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Vegetable that grows in damp cool places; its edible varieties are served as condiments or as an ingredient in a variety of foods.
The equivalent of the cultivated mushroom in Japan, where it is widely grown for use in Oriental dishes and sauces and for its therapeutic value.
Its tasteless gelatinous flesh is popular in Asia; it is usually eaten in soups or with vegetables.
Grows on trees or on dead wood; its soft white flesh is a valued ingredient in sauces, where it can substitute for the cultivated mushroom.
Pleasantly fragrant and valued by gourmets, especially those in Europe; it is served most often with meat or omelettes.
Underground mushroom hard to find and perceived as a luxury food; it is usually associated with game and poultry.
The most widely cultivated and consumed mushroom; it is eaten raw, in salads or with dips, or cooked, primarily in sauces and on pizza.