Emily Johnson
India is a haven for mushrooms, with its tropical climate providing the perfect environment for multiple species to thrive. There are over 2000 varieties of mushrooms worldwide, but only a small fraction of these are edible. India is home to a wide variety of edible mushrooms, each with its own unique flavour and nutritional profile. From the commonly found button mushroom to the exotic shiitake, mushrooms are an essential ingredient in Indian cuisine, adding flavour and a host of health benefits to any dish.
| Characteristics | Values |
|---|---|
| Number of mushroom types in India | 8 |
| Most common type | Button mushroom |
| Scientific name of button mushroom | Agaricus bisporus |
| Other common types | Shiitake, Oyster, Paddy Straw, Shimeji, Dhingri, Milky, Cremini |
| Button mushroom temperature for vegetative growth | 20-28 degrees C |
| Button mushroom temperature for reproductive growth | 12-28 degrees C |
| Button mushroom humidity | 80-90% |
| Button mushroom price range | Rs 140-180 per kg |
| Shiitake price range | Rs 2,000-5,000 per kg |
| Oyster mushroom price range | Rs 120-1,000 per kg |
| Milky mushroom price range | Rs 100-200 per kg |
Explore related products
Button mushrooms
India has been producing mushrooms for its domestic market for over four decades. The country's agroclimate conditions and abundance of agricultural wastes make it an ideal place for mushroom cultivation. One of the most popular varieties is the button mushroom (Agaricus spp.), which is widely grown and consumed around the world. In India, button mushrooms are produced on small, medium, and large farms across the country, with large units having production capacities of 2000–3000 tonnes per annum. The white button mushroom (Agaricus bisporus) is the most common variety, known for its mild flavour and versatility in dishes. They are sold fresh, canned, or made into soups, sauces, and other food products.
The cultivation of button mushrooms involves placing spores in materials like straw, compost, and animal manure, which act as the substrate. A layer of peat moss and moist soil is added to this mixture. As the mushrooms grow, they can be collected by twisting them off the substrate when they reach the desired size.
In India, the production of button mushrooms initially occurred during the winter season. However, technological advancements have enabled year-round cultivation. India exports a significant quantity of its mushroom produce to the United States, with the Netherlands and China accounting for 60% of mushroom exports globally.
Swap Mushrooms for These Ingredients in Your Next Dish
You may want to see also
Straw mushrooms
India is a tropical country with a diverse range of mushroom species. One of the most commonly consumed mushrooms in India is the paddy straw mushroom, also known as Volvariella volvacea. Straw mushrooms are the third most consumed mushroom worldwide and are cultivated throughout East and Southeast Asia. They are often available fresh in the regions they are cultivated, but elsewhere are typically found canned or dried.
Paddy straw mushrooms were first cultivated in India in 1940 and are popular for their flavour, aroma, texture and nutrients. They are rich in protein, fibre, iron, vitamin B, vitamin C, folic acid, potassium and copper. The health benefits of consuming paddy straw mushrooms include reduced cholesterol, improved insulin regulation for diabetics, cancer prevention and stronger bones. The beta-glucan in straw mushrooms prevents the growth of cancer cells and the vitamin D strengthens bones. They also prevent anaemia and are good for heart health.
In terms of preparation, straw mushrooms are often picked when immature, during their button or egg phase. They are grown on rice straw beds and can be distinguished from poisonous death caps by their pink spore print. The broth of straw mushrooms can be mixed with dark soy sauce, which is then exposed to the sun to create a richer flavour.
In India, straw mushrooms are cultivated in places such as Tripura, Odisha, West Bengal, Tamil Nadu and North Tripura.
Psychedelic Mushrooms: Do They Lose Potency Over Time?
