Species producing only small fruit-bodies, which lack substance, have little culinary potential. The economically important species are those common edible mushrooms which have a pleasant taste, produce large fleshy fruit- bodies and usually grow in large numbers in a particular place.

The number of species identified as edible in the past remained very small for a long time without increasing. This was perhaps due to the fact that edible mushrooms usually grow in the same localities as almost identical poisonous fungi and therefore their lack of popularity often belied their quality.

Mushrooms are usually not as rich in protein as meat and also contain some nitrogenous chemicals in a form which makes digestion difficult.

The information found in the writings of such early natural scientists as Pliny and Galen shows that other, less common and tasty mushrooms were also eaten.

In any case, mushrooms should not be eaten in large quantities. Primarily they serve as a supplementary item for a major dish or can be used as a condiment, as they add a characteristic flavor to delicious dishes and often have a very delicate taste.

Dishes with mushrooms as a main ingredient, such as scrambled eggs and mushrooms, can provide an illusion of a meat course, but apart in the nourishment supplied by the eggs and fat, their protein value is negligible.

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