Laura Smith
Mushrooms are a fleshy fungus with a stem and cap, where the underside of the cap is lined with gills. While mushrooms are known to be nutritious, containing vitamins, minerals, and protein, the edibility of different parts of the mushroom varies. The mushroom cap, for instance, has a higher protein content, while the stem contains more iron, manganese, copper, and zinc. The gills of mushrooms, which are thin, papery structures, primarily serve the function of spore dispersal. While they are technically edible, they may not be preferred due to their stronger flavour and aesthetic impact on dishes. Furthermore, certain types of mushrooms with white gills, such as the Amanita family, are known to be poisonous. Therefore, it is essential to correctly identify mushroom species before consumption.
| Characteristics | Values |
|---|---|
| Function | Spore dispersal and identification |
| Edibility | Technically edible, but not enjoyed by all |
| Taste | Stronger, mustier, slightly bitter |
| Texture | Thin, papery "ribs" |
| Colour | Faint pinkish hue when fresh, deep dark black when past their prime |
| Grit/Sand | Easily removed with a quick rinse |
| Medicinal Benefits | Yes, due to anti-inflammatory and anti-oxidant effects |
| Nutrients | High in fiber, low in calories, contain potassium, magnesium, iron, manganese, copper, zinc, vitamin C, vitamin B12, and riboflavin |
| Poisonous Varieties | Amanitas with white gills, Boletes with red colouring or flesh that stains blue |
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What You'll Learn
- Gills are edible, but some people dislike their bitter taste and aesthetic impact on dishes
- Gills can contain grit or sand, but this can be removed with a quick rinse
- Amanitas, one of the most poisonous mushroom families, have white gills
- Russulas have brittle gills and stems; some are poisonous, some are edible, and some don't taste nice
- Milkcaps exude a milky substance from their gills, which may be toxic
Gills are edible, but some people dislike their bitter taste and aesthetic impact on dishes
Mushroom gills are technically edible, but some people choose to remove them due to their bitter taste and aesthetic impact on dishes. Mushrooms are the fleshy body of a fungus, typically characterised by a stem and cap, with gills on the underside of the cap. While the caps of mushrooms have more protein, vitamin B12, and riboflavin, the stems contain higher amounts of iron, manganese, copper, and zinc.
The main reasons for removing mushroom gills are taste and appearance. Gills can have a stronger, mustier, and slightly bitter flavour, especially if they are not fresh. Fresh gills should be dry, with a faint pinkish hue when held up to the light. If the gills appear deep dark black or wet, the mushroom is past its prime. When cooked, the gills can turn dishes dark and murky, which may be undesirable for some people. Additionally, gills can contain grit or sand, but this can be easily removed with a quick rinse.
The decision to remove mushroom gills ultimately depends on personal preference and the dish being prepared. Some people may not mind the gills on baby bellas but find that the gills on fully grown, mature portobellos can be overpowering, especially in larger dishes. For those who wish to remove the gills, it can be easily done with a spoon. The woody stem can also be removed and either minced and cooked with the dish or saved for vegetable stock.
It is important to note that not all mushrooms are edible, and proper identification is crucial before consuming any wild mushrooms. Some poisonous mushrooms, such as those from the Amanita family, have white gills and should be avoided. Other characteristics to avoid include a skirt or ring on the stem and a bulbous or sack-like base called a volva. Additionally, mushrooms with red on the cap or stem and those that stain blue when cut are generally considered poisonous.
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Gills can contain grit or sand, but this can be removed with a quick rinse
While mushroom gills are edible, they can contain grit or sand. This is easily removable with a quick rinse. The gills, or lamella, are the thin, papery "ribs" found on the underside of the mushroom cap. They are involved in spore dispersal and identification.
When preparing a mushroom dish, whether or not you choose to remove the gills will depend on the recipe and your personal preference. Some people dislike the gills in their food due to their stronger, mustier, and slightly bitter flavour, as well as their tendency to discolour the dish.
If you are collecting wild mushrooms, it is important to be able to correctly identify them to avoid poisonous varieties. Some general rules to avoid poisonous mushrooms include steering clear of those with white gills, a skirt or ring on the stem, and a bulbous or sack-like base (volva). Additionally, mushrooms with red on the cap or stem and those that rapidly stain blue when cut are typically treated as toxic.
For specific mushroom families, such as the Russula and Amanita varieties, there are unique tests to determine edibility. For instance, a taste test is used for Russulas—if a small amount placed on the tongue burns like chilli, the mushroom is poisonous. On the other hand, Amanitas, which typically have white gills and spores, should be avoided unless you are an experienced forager as they include some of the most poisonous mushrooms in the UK.
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Amanitas, one of the most poisonous mushroom families, have white gills
Mushrooms are nutrient-rich and low in calories, making them ideal for boosting health and losing weight. The caps of mushrooms have more protein, vitamin B12, and riboflavin than the rest of the body. The stems, on the other hand, contain higher amounts of iron, manganese, copper, and zinc.
