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Blewit
:''This article discusses blewit mushrooms. A number of subjects share similar spellings. See Blewitt and Bluet for disambiguation.'' Blewit refers to two closely related species of edible agarics in the genus ''Clitocybe'', the wood blewit (''Clitocybe nuda'') and the field blewit or blue-leg ('' C.saeva''). Both species are treated by some authorities as belonging to the genus ''Lepista''. Classification Both species have been treated by many authorities as belonging to the ''Clitocybe'' segregate genus ''Lepista''. Recent molecular research suggests the genus ''Lepista'' is nested within ''Clitocybe''.Moncalvo JM. et al. (2002)One hundred and seventeen clades of euagarics.''Molecular Phylogenetics and Evolution'' 23:357–400 Edibility Both wood blewits and field blewits are generally regarded as edible, but they are known to cause allergic reactions in sensitive individuals. This is particularly likely if the mushroom is consumed raw, though allergic reactions are known even ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blewitt
Blewitt is a surname. Notable people with the surname include: * Brett Blewitt (born 1976), Australian actor * Charles Blewitt (1877–1937), English cricketer * Chris Blewitt (born 1995), American football player * Darren Blewitt (b. 1985), English footballer * Edward Francis Blewitt (1859-1926), Pennsylvania State Senator * Joe Blewitt (1895–1954), British athlete * Jonathan Blewitt (1782–1853), English organist and composer * Simon Blewitt (b. 1959, AKA Sam Blue), English rock singer See also *Blewit, two species of edible mushrooms * Blewitt Springs, Adelaide, Australia * Blewett, a surname *Bluet (other) Bluet or bluets may refer to: * ''Centaurea ''Centaurea'' () is a genus of over 700 species of herbaceous thistle-like flowering plants in the family Asteraceae. Members of the genus are found only north of the equator, mostly in the Eastern He ... * Bluett, a surname * Hinton Blewitt, a village and civil parish in Somerset, England * Bluiett, a surname ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clitocybe Nuda
''Clitocybe nuda'', commonly known as the wood blewit and alternately described as ''Lepista nuda'', is an edible mushroom native to Europe and North America. Described by Pierre Bulliard in 1790, it was also known as ''Tricholoma nudum'' for many years. It is found in both coniferous and deciduous woodlands. It is a fairly distinctive mushroom that is widely eaten, though there is some caution about edibility. Nevertheless, it has been cultivated in Britain, the Netherlands and France. Taxonomy and naming The French mycologist Pierre Bulliard described the wood blewit in his work ''Herbier de la France'' in 1790 as ''Agaricus nudus'', reporting that it was common in the woods all year. He wrote of two varieties: one whose gills and cap are initially light violet and mature to burgundy, while the other has vine-coloured gills that intensify in colour with age. He added that the first variety was often confused with ''Cortinarius violaceus'', though it has a "nude" cap and no spi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lepista Personata
''Lepista personata'' (also recognised as ''Lepista saeva'', ''Clitocybe saeva'' and ''Tricholoma personatum'', and commonly known as the field blewit and blue-leg) is a species of edible fungus commonly found growing in grassy areas across Europe and is morphologically related to the wood blewit ('' Lepista nuda''). Taxonomy This species was originally proclaimed by Elias Fries in 1818, as ''Agaricus personatus''. Cooke proposed in 1871 another name still in use today — ''Lepista personata''. Other names were to follow, namely ''Lepista saeva'' by P.D. Orton in 1960 and ''Clitocybe saeva'' by H.E. Bigelow & A.H. Smith in 1969, the latter placing the fungus in the larger genus ''Clitocybe''. In Latin, the specific epithet ''sævus'' is an adjective meaning either fierce, outrageous, angry or strong. Likewise, ''personatus'' is a participle meaning disguised, pretended or false. Description The fruiting body of the mushroom resembles an agaric. The cap is at first hemispher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clitocybe Saeva
''Lepista personata'' (also recognised as ''Lepista saeva'', ''Clitocybe saeva'' and ''Tricholoma personatum'', and commonly known as the field blewit and blue-leg) is a species of edible fungus commonly found growing in grassy areas across Europe and is morphologically related to the wood blewit ('' Lepista nuda''). Taxonomy This species was originally proclaimed by Elias Fries in 1818, as ''Agaricus personatus''. Cooke proposed in 1871 another name still in use today — ''Lepista personata''. Other names were to follow, namely ''Lepista saeva'' by P.D. Orton in 1960 and ''Clitocybe saeva'' by H.E. Bigelow & A.H. Smith in 1969, the latter placing the fungus in the larger genus ''Clitocybe''. In Latin, the specific epithet ''sævus'' is an adjective meaning either fierce, outrageous, angry or strong. Likewise, ''personatus'' is a participle meaning disguised, pretended or false. Description The fruiting body of the mushroom resembles an agaric. The cap is at first hemispher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Fungi
