Sarah Brown
Mushrooms have a variety of smells, with some having distinct odours that aid in their identification. For example, the mushroom Pholiota squarrosoides has a smell reminiscent of coffee and chocolate, while certain species of Lactarius have a pleasant coconut fragrance. Mushrooms like Tricholoma dulciolens have a strong, memorable scent, though it is challenging to describe. Stinkhorn mushrooms, or Phallus impudicus, are known for their foul odour, resembling male genitals in appearance and named immodest phallus by Linnaeus in 1753. Fresh mushrooms are typically fragrance-free, with a subtle hint of earth and dirt, while spoiled mushrooms emit a strong or sour odour. Proper storage in a paper bag within a refrigerator can help extend the lifespan of mushrooms, which is generally one to two weeks for whole mushrooms and four to seven days for sliced ones.
| Characteristics | Values |
|---|---|
| Distinctive odours | Yes |
| Odour location | Base of the stipe, flesh, gills, pile of fruiting bodies |
| Odour when enclosed in waxed paper | Yes |
| Pholiota squarrosoides odour | Coffee and chocolate |
| Species of Pholiota odour | Green corn |
| Base of the stipe of some Cortinarius and Hebeloma species | Honey |
| Clitopilus prunulus odour | Farinaceous (fresh meal or raw pastry, cucumber or watermelon rind) |
| Tricholoma dulciolens odour | Strong and memorable, like Russian olive flowers |
| Lactarius hibbardae odour | Coconut |
| Chantarelles odour | Apricots |
| Taste | Bitter or acrid |
| Storage | Paper bag in the refrigerator |
| Shelf life | 5-10 days |
| Signs of spoilage | Slimy, sticky, drying out, shrivelled, discoloured, dark spots, fuzzy mould, strong or sour odour |
| Stinkhorn mushroom | Phallus impudicus |
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What You'll Learn
Different mushroom species, different smells
Mushrooms exhibit a wide range of odors, with some species having very discernible aromas. Some common mushrooms and their distinct smells include the Russula fragrantissima, or the fragrant Russula, which initially smells like almonds or maraschino cherries but later takes on a foul odor. The Clitocybe odora, also known as the Aniseed Funnel Cap or the Anise Mushroom, has a wonderful fragrance of anise, resembling sweet licorice. This mushroom is often used to infuse its flavor into distilled beverages or as a flavoring agent in baking. The Agaricus augustus, or "The Prince," is a challenging mushroom to find, but it also emits an aroma of almonds. On the less pleasant side, the Tricholoma sulphureum, or "The Stinker," exudes an odor similar to coal gas, and is considered unappealing by most.
While some mushrooms have distinct odors, it is important to note that aroma characteristics can vary within a single species. For example, different parts of a mushroom may have different smells, and sometimes the aroma needs to be coaxed using methods like "scratch and sniff" or crushing the mushroom. Additionally, the aroma of a mushroom can change over time, as is the case with Russula fragrantissima.
The odor of mushrooms is influenced by various compounds, including saturated and unsaturated aldehydes and ketones. Scientific examinations of these odor-contributing compounds in mushrooms, such as the analysis of Finnish wild mushroom species using gas chromatography, have provided insights into the diverse range of aromas found in different species.
It is worth noting that many mushrooms lack any strong aroma attributes and are simply described as smelling earthy or foresty. However, this diversity in mushroom odors presents an intriguing aspect for exploration, encouraging people to stop, observe, and indulge in the sensory experience of smelling these fascinating fungi.
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Storing mushrooms
Mushrooms are a tricky ingredient to store, but there are some ways to prolong their shelf life. Firstly, it is important to note that moisture is the number one enemy when storing mushrooms. Mushrooms have a high water content and are sponges to other moisture, so keeping them dry is key.
To store mushrooms, it is best to avoid the crisper drawer in the fridge, as this is often set to a high-humidity level, which is not a great environment for mushrooms. Instead, keep them on a shelf in the fridge. The best way to store mushrooms is to wrap them in a paper towel and place them in a brown paper bag. The paper bag and paper towel will absorb the moisture that the mushrooms release, preventing them from getting slimy. If you don't have a paper bag, you can place them in a paper towel-lined zip-top plastic bag, but be sure to roll the top of the bag down to allow the bag to stay open.
If you are planning on using the mushrooms within a few days, you can simply punch some holes in the plastic wrap of the original packaging and place them in the fridge. It is also important to note that mushrooms left out of the refrigerator will only last up to a day, depending on the temperature.
When it comes to washing mushrooms, it is best to avoid doing so until you are preparing, cooking, or eating them. If there is dirt on the mushrooms, you can wipe them with a dry paper towel or cloth. If there is a lot of dirt, you can rinse them in water, but be sure to drain, dry, and cook them as soon as possible, as there may still be residual moisture.
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Identifying bad mushrooms
Mushrooms have distinctive odours that can help identify them. Some have a farinaceous odour, reminiscent of fresh meal or raw pastry, while others smell like apricots, coconut, or cucumber. However, a bad mushroom will have an unpleasant odour, indicating that bacteria have started to form.
When identifying bad mushrooms, it is crucial to distinguish between edible and poisonous mushrooms. Some rules for picking safe mushrooms are misleading or dangerous, such as "it's okay if you can peel the cap" or "mushrooms growing on wood are safe". Instead, it is essential to accurately identify the individual mushroom. Amanita mushrooms, for example, are highly toxic and can be identified by their white gills and dry, umbrella-shaped caps. True morels have caps fully attached to their stems, while false morels hang freely and have a dimpled, cotton-like appearance inside the cap. Chanterelle mushrooms have false gills that break when separated from the cap, unlike the true gills of Jack o'lantern mushrooms.
