Michael Davis
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, which typically appear above the ground or on their food source. They have been used for a variety of purposes, including as food, medicine, dyes, and even as fire starters. While the white button mushroom may be the most recognizable, there are over 14,000 known species of mushrooms, spanning a diverse range of shapes, colours, sizes, and flavours. Some estimates place the total number of mushroom species at between 2.2 million and 3.8 million, with around 20,000 of these being fruiting mushrooms.
| Characteristics | Values |
|---|---|
| Number of mushroom species | 14,000-20,000 |
| Number of edible species | 2,100 |
| Number of cultivated species | 200 |
| Number of species reaching large-scale cultivation | 20 |
| Number of poisonous species | Several |
| Leading mushroom crop worldwide | Agaricus |
| Second and third most common mushroom crops worldwide | Oyster (Pleurotusspp.) and shiitake |
| Number of species with medicinal uses | Over 100 |
| Number of fungal species on Earth | 2.2-3.8 million |
| Number of fungal species that have been described | 150,000 |
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What You'll Learn
There are over 14,000 species of mushroom
Mushrooms are the fleshy, spore-bearing body of a fungus. They develop from a nodule, or pinhead, called a primordium, which is typically found on or near the surface of the substrate. The primordium enlarges into a round structure resembling an egg, called a "button". The gills of the mushroom produce microscopic spores, which help the fungus spread.
Mushrooms are often marketed as a "meat replacer" due to their protein content and fleshy texture. They are also a good source of vitamins and minerals, and various species have been used in traditional medicine for their anti-neoplastic, antioxidant, antiallergic, and antimicrobial properties. In addition, mushrooms can be used for dyeing wool and other natural fibres, and they play a role in developing new biological remediation and filtration technologies.
The cultivation of mushrooms varies by species, with some requiring more humidity and fresh air, and others needing specific temperatures. While some mushrooms can be cultivated indoors, others grow best outdoors, in natural environments with good humidity and airflow. Wild harvest remains the largest source of commercially important mycorrhizal species, such as truffles, chanterelles, and morels.
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Around 200 species are cultivated
Mushrooms are the fleshy, spore-bearing bodies of fungi. They are typically found above the ground or on their food source. While the white button mushroom may be the most recognisable, there are over 14,000 species of mushroom, exhibiting a wide variety of shapes, colours, sizes, and flavours.
Mushrooms are cultivated by farmers and sold in markets. Around 200 species of mushroom are cultivated, with about 20 reaching large-scale cultivation. China is a major producer of edible mushrooms, cultivating about half of all mushrooms worldwide. In the US, Agaricus mushrooms are the leading crop, accounting for approximately 97% of total mushroom production from 2017 to 2018. Other cultivated species available at grocers include Hericium erinaceus, shiitake, maitake, oyster, and enoki.
The cultivation process varies by species. For example, shiitake mushrooms are farmed using either natural oak logs or synthetic "logs" made from oak sawdust packed in poly bags. Oyster mushrooms are also farmed in a similar way to shiitake mushrooms, but they require more humidity and fresh air and grow in tubular plastic bags.
The number of cultivated mushroom species is relatively small compared to the vast number of mushroom species in existence. This is partly because many mushrooms have a very short lifespan, making them difficult to study. Furthermore, the task of identifying mushrooms is challenging due to the constant reclassification and shuffling of segments of the fungal kingdom.
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Only 1% of edible species are cultivated
Mushrooms are the fleshy, spore-bearing bodies of fungi, which typically appear above the ground or on their food source. While the most recognisable type of mushroom may be the simple, white button mushroom, there are over 14,000 species of mushroom, with estimates ranging from 2.2 million to 3.8 million species. Of these, around 2,100 species are edible, but only about 1% of these are cultivated, wild-harvested, or colloquially known as "choice" or "gourmet" mushrooms for their flavour. This means that only around 21 species of mushroom are cultivated for human consumption.
The process of identifying edible mushrooms is complex and requires meticulous attention to detail. There is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified. Eating mushrooms gathered in the wild is risky and should only be undertaken by individuals knowledgeable in mushroom identification. Common mushroom hunting advice is that if a mushroom cannot be positively identified, it should be considered poisonous and not eaten. Many mushroom species produce secondary metabolites that can be toxic, mind-altering, antibiotic, antiviral, or bioluminescent. Although there are only a small number of deadly species, several others can cause particularly severe and unpleasant symptoms.
The most popular species of edible mushroom, Agaricus bisporus, is sold in three different forms: white button, cremini, and portabella. Portobella mushrooms are the mature form of the species, and cremini mushrooms are a different pigmented variety from the white button. Other commercially available species include oyster, shiitake, chanterelle, enoki, porcini, lion's mane, and more. In recent years, there has been a growing interest in mushroom cultivation, particularly among small farmers in developing countries. China is a major producer and consumer of edible mushrooms, with about half of all cultivated mushrooms coming from the country.