You may want to see also
Oyster mushrooms
One notable variety of oyster mushrooms is the pink oyster mushroom, which is grown in Bangalore, India, without the use of chemicals. These mushrooms are not only delicious but also highly nutritious, gluten-free, and suitable for vegan and vegetarian diets. Pink oyster mushrooms are packed with antioxidants and are a rich source of protein, fibre, vitamins, and minerals. They are known for their immune-boosting properties, as they contain beta-glucans and polysaccharides that stimulate the growth of good bacteria in the gut. Additionally, their taste is often compared to bacon, making them an excellent meat substitute in various cuisines, including Indian, Japanese, Korean, Italian, and Chinese.
Mellow Mushroom Alcohol Sales: What's Available?
You may want to see also
Explore related products
Shiitake mushrooms
India is home to a diverse range of mushrooms, with its tropical climate providing the ideal environment for multiple species. One variety that is widely cultivated and consumed is the shiitake mushroom, scientifically known as Lentinula edodes. Shiitake mushrooms are prized for their rich umami flavour, meaty texture, and numerous health benefits.
In terms of health benefits, shiitake mushrooms are often referred to as nature's nutritional powerhouse. They are packed with vitamins, minerals, and compounds that boost the immune system. Specifically, they are rich in vitamin B, fibre, and antioxidants, making them a healthy addition to any meal. Additionally, shiitake mushrooms possess cholesterol-lowering properties, support heart health, and have promising antibacterial and antiviral effects.
Cultivating shiitake mushrooms has become a popular practice, with people like Namrata Goenka from Bengaluru successfully growing them in a small 10x10 terrace space. The process requires skill and patience, as it involves using mushroom spawn to transfer mycelium, the vegetative growth on which shiitake mushrooms develop, onto a suitable substrate. With the right techniques and care, shiitake mushrooms can be grown in about four months, providing a nutritious and delicious addition to any home garden.
Mushroom Vapes: Safe or Risky Business?
You may want to see also
Milky mushrooms
India is a tropical country with a diverse range of mushroom species. One notable variety is the Milky Mushroom, also known as Calocybe indica, which is indigenous to the country and has been commercially produced for over a decade. This mushroom is white in colour, with gills and stalks of the same hue. It is a large mushroom with a long, thick, fibrous stalk.
The entire cultivation cycle for Milky mushrooms takes about 57 to 60 days, with a biological efficiency potential of 50-100%. Their shelf life is relatively longer than other mushroom varieties, lasting 5 to 7 days at room temperature and up to 15 days when refrigerated. They can be marketed fresh, dried, or as mushroom powder, and even the spent mushroom substrate has value as organic manure or for vermicomposting.
The ease of cultivation and the suitability of India's climate for growing Milky mushrooms have contributed to their popularity in the southern parts of the country. They can be cultivated from March to October, and their ability to grow on paddy straw, wheat straw, and other agricultural waste makes them accessible to many growers. The simple process of pasteurising the straw and introducing mushroom spawn, followed by maintaining specific temperature and humidity conditions, results in a bountiful harvest of nutritious and commercially valuable Milky mushrooms.
Mushrooms: OCD's Natural Remedy?
You may want to see also
Frequently asked questions
There are over 2000 varieties of mushrooms worldwide, but only a small number are safe to eat. In India, there are at least 8 types of edible mushrooms, with 5 varieties being cultivated on a commercial scale.
The most common types of mushrooms in India include:
- Button mushrooms
- Straw mushrooms
- Oyster mushrooms
- Milky mushrooms
- Cremini mushrooms
- Shiitake mushrooms
Mushrooms are a great source of nutrients and are known to have several health benefits. They are rich in protein, vitamins, minerals and antioxidants. Mushrooms are also said to have cancer-fighting properties, help reduce blood sugar levels and improve insulin resistance.
Mushrooms are cultivated by placing mushroom spores in materials like straw, compost and animal manure. Oyster mushrooms, for example, are grown in the states of Madhya Pradesh, West Bengal, Orissa, Karnataka and Maharashtra. The temperature and climate play a crucial role in the cultivation of different mushroom varieties.
