The secret behind mushroom consumption and cultivation as well.

Mushroom is neither a plant nor animal. It is fungi and grows naturally especially in the tropics and does well in humid environments. There are different species of mushroom sterming from both edible and non-edible types. The non-edible types of mushroom are broad in nature and are poisonous to man, mostly grow on rotten wood and sometimes on soil.
The edible types of mushroom number to about fifty different species which have both dwarf and tall but are consume differently the world over . However, when mature, mushrooms have a very short lifespan and if not quickly harvested when it is ready they easily get rotten. The can be cultivated artificially in homes on substrates of various forms and this ensures its availability. Mushroom cultivation is done by acquiring of its seeds from the cap and nursed on the prepared substrate. Harvesting can be done at least twice or thrice before substrate can be discarded.

Interestingly, mushrooms can be prepared and eaten in various forms. After harvesting, it can be prepared in its freshly state and consumed with rice, plantain, garri, boiled cassava, potato, yam etc or dried either under sunlight or in ovens to reduce the moisture content so as to avoid rotting. With this method, they are thus stored for longer periods.
Mushroom cultivated artificially is always void of rotting and is always available as well as generates plenty of income to the farmer. However, it has plenty of health benefits and include; they are low in calories, great sources of fiber, source of basic nutrients such as vitamins B, Selenium, potassium, copper, Vitamin D especially when dried, contain antioxidants that boast the immune system etc as such, its consumption should be encouraged.