John Miller
Mushrooms come in a variety of shapes and sizes, and there are many different types, including chanterelles, maitake (hen of the woods), morels, criminis, portobellos, and oyster mushrooms. Some mushrooms are prized for their culinary uses, while others are sought after for their psychedelic effects, such as magic mushrooms. However, it is important to exercise caution when consuming mushrooms, as many poisonous varieties closely resemble non-toxic mushrooms. For example, the Jack O'Lantern mushroom, which can cause severe gastrointestinal distress, looks similar to the edible chanterelle mushroom. To avoid accidentally consuming poisonous mushrooms, it is recommended to only eat mushrooms that have been properly identified by a knowledgeable source.
| Characteristics | Values |
|---|---|
| General Appearance | Mushrooms can vary in appearance, with some looking like ordinary mushrooms, while others resemble a head of cabbage. |
| Colour | Mushrooms can be white, yellow, golden-yellow, tan, brown, or red. |
| Cap | The cap can be concave, trumpet-shaped, or column-like with flaky shingles. It may have scales, patches, or spots, which can indicate a poisonous variety. |
| Gills | Some mushrooms have gills or "folds" under the cap, while others have a smooth surface. |
| Stem | Avoid mushrooms with a ring of tissue around the stem, as these can be poisonous. |
| Size | Mushrooms can range from small to medium to tall in size. |
| Scent | Some mushrooms have a distinct apricot-like scent. |
| Texture | Mushrooms can be fleshy, firm, spongy, or soft and feathery. |
| Taste | Some mushrooms have an earthy, nutty, or gamey flavour. |
| Type | Common types include chanterelle, maitake (hen of the woods), morel, crimini, portobello, oyster, and magic mushrooms. |
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What You'll Learn
Wild vs cultivated
Mushrooms are widely used in the culinary world due to their distinct flavours and textures. However, not all mushrooms are the same. Wild mushrooms typically grow in diverse, natural ecosystems, whereas cultivated mushrooms are grown in controlled environments.
Flavour and Culinary Uses
Wild-caught mushrooms, such as boletes, porcini, and chanterelles, are highly prized in gourmet cooking for their robust and distinctive earthy, nutty, and sometimes fruity flavours. These flavours stand out in dishes like risottos, sautés, and creamy sauces. On the other hand, cultivated mushrooms like white button, portobello, and shiitake have milder flavours and are more versatile in everyday cooking due to their availability, consistency, and uniformity. They are ideal for a wide range of dishes, from stir-fries to complex marinades.
Nutritional Content
Wild mushrooms usually have access to a wider range of nutrients from the soil, resulting in varied nutritional profiles. In contrast, cultivated mushrooms are grown in controlled environments, ensuring a consistent nutrient composition, which is beneficial for those seeking predictable dietary content.
Environmental Impact
The harvesting of wild mushrooms can have minimal environmental impact when done sustainably, preserving biodiversity and the natural ecosystem. However, overharvesting can disrupt local flora and fauna. Mushroom cultivation, on the other hand, may require significant resources, including water, energy, and space. Innovative farming techniques, such as vertical farming, are helping to reduce the ecological footprint of mushroom farming. Both wild-caught and cultivated mushrooms can be sustainable options if managed responsibly.
Medicinal Mushrooms
Medicinal mushrooms, whether wild-harvested or cultivated, also vary in quality and price. Wild-harvested medicinal mushrooms are generally considered the highest quality and command the highest price, while cultivated medicinal mushrooms fall in the middle, with some grown organically and others with chemicals.
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Poisonous look-alikes
Poisonous mushrooms can bear a striking resemblance to edible mushrooms, and consuming them can be extremely dangerous, sometimes even fatal. Here are some examples of poisonous mushrooms that look deceptively similar to their non-toxic counterparts:
Death Cap (Amanita phalloides)
Considered one of the most poisonous mushrooms in the world, the Death Cap is responsible for numerous mushroom-related deaths. It is often mistaken for the edible straw mushroom (Volvariella volvacea), field mushroom (Agaricus campestris), and young puffball mushrooms. Death Caps contain amatoxins that are heat stable, meaning they withstand cooking temperatures and quickly damage cells in the body. Symptoms of ingestion include violent abdominal pain, vomiting, bloody diarrhoea, rapid loss of fluids, intense thirst, and severe liver, kidney, and central nervous system issues.
Destroying Angel (Amanita verna)
The Destroying Angel is a highly poisonous species found worldwide and closely resembles the edible meadow mushroom (Agaricus campestris). It is one of the most toxic North American mushrooms, and symptoms of ingestion include vomiting, delirium, convulsions, diarrhoea, liver and kidney failure, and often death.
False Chanterelle (Hygrophoropsis aurantiaca)
Found in North America and Europe, the False Chanterelle closely resembles the edible chanterelle (Cantharellus cibarius).
