武夷山 菇类

Edible Mushrooms - Agaricus

Agaricus biporus is an edible mushroom native to grasslands in Europe and North America.  The earliest cultivation was made by French botanist Joseph Pitton de Tournefort in 1707.

It is widely consumed in Asian as canned button mushroom, since early 1970s.  Fresh Agaricus mushrooms are available in Asian markets only after the 2010s.

canned button mushroom

It has 2 colour states while immature : white and brown, both have various names.  When mature, and the cap is open, it has yet another different name.

When immature and white, it is known as common mushroom, button mushroom, white mushroom, champignon mushroom, etc.

When immature and brown, it is known as Swiss brown mushroom, Roman brown mushroom, Italian mushroom, cremini mushroom,  brown cap mushroom, chestnus mushroom, Portabollini, etc.

When mature, it is known as Portobello mushroom, champignon de Paris, etc.

fresh white button mushroom

fresh brown button mushroom

fresh Portobello mushroom

Edible Mushrooms - 木耳

秋木耳

毛木耳

Auricularia polytricha丨Auriculariaceae

 黑木耳

Auricularia auricula-judae 丨Auriculariaceae

皱木耳

Auricularia delicata丨Auriculariaceae

  

 白木耳, 银耳

Tremella fuciformis 丨Tremellaceae

Edible Mushrooms - 香菇 Shiitake

香菇（Lentinus edodes），又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸，是一种食用真菌。

一般食用的部份為香菇子實體，鲜香菇脱水即成乾香菇，便于运输保存，是一种重要的南北货。乾鲜香菇在中国菜中广泛使用。烹饪时需将乾香菇先行泡水发制。素三鲜中，香菇往往作为其中的一鲜出现。在斋食中，香菇亦为重要原料之一。

花菇

干鲜香菇

新鲜香菇

歷史

中國早在漢朝就有人工栽培的記載，见於王祯所著《农书》。在臺灣，日本殖民者於1909年在埔里以人工椴木法種植成功，至1970年發展以太空包種植。

日本在378年前就有人工栽培的記錄，但這僅是將椴木放置在有香菇生长的森林中，讓香菇自然產生的孢子掉落在椴木上生長。

種類

香菇品種依菇體大小分類為大葉種、中葉種、小葉種，依生產季節又分為春菇、夏菇、秋菇、冬菇，还可以按栽培基质、出菇周期、出菇温度的不同划分，另外尚有野生的野生菇。

在日本则分為冬菇（どんこ）與香信（こうしん），均是來自中文的稱呼。在春天裡氣溫尚低時，生長較慢。因此在冬天與春天中濕度低，空氣乾燥，所以在菇傘表面生成裂痕，看起像花朵，因此稱謂天白冬菇；茶色者稱謂茶花冬菇，其外觀佳，質良，所以價格較高。天氣較暖後，香菇花蕾長出後，幾天內就開傘，傘部大且薄。將其晒乾者，就是香信。特征介於香信與冬菇中間者稱为香菇（こうこ），這種菇因為傘大且厚，吃起來咬感足，所以受到消費者的歡迎。

人工栽培

香菇的人工栽培最初於1942年由日本人森喜作博士研究成功於製成所謂「種駒」（たねごま，象棋棋子狀菌種）而開始這種種植法。這是將木材切成如棋子大小，將其裝於庶口瓶，加上營養分、水等，經殺菌後，接種純粹培養的菇菌絲後，讓其在適溫下培養者。取出長滿菌絲的種駒木片，做為種菌。另一方面，在段木上打適當的一小洞，再將此種駒塞入此洞。然後，將此段木放在森林裡，澆水，保持適當的溫、濕度，光照等使其長滿菌絲，以及長出香菇。

