Clam Mushrooms

Clam mushrooms don’t possess a flavor like shellfish but instead get their name from their similarity to the shellfish. These mushrooms are among the most bountiful of wild mushrooms. Clam mushrooms can be tracked down over time, most frequently on the trunks of dead trees.

They are the third biggest developed mushroom. China, the world forerunner in Clam creation, contributes almost 85% of the complete world psilocybin creation of around 1,000,000 tons.

Shellfish mushrooms are filled in sacks of treated the soil sawdust. The sacks are cleaned, then, at that point, vaccinated with mushroom generate (seed) put inside the pack.

A quality of shellfish mushrooms is that they have an erratic (askew) stem or some of the time even no stem by any stretch of the imagination and are logical the most transitory of mushrooms. They should be kept somewhere in the range of 1 and 4 degrees C.

Their variety can fluctuate somewhat contingent upon assortment, from pale dark, to light beige, and once in a while pink or yellow. Shellfish Mushrooms are like the Chanterelle with a more sensitive flavor and shading.

They taste really unobtrusive and keeping in mind that extremely well known in Asian dishes can be utilized in pretty much any dish that calls for mushrooms. Mature shellfish mushrooms are significantly bigger and will be chewier however will more often than not be better and have more flavor.

Clam mushrooms have been loved for millennia as both a food and a medication in both Eastern and mid-European societies. They are plentiful in protein, L-ascorbic acid, niacin, folic corrosive and potassium. The protein content fluctuates between 1.6 to 2.5 percent.

They likewise contain a large portion of the mineral salts expected by the human body. Their niacin content is multiple times higher than some other vegetables and the folic corrosive in these mushrooms assists with restoring sickliness.

Shellfish mushrooms are reasonable for individuals with hypertension, weight and diabetes because of their low sodium/potassium proportion, starch, fat and calorific worth. They are likewise are a characteristic wellspring of statin (cholesterol bringing down) drugs. Studies have shown that they normally contain 0.4% to 2.7% statins.