Truffles and Other Edible Mycorrhizal Mushrooms
CCD-CP-83
Truffles and Other Edible Mycorrhizal Mushrooms
Truffles and Other Edible Mycorrhizal Mushrooms
Authored by: Matthew Ernst Cheryl Kaiser
Abstract
The most highly prized gourmet mushrooms in the world are edible mycorrhizal fungi. Included in this group are truffles, chanterelles, matsutake, porcini (boletes), and morels. All of these mushrooms have complex life cycles that make them difficult to produce artificially. Despite the risk and challenges, however, many have attempted to cultivate these valuable culinary delicacies. To date, only truffles are currently in widespread commercial production; they will be the main focus of this profile. The artificial production of other fungi in this group will be discussed briefly.
Core Details
Publication ID
CCD-CP-83
Status
Minor Revision
Publication Date
December 5, 2016
Series
Multi-Part Series
N/A
Categorical Details
Language
English
Peer Reviewed?
Yes