Sarah Brown
Mushrooms are a type of fungus, but they are commonly considered vegetables in cooking and nutrition. While mushrooms are not plants and do not contain chlorophyll, they are often classified as vegetables and cooked as part of vegetable dishes. They are low in calories, fat, and sodium and provide various nutrients, including B vitamins, selenium, potassium, and fibre. However, some people argue that mushrooms are not vegetables due to their botanical differences from plants.
| Characteristics | Values |
|---|---|
| Classified as vegetables | Yes, in cooking |
| Botanically | No |
| Nutritional value | Similar to vegetables |
| Culinary category | Yes |
| Kingdom | Fungi |
| Carbohydrates | Yes, but obtained from plants |
| Cholesterol | No |
| Calories | Low |
| Fat | Low |
| Sodium | Low |
| Protein | Yes |
| Carbohydrate | Chitin |
| Vitamins | B, riboflavin, niacin, D, selenium, potassium |
| Meat substitute | Yes |
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What You'll Learn
Mushrooms are fungi, not vegetables
While mushrooms are commonly considered vegetables, they are technically classified as fungi. All vegetables and fruits come from edible plants, and plants are characterised by their ability to contain chlorophyll, which they use to convert sunlight into energy. Mushrooms, on the other hand, lack chlorophyll and instead obtain their carbohydrates from plants. This fundamental difference places mushrooms outside the category of vegetables.
However, the term "vegetable" is often understood as a culinary category, and mushrooms are typically cooked and eaten as vegetables. They are also low in calories, contain fibre, and provide important nutrients and bioactive compounds, similar to vegetables. For this reason, they are often informally categorised as vegetables, especially in cooking.
Mushrooms are also distinct from plants evolutionarily, as fungi share a more recent common ancestor with animals than with plants. This further emphasises the classification of mushrooms as fungi rather than vegetables.
Despite not being vegetables, mushrooms are a versatile and healthy food choice. They are low in calories and fat and provide various essential nutrients, including B vitamins, selenium, potassium, and vitamin D when exposed to UV light.
In summary, while mushrooms may be considered vegetables in a culinary context, they are technically classified as fungi due to their distinct evolutionary history and biological characteristics.
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Mushrooms are cooked like vegetables
Mushrooms are a unique type of fungus, and while they are not technically vegetables, they are often cooked and prepared in similar ways. They share many of the same culinary applications as vegetables and are a versatile ingredient in many dishes. Mushrooms can be sautéed, grilled, roasted, and even pickled, much like vegetables.
When cooking mushrooms, the preparation is similar to that of vegetables. They are typically cleaned and sliced or chopped into desired sizes. Mushrooms have a high water content, so it is important not to wash them directly under running water as they will absorb the moisture. Instead, they can be gently wiped with a damp cloth or quickly rinsed and then patted dry.
Sautéing is one of the most common ways to cook mushrooms. A little butter or oil in a hot pan, followed by the addition of mushrooms, results in a delicious, flavourful addition to any meal. They can be sautéed on their own or combined with other vegetables, such as onions, garlic, or peppers. Mushrooms can also be grilled, either as a kebab or directly on the grill, adding a smoky flavour to dishes.
Roasting is another popular method, as it concentrates the flavour and enhances the natural sweetness of mushrooms. They can be roasted whole, halved, or quartered, depending on their size, and tossed with herbs, spices, and a drizzle of oil. Pickling is also an option, where mushrooms are brined and then stored in a vinegar-based solution, adding a tangy flavour to sandwiches, salads, or charcuterie boards.
The umami flavour of mushrooms means they are a great meat substitute in vegetarian and vegan dishes. Their meaty texture and savoury taste make them a satisfying addition to plant-based meals. They can be used as a base for vegetarian burgers or as a filling for vegetarian tacos, for example.
In conclusion, while mushrooms are not vegetables, they are cooked and prepared in similar ways, offering a versatile and tasty addition to a wide range of dishes.
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Mushrooms are used as meat substitutes
While mushrooms are commonly classified as vegetables, they are technically not plants but fungi. They are low in calories, fat, cholesterol and sodium, and provide protein, B vitamins, selenium and potassium. Mushrooms are also a good source of vitamin D, especially if exposed to light.
Mushrooms are a popular meat substitute, particularly for those following vegetarian, vegan or plant-based diets. They are "meaty" and share some of the savoury, or "umami", properties of meat, making them a versatile ingredient in a variety of dishes.
