In the recent years, the long-legged mushrooms are being grown by many countries around the world with the advantage of having high protein content (about 32% of dry matter), rich in amino acids (49.7%), vitamins and very good mineral for the body. In addition to its high nutritional value, mushrooms also have a unique color, flavor, and properties that appeal to eaters.

Besides, the cost of long leg mushrooms is also superior to other mushrooms, such as abalone mushrooms, straw mushrooms and etc.

Combining scientific farming processes and clean production conditions, the long-legged mushroom has great commercial potential. However, due to its difficult cultivation characteristics, long leg mushrooms are not widely cultivated in Vietnam now.

The Center for Science and Technology Information and Statistics (CESTI) has just cooperated with Ho Chi Minh City High-tech Agriculture Business Incubation Center to hold a workshop on "Long-leg mushroom cultivation process - Lentinus Giganteus Berk."

According to Mrs. Huynh Thi Thanh Nhan, representative of Ho Chi Minh City High-Tech Agricultural Business Incubation Center, the long-legged mushroom belongs to the family of shiitake mushrooms, first published in 1847. The morphology of mushrooms is similar to that of champange drinking glasses, with a diameter of 8-30cm, mushrooms grow in clusters, after a period of development, it is possible to clearly distinguish 2 parts: the mushroom cap and the mushroom stem.