ation of thioctic acid, glucose, and penicillin or by passing the blood through a charcoal filter. Prevention rests upon the avoidance of ingestion of all wild mushrooms.EnzymesMushrooms need carbohydrates, proteins, certain vitamins, and other nutrients. To obtain this food, the mycelium releases proteins called enzymes from its hyphae. The enzymes convert the materials on which the hyphae grow into simpler compounds that are absorbed by the mycelium.ReproductionTypically, a mature mushroom releases hundreds of millions of spores. The slightest air current can carry the sport great distances. However, only a few spores land in places with enough food and moisture for survival.Agaricus CampestrisThe common field mushroom (Agaricus campestris) is white with a somewhat pinkish-brown gills. It is umbrella-shaped, stocky, and solid. These are the mushrooms sometimes sold in local grocery stores. They can be grown on trays in sheds where temperature and moisture are carefully controlled. Nearly complete darkness usually produces the best results. Hence they are often cultivated in damp basements, Rain forests, and abandoned mines etc.PuffballPuffballs are large, white, stem-less knobs. The giant puffball (Calvatia maxima) sometimes reaches a diameter of three feet. Puffballs are good to eat only if the meat is white and solid. They must never be collected until they reach full size because there danger of confusing them with button stage of poisonous species. Anyone who has kicked a ripe puffball and watched the cloud of dust burst out probably knows how the mushroom gets its name. The dust is composed of billions of dark brown spores.MorelsMorels (Morchella esculenta) are one of the mostly chosen mushrooms over. Many attempts have been made to raise them commercially but without success. These mushrooms are somewhat hard to grow. Even with the most experience They grow in moist woods in early spring.TrufflesRelated to morels...
