveis, o pé atinge com frequência os 40 cm. Assados só com sal, são deliciosos.

SIMILAR Macrolepiota venenata DANGER

SIMILAR Chlorophyllum Molybdites DANGER

Pé violeta (Lepista nuda)

Tortulho de esponja amarela (Leccinum corsicum)

Leucoagárico (Leucoagaricus leucothites)

Lactário (Lactarius semisanguifluus)

Lactário enrugado (Lactarius rugatus)

Pinheiras (Lactarius deliciosus)

- Encontram-se em pinhais e é uma das espécies comestíveis mais apreciadas. São bons fritos ou guisados. Aparecem no Outono.Os Lactarius deliciosus têm a característica de tingir a urina de laranja, mas esta reacção não apresenta qualquer perigo para quem o consome.

Coprino cabeludo (Coprinus comatus)

Clitocibe (Clitocybe gibba)

(Boletus luteus)

Boleto de carne amarela (Boletus chrysenteron)

Cepe de Bordéus (Boletus edulis)

-Aparece sob o coberto dos soutos muito associado à sua folhagem em decomposição e nos terrenos de giestas e associado aos castanheiros a Norte do distrito de Viseu, atinge com facilidade os 25 cm de altura .

Boleto negro (Boletus aereus)

Amanita vinosa (Amanita rubescens)

Silarcas (Amanita lepiotóides)

Encontram-se muito no alentejo, com ovos mexidos é muito bom.

Amanita dos Césares (Amanita caesarea)

Bola de Neve (Agaricus arvensis)

Silarca poderosa (Amanita ponderosa)

Cantarelo (Cantharellus cibarius)

È preciso ter cuidado, não confundir com o Omphalotus olearius que tambem nasce por baixo dos pinheiros e das oliveiras ou o Paxillus involutus ou o Hygrophoropsis aurantiaca

The Cantharellus are very similar to Jack O'Lantern mushroom ("Omphalotus olearius") and its sister species ("Omphalotus olivascens") are very poisonous, though not lethal. They have true gills (unlike chanterelles) which are thinner, have distinct crowns, and generally do not reach up to the edge. Additionally, the Jack-O-Lantern mushroom is bioluminescent.

- Comuns em bosques de coníferas, são bons de várias formas e há até quem os aprecie como sobremesa. Em algumas regiões são conhecidos por "rapazinhos".

Muitas espécies de cogumelos apresentam toxinas termolábeis ou seja, que se alteram com o aumento da temperatura, sendo o caso da Lepista nuda, Amanita rubescens, Amanita vaginata e muitos Boletus, que necessitam de uma boa cozedura para transformarem as toxinas. Quando submetidas a este processo algumas espécies libertam vapores tóxicos que não devem ser inalados e a água da cozedura deverá ser rejeitada. Estes métodos apenas são seguros com um número limitado de espécies.

LISTA DE COGUMELOS COMESTIVEIS DO MUNDO AQUI

Os cogumelos vivem em simbiose com as plantas vivas, a umas cedendo minerais e a outras transformando a folhagem em húmus que serve de nutrição a ambas as partes, quando se apanham cogumelos devem-se sempre deixar alguns para a prepétuação da espécie.

LISTA DE COGUMELOS VENENOSOS DE PORTUGAL

Amanita verna

Amanita phalloides

Amanita muscaria

Amanita Pantherina

Agaricus xanthodermus

Boletus satanás

Inocybe geophylla

Panaeolus sphinctrinus

Phaeolepiota aurea

Lactarius torminosus

Gyromitra esculeta

Para conheceres os cogumelos mais venenosos de Portugal clica AQUI

INTOXICAÇÕES

Integrado no INEM e designado por CIAV-Centro de informação anti-venenos "Drª Arlinda Borges" e de quem é actualmente responsável a Drª Fátima Rato. Trabalha em permanência 24 horas, tendo sido a primeira linha de atendimento em PORTUGAL

Caso tenha consumido cogumelos e se sinta mal, não hesite... contacte o INEM / CIAV

Telefone: 808 250 843

COOKING MUSHROOMS

Mushrooms in general go well with eggsand curry and can be used as toppings on pizzas, be stewed, marinated, sauteed in olive oil, or used as filling for stuffed crêpes. Of course these are just examples; Mushrooms are versatile and can be added as an ingredient to most dishes.

In European cuisine, Mushrooms are often served with venison. A traditional method of prepapring these mushrooms is sauteed and then used to make scrambled eggs.

Since the mushrooms hold a lot of water, they are often prepared using a "dry sauté" method: after cleaning, the mushrooms are sliced and put in a covered pan over high heat with no oil or butter. The mushrooms then release much of their water, which can be allowed to boil off or be poured off and used as a stock.

Mushrooms can also be pickled in brine. Salted water is brought to a boil and pickling spices such as peppercorns, mustard seeds, and thyme are added. The mushrooms are then cooked in this solution for 5–10 minutes before being transferred to sterilized bottles along with some of the liquid. Sliced garlic and dill can be added to the bottles for extra flavor. The remaining liquid forms an excellent stock for making soup. When pickled in this way, mushrooms can last from six to twelve months.

