Sarah Brown
Mushrooms are fascinating organisms that come in a variety of shapes, sizes, and colours, with one of their most distinctive features being their gills. These thin, papery structures, also known as lamellae, hang beneath the cap of some mushroom species and play a crucial role in spore dispersal, similar to how plants disperse their seeds. The gills' intricate patterns and range of attachment styles, from broadly fixed to freely hovering, make them an essential tool for mushroom identification and add to the aesthetic appeal of these intriguing organisms. While some mushrooms have gills, others have unique spore-producing surfaces, such as pores or tooth-like structures. The study of mushroom gills, or mycology, offers a deeper understanding of their role in mushroom reproduction and their significance in the natural world.
| Characteristics | Values |
|---|---|
| Purpose | To produce and release spores |
| Appearance | Thin, papery veils hanging vertically beneath the cap |
| Types | Lamellae (gills), pores, teeth, lamellulae (partial gills) |
| Attachment to stem | Broadly fixed, appearing to hover freely, or running down the length of the stem |
| Colour | White, pink, rust |
| Texture | Spongey, brittle, soft and pliable |
| Other | Gills may contain distinctive microscopic features, such as seeping latex |
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What You'll Learn
Gills are used for spore dispersal
Gills, or lamellae, are papery hymenophore ribs found under the caps of some mushroom species, most commonly agarics. They are used for spore dispersal and are important for species identification. The gills are attached to the stem, or stipe, and their shape, colour, crowding, and arrangement are all important features for identification.
The presence of gills in mushrooms is an example of convergent evolution, where similar structures evolved separately in different species. The evolution of gills in mushrooms is driven by the need to increase the surface area available for spore production. Buller's classic experiments in 1909 demonstrated that gills increased the surface area for spores by up to 20 times compared to a flat surface. The spacing between gills is also important for the successful release of spores, as discovered by John Webster and colleagues in the 1990s.
The branching of gills and the formation of lamellulae (short gills) further increase the surface area available for spore production. While the addition of lamellulae between every second gill would theoretically provide the greatest increase in surface area, this arrangement does not occur in nature. Instead, some species form a single array of unbranched radial gills, while others produce multiple files of lamellulae between the primary gills, and branched gills are also common.
The efficiency of gill morphology in mushrooms is evident in the predominant occurrence of the agaricoid basidiome within the Agaricales and Russulales orders. This morphology, with its spore-producing hymenium organised on the surface of gills, demonstrates the adaptation of mushrooms to maximise spore dispersal and reproduction.
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Gills are important for mushroom identification
Gills are an important feature for mushroom identification. They are the papery hymenophore ribs under the cap of some mushroom species, most often agarics. The gills are used by the mushrooms as a means of spore dispersal, and are important for species identification. The attachment of the gills to the stem is classified based on the shape of the gills when viewed from the side, while colour, crowding, and the shape of individual gills can also be important features. For instance, Lactarius species typically seep latex from their gills.
The manner in which the gills attach to the stipe provides invaluable insights into a mushroom’s identity. Some gills may run down the length of the stipe, while others might not even touch it. These patterns of attachment serve as visual fingerprints, guiding mycologists and foragers in their identification processes. Observing the nuances of these attachments, from broadly fixed gills to those that appear to hover freely, can mean the difference between a delightful culinary experience and an unfortunate misidentification.
Beyond their functional role in reproduction and identification, gills add to the aesthetic appeal of mushrooms. Their intricate patterns, coupled with their range of attachment styles, present a visual treat, making mushrooms one of nature's most intriguing organisms.
Gills are one of the most common structures used by mushrooms for spore dispersal. These thin, papery veils hang vertically beneath the cap, resembling delicate curtains that conceal the mushroom’s reproductive prowess. The sole purpose of mushroom gills, also known as lamellae, is to produce and release spores. Relative to spore production over a flat surface, gills achieve a maximum 20-fold increase in surface area. The branching of gills produces the same increase in surface area as the formation of freestanding lamellulae (short gills).
