Whole mushrooms should be cooked in salted water for about 5-7 minutes. This will help to soften the mushrooms and infuse them with a subtle salty flavor. Be careful not to overcook them, as they can become mushy and lose their texture. Once they are tender, you can remove them from the water and use them in your desired recipe. **

Eating a whole glass of raw mushrooms is not recommended as it can cause digestive discomfort for some people. Raw mushrooms contain a tough, indigestible cell wall called chitin, which can be difficult for the human body to break down. Additionally, some varieties of mushrooms contain toxins that can cause symptoms ranging from mild gastrointestinal upset to more serious health issues. It is generally safer to cook mushrooms before consuming them to make them more digestible and to neutralize any potential toxins. **

Mushrooms grow in nature in a variety of habitats, including forests, grasslands, and even deserts. They can be found growing on decaying organic matter such as dead trees, fallen leaves, or animal dung. Some mushrooms are mycorrhizal, forming symbiotic relationships with plant roots, while others are saprotrophic, feeding on dead organic material. The specific environmental conditions required for mushroom growth can vary depending on the species. **

In English Garden, mushrooms are commonly referred to as toadstools. This term is often used to describe any type of fungus that grows in a garden setting. Toadstools are known for their distinctive cap and stem shape, and they can vary in size, color, and texture. These fungi can be found growing on the ground, on decaying wood, or even on living plants in an English Garden. **

Whole canned mushrooms with black spots should not be eaten. The black spots could indicate spoilage or the presence of mold, which can be harmful if consumed. It is best to discard any canned mushrooms that show signs of spoilage and choose ones that appear fresh and free of any discoloration. **

Some of the poisonous mushrooms that can be found in gardens include the Death Cap (Amanita phalloides), the Destroying Angel (Amanita bisporigera), and the False Morel (Gyromitra spp.). These mushrooms can be extremely toxic if ingested, causing symptoms ranging from gastrointestinal distress to organ failure and even death. It is important to be cautious when foraging for mushrooms in gardens and to avoid consuming any wild mushrooms unless you are absolutely certain of their identity. **

Without more specific information or a description of the mushrooms in your garden, it is difficult to determine the exact type. However, common mushrooms that may be found in gardens include button mushrooms, cremini mushrooms, or even wild mushrooms like chanterelles or morels. It is important to properly identify any mushrooms before consuming them, as some varieties can be toxic. If you are unsure, it is best to consult with a mycologist or expert in mushroom identification. **

Some common poisonous mushrooms that can be found in gardens include the Death Cap (Amanita phalloides), the Destroying Angel (Amanita bisporigera), and the False Morel (Gyromitra spp.). These mushrooms contain toxins that can cause severe illness or even death if ingested. It is important to be cautious when foraging for mushrooms in gardens or any other outdoor areas to avoid accidental poisoning. **