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 value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.
Cooking time: 10 – 15 min.
100 g [3,5 oz] champignon
100 g [3,5 oz] oyster mushrooms
100 g [3,5 oz] shitake
1 small yellow onion
1 pressed garlic clove
1 1/2 dl [0,3 pt] cream
4 slices ofwhite bread
50 g [1,75 oz] butter for frying
A little parsley / cress
 Mushroom stew: Cut the mushrooms into slices and chop the onion. Fry the mixture in a frying pan with the garlic. Add some white pepper to taste. When the mushroom is golden brown add the cream and cook for 4-5 minutes until it thickens.
 Heat the butter in the pan fry the white bread slices 2-3 min on each side. Distribute the stew on the fried bread slices. Sprinkle with parsley and garnish with cress.
Tip: Onions may be replaced in whole or in part with leeks and parsley replaced with chives. For variety, garlic can be replaced with fresh oregano. The toast can also be fried in olive oil or walnut oil.