森博士將以此法設廠大量生產，更努力於品種改良，使其一年四季都可生產，这样产量就不易受到天气情况的影响，有助於農民的生产。

Edible Fresh Mushrooms - Pleurotus

Common name : oyster mushroom, 蠔菇, 側耳, 糙皮側耳, 黑牡丹菇, 平菇

Scientific name : Pleurotus ostreatus

Common names : king trumpet mushroom, French horn mushroom,

king oyster mushroom, king brown mushroom,

boletus of the steppes, trumpet royale, cardoncello,

杏鮑菇, 刺芹菇, 刺芹側耳, 새송이버섯, eringi (エリンギ)

Scientific name : Pleurotus eryngii

Common names : 白灵菇

Scientific name : Pleurotus eryngii var tuolensis

Edible Fresh Mushrooms

 

Common names : hatake-shimeji (ハタケシメジ)

Scientific name : Lyophyllum decastes

Common names : hon-shimeji (ホンシメジ)

Scientific name : Lyophyllum shimeji 

Common names : buna-shimeji  (ブナシメジ ), 

brown beech mushroom, brown clamshell mushroom

Scientific name : Hypsizygus tessellates

Synonym : Hypsizygus marmoreus

Common names : bunapi-shimeji (ブナピー), 

white beech mushroom, white clamshell mushroom

Scientific name : Hypsizygus tessellates ‘hokuto shiro #1’

Common names : 茶樹菇, 

velvet pioppini, black poplar mushroom

Scientific name : Agrocybe aegerita

 Common names : enokitake (エノキタケ), enoki, 

金针菇, golden needle mushroom, 팽이버섯, lily mushroom

Scientific name : Flammulina velutipes

Common name : paddy straw mushroom, straw mushroom, 草菇

Scientific name : Volvariella volvacea

Variant of Chicken Soup

There are a wide variety of chicken soups, every household have its own recipe, sometime not just one but few recipes, depending on the ingredients.

Major Ingredients ( which are compulsory for cooking chicken soup ) :

1. Chicken, be it thigh/wing/drumstick/breast, boneless, cut/uncut, with/without gizzard/heart/liver  etc

2. Ginger, old/young, sliced/julienne

3. Sesame seed oil ( other type of vegetable oil would be less desirable )

Additional Ingredients ( which are not necessary, but preferred, usually can be added in combination of ) :

a. other meat

1. pork lean meat/liver 猪肉/肝, or

2. fish maw 鱼漂, or

3. scallop 干贝

b. mushrooms

1. Shiitake mushroom 香菇 ( Lentinula edodes ), and/or

2. button mushroom  蘑菇 ( Agaricus bisporus ), and/or

3. Judas’ ear 黑木耳 ( Auricularia auricula-judae ), and/or

4. white fungus白木耳 ( Tremella fuciformis )

c. wine

1. Shaoxing Rice Wine绍兴酒, and

2. Hakka wine 客家黄酒 or

3. Foochow red wine 福州红酒鸡

d. Chinese herbs

1. American ginseng 泡参 ( Panax quinquefolius ), or

2. Chinese angelica 当归 ( Angelica sinensis ), with

3. Chinese date 枣 ( Ziziphus zizyphus ) and/or

4. wolfberries 枸杞 ( Lycium chinensis )

e.tc

Chicken soup is best having with hot rice or meesua/any other type of noodles

福州红酒鸡汤 Foochow RedWine Chicken Soup

Ingredients :

1. chicken, about 500g

2. shiitake mushroom x 10

3. dried wolfberries ( Lychium barbarum )

4. ginger, sliced

5. foochow red wine

6. sesame seed oil

alternatively, can add canned button mushrooms

Method :

1. heat the sliced ginger in sesame seed oil

2. add in the chicken, stir with foochow redwine till half cooked

3. transfer the chicken into a pot, add water

4. add in shiitake mushrooms and wolfberries

5. simmer till cooked.

6. salt to taste.

鱼鳔菜园鸡汤 Chicken Soup with Fish Maw

ingredients:

a whole free-range chicken, clean and cut.

10 piece dried shiitake mushroom (Lentinula edodes).

5 piece deep-fried fish maw.

method :

saute some ginger in sesame seed oil...

put in the cut chicken, stir-fry till half-cooked...

transfer to a pot, put in  some 3 liter of water...

put in all mushroom and fish maw...

simmer for 1 - 2 hours.

