Mushroom Scents: The Aroma Of Fungi

Mushrooms have a variety of smells, ranging from apricot to cucumber to coconut. Some mushrooms smell fishy when raw, but this is not always a sign of spoilage. Mushrooms can go bad when left out of the refrigerator for too long, or if they become slimy, shrivelled, or mouldy. The smell of a mushroom can help identify its species, but tasting mushrooms to identify them can be risky as some species are poisonous.

Mushrooms smell differently depending on their type

Mushrooms have a variety of distinct odours that can help identify them. Some mushrooms smell pleasant, like coconut, cucumber, watermelon rind, or even apricot, while others have a farinaceous odour, reminiscent of fresh meal or raw pastry. Scandinavian mycologists have observed that some mushrooms, such as Pholiota squarrosoides, can smell like coffee or chocolate, and certain species of Pholiota have a green corn aroma. On the other hand, mushrooms from the Lactarius, Russula, Cortinarius, and Gymnopilus groups may have bitter or acrid flesh, and some mushrooms even have a fishy odour when raw.

The smell of mushrooms can come from different parts, including the base of the stipe, the flesh, the gills, or the pile of fruiting bodies. For example, the base of the stipe of some Cortinarius and Hebeloma species has a honey-like scent that is not detectable in other parts of the mushroom. Additionally, the smell of mushrooms can change depending on their preparation and storage methods. Fresh mushrooms have a distinct aroma, but drying or cooking them can alter their odour.

Certain mushrooms are known for their distinctive smells, such as the Chantarelle (Cantharellus cibarius), which has an apricot scent, the Miller or Sweetbread mushroom (Clitopilus prunulus), which has a farinaceous odour, and the matsutake mushroom (Tricholoma dulciolens), which has a strong, memorable fragrance. These odours can be quite potent, filling a small room with their scent.

It is important to note that smell is not the only indicator of a mushroom's freshness or edibility. While a strong fishy odour may be off-putting to some, it is not necessarily an indication of spoilage, and cooking the mushrooms may alter their smell. Other signs of bad mushrooms include changes in texture, such as becoming sticky, slimy, or shrivelled, as well as the presence of dark spots or fuzzy mould. Therefore, it is crucial to consider multiple factors when determining whether a mushroom is safe to consume.

Identifying mushrooms by their smell can be a tricky business, and caution should be exercised when tasting or consuming wild mushrooms. It is advisable to avoid tasting mushrooms unless you are experienced enough to recognise dangerous species. Even then, it is recommended to start with a small piece, chewing it at the front of your mouth and spitting it out, rather than swallowing, to avoid ingesting poisonous varieties.

Some mushrooms smell fishy when raw

Mushrooms have a wide variety of scents, and some even have a fishy odour. According to a user on Reddit, a 'chef's blend' of mushrooms, consisting of several different types of mushrooms, mostly Asian types, had a fishy smell. The user also mentions that some varieties of mushrooms have a fishy smell when raw in the fridge. However, the user advises that if the smell persists after cooking, it is best not to eat them.

Mushrooms have distinctive odours that help identify them. Some mushrooms have a farinaceous odour, which is similar to fresh meal or raw pastry, but some people liken it to cucumber or watermelon rind. Other mushrooms have a fruity scent, while some have a spermatic scent, and some smell 'mushroomy'. Mushrooms like chanterelles have a distinct apricot odour, while others have an earthy, sweet scent.

Mushrooms like Pholiota squarrosoides, which grow in large clusters, have an odour somewhere between coffee and chocolate, while other species of Pholiota give off a green corn odour. Some mycologists have pointed out that the base of the stipe of some Cortinarius and Hebeloma species has a honey-like odour not detectable in other parts of the mushroom.

It is important to note that spoiled mushrooms could contain bacteria that cause food poisoning or botulism. Therefore, it is best to err on the side of caution and throw away mushrooms that have a fishy smell, as it could indicate that they are too far gone to eat. Additionally, mushrooms that are wrinkled, shrivelled, discoloured, slimy, or have dry patches should not be consumed.