Shiitake mushrooms, for example, are renowned for their rich, smoky flavour and meaty texture, making them an ideal substitute for meat in vegan recipes such as stir-fries, soups and tofu dishes. Oyster mushrooms also have a meaty texture and are flavour-absorbing, making them a popular vegan stand-in for traditional taco fillings, fried chicken and seafood. Portobello mushrooms, with their large, brown caps, are another popular beef replacement, often used in burgers, kebabs, pasta dishes and stews.
White button mushrooms are mild in flavour and can be seasoned to taste like almost anything. They are a good meat substitute in pasta sauces, on pizzas and in stews. Cremini mushrooms, when combined with lentils, can replace ground beef in shepherd's pie, meatballs and meatloaf.
Chanterelle mushrooms have a sweet, nutty flavour and can be used to substitute seafood, especially when prepared with fatty sauces such as garlic butter or boozy sauces. Enoki mushrooms resemble stringy pasta and can be added to carb-filled bowls of veggies and noodles as a substitute for white fish.
Mushrooms are a healthy meat substitute, offering nutrition without the high calories or fat of meat. However, they are not a one-to-one substitute for meat in terms of protein content. To match the protein in a three-ounce serving of chicken, for example, one would need to consume a pound and a half of mushrooms. To increase the protein content of a mushroom-based meal, they can be combined with other plant-based protein sources like beans, tempeh, tofu or seitan.
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Mushrooms are low in calories
While mushrooms are often classified as vegetables, they are technically not plants but fungi. They share some characteristics with plants and even with animals.
Mushrooms are a good source of B vitamins, including riboflavin and niacin, which are especially important for people who don't eat meat. They are also a good source of selenium and potassium.
Mushrooms are a healthy and satisfying substitute for meat in recipes, as they are low in calories and fat. They can be sautéed, boiled, grilled, or baked, and added to stir-fries, pasta sauces, chilis, soups, and salads.
Mushrooms are also a good source of vitamin D, especially when exposed to light. This is similar to how our skin makes vitamin D from sunlight. Vitamin D-rich mushrooms are often available in grocery stores.
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Mushrooms are a source of vitamin D
While mushrooms are commonly classified as vegetables, they are technically not plants but fungi. Mushrooms share some characteristics with plants and even with animals. They are low in calories, have no fat or cholesterol, and are very low in sodium. They are also a source of protein, fibre, selenium, potassium, and B vitamins.
Mushrooms are one of the few food sources of vitamin D, a highly impactful nutrient. They are the only significant source of vitamin D in the produce department, as no other fruits and vegetables contain enough of the nutrient to be considered beneficial. Mushrooms are the only non-animal food product with substantial amounts of bioavailable vitamin D and are, therefore, a primary source for vegans and vegetarians.
The vitamin D in mushrooms is in the form of vitamin D2, while animal-based vitamin D is usually in the form of vitamin D3. Vitamin D2 is also found in fungi and yeast. Mushrooms exposed to ultraviolet (UV) radiation, such as sunlight or a UV lamp, can generate nutritionally relevant amounts of vitamin D. The vitamin D content may decrease with storage and cooking, but if consumed before the 'best-before' date, the vitamin D level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods.
The concentration of vitamin D2 generated in mushrooms depends on several factors, including the type and orientation of the mushrooms, whether they are sliced or whole, the distance from the lamp housing, the size of the mushroom, and the total number of pulses received. Commercially grown mushrooms are often grown in the dark and contain very little vitamin D. However, some growers use ultraviolet light to produce vitamin D-rich mushrooms.
Mushrooms are a versatile ingredient that can be sautéed, added to casseroles, stuffed, grilled, or used as a meat substitute. They are a delicious and healthy addition to any meal, providing various essential nutrients, including vitamin D.
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Frequently asked questions
Mushrooms are a type of fungus, but they are commonly classified and consumed as vegetables. They are low in calories and contain lots of fibre.
From a culinary standpoint, mushrooms are considered vegetables. They are cooked like vegetables and share some characteristics with plants. They are also a good source of nutrients and bioactive compounds.
Yes, mushrooms are considered to be very healthy. They are low in calories, have no cholesterol, and are very low in sodium. They are also a good source of vitamin D, B vitamins, selenium, copper, potassium and fibre.
Yes, mushrooms are consumed by vegetarians and are often used as a meat substitute.
