Michael Davis
Mushrooms are a type of fungus, but they are commonly classified as vegetables. While they are not plants, they share some characteristics with plants and even with animals. In cooking, mushrooms are treated as vegetables and are often used as a vegetarian meat substitute. They are low in calories, fat, sodium, and cholesterol, and they provide protein, fibre, and various vitamins and minerals.
| Characteristics | Values |
|---|---|
| Classified as vegetables | Yes |
| Technically plants | No |
| Kingdom | Fungi |
| Calories | Low |
| Fat | Very low |
| Cholesterol | None |
| Sodium | Very low |
| Protein | 1-2 grams per 3 ounces |
| Carbohydrates | Indigestible |
| Vitamins | B, D, riboflavin, niacin |
| Other nutrients | Selenium, Potassium, Copper, Fiber |
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What You'll Learn
Mushrooms are fungi, not vegetables
While mushrooms are often classified as vegetables and cooked as part of vegetable dishes, they are technically not plants but fungi. Mushrooms are part of a separate kingdom of organisms called fungi, which split evolutionarily from the animal kingdom. They lack chlorophyll, a defining characteristic of plants, and instead “steal” carbohydrates from plants. They also breathe in oxygen and breathe out carbon dioxide, like animals.
Mushrooms have been consumed and used as medicine for thousands of years. They are low in calories, fat, sodium, and cholesterol and are a good source of B vitamins, selenium, potassium, and fibre. They also contain a substance called ergosterol, which can be transformed into vitamin D with exposure to ultraviolet light.
Despite being classified as fungi, mushrooms share some characteristics with plants. For example, they can produce vitamin D when exposed to light, similar to how human skin produces vitamin D from sunlight. They also contain an indigestible carbohydrate called chitin, which is found in shrimp and crab shells but not in plants.
From a culinary standpoint, mushrooms are considered vegetables. They are often used as a vegetarian meat substitute and can be cooked and prepared in a variety of ways, such as sautéing, grilling, or adding to casseroles and salads. However, some people argue that the term "vegetable" is broad enough to include mushrooms, while others consider them simply as produce or non-animal food.
In summary, while mushrooms are commonly associated with vegetables and used in cooking, they are scientifically classified as fungi due to their unique characteristics and evolutionary origins.
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Mushrooms are cooked like vegetables
Mushrooms are a unique food that are often cooked and prepared in a similar way to vegetables. While they are not technically vegetables, as they are a type of fungus, mushrooms have a distinct texture and flavour that can enhance a dish in a similar way to vegetables. When cooking mushrooms, there are a few key things to keep in mind. First, mushrooms should be cleaned carefully before cooking. Unlike vegetables, which are often peeled or scrubbed, mushrooms should be gently wiped with a damp cloth or paper towel to remove any dirt or debris. Alternatively, you can quickly rinse them under cool running water and then dry them with a towel. It is important to avoid soaking mushrooms, as they are like sponges and will absorb the water, affecting their texture and flavour.
Once cleaned, mushrooms can be cooked whole, sliced, or chopped, depending on the recipe and your desired outcome. They can be sautéed, grilled, roasted, or even fried. Sautéing is a popular method as it allows the mushrooms to cook evenly and develop a deep, rich flavour. Cooking mushrooms with a small amount of butter or oil over medium-high heat helps to release their natural juices and concentrate their flavour. Grilling and roasting are also excellent ways to cook mushrooms, adding a smoky flavour and a slightly chewy texture.
The versatility of mushrooms means they can be treated like vegetables in many dishes. For example, they can be added to stir-fries, pasta sauces, casseroles, and soups, just as you would add carrots, peppers, or onions. Mushrooms also work well as a meat substitute in vegetarian and vegan dishes, providing a savoury, umami flavour. When substituting mushrooms for meat, try using portobello mushrooms as a burger patty or chopping up mushrooms to use as a base for vegetarian chilli or stew.
It's important to note that while mushrooms are cooked like vegetables, they have a shorter cooking time. Overcooking mushrooms can lead to a rubbery texture and a loss of flavour. Depending on the variety, mushrooms are typically cooked for just a few minutes until they are tender and slightly browned. Finally, mushrooms are highly perishable, so proper storage is essential. They should be kept in the refrigerator and used within a few days of purchase. By following these simple guidelines, you can easily incorporate mushrooms into your cooking and enjoy their unique flavour and versatility.
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Mushrooms are classified as vegetables
While mushrooms are classified as vegetables in cooking, they are technically not plants but fungi. They are often cooked like vegetables and used as a vegetarian meat substitute. Mushrooms are low in calories, virtually fat-free, and a good source of B vitamins, selenium, potassium, and fibre. They also contain an indigestible carbohydrate called chitin, which is also found in shrimp and crab shells.