鱼鳔 fish maw is the swim bladder of a fish that control buoyancy,

found only in ray-finned fish. 

It is usually sun-dried, then deep-fried before cook.

菜园鸡 ( Ayam kampung, in Malay language ) is free-ranch chicken,

are usually sold at higher price ( > 120 % ) than normal chicken. 

Chicken Braised with SoySauce 酱油鸡

Ingredients #1

1. chicken, cut to pieces, 500g

2. soy sauce, of couse, 2-3 tablespoons

4. sugar, a bit

5. pepper powder, a bit

Ingredients #2

1. shittake mushrooms, 20 pieces, pre-soaked

2. garlic, 2 bulbs, de-skinned

Mehtod :

1. marinate the chicken with soy sauce, sugar and pepper

for about 1 hour,

 2. saute the chicken till half-cooked,

3. put in the shittake mushrooms, and garlic,

4. add in water to slightly cover all ingredients,

( more water means extra time for simmers,

which lead to the chicken too soft)

5. simmer till the gravy is reduce to halve.

( or to your own preference )

optional ingredients :

1. 5-spice powder

2. star anise

3. potato

4. arrowhead

5. dried beancurd

Mushroom Chicken Soup 香菇鸡汤

Ingredient

1. half chicken, approx 650g

2. dried shiitake mushroom (Lentinula edodes) , pre-soaked, 20piece

3. canned button mushroom ( Agaricus bisporus ) , 1can

4. ginger, sliced

5. sesame seed oil

6. Foochow redwine ( optional )

7. water, 3liter

Method

1. sauté the sliced ginger over sesame seed oil

2. put in the chicken, stir with Foochow redwine, till partially cooked

3. transfer the chicken to a pot, add water

4. put in all the shiitake mushroom, and button mushroom

5. simmer till cooked.

6. add salt to taste

Button Mushroom 蘑菇

雙孢蘑菇（学名：Agaricus bisporus），俗稱洋菇，為最常見的食用菌種之一。洋菇中文别名为蘑菇。

其蕈傘未成熟張開时称 common mushroom, button mushroom, white mushroom, table mushroom。

蕈傘成熟張開后採收又称cremini mushroom, Champignon mushroom, Swiss brown mushroom, Portobello mushroom, Roman brown mushroom, Italian brown mushroom, Italian mushroom, cultivated mushroom 等。

在分类上隶属真菌门，担子菌纲，无隔担子菌亚纲，伞菌目，蘑菇科，蘑菇属( Phyllum:Basiomycota, Class:Agaricomycetes, subclass:Homobasidiomycetidae, Order:Agaricales, Family:Agaricaceae, Genus:Agaricus ) 。

It has a complicated taxonomic history.

1871, it was first described by English botanist ordecai Cubitt Cookie in Handbook of British Fungi, as Agaricus campestris var. hortensis.

1926, it was named as Psalliota hortensis var. bispora by Danish mycologist Jakob Emanuel Lange.

1938, it was promoted to species status and renamed Psalliota bispora.

1946, Emil Imbach renamed it as Agaricus bisporus.

原生於歐洲及北美洲。人類至少自古希臘時代起便開始食用，現在則已經廣泛在世界各地栽培。人工栽培則於17世紀早由法国开始发展栽培洋菇的技术，先传到美国，再传到台湾时大约是20世纪中叶，至1970年初，台湾洋菇产量曾列为全世界第三位，而罐头销量则高居第一位。

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雙孢蘑菇最大約可長到蕈傘直徑20公分，蕈柄長度15公分，不過人工栽培的雙孢蘑菇多半在蕈傘成熟張開後直徑達2～4公分時便採收。雙孢蘑菇依外觀顏色區分可分為4種，即白色、灰白色、淡黃色及褐色，其中以白色種最受市場歡迎，也是產量最多的一種。

洋菇含有维生素B、C、D等维生素与锗元素( Germanium )。