Sarah Brown
In 2020, Ukraine witnessed an abundance of mushrooms, with seasoned hunters like Valery Kravchuk and Viktor Klimov venturing into the forests to seek out a variety of mushroom species, including the beautiful blusher. This unexpected bounty was attributed to specific climatic conditions, providing Ukrainians with a socially distanced pastime during a time when outdoor activities were limited due to the pandemic.
| Characteristics | Values |
|---|---|
| Location | Ukraine |
| Year | 2020 |
| Season | Fall |
| Weather Conditions | Dry summer, unusually warm fall, late first frost |
| Mushroom Type | Toadstools, Blushers |
| Activity | Mushroom hunting |
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What You'll Learn
- Mushrooms are the fruiting bodies of fungi that grow in rainy, humid weather
- They can be cultivated indoors or outdoors, but it's a complex process
- Growing mushrooms is environmentally friendly and sustainable but labour-intensive
- Wild mushrooms can be poisonous and cause severe illness or death
- Proper identification of mushrooms is critical to avoid poisoning
Mushrooms are the fruiting bodies of fungi that grow in rainy, humid weather
Mushrooms are the fruiting bodies of fungi, which typically grow above ground on soil or another food source. They are fleshy and spore-bearing, and can be edible or poisonous. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. However, the term "mushroom" is also used to describe a variety of other gilled fungi, with or without stems. Therefore, the term is often used to describe the fleshy fruiting bodies of some Ascomycota.
Mushrooms typically grow in rainy, humid weather. After heavy rainfall or in dewy conditions, the primordia form at ground level in lawns in humid spaces under the thatch and balloon to full size in a few hours, release spores, and then collapse. In some instances, the mushrooms vanish nearly as quickly as they sprouted. This is because mushrooms are the above-ground fruiting bodies of fungi that live in the soil, and they emerge only when the conditions are optimal.
In the fall of 2020, Ukraine experienced a bumper crop of mushrooms. Ukrainian biologists attributed this to a dry summer followed by an unusually warm fall and a late first frost, which came at the end of November. The warm and humid weather conditions, along with rainfall, likely contributed to the abundant growth of mushrooms during this time.
Mushroom hunting has become a popular pastime in Ukraine, with people venturing deep into the forests to search for these fungi. Valery Kravchuk, a seasoned mushroom hunter, described his fascination with mushroom hunting, saying, "Mushrooms are like magnets for me." He and other hunters search for various mushroom species, including the beautiful blusher, which gets its name from turning pink when pinched.
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They can be cultivated indoors or outdoors, but it's a complex process
While mushrooms can be cultivated indoors or outdoors, it is a complex process that requires patience and attention to detail. Each species has unique requirements, and observing their development is both educational and rewarding.
When growing mushrooms, you must first decide which type of mushroom you want to cultivate. Oyster or button mushrooms are the easiest for beginners, and shiitake mushrooms are also relatively simple to grow. After deciding on the type of mushroom, you need to determine whether you will grow them indoors or outdoors.
Growing mushrooms indoors gives you more control over the environment, including temperature, air exchange, humidity, and light, increasing your chances of success. You can grow mushrooms indoors all year round, breaking free from seasonal constraints. Indoor cultivation also offers faster and increased yields, with mushrooms producing more fruit per unit of substrate than those grown outdoors. Additionally, you have more species options when growing indoors, as you can cultivate a broader array of edible and medicinal mushrooms.
If you decide to grow your mushrooms outdoors, there are a few things to keep in mind. Some mushroom species, such as Chanterelle, Porcini, and Morel, require partnerships with tree roots and are better suited for outdoor garden beds. Other species, like Chicken of the Woods and Maitake, are weak competitors and are better cultivated outdoors on pre-sterilized logs.
Whether you choose to grow your mushrooms indoors or outdoors, you will need to gather the necessary supplies. These include cultivation containers such as monotubs, bags, or outdoor beds, depending on your chosen method. You will also need spawn or spores, which are the fungal materials needed to initiate cultivation, and substrates like hardwood sawdust or straw to support mycelial growth. Environmental controls, such as tools to maintain humidity, temperature, and airflow, are also essential for successful mushroom cultivation.
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Growing mushrooms is environmentally friendly and sustainable but labour-intensive
Mushroom farming is an environmentally friendly and sustainable practice that has been gaining popularity. It is an efficient and space-saving method of producing food, with a low environmental footprint. The process of growing mushrooms generates just 0.7 pounds of CO2 equivalents per pound of mushrooms, which is significantly lower than the emissions from other sources of protein and vegetables. Additionally, mushroom farms have a smaller environmental impact than most other farms due to their ability to recycle agricultural waste and by-products into compost for mushroom growth. This recycling process helps to control pollution and reduce waste.
Mushroom growers have also been able to control water usage and minimise the impact of their farms on the surrounding environment. For instance, it takes about 32 (8 oz) glasses of water to produce one pound of button mushrooms, compared to an average of 50 gallons of water per pound of other fresh produce items. Furthermore, an acre of land can produce 1 million pounds of mushrooms, showcasing the efficiency of mushroom farming in terms of space utilisation.