Amanitas, however, are a family of mushrooms that are among the most poisonous. They are responsible for 90% of deaths caused by mushroom poisoning. The destroying angel and death cap are the most common causes of Amanita poisoning, and they look meatier and more appetizing than other deadly mushrooms. Amanitas have white gills that are free from attachment to the stalk. The gills are crowded closely together, and the mushroom typically has a ring or skirt around the upper stem. The cap of Amanita species is often a prime identifier, with colours varying from pale green and yellowish-green to olive green, bronze, red, yellow, and white. The cap surface is sticky when wet and can usually be easily peeled.
Amanita bisporigera, commonly known as the eastern destroying angel amanita, is a deadly poisonous species of fungus in the family Amanitaceae. Its cap is white and can reach up to 10 centimetres (4 inches) across. The bulbous stipe base is covered with a membranous sac-like volva. The white gills are free from attachment to the stalk and are crowded closely together.
Amanita exitialis, also known as the Guangzhou destroying angel, has a cap that ranges in shape from egg-shaped to convex to somewhat flattened. The cap surface is smooth and white, and the flesh is thin and white. The gills are also white and crowded closely together.
Amanita virosa, another lethal white Amanita species, fruits in the autumn. Amanita magnivelaris, a similar toxic North American species, has a cream-coloured, thick, felted-submembranous, skirt-like ring.
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Russulas have brittle gills and stems; some are poisonous, some are edible, and some don't taste nice
Mushrooms are nutrient-rich and low in calories, making them ideal for boosting health and losing weight. The caps and stems of mushrooms have different nutritional compositions. The mushroom cap contains potassium and magnesium, while the stem has higher amounts of iron, manganese, copper, and zinc.
Russula is a large and diverse genus of mushrooms with approximately 700 species worldwide. They are commonly known as "brittle gills" due to the fragile nature of their gills. The Russula genus is characterised by its brightly coloured caps, attached and brittle gills, absence of latex, and absence of partial veil or volva tissue on the stem. The Russula stems are also brittle and can be distinguished from other mushrooms by their grainy texture and chalk-like breakage.
While Russula mushrooms exhibit a wide range of edibility, some species are considered choice edibles, while others are inedible or even toxic. Russula species that are mild-tasting are generally edible, whereas those with a spicy or acrid taste can cause gastrointestinal symptoms if consumed raw or undercooked. Russula subnigricans, for example, is a poisonous mushroom found in Asia that has been associated with fatal cases of rhabdomyolysis. On the other hand, Russula cyanoxantha, also known as the Charcoal Burner, is considered a high-quality edible mushroom with a mild taste and flexible, greasy gills.
It is important to exercise caution when foraging and consuming Russula mushrooms due to the difficulty in positively identifying collected specimens. While some sources of identification include colour, smell, and microscopic characteristics, the most reliable method is to perform an edibility test, especially for those in the UK. An edible Russula will have no peppery or chilli-like heat and will taste like mushrooms.
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Milkcaps exude a milky substance from their gills, which may be toxic
Mushrooms are the fleshy body of a fungus, typically characterised by a stem and cap, with the underside of the cap lined with gill-like flanges. While mushrooms are known to be nutrient-rich, the stem and cap have different nutritional compositions. The cap, for instance, contains more protein, vitamin B12, and riboflavin, while the stem is a good source of iron, manganese, copper, and zinc.
One variety of mushroom, the milkcap, exudes a milky substance from its gills. This latex "milk" is produced when the mushroom is cut or bruised. Milkcaps are mushroom-forming fungi of the genera Lactarius, Lactifluus, and Multifurca, belonging to the family Russulaceae. While some of these mushrooms are edible, others are toxic.
The Lactarius deterrimus, for example, is a large milkcap with carrot-coloured gills and greenish tints as it matures. Its milk changes colour from carrot-orange to dark red and then to green as it dries. Although this species is not classed as toxic, it tastes unpleasant and has a smell similar to that of bedbugs. The Bearded Milkcap (Lactarius Pubescens) is another variety that is considered poisonous and can cause stomach upsets if consumed without careful preparation.
However, there are some edible varieties of milkcaps, such as the Saffron Milkcap, which can be dried and used as a spice. A general rule of thumb for determining the edibility of a milkcap is to taste a small amount of the milk. If it has a mild, sweet, or mushroomy flavour, it is likely safe to consume. If the milk is spicy or acrid, it is best to avoid it. The Fenugreek milkcap is an exception to this rule, as it tastes pleasant but can cause stomach upset if consumed in large quantities.
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Frequently asked questions
Mushroom gills are thin, papery structures that contain spores and are technically edible. However, they are not commonly consumed and are sometimes removed before cooking due to their strong, musty, and slightly bitter flavour.
The primary functions of mushroom gills are spore dispersal and identification. They increase the surface area, allowing for a higher number of spores to be dispersed.
Not all mushrooms have gills. For example, the Boletus, Suillus, and Leccinum families have sponge-like pores instead of gills.
Yes, it is important to avoid mushrooms with white gills, as these belong to the Amanita family, which includes some of the most poisonous mushrooms in the UK, such as the Destroying Angel and the Death Cap.
Mushrooms are high in fibre, nutrient-rich, and low in calories. They contain vitamins, minerals, and protein. The caps of mushrooms have higher levels of protein, vitamin B12, and riboflavin, while the stems provide higher amounts of iron, manganese, copper, and zinc.