The smell of mushrooms can depend on how they're stored

Proper storage of mushrooms is important to maintain their freshness and prevent spoilage. Mushrooms are primarily made of water and require air to survive and thrive before being cooked. Commercially sold mushrooms are often packaged in containers with a top layer of plastic wrap, but this may not be the optimal storage method for freshness. Instead, it is recommended to store mushrooms in a paper towel and place them in a brown paper bag. This allows for better air circulation and helps to absorb excess moisture, which can cause mushrooms to deteriorate during storage.

Additionally, it is important to keep mushrooms refrigerated to extend their shelf life. Whole mushrooms can last up to 10 days when stored correctly, while presliced mushrooms may only last 5 to 7 days. More delicate varieties, such as maitake or oyster mushrooms, have an even shorter shelf life and should be monitored closely for signs of spoilage.

When storing mushrooms, it is important to remove any dirt or grime by gently wiping them with a dry paper towel or cloth. If there is excessive dirt, it is best to rinse the mushrooms just before use, as residual moisture can lead to spoilage during storage.

While most mushrooms have a distinctive odour when fresh, it is important to note that some varieties may develop an unpleasant smell if they are not stored properly or consumed within their shelf life. This can range from a mild funk to a more pronounced odour, indicating spoilage. Therefore, it is essential to follow proper storage practices and consume mushrooms within their recommended timeframe to maintain their optimal smell, taste, and quality.

Some mushrooms smell farinaceous, like cucumber or watermelon rind

Mushrooms have a wide variety of smells, and some of them smell farinaceous, which is technically synonymous with "mealy". This term is used to describe the smell of the cucumber or watermelon rind. The scent of watermelon rind is due to an organic chemical compound called (Z,Z)-3,6-nonadienal, which is described as having a "green, fatty, dry cucumber violet leaf" or "green cucumber melon, fatty and rindy with a hint of meat fat" scent. This compound is responsible for giving watermelon its distinctive aroma and flavour, but it breaks down easily, making it difficult to replicate artificially.

Some mushrooms, particularly those in the Agaricus and Russula genera, have a sweet odour that can be described as almondy, like marzipan or almond extract. Others may smell like hazelnuts or oranges. The boletes in the Bicolor section have a sweet smell reminiscent of cotton candy, though some may detect a spicy note similar to curry powder.

While the farinaceous smell is often associated with the aroma of cucumber or watermelon rind, it's important to note that different people may perceive mushroom scents differently due to individual variations in smell perception. Additionally, the smell of mushrooms can vary depending on their species, age, and the environment in which they grow.

Mushroom enthusiasts often use terms like "farinaceous" to describe the unique smells of different mushroom varieties. These terms help identify and distinguish the wide range of aromas found in the mushroom world, contributing to a shared language among mycologists and mushroom enthusiasts.

In summary, the farinaceous smell reminiscent of cucumber or watermelon rind is just one of the many intriguing aromas found in the diverse world of mushrooms. Mushroom enthusiasts continue to explore and describe the complex smells of various mushroom species, contributing to our understanding of these fascinating fungi.

Mushrooms can smell bad when they've gone off

Some mushrooms have distinctive odours that aid in identification. For example, the Chantarelle mushroom has a distinct apricot odour, while Clitopilus prunulus, or the miller mushroom, has a farinaceous odour reminiscent of cucumber or watermelon rind. Other mushrooms, like Lactarius hibbardae, have a pleasant coconut scent. Scandinavian mycologists have observed that some mushrooms, such as Pholiota squarrosoides, can have an odour reminiscent of coffee and chocolate when in clusters, yet the flesh lacks this scent.

It is important to note that tasting mushrooms to determine if they have gone bad can be risky, as some species are poisonous. Instead, it is recommended to cut off a small piece, chew it at the front of the mouth until a taste appears, and then spit it out. This technique can be useful for identifying bitter or acrid flavours in mushrooms like Lactarius, Russula, Cortinarius, and Gymnopilus. Proper storage is crucial for keeping mushrooms fresh. Commercially sold mushrooms often come in containers with plastic wrap, but at home, it is better to wrap them in a paper towel and place them in a brown paper bag.

Frequently asked questions