Although mushrooms are not plants, they share some characteristics with them. For example, mushrooms can increase their vitamin D content when exposed to light, much like how human skin produces vitamin D from sunlight. Mushrooms contain a substance called ergosterol, which can be transformed into vitamin D with exposure to ultraviolet light.
From a culinary standpoint, mushrooms are considered vegetables. They are often used in recipes and dishes alongside vegetables, and they can be farmed and harvested like vegetables. The United States Department of Agriculture's (USDA) MyPlate categorises mushrooms as part of the vegetable group, with a 1:1 ratio for serving sizes.
However, some people do not consider mushrooms to be vegetables due to their status as fungi. All vegetables and fruits come from edible plants, and plants contain chlorophyll, which mushrooms lack. Instead, mushrooms “steal” the carbohydrates they need from plants. Despite this distinction, mushrooms are still a nutritious and versatile food that can be used in various dishes.
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Vegetables are a social construct
While mushrooms are classified as vegetables, they are technically not plants but are part of the kingdom Fungi. They share some characteristics with plants and even with animals. For instance, mushrooms, like plants, are low in calories and contain vitamins and minerals. However, they do not contain chlorophyll, a defining characteristic of plants, and instead “steal” carbohydrates from plants.
The term "vegetable" is a culinary category and a social construct. In cooking, a mushroom is a vegetable, and it is used in tons of dishes with vegetables. It is also considered a good meat substitute, especially for vegetarians. However, some people do not consider mushrooms to be vegetables, especially from a botanical standpoint. This is because mushrooms are not plants, and the term "vegetable" typically refers to edible plant parts.
The definition of a vegetable is broad and varies depending on cultural and personal perspectives. For example, tomatoes are considered vegetables in a culinary context, but they are technically fruits. Similarly, mushrooms are fungi, but they are often classified as vegetables due to their nutritional benefits and culinary uses.
Ultimately, whether or not one considers mushrooms to be vegetables is a matter of perspective and personal opinion. While they are not botanically classified as plants, they are culinarily and culturally grouped with vegetables due to their similar nutritional profiles and usage in dishes. This highlights the fluid nature of food categorization and how it can be influenced by social and cultural norms.
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Mushrooms are a good source of vitamin D
While mushrooms are often classified as vegetables and cooked as part of vegetable dishes, they are technically not plants but fungi. They are low in calories, fat, cholesterol, and sodium and are a good source of protein, vitamins, selenium, and potassium.
Mushrooms are one of the few non-animal sources of vitamin D. They contain vitamin D2, which is different from vitamin D3, commonly found in animal foods. When exposed to ultraviolet (UV) radiation, such as sunlight or a UV lamp, mushrooms can generate nutritionally significant amounts of vitamin D. The vitamin D2 content in UV-exposed mushrooms may decrease with storage and cooking, but consuming them before the 'best-before' date can provide a substantial amount of vitamin D2.
Some wild mushrooms, like morels, are excellent sources of vitamin D2 due to their exposure to UV light. Commercially grown mushrooms, on the other hand, are often cultivated in the dark and contain very little vitamin D2. However, treating them with UV light can boost their vitamin D content. For example, exposing cremini mushrooms to UV light increases their vitamin D2 levels.
The amount of vitamin D2 generated in mushrooms depends on various factors, including the type and orientation of the mushrooms, whether they are sliced or whole, the distance from the UV source, the size of the mushroom, and the duration of exposure.
Mushrooms are a versatile and healthy addition to any diet. They can be sautéed, grilled, stuffed, or added to casseroles, salads, and soups. With their ability to provide vitamin D, mushrooms offer a unique benefit among vegetables, making them an excellent choice for those seeking plant-based sources of this essential nutrient.
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Frequently asked questions
Mushrooms are a type of fungus, but they are commonly classified as vegetables. They are cooked and eaten as vegetables and share some characteristics with plants.
Mushrooms are low in calories, fat, sodium and cholesterol. They are a good source of B vitamins, selenium, potassium and fibre. They also contain a small amount of vitamin D, especially if they are exposed to light.
Mushrooms are versatile and can be used in a variety of dishes. They can be sautéed with onions, added to casseroles, stuffed, grilled or used as a meat substitute in vegetarian dishes. They are also commonly used as a topping on pizza.
No, some wild mushrooms can cause stomach upset, allergic reactions or may even be poisonous. It is recommended to stick to supermarket varieties and avoid picking and consuming raw wild mushrooms.
