Laura Smith
Mushrooms have been consumed for thousands of years, with archaeological evidence dating back 13,000 years in Chile and records showing that Ancient Romans and Greeks used mushrooms for culinary purposes. Today, the average global consumption of mushrooms is around 5 kilograms per person per year. China is the world's largest producer and consumer of mushrooms, with production increasing from 2 million tonnes in 1990 to 7.6 million tonnes in 2014, accounting for over three-quarters of the 10 million tonnes produced globally. In the United States, the per capita consumption of fresh mushrooms was approximately 3.65 pounds in 2022, with Agaricus mushrooms being the most widely consumed variety. While some mushrooms are consumed for their nutritional and culinary value, others are used in folk medicine and therapeutic treatments.
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What You'll Learn
Global production and consumption statistics
The world's consumption of mushrooms has a long history, with archaeological evidence of mushroom consumption dating back 13,000 years in Chile. In Europe, the mummy of a man known as Ötzi, who lived between 3400 and 3100 BCE, was found with two types of mushrooms in his belongings. Ancient Romans and Greeks, particularly the upper classes, also used mushrooms for culinary purposes.
Today, mushrooms are cultivated in at least 60 countries, with China being the largest producer. In 1990, China produced around a third of the global mushroom and truffle production, which totalled over 2 million tonnes. By 2014, China's mushroom and truffle production had grown to 7.6 million tonnes, accounting for over three-quarters of the 10 million tonnes produced globally. The United States is another major producer and consumer of mushrooms, with Americans consuming nearly 3 pounds of fresh mushrooms per year, 87% of which is produced domestically in states like California and Pennsylvania.
The most popular mushroom species globally is Agaricus bisporus, which includes button, Italian, portobello, cremini, white, and brown cap mushrooms. Agaricus mushrooms are especially dominant in the United States, while Asian consumers tend to consume a wider range of mushrooms, such as wood ears. In recent years, there has been a growing trend of consuming high-value mushrooms, such as brown agaricus mushrooms, oyster, shiitake, and specialty mushrooms.
According to Royse et al. (2017), the average global consumption of mushrooms is approximately 5 kilograms per person per year. This increase in consumption is driven by factors such as booming populations, rising incomes, and a growing awareness of the health benefits of mushrooms. Per capita consumption is expected to continue rising as consumers seek food with low cholesterol and fat content.
To meet the growing demand, countries have invested in sophisticated mushroom production facilities, improving compost mixtures, and cold chain technologies to maximize yields and prolong the shelf life of mushrooms. These innovations have allowed consumers access to a growing variety of specialty mushrooms and truffles.
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Most popular mushrooms
While it is difficult to determine the exact number of mushrooms consumed annually worldwide, the Food and Agriculture Organization reported that the world production of commercial mushrooms and recorded truffle collection amounted to 11.9 million tonnes in 2019, with China leading the way with 75% of the total production.
Chanterelle Mushrooms
Chanterelle mushrooms are known for their distinctive bright yellow colour and unique flavour, making them globally sought-after in the culinary world. They are often cooked in fat, such as butter, to enhance their rich flavour. Chanterelles are commonly found in the northern latitudes, including countries like Finland, where they are commercially available. However, in other regions, they need to be wild-harvested.
Lion's Mane Mushrooms
Lion's Mane mushrooms stand out due to their unique growth pattern, developing long, teeth-like gills that form a large, "hairy" lump. They are renowned for their medicinal properties, including improved focus and mood, brain health, immune support, and reduced inflammation.
Porcini Mushrooms
Porcini mushrooms, also known as Bay Bolete or Penny Bun mushrooms, are widely distributed throughout the Northern Hemisphere. They are commonly used in Japanese cuisine for their umami flavour and can be dried, eaten raw, or cooked in various dishes such as pasta, risotto, and soups.
Shiitake Mushrooms
Shiitake mushrooms have been cultivated in China and East Asia for a long time and have recently gained popularity in Western kitchens. They are known for their umami flavour, especially when dried, and are commonly used in a variety of dishes.
White Button Mushrooms
White Button mushrooms fall under the Agaricus genus and are the most common variety found in grocery stores and salad bars in the United States. They are often sold fresh and used in a variety of culinary applications.
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Regional preferences
The consumption of mushrooms has a long history, dating back to ancient civilisations in Europe and South America. Today, the average person consumes around 5 kilograms of mushrooms per year. However, preferences vary across regions.
In the United States, the most commonly consumed mushrooms fall under the genus Agaricus, which includes white button, portobello, and crimini mushrooms. Americans consume roughly 3 pounds of fresh Agaricus mushrooms each year, with a growing interest in specialty mushrooms like truffles.
Asian consumers, on the other hand, tend to have a more diverse mushroom palate, including wood ear mushrooms, which are not widely eaten in other parts of the world. China, in particular, has long been the world's largest producer and consumer of mushrooms, with mushroom and truffle production accounting for over three-quarters of global output in 2014.
In Eastern European countries and Russia, certain Lactarius mushrooms that are considered toxic elsewhere are consumed after pickling or parboiling. Additionally, the saffron milk cap mushroom is widely consumed and prized in Russia.
Brazil boasts an impressive diversity of wild edible mushrooms, with 409 recorded species, 350 of which are safely consumable.
Poland and Italy are also significant exporters of mushrooms, with Italy's exports being more valuable due to the inclusion of prized white Alba truffles.
