Agrocybe aegerita Culture for sale

It belongs to the white rot fungus and is a medium-sized agaric having a highly open and convex crown, nearly flat, with a diameter of 3–10 centimetres (1–4 inches). Underneath, it has several whitish radial plates attached to the foot, subsequently converting to a brownish-grey tint, and light elliptic spores of 8–11 by 5–7 micrometers.

The white fibre foot is normally curved, with a membranous ring on the upper half which rapidly changes to tobacco brown due to the dropping spores.  When very young, its coloration may be reddish-brown and subsequently change to a light brown shade, more ochre towards the core, whiter around its border. It grows in tufts on logs and holes in poplars, and other large-leaved trees.

Edibility of Agrocybe aegerita Culture

The mushroom is farmed professionally and it is the characteristic component found in both Southern European and Chinese cuisine. In East Asia, it is used fresh and rehydrated in many recipes, including stir-fry, soup, stew, and hot pot. It features a soft top and a tougher stem. Picking specimens from the wild is not encouraged owing to the difficulties of identification. In Europe, it has been cultivated since the Roman era. Cultivation techniques are detailed by Pliny the Elder in his Naturalis Historia.

Uses of Agrocybe aegerita Culture for sale.

It is cultivated and sold in the United States, Chile, Japan, Korea, Italy, Australia and China. The cultivation in the Mediterranean region is very old, e.g. it is described in the book Naturalis Historia by Pliny the Elder. In Traditional Chinese Medicine, it is often used as a diuretic. It has been reported that mushrooms have significant antioxidant activity. The fungi C. aegerita, M. alliaceus and C. purpureum are suitable organisms for counteracting OMW plant toxicity.

Cyclocybe aegerita Mycological characteristics
	gills on hymenium
	spore print is brown
	edibility: choice but not recommended