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption. Before assuming that any wild mushroom is e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bluet (other)
Bluet or bluets may refer to: * ''Centaurea'', a plant genus in the family Asteraceae * Several plant genera in the family Rubiaceae, notably: ** '' Houstonia'' ** ''Oldenlandiopsis'' or "creeping bluet" * Some damselfly genera in the family Coenagrionidae: ** '' Enallagma'' ** ''Coenagrion ''Coenagrion'' is a genus of damselflies in the family Coenagrionidae, commonly called the Eurasian Bluets (although three species are found in North America: '' Coenagrion angulatum'', '' Coenagrion interrogatum'', and '' Coenagrion resolutum' ...'' * ''Bluets'' (poetry collection), a collection of poetry by Maggie Nelson See also * Blewitt (other) {{Disambiguation, plant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clitocybe
''Clitocybe'' is a genus of mushrooms characterized by white, off-white, buff, cream, pink, or light-yellow spores, gills running down the stem, and pale white to brown or lilac coloration. They are primarily saprotrophic, decomposing forest ground litter. There are estimated to be around 300 species in the widespread genus. ''Clitocybe'' means ''sloping head''. A few members of the genus are considered edible; many others are poisonous, containing the toxin muscarine among others. Distinguishing individual species of ''Clitocybe'' is generally prohibitively difficult to non-experts, requiring the analysis of microscopic characters. Therefore, with the exception of a few charismatic and readily identified members, ''Clitocybe'' mushrooms are rarely collected for consumption. Taxonomy ''Clitocybe'' was originally proposed by Elias Fries in 1821 as a tribe in the genus ''Agaricus''. Friedrich Staude elevated it to generic status in 1857. Recent molecular work has shown the genus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agarics
An agaric () is a type of fungus fruiting body characterized by the presence of a pileus (cap) that is clearly differentiated from the stipe (stalk), with lamellae (gills) on the underside of the pileus. In the UK, agarics are called "mushrooms" or "toadstools". In North America they are typically called "gilled mushrooms". "Agaric" can also refer to a basidiomycete species characterized by an agaric-type fruiting body. Archaically, agaric meant 'tree-fungus' (after Latin ''agaricum''); however, that changed with the Linnaean interpretation in 1753 when Linnaeus used the generic name ''Agaricus'' for gilled mushrooms. Most species of agaricus belong to the order Agaricales in the subphylum Agaricomycotina. The exceptions, where agarics have evolved independently, feature largely in the orders Russulales, Boletales, Hymenochaetales, and several other groups of basidiomycetes. Old systems of classification placed all agarics in the Agaricales and some (mostly older) sources use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lepista
''Lepista'' is a genus of mushroom-forming fungi. According to the ''Dictionary of the Fungi'' (10th edition, 2008), the widespread genus contains about 50 species. In 1969, Howard Bigelow and Alex H. Smith made the group a subgenus of ''Clitocybe''. A 2015 genetic study found that the genera ''Collybia'' and ''Lepista'' were closely related to the core clade of ''Clitocybe'', but that all three were polyphyletic, with many members in lineages removed from other members of the same genus and instead more closely related to the other two. Alvarado and colleagues declined to define the genera but proposed several options and highlighted the need for a wider analysis. Selected species * ''Lepista caespitosa'' * ''Lepista flaccida'' (previously ''Clitocybe flaccida'') * ''Lepista gilva'' * ''Lepista glaucocana'' * ''Lepista inversa'' * ''Lepista personata'' * ''Lepista saeva'' (field blewit) * ''Lepista sordida'' See also *List of Tricholomataceae genera The Tricholomataceae are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trehalose
Trehalose (from Turkish '' tıgala'' – a sugar derived from insect cocoons + -ose) is a sugar consisting of two molecules of glucose. It is also known as mycose or tremalose. Some bacteria, fungi, plants and invertebrate animals synthesize it as a source of energy, and to survive freezing and lack of water. Extracting trehalose was once a difficult and costly process, but around 2000, the Hayashibara company ( Okayama, Japan) discovered an inexpensive extraction technology from starch. Trehalose has high water retention capabilities, and is used in food, cosmetics and as a drug. A procedure developed in 2017 using trehalose allows sperm storage at room temperatures. Structure Trehalose is a disaccharide formed by a bond between two α-glucose units. It is found in nature as a disaccharide and also as a monomer in some polymers. Two other isomers exist, α,β-trehalose, otherwise known as neotrehalose, and β,β-trehalose (also referred to as isotrehalose). Neotrehalose has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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