Marvel at the New Cultivated Mushrooms at the Buga Havelland

Marvel at the New Cultivated Mushrooms at the Buga Havelland

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“Are those really mushrooms?”, “Can you eat them?”, “Are they colored?”, the astonishment is great among the visitors to the mushroom pavilion in Premnitz, one of the five locations of the BUGA Havelland 2015. Dense they stand in front of the pane to admire all the mushroom shapes.

They recognize button mushrooms, oyster mushrooms and shiitake, perhaps also the appetizing king oyster mushroom that can be found in many supermarkets. But then? The professional who regularly takes care of the mushrooms cannot help but ask questions.

The mushrooms are too strange though. Who has seen a rose trumpet mushroom? Its fruiting bodies, which are reminiscent of oyster mushrooms in shape, shimmer in a warm rose red. According to connoisseurs, the taste also has a clear rose note. In pretty contrast to this, the lime mushroom’s hat shines in fresh lemon yellow. It also tastes a little bit like lemon. 

Both rose and lemon mushrooms can be eaten raw, the mushroom experts explain, and when cut into thin slices they give salads a fresh touch. Those who come to one of the mushroom cooking dates of the Green Kitchen at the BUGA can test the whole variety of tastes of mushrooms, but also of other edible mushrooms, for themselves.

“But I know him,” says the visitor when looking at the chestnut mushrooms. In truth, this is also a little-known mushroom that is only strongly reminiscent of the usual oyster mushroom. But it has thinner flesh and leaves a distinct walnut flavor on the tongue when chewed. The thick tufts of small mushrooms next to it invite you to ask questions again. 

The white and the brown beech mushroom push up their slender mushroom forms there. Still largely unknown to us, it enjoys great popularity in Japan and ranks second directly behind the shiitake mushroom. The velvet bonnets stand together in thick tufts. They look appetizing with their velvety brown hat on a snow-white handle. They feel velvety in the hand and on the tongue and develop an intense forest aroma. 

The Shiny Lackporling, the Reishi Mushroom, shows the typical shape of a tree fungus. “Can you eat it?” some people wonder and it is actually not edible like this. It is hard, tough and bitter. Nevertheless, it is an important cultivated mushroom, because dried and ground it is found in almost every blood cleansing tea and many people take it as a powder to strengthen the immune system, liver and metabolism. 

Because of its strong health effects, it is called “mushroom of eternal life” in China. The dainty gold cap is also healthy, as it ensures good blood circulation and refreshes your head. Many Buga visitors will have unknowingly eaten it as part of Asian soups. In Japan and China, it is part of miso soups, noodle dishes and stews. The Italians have loved him for a long time too,

Mushrooms, but also rather unfamiliar edible mushrooms, can be tried out at the cooking appointments at the BUGA. Some of the featured exotic mushrooms are rarely found in stores. Since they are largely unknown, hardly anyone asks about them. 

But what is not in demand is not available in the shop either. Anyone who has become curious about the unfamiliar mushrooms should keep asking in the supermarket around the corner, then one day they will also be available. Mushroom growers enjoy growing other exciting types of mushrooms in addition to white and brown mushrooms.

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