The cultivation methods for different species of mushrooms vary, with some species requiring indoor farming systems or "controlled environment agriculture", while others can be grown outdoors in forests or other shady environments with good humidity and airflow. Shiitake mushrooms, for example, can be grown consistently in logs, either natural oak logs or synthetic "logs" made from oak sawdust packed in poly bags. The logs can be soaked or "forced" to fruit by immersing them in water for 12-24 hours, stimulating fruiting. This method can be used to produce mushrooms quite reliably from around June through October, depending on the climate. Other species, such as oyster mushrooms, require more humidity and fresh air and are often farmed in tubular plastic bags.
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Mushrooms are used for medicine and nutrition
Mushrooms are a good source of nutrition and have been used for medicine for thousands of years. They are a type of fungus that contains a substance called ergosterol, which is similar in structure to cholesterol in animals. When exposed to ultraviolet light, ergosterol can be transformed into vitamin D2, a form of vitamin D found only in plants. Mushrooms are also a good source of B vitamins like riboflavin, pantothenic acid, and niacin, as well as minerals like selenium, ergothioneine, copper, and potassium. They provide protein and have a fleshy texture, making them popular as a "meat replacer".
There is a wide variety of mushrooms, with over 10,000 known types and an estimated 1.5 to 5 million species of mushroom-forming fungi. Of these, about 20,000 species of fruiting mushrooms have been identified, with only 200 species cultivated and around 20 reaching large-scale cultivation. The most popular species of edible mushroom, Agaricus bisporus, is sold as white button, cremini, and portabella mushrooms. Other commercially available species include oyster, shiitake, chanterelle, enoki, porcini, lion's mane, and more.
Wild mushrooms can be risky to consume as some species are poisonous and can be fatal if consumed. Even with careful identification, it is challenging to distinguish edible from poisonous mushrooms as there is no single trait that differentiates them. Common mushroom hunting advice is to consider any mushroom that cannot be positively identified as poisonous and not to consume it.
Medicinal mushrooms have been used worldwide in folk medicine for centuries, especially in Asian countries like China, Japan, Taiwan, and Korea. They contain biologically active compounds with beneficial health effects, including polysaccharides, proteins, peptides, terpenoids, polyphenols, vitamins, and mineral elements. These compounds are believed to have anti-cancer, anti-inflammatory, antioxidant, and antimicrobial properties, among others.
Research is ongoing to explore the potential of incorporating mushrooms into food products and developing functional foods with enhanced nutritional value and medicinal benefits. However, more studies are needed to confirm the therapeutic effects, safety, and dosage of medicinal mushrooms.
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Wild mushrooms can be poisonous
There are an estimated 14,000 species of mushrooms, though some sources place the number at 20,000. Mushroom-forming fungi, meanwhile, are thought to encompass 1.5 to 5 million species. Of the 100,000 known fungi species worldwide, around 100 are poisonous to humans. While only a small number of these species are fatal when ingested, many bear a resemblance to edible mushrooms, making them especially dangerous.
It is important to note that there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified. Common mushroom hunting advice is that if a mushroom cannot be positively identified, it should be considered poisonous and not eaten. To prevent mushroom poisoning, mushroom gatherers should familiarize themselves with the mushrooms they intend to collect, as well as with any similar-looking toxic species.
While some old wives' tales suggest methods for identifying poisonous mushrooms, such as using garlic or silver, these beliefs are unreliable. The only way to safely identify mushrooms is through knowledge and experience. In addition, the safety of eating wild mushrooms may depend on the methods of preparation for cooking. Some toxins, such as amatoxins, are thermostable, meaning mushrooms containing such toxins will not be rendered safe to eat by cooking.
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Frequently asked questions
It is estimated that there are between 2.2 million and 3.8 million species of fungi, with around 150,000 described so far. As for mushrooms, specifically, there are thought to be over 14,000 species, with around 20,000 species of fruiting mushrooms identified.
While there are likely thousands of edible mushroom species, only around 1% of the 2,100 identified edible species are cultivated, wild-harvested, or considered "choice" or "gourmet".
There is no single trait to identify all toxic mushrooms, and there is always a risk when consuming mushrooms gathered in the wild. However, there are only a small number of deadly species.
Over 100 species of mushrooms have been used in traditional medicines. However, the science is still young, and the number of medicinal mushrooms may someday exceed the number of edible varieties.
Of the 20,000 species of fruiting mushrooms, only 200 have been cultivated, with about 20 reaching large-scale cultivation.
