(1R,2R,4R,8R)-p-Menthane-2,8,9-triol

Agaricus bisporus—known variously when white as common mushroom, button mushroom, white mushroom, cultivated mushroom, table mushroom, champignon mushroom, crimini mushroom, when brown as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, brown cap mushrooms, chestnut mushroom, and when mature as Portobello mushroom—is an edible basidiomycete mushroom native to grasslands in Europe and North America. Agaricus bisporus is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world.

Pleurotus is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, P. ostreatus. Species of Pleurotus may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edible mushrooms in the world. Pleurotus fungi have been used in mycoremediation of pollutants such as petroleum and polycyclic aromatic hydrocarbons.

A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap. These pores or gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.

Fats are a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides: triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Although the words "oils", "fats", and "lipids" are all used to refer to fats, in reality, fat is a subset of lipid. "Oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats, along with other related substances, usually in a medical or biochemical context, which are not soluble in water. The word "oil" is also used for any substance that does not mix with water and has a greasy feel, such as petroleum (crude oil), heating oil, and essential oils, regardless of its chemical structure.