The appearance and texture of mushrooms can also indicate whether they have gone bad. Fresh mushrooms are typically dry, firm, and plump, with a pleasantly earthy smell. If mushrooms become soft, mushy, shrivelled, or slimy, they are likely past their prime. Discolouration, bruises, dark spots, and fuzzy mould are also signs of spoilage.
To ensure the freshness of mushrooms, proper storage is essential. They should be stored in a paper towel inside a brown paper bag rather than in plastic containers, as they need to breathe and thrive when dry. Even with proper storage, mushrooms have a short shelf life, typically lasting only a week before their quality decreases.
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Tasting mushrooms
Mushrooms have a wide variety of tastes and odours, and these characteristics can be useful in identifying them. Some mushrooms have a farinaceous odour, reminiscent of fresh meal or raw pastry, while others liken it to cucumber or watermelon rind. Chantarelles, for instance, have a distinct apricot odour. The Tricholoma dulciolens, on the other hand, has a strong, unique odour that can fill a small room. Some people liken it to Russian olive flowers, while others disagree.
The mushroom Pholiota squarrosoides has an odour somewhere between coffee and chocolate, while other species of Pholiota smell like green corn. Some species of Cortinarius and Hebeloma have a honey-like odour that is only detectable at the base of the stipe. The stinkhorn mushroom, or Phallus impudicus, is known for its strong and putrid odour. However, in the egg stage of development, it reportedly has a hazelnut flavour.
When it comes to tasting mushrooms, caution is advised, as some mushrooms are poisonous. It is recommended to avoid tasting mushrooms unless you are experienced enough to recognise dangerous varieties. When tasting, cut off a small piece, chew it at the front of your mouth until a taste appears, and then spit it out. This method is useful for identifying the taste of mushrooms like Lactarius, Russula, Cortinarius, Gymnopilus, and some others that may have bitter or acrid flesh.
In terms of storage, mushrooms should be kept in a paper bag in the refrigerator to promote air circulation and prevent the growth of mould and slime. Fresh, whole mushrooms can last for one to two weeks in the fridge, while sliced mushrooms have a shorter lifespan of four to seven days. Presliced mushrooms may have a shelf life of only five to seven days when stored correctly. More delicate varieties, like maitake or oyster mushrooms, may only last a few days.
Signs of spoilage in mushrooms include a change in texture from firm and plump to sticky and slimy, as well as drying out or shrivelling. Discolouration, dark spots, and fuzzy mould are also indicators that mushrooms have gone bad. A strong or sour odour is another sign that mushrooms are no longer safe for consumption. Fresh mushrooms should be mostly fragrance-free, with only a faint smell of earth and dirt.
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Mushroom odours and mycologists
Mushrooms are known to have distinctive odours, which can be quite strong and are often helpful in identifying the mushroom species. Mycologists have observed that different parts of the mushroom, such as the base of the stipe, the flesh, the gills, and the pile of fruiting bodies, can emit varying odours. For example, some species of Cortinarius and Hebeloma mushrooms have a honey-like scent at the base of the stipe that is not detectable in other parts. Scandinavian mycologists are particularly meticulous in their observations of mushroom odours, noting the nuances of scent profiles.
One notable example of a mushroom with a distinctive odour is the Pholiota squarrosoides, which grows in large clusters and has an aroma reminiscent of coffee and chocolate. Interestingly, this fragrance is not present in the cut flesh of the mushroom. Other species within the same genus, Pholiota, emit an odour of green corn. This variation in odour profiles, even within the same genus, underscores the complexity of mushroom scents.
The Clitopilus prunulus, commonly known as the miller or sweetbread mushroom, possesses a farinaceous odour, resembling fresh meal or raw pastry. However, some people liken this scent more to cucumber or watermelon rind. The Tricholoma dulciolens, a member of the matsutake group, also has a unique odour that is challenging to describe but leaves a lasting impression. It is strong enough to fill a small room and has been compared to the scent of Russian olive flowers.
Lactarius hibbardae, a North American relative of the European L. mammosus, exhibits a distinct and pleasant coconut fragrance when its fruiting bodies are not overly dry. This characteristic aroma can be useful for identification purposes. Additionally, fresh Chantarelle mushrooms possess a distinct apricot odour, making them easily recognisable even without visual inspection.
While most discussions focus on the odours of fresh mushrooms, it is worth noting that dried mushrooms can also exhibit distinct scents. Mycologists and mushroom enthusiasts should pay attention to these odours and record them in their field notes, as they can provide valuable information about the mushroom species. This is especially important when working with dried mushrooms, as the scent may be the only way to identify certain species. Tasting mushrooms can also provide additional information about their characteristics, but it is important to exercise caution to avoid poisonous species.
In conclusion, mushroom odours play a significant role in the identification and appreciation of mushrooms. Mycologists and mushroom enthusiasts alike should be attentive to these scent profiles, as they can provide valuable insights into the fascinating world of fungi.
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Frequently asked questions
Many mushrooms have distinctive odours, which can be identified by breaking off a piece of the cap and smelling it.
Fresh mushrooms are plump with moisture and have smooth skin. If they are wrinkled, slimy, smelly, or getting darker, they are likely bad.
Fresh, whole mushrooms can last for one to two weeks in the fridge, while sliced mushrooms should be cooked and consumed within four to seven days.
The best way to store fresh mushrooms is to wrap them in a paper towel and place them in a brown paper bag.
It is not advisable to taste mushrooms to check if they are bad, especially if you are not experienced enough to recognise dangerous varieties.