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Health benefits and risks
While there is no clear data on the number of mushrooms consumed worldwide each year, the United States Department of Agriculture reports that the average American consumes approximately three pounds of mushrooms annually. China, on the other hand, leads the world in mushroom production, accounting for 75% of the 11.9 million tonnes of commercial mushrooms and recorded truffle collections reported to the Food and Agriculture Organization in 2019.
Now, let's delve into the health benefits and risks associated with mushroom consumption:
Health Benefits
Mushrooms are nutrient-rich fungi that offer a plethora of health benefits. They are a good source of potassium, which helps maintain healthy blood pressure levels. Additionally, they contain ergothioneine and glutathione, two powerful antioxidants that protect against oxidative damage and may lower the risk of cancer. Research suggests that consuming just 18 grams of mushrooms daily can reduce the risk of cancer by up to 45%. Furthermore, mushrooms are low in calories, fat, and sodium, making them an excellent substitute for red meat in recipes. They also contain polysaccharides, which stimulate the growth of healthy bacteria in the gut and improve insulin resistance and GI health.
Mushrooms are also one of the few natural sources of vitamin D, which helps with calcium absorption and bone health. Vitamin D also assists with cell growth, boosts immune function, and reduces inflammation. Shiitake mushrooms, in particular, are a good source of vitamin B6, which aids in the formation of red blood cells, proteins, and DNA.
Exotic mushroom varieties like Cordyceps, Turkey Tail, and Lion's Mane are believed to have extra brain-boosting benefits due to their higher bioactive nutrient content. Consuming mushrooms may also help protect against neurodegenerative diseases like Alzheimer's and Parkinson's.
Risks
The risks associated with mushroom consumption primarily arise from the ingestion of wild or poisonous mushrooms. It is recommended to avoid eating wild mushrooms as they can cause side effects ranging from nausea and vomiting to respiratory or organ failure, and in some cases, even death. Even within the varieties found at grocers, some mushrooms might cause allergic reactions in certain individuals, and old or improperly stored mushrooms can lead to food poisoning.
Psilocybin, a hallucinogenic chemical found in certain mushrooms, can cause a range of effects from euphoria to disturbing hallucinations, anxiety, and panic. While current research suggests that psilocybin is not addictive, regular use may lead to tolerance and an increased risk of adverse effects. Accidental ingestion of poisonous mushrooms can result in mushroom poisoning, with symptoms including muscle spasms, confusion, delirium, excessive salivation, sweating, tears, convulsions, and even death.
Therefore, it is crucial to correctly identify wild mushrooms before consumption and always purchase mushrooms from a trusted source. Cooking mushrooms can also improve their texture and reduce trace levels of toxic hydrazines.
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Historical uses
The consumption of mushrooms dates back to ancient times, with archaeological evidence suggesting their use in religious and healing rituals thousands of years ago. Here are some details of the historical uses of mushrooms:
Ancient Times
Mushroom consumption dates back to 13,000-year-old archaeological sites in Chile. Ötzi, the 5,300-year-old mummy of a man found in the Alps of northern Italy, carried amadou and birch polypore mushrooms, possibly for medicinal purposes or to help him survive in the harsh environment. Ancient peoples in North America used puffball mushrooms (Calvatia genus) as wound healers.
Ritualistic and Spiritual Uses
Psilocybin mushrooms, also known as magic mushrooms, have been used in ritualistic and spiritual practices by indigenous peoples worldwide for thousands of years. The heartland of psilocybin history is Central America, where evidence of mushroom worship dates back to at least 1000 BCE. Among the Aztecs, psilocybin mushrooms were known as "teonanácatl," or "flesh of the gods," and were consumed during religious ceremonies and psychedelic tea ceremonies to induce visionary states, divination, healing, and communion with the gods. Similar practices were observed by Spanish chroniclers in the 16th century among the indigenous peoples of Mesoamerica, who hid their use of entheogens from Spanish authorities for four centuries after their traditional religious practices were forbidden.
Medicinal Uses
Mushrooms have been recognised as medicine by various ancient cultures. The Greek physician Hippocrates, circa 450 BCE, classified the amadou mushroom (Fomes fomentarius) as a potent anti-inflammatory and for cauterizing wounds. The alchemist Tao Hongjing, from the 5th century, described several medicinal mushrooms, including ling zhi (Ganoderma lucidum) and zhu ling (Dendropolyporus umbellatus).
Culinary Uses
Mushrooms have also been consumed for their nutritional and culinary value. Ancient Romans and Greeks, particularly the upper classes, used mushrooms for culinary purposes, employing food tasters to ensure their safety. The Forme of Cury, a 14th-century compilation of medieval English recipes, features a recipe for mushrooms and leeks cooked in broth.
Today, mushroom cultivation spans at least 60 countries, with China leading the world's production of commercial mushrooms and recorded truffle collection. In the United States, the per capita consumption of fresh mushrooms was approximately 3.65 pounds in 2022, with Agaricus mushrooms like white button, portobello, and crimini mushrooms being the most common.
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Frequently asked questions
On average, consumers eat about 5 kg of mushrooms per person per year.
Agaricus mushrooms, including the common white button mushroom, are the most widely consumed mushrooms globally and are especially dominant in the United States.
China is the world's largest producer of mushrooms, responsible for approximately 75% of global output.
Agaricus mushrooms are the most popular, including the cultivars button, Italian, portobello, cremini, white and brown cap mushrooms. The next four most popular mushrooms are oyster, shiitake, wood ears, and enoki mushrooms.
