How to distinguish between Pleurotus eryngii and Coprinus comatus

How to distinguish between Pleurotus eryngii and Coprinus comatus

The main difference between the two is the top, one is flat and the other is pointed.

1. Pleurotus eryngii, also known as Pleurotus eryngii, is named for its almond fragrance and thick flesh like abalone. It is a rare edible mushroom variety that has been successfully developed and cultivated in recent years and is edible, medicinal and therapeutic. The fruiting body of Pleurotus eryngii grows singly or in groups. The cap is 2-12cm wide, initially arched and round, then gradually flattened. When mature, the center is shallowly concave to funnel-shaped. The surface has a filamentous luster, smooth, dry, and fibrous. When young, the cap edge rolls inward, and when mature, it becomes wavy or deeply cracked; the flesh is white, with an almond flavor, and no latex secretion; the gills are extended, dense, slightly wide, milky white, with flat edges and sides, and small gills; the stipe is 2-8cm to 0.5-3cm, eccentric or lateral.

2. Coprinus comatus, also known as the hairy-headed ghost mushroom, is the common name of Coprinus comatus. It is named because of its shape like a chicken leg and its meaty taste like shredded chicken. It is a rare mushroom with commercial potential that has been artificially developed in recent years and is known as the "new star in mushrooms". The fruiting body of Coprinus comatus is medium-to-large and grows in groups. The cap is cylindrical in the bud stage and bell-shaped in the later stage. It is 7 to 20 cm high. The cap is nearly smooth when young, and then has flat scales or cracks on the surface. The cap, flesh, gills and stipe of the young fruiting body are all white. The stipe is 1 to 2.5 cm thick and has a fungus ring. When the cap stretches from cylindrical to bell-shaped, the gills begin to change color, from light brown to black, and the fruiting body also becomes soft and black, completely losing its edible value. Therefore, harvesting must be timely during cultivation. It should be harvested in time during the columnar stage when the cap remains cylindrical and the edge is tightly wrapped around the stipe, and there is no fungus ring visible to the naked eye.