Mushroom Hunting: A Forager's Guide To Finding None

Mushrooms are a polarizing food item, with some people loving them and others despising them. While some people enjoy their unique taste and texture, others find them unappetizing or even unsafe to consume. The key to enjoying mushrooms lies in proper preparation and cooking techniques. When cooked correctly, mushrooms can be delicious and versatile, adding depth of flavor to various dishes. However, improper cooking methods can result in soggy, flavorless mushrooms that turn people away. Additionally, mushrooms have a unique biological classification as part of the fungi kingdom, distinct from plants or animals, which may influence some people's willingness to consume them.

Mushrooms are not vegetables, they are fungi

Mushrooms are often referred to as vegetables and are cooked as such, but they are not vegetables. They are also not plants. Mushrooms are part of the kingdom Fungi, which also includes yeasts and moulds. Fungi are distinct from plants in several ways.

Firstly, plants contain chlorophyll, which they use to convert energy from sunlight into carbohydrates. Mushrooms, on the other hand, contain no chlorophyll. Instead, they obtain their carbohydrates from plants. Mushrooms are heterotrophs, meaning they cannot produce their own food but must obtain nutrition from other organisms, like animals. They recycle waste material from other trophic levels, subsisting on dead or decomposing remains.

Secondly, mushrooms contain ergosterol, a sterol that serves the same function as cholesterol in animal cells. Ergosterol is not present in plants.

Mushrooms are commonly used as a vegetarian meat substitute due to their meaty texture and savoury flavour. They are low in calories, fat, sodium and cholesterol, and are a good source of protein, vitamins and minerals. They also have a high antioxidant content, which is not destroyed when cooked.

They are scavengers, digesting dead or decomposing remains

Mushrooms are part of the fungi kingdom, and while they are often referred to as vegetables, they are not plants. Unlike plants, mushrooms are heterotrophs, meaning they cannot produce their own food and must obtain nutrition from other sources. They are scavengers, feeding on dead or decomposing remains of other forms of life.

Scavengers play a fundamental role in the environment by removing decaying organisms and serving as a natural sanitation service. They help conserve energy and nutrients obtained from carrion within the upper trophic levels, dispersing them away from the site of the carrion and into the wider environment. Scavenging unites animals that would not normally come into contact, resulting in the formation of highly structured and complex communities that engage in nonrandom interactions.

Scavengers, such as vultures and hyenas, primarily feed on the flesh of dead animals. In Tibetan Buddhism, the practice of excarnation involves feeding human remains to vultures. This is similar to the funerary practice of Zoroastrianism, where human cadavers are exposed on the Towers of Silence to be eaten by vultures and wild dogs to prevent the pollution of the sacred elements of fire, earth, and water.

Obligate scavenging (subsisting mainly or entirely on dead animals) is rare among vertebrates due to the difficulty of finding enough carrion without expending too much energy. Well-known invertebrate scavengers include burying beetles, blowflies, and yellowjackets. Most scavenging animals are facultative scavengers, gaining most of their food through other methods, especially predation. Many large carnivores, such as hyenas, jackals, African lions, leopards, and wolves, will scavenge if given the opportunity.

Many edible mushrooms have toxic lookalikes

One example of an edible mushroom with toxic lookalikes is the Shaggy Mane, or Coprinus comatus. This mushroom is often thought to resemble the poisonous Amanita species. Another example is the Yellow Morel, which fruits in the early spring among hardwood trees. Its poisonous lookalike, Gyromitra spp., is relatively easy to avoid as it is not hollow inside and contains cottony material. However, some Gyromitra species contain a highly toxic and carcinogenic chemical called gyromitrin, which can lead to acute illness and even death.

The False Chanterelle is another example of a toxic mushroom that resembles the edible chanterelle. Found in North America and Europe, consuming this mushroom can cause severe gastrointestinal distress. Similarly, the Jack-o'-lantern mushroom found in North America resembles the edible orange chanterelle. However, the Jack-o'-lantern has true gills that end abruptly along the stem, whereas the folds of the chanterelle run along the stem, ending unevenly at various points.

Some other examples of toxic mushrooms that resemble edible species include the Death Cap, which has been misidentified as the edible straw mushroom, field mushroom, and puffball. The Destroying Angel has been mistaken for the edible meadow mushroom, and the Fool's Mushroom resembles the edible honey fungus.

Some people believe mushrooms are not fit for consumption

Additionally, some individuals may have had negative experiences with mushrooms, especially when consuming wild mushrooms. It is challenging to distinguish between edible and poisonous mushrooms, and incorrect identification can lead to illness or even death. For example, the Agaric family includes both edible and toxic members, with the toxic varieties having an unpleasant chemical smell and causing sickness if ingested. Similarly, the Russulas family has members that are poisonous, resulting in a burning sensation if consumed.

Furthermore, some people may have cultural or religious reasons for avoiding mushrooms. For instance, certain individuals may prefer to follow a diet that consists solely of plant-based foods, excluding fungi. Others may believe that a god has chosen specific foods for human consumption, excluding mushrooms.

Lastly, some people may have an aversion to mushrooms due to their texture and taste when cooked improperly. Mushrooms can become gray, soggy, and flavorless if not prepared correctly, which may deter people from consuming them.

It is important to note that these reasons reflect personal beliefs and preferences, and mushrooms are commonly consumed by many people without adverse effects when properly identified, prepared, and cooked.

You can get sick from eating wild mushrooms

It is important to be cautious when consuming wild mushrooms as some are toxic and can cause sickness or even death. Poisonous mushrooms can closely resemble edible mushrooms in terms of their colour and general morphology, making it difficult to distinguish between the two. Therefore, it is recommended to only eat a wild mushroom if you are positive about its identification. Guidebooks can be helpful, but it is good to cross-reference several sources as there may be discrepancies between guides. Consider taking a class or workshop that specifically teaches about wild mushrooms.

Even mushrooms that are generally regarded as safe to eat can sometimes cause sickness. For example, true morels are generally safe to eat as long as they have been cooked thoroughly, but eating them raw can cause gastric upset. Similarly, the edibility of the "chicken of the woods" or sulphur shelf (Letiporus sulphureus) depends on the type of tree it is growing on. Typically, this species is edible if gathered from hardwood trees, but those gathered from conifers or locusts are frequently toxic.

Some mushrooms can also have adverse reactions when consumed with alcohol. For example, the Coprinus genus, also known as "inky caps", is edible, but some species react poorly with alcohol. While not a serious health threat, coprine interferes with how the human body processes alcohol, causing an unpleasant illness.

Symptoms of mushroom poisoning can vary from slight gastrointestinal discomfort to death within about 10 days. Serious symptoms do not always occur immediately after eating, sometimes taking days or weeks to appear once the toxin has attacked the kidney or liver. If you suspect mushroom poisoning, it is important to seek medical attention promptly. The diagnosis is often based on the information provided by the patient, including symptoms, when they occurred, and what was eaten. If possible, bring a sample of the mushroom to the doctor or emergency department.

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