Another storage technique is drying. Mushrooms can be dried with gentle heat in an oven at temperatures of 65°C (149°F) or less. A vacuum process is also practical on large orders. A few hours before final preparation, put dry mushrooms in water which they absorb for returning to nearly original size. Mushrooms can then be used as fresh, and will last indefinitely as dry.

Fresh Mushrooms can generally be stored up to ten days in a refrigerator.

Cuidado com os cogumelos se não tens a certeza não os comas ; )

Be careful with mushrooms if you dont know them dont eat them

The best website for looking for mushies is :

http://www.rogersmushrooms.com/

Some of the poison mushrooms in europe are:

http://www.rogersmushrooms.com/gallery/chooserResult.asp

Bioma Chaparral biome

Há muito tempo que me interesso por este tema e muito ainda há a explorar sobre o potencial que nos oferece ; )

The chaparral biome is found in a little bit of most of the continents - the west coast of the United States, the west coast of South America, the Cape Town area of South Africa, the western tip of Australia and the coastal areas of the Mediterranean.

Lay of the land: The chaparral biome has many different types of terrain. Some examples are flat plains, rocky hills and mountain slopes. It is sometimes used in movies for the "Wild West".

Chaparral is characterized as being very hot and dry. As for the temperature, the winter is very mild and is usually about 10 °C. Then there is the summer. It is so hot and dry at 40 °C that fires and droughts are very common.

Fortunately, the plants and animals are adapted to these conditions. Most of the plants have small, hard leaves which hold moisture. Some of these plants are poison oak, scrub oak, Yucca Wiple and other shrubs, trees and cacti.

The animals are all mainly grassland and desert types adapted to hot, dry weather. A few examples: coyotes, jack rabbits, mule deer, alligator lizards, horned toads, praying mantis, honey bee and ladybugs.

So, if you ever go somewhere that is like chaparral, make sure to bring some sunscreen and lots of water!

Mediterranean Chaparral

Chaparral, or Sclerophyll forest biomes, occur in Europe, Africa, Asia Minor, North America, and South America. Chaparrals exist between 30° and 40° North and South latitude on the west coasts of continents. The favorable climatic conditions which produce this biome includes shore areas with nearby cold ocean currents. Mediterranean Chaparral biome is localized in the coastal areas surrounding the Mediterranean Sea including parts of Europe, North Africa, and Asia Minor.

This subtropical Mediterranean biome, composed of shrub lands and woodlands is called the maquis in Europe. Chaparral is the California name for this biome. Cactus and other water storing plants do well in this environment. The cacti often form dense thickets. Most of the plant growth is leafy and relatively short, less than eight feet tall. It is important for plants to be drought resistant, to survive the short wet winters and long dry summers. The geography of this region begins at the seashore and extends through rolling farmlands, with grazing and cultivation, into the mountains. The climate in this area is unique with the wet season occurring in winter. Many plants that do well in other European areas are unable to thrive in this Mediterranean biome due to the summer drought, with annual rainfall of only 15-40 inches. Temperatures are affected by cold ocean currents and fog, limiting the growing season.

Shrubs and low growing vegetation are the main components of this biome. In some areas the growth extends to larger trees and hard leaf forests, as well as aromatic plants. The vegetation must be hardy and drought resistant and will include evergreens, cacti, olive and fruit trees, and cork oak, among others. Small hard needles are an asset in this environment, as well as plants with small leathery leafs. Aromatic plants and herbs, such as rosemary, thyme, sage, and oregano do well in this biome. These aromatics do contain highly flammable oils which could contribute to forest fires.

The Mediterranean biome houses many forms of wildlife such as wild goats, sheep, cattle, mouflon, and horses. The land supports lynx, wild boar, rabbits, vultures and three types of eagles. Many small mammals, reptiles and insects inhabit this region. Local people graze goats, sheep, cattle, donkeys, and horses on this rugged land. This area is also known for the breeding of the famous bullfighting bulls.

Animals have adapted to this sparse and rough terrain by becoming agile climbers, foraging over larger areas, and varying their diet to include the often scrubby brush lands. Plants have adapted by storing water through thick bark or waxy coverings, and by growing thorns to prevent animals from eating them. Adaptations also include regeneration after fire.

People have adapted by grazing herds over large areas, even tying them to the roadsides to make the most of the roadside vegetation. Herding them from area to area to maintains adequate feeding grounds for their herds. People profit by growing olives, oranges, culinary herbs and harvesting cork.

The Mediterranean chaparral differs from similar areas in Australia and areas adjacent to the Caspian Sea. Specialized plants and animals have developed in these localities as well. For example, the subtropical climate of Australia supports eucalyptus and the koala that feed on it. The Caspian area supports antelope, sand badgers, jerboas, and sand marmots which are not found in the Mediterranean biome as described herein.

Mediterranean regions have long been impacted by humans especially through the use of fire and livestock grazing. We know the Mediterranean was formerly forested with live oaks, pines, cedars, wild carob and wild olive. The shrub lands are more extensive today than before aboriginal burning and Spanish livestock grazing. Today the Spanish Mediterranean area supports extensive olive groves, cork forests, cattle farming and the production of sherry.