2 Materials and methods
2.1 Mushroom samples
The fruiting bodies of common culinary mushrooms were purchased in local supermarkets in Mönchengladbach, North-Rhine Westphalia, Germany (Agaricus bisporus(J.E. Lange) Imbach white and brown varieties, Lentinula edodes (Berk.) Pegl., and Cantharellus cibarius (Fr.) or were ordered from a local mushroom grower (Pleurotus ostreatus(Jaqu. ex Fr.) P. Kumm., Pleurotus eryngii (DC ex Fr.) Gill., Pleurotus citrinopileatus (Sing.), Pleurotus pulmonarius (Fr. ex Fr.) Quél., and Pleurotus djamor (Rumph. ex Fr.) Boedijn.
Thirty wild mushroom species were collected in a local area of 1 km2 in the western part of North-Rhine Westphalia, Germany between 24.9.2015 and 08.11.2015. The temperature varied between −1.2 °C and 20 °C with rainfall between 0.05 and 42 L/m2 per day. All mushroom samples were divided into caps and stipes, if possible, and finally dried at 60 °C for 16 h.