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Gills can be removed from portobello mushrooms before cooking
The process of removing the gills is straightforward. Start by removing the stem, then lay the mushroom cap flat on a surface, gills side up. Use a spoon to gently scrape out the gills. A grapefruit spoon is ideal as it requires less force, reducing the risk of smashing or breaking the mushrooms.
Some people choose to remove the gills during the cleaning process, as dirt and sand can hide in the gill structure, leading to grittiness in the final dish. Removing the gills ensures a more thorough cleaning process.
However, it is not necessary to remove the gills, and some people prefer to leave them in. One reason to keep the gills is that they are considered the tastiest part of the mushroom. Additionally, removing the gills can be tedious and may result in breaking the mushroom if not done carefully.
Ultimately, the decision to remove or keep the gills depends on personal preference and the specific dish being prepared.
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Gills can be used to distinguish between poisonous and edible mushrooms
One general rule to avoid poisonous mushrooms is to stay away from those with white gills, a skirt or ring on the stem, and a bulbous or sack-like base called a volva. Mushrooms with red on the cap or stem should also be avoided, as well as those with scaling or patches on the cap. These characteristics are often associated with poisonous mushrooms, but it is important to note that some edible mushrooms may exhibit these traits as well.
The Agaric family is another example where gill colour can be indicative. The edible members of this family have pink to brown/black gills, while some toxic members may have white gills. However, it is important to perform additional tests, such as bruising the cap to check the stain colour and smelling the mushroom, as toxic and edible Agarics may look very similar.
Additionally, the arrangement and structure of gills can be indicative of certain mushroom species. For example, chanterelle mushrooms have false gills that cannot be separated from the cap without breaking, while jack o'lantern mushrooms have true gills that are forked and knife-like, allowing them to be removed without damaging the cap. The distribution of mushrooms can also provide clues, as chanterelles only grow near trees and in small groups, while jack o'lanterns grow in dense clusters and can be found in fields without trees.
While gills can provide some indication of whether a mushroom is poisonous or edible, it is crucial to consider multiple factors and accurately identify the mushroom before consumption. Consulting field guides, joining local mycological groups, and seeking expertise from knowledgeable individuals are recommended to improve your ability to distinguish between poisonous and edible mushrooms accurately.
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Gills are also known as lamellae
The gills of mushrooms are also referred to as "lamellate morphology". The branching of gills produces the same increase in surface area as the formation of freestanding lamellulae (short gills). Relative to spore production over a flat surface, gills achieve a maximum 20-fold increase in surface area. The addition of lamellulae between every second gill would offer a slightly greater increase in surface area in comparison to the addition of lamellulae between every pair of opposing gills, but this morphology does not appear in nature.
In surface anatomy, a lamella is a thin plate-like structure, often one amongst many lamellae very close to one another, with open space between. In fish, gill lamellae are used to increase the surface area in contact with the environment to maximize gas exchange between the water and the blood. In fish gills, there are two types of lamellae, primary and secondary. The primary gill lamellae (also called gill filaments) extend from the gill arch, and the secondary gill lamellae extend from the primary gill lamellae.
In the context of bivalves, gill lamellae are folded into plicae. Each lamella comprises vertical rows of filaments upon the outer head of which are complex arrays of cilia that create a flow of water through the gill, form a filtration barrier, and transport retained particles to food grooves in the dorsal.
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Frequently asked questions
Mushroom gills are small, thin-walled structures that are found under the cap of some mushroom species. They are composed of two layers: the lamellae that reach from the stem to the edge, and the lamellulae that are shorter gills that don’t reach the stem.
Mushroom gills close to prevent discolouration of the surrounding food and to remove any dirt or sand that may be hidden in the gill structure.
The manner in which the gills attach to the stem provides insights into a mushroom’s identity. Some gills may run down the length of the stem, while others might not touch it at all. Other characteristics that can help identify a mushroom include the colour, crowding, and shape of individual gills.
Closed gills are generally safe to eat, but it is important to correctly identify the mushroom species and check for any signs of poisoning before consuming.