While mushroom farming offers numerous environmental benefits, it is important to acknowledge that it can be labour-intensive. The success of mushroom farming heavily relies on the grower's expertise and ability to manage the growing environment. Temperature, humidity, and ventilation must be carefully monitored and maintained within specific ranges to optimise mushroom growth. The challenges of indoor mushroom farming include ensuring adequate light, maintaining moist conditions without excess wetness, and providing sufficient fresh air to mitigate the CO2 produced by the mushrooms.
The labour-intensive nature of mushroom farming is particularly evident when cultivating certain mushroom species. Some mushrooms, such as oyster and lion's mane, can be relatively easy to grow from ready-to-fruit blocks. However, other species may present significant challenges, requiring extensive research, species selection, and planning before investing in supplies and equipment. Additionally, the EPA's worker protection standards and improved pesticide safety practices have increased the amount of work and costs associated with employee training, further contributing to the labour-intensive aspect of mushroom farming.
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Wild mushrooms can be poisonous and cause severe illness or death
Mushroom poisoning occurs when one consumes mushrooms that contain toxic substances. While many mushroom poisonings only result in gastrointestinal discomfort, severe cases can lead to organ failure and even death.
In the United States, mushroom poisoning claims the lives of around three people per year. The severity of mushroom poisoning depends on the species of mushroom and the toxin ingested. Some mushrooms, such as the "death cap" (Amanita phalloides), contain lethal amounts of amatoxin, which blocks DNA replication and leads to cell death. Other highly toxic mushrooms include the autumn skullcap (Galerina marginata), which causes diarrhea, vomiting, hypothermia, and liver damage, and the destroying angel (Amanita verna), which resembles edible button mushrooms.
To prevent mushroom poisoning, it is crucial to correctly identify mushrooms before consumption. Many toxic mushrooms bear a striking resemblance to edible varieties, making them easily mistaken for safe consumption. For example, the autumn skullcap is often confused with hallucinogenic Psilocybe mushrooms, while the destroying angel can be mistaken for button mushrooms or meadow mushrooms. Therefore, it is essential for mushroom gatherers to familiarize themselves with both edible and toxic mushroom species to avoid accidental poisoning.
The safety of consuming wild mushrooms may also depend on how they are prepared for cooking. Some toxins, like amatoxins, are thermostable, meaning they resist breakdown by heat and remain toxic even after cooking. Additionally, certain mushrooms may be edible when prepared in specific ways, such as the Paxillus involutus, which is eaten in Europe after pickling or parboiling but is toxic when raw.
It is important to note that children are particularly vulnerable to mushroom poisoning. According to statistics, more than half of the reported mushroom ingestions in the United States involve children under six years of age. Therefore, extra caution is necessary when children are involved in mushroom foraging or handling to prevent accidental poisoning.
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Proper identification of mushrooms is critical to avoid poisoning
Mushroom hunting is a fun and socially distanced activity, but it is critical to accurately identify mushrooms before consuming them to avoid poisoning. While most mushroom poisonings are not fatal, they can cause gastrointestinal upset, vomiting, and diarrhea, and sometimes require urgent care. Some mushroom toxins can also cause severe and deadly effects, including liver and kidney damage.
Proper identification of mushrooms is crucial because some poisonous mushrooms closely resemble edible ones. For example, the Amanita phalloides, or "death cap," is a deadly poisonous mushroom that resembles the Asian paddy-straw mushroom, Volvariella volvacea, especially when young and covered with a universal veil. Another example is the Gyromitra spp., or "false morel," which is deadly poisonous if eaten raw but is consumed after parboiling in Finnish cuisine.
To avoid mushroom poisoning, it is essential to familiarize yourself with the mushrooms you intend to collect and any similar-looking toxic species. Some general rules for avoiding poisonous mushrooms include:
- Avoiding mushrooms with white gills, a skirt or ring on the stem, and a bulbous or sack-like base (volva).
- Avoiding mushrooms with red on the cap or stem, as well as any signs of blue staining when cut in half vertically.
- Avoiding mushrooms that exude a milky substance from the gills, as most of these are toxic.
- Not consuming any mushrooms unless you are 100% sure of their identification.
It is also important to note that the safety of eating wild mushrooms may depend on the methods of preparation for cooking, as some toxins are thermostable and not destroyed by heat. Additionally, some mushrooms may be safe to eat when fresh but become toxic once spores develop, such as the Giant Puffball (Calvatia gigantea). Therefore, proper identification and knowledge of mushroom characteristics and life cycles are crucial to avoid poisoning.
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Frequently asked questions
Ukrainian biologists attributed the abundance of mushrooms in the fall of 2020 to a dry summer followed by an unusually warm autumn and a late first frost that came at the end of November.
Mushroom hunting gained popularity in Ukraine during the pandemic as it is an ideal socially distanced pastime.
Some of the mushrooms that grow in Ukraine include beautiful blushers, also known as toadstools, which turn pink when pinched.
Mushroom hunters in Ukraine search for mushrooms deep in the forests, often driving their cars down country roads to reach their hunting spots.