Shaggy Mane and Alcohol Inky Cap
These two mushrooms have a similar shape and colour but differ in texture. The Alcohol Ink Cap gets its name from its toxic component, "coprine", which is highly reactive with alcohol. Consumption can lead to headaches, extreme nausea, and other unpleasant symptoms.
Autumn Skullcap (Galerina marginata)
Common in the Northern Hemisphere and parts of Australia, the Autumn Skullcap is often mistaken for hallucinogenic mushrooms. It contains the same amatoxins as the Death Cap mushroom and can be deadly if ingested.
It is crucial to accurately identify mushrooms before consuming them. If you are unsure, it is best to avoid eating them.
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Mushroom shapes
Mushrooms come in a variety of shapes and sizes, and their appearance can vary depending on their growing conditions. Some common shapes found in mushrooms include:
Trumpet-shaped
The chanterelle mushroom is recognised by its trumpet-like shape and a depression in the centre of its cap. It has a golden hue and fleshy, firm texture. Chanterelles are known for their apricot-like scent and are commonly used in European cuisines such as French and Austrian. They can be found under hardwood trees and conifers in the fall to early spring.
Conical and spongy
Morel mushrooms, also known as Morchella, are identified by their conical, spongy shape and woodsy, nutty flavour. They are a fleeting treat, growing only once a year, typically around April or May in the Midwest and Western US.
Globe-shaped
Puffball mushrooms have a globe-shaped cap that is white or pale tan in colour. They are characterised by their unique, densely packed spines on the cap, which brush off easily. Puffballs grow along trails and woodland edges in the fall and winter. They are considered edible when the flesh is firm and the inside is completely white, prior to spore development.
Column-shaped
Shag mushrooms are distinguished by their tall, column-like cap with flaky shingles and numerous blade-like gills that hang down over a hollow stalk.
Flat-capped
Maitake mushrooms, also known as hen of the woods, have a flat cap with soft, feathery edges that overlap. They are often found in clusters and have an earthy aroma and a gamey flavour. Maitake mushrooms are native to Japan and the United States, growing wild east of the Mississippi River in August and September.
It is important to note that mushroom identification can be challenging, and some poisonous mushrooms may resemble edible ones. Always exercise caution when foraging or consuming wild mushrooms.
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Mushroom colours
Mushrooms come in a variety of colours, from neutral shades to more vibrant hues. While some mushrooms have a single solid colour, others may have a mix of colours with different undertones, creating a complex and unique appearance.
One of the most common colour families for mushrooms is the neutral palette, including shades of white, grey, and beige. These neutral mushroom colours can range from light to dark, with various undertones that give them depth and character. For example, Sherwin-Williams' Loggia is a light mushroom colour with beige undertones, while their Mega Greige is a warm, mid-tone mushroom shade.
Cool-toned mushroom colours are also popular, often featuring green, grey, or blue undertones. Fawn Brindle by Sherwin-Williams is a light to medium-toned mushroom colour with green-grey undertones, giving it an earthy feel. Pavilion Gray by Farrow & Ball is another cool-toned option, with subtle blue undertones that create a contemporary look.
On the warmer side of the spectrum, mushroom colours can have lilac, brown, or yellow undertones. Dove Tail by Farrow & Ball is a mid-tone mushroom colour with soft lilac undertones and a warm grey finish. Jitney, also by Farrow & Ball, is a warm, earthy shade that leans more brown than grey. Drop Cloth by the same brand is a warm, medium-toned mushroom colour with a soft yellow undertone.
Some mushroom colours are more intense and can add a bold statement to a space. Sauteed Mushroom, for instance, is a clay beige with hints of khaki that can accentuate organic materials and natural accents. Charleston Gray is a deep, warm grey-toned mushroom hue with brown undertones, often chosen for living rooms and dining rooms to create a moody atmosphere.
Overall, the diverse colours of mushrooms offer a wide range of options for interior design, allowing for both subtle and striking effects.
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Mushroom gills
Mushrooms have complex and varied anatomical structures, and one of their most prominent features is their gills, or lamellae. Located beneath the cap of many mushroom species, gills are the primary site for spore production and dispersal. They are papery hymenophore ribs, and their intricate patterns and range of attachment styles add to the aesthetic appeal of mushrooms.
The attachment of the gills to the stem, or stipe, is a key factor in classifying and identifying mushrooms. Some gills are broadly or narrowly attached to the stipe, while others are smoothly notched or abruptly notched before attaching. Certain gills appear torn away or hanging, with evidence of attachment remaining on the stipe, typically in older specimens. There are also gills that do not attach to the stipe at all, as well as those that are attached to a collar or ring that encircles the stipe. These patterns of attachment are like visual fingerprints, helping mycologists and foragers accurately identify different mushroom species.
The shape, colour, crowding, and individual shape of gills are important features for identification. Additionally, gills can exhibit distinctive microscopic and macroscopic characteristics. For example, Lactarius species often seep latex from their gills. The presence or absence of gills is also significant, as not all mushrooms have them. Some species have "false gills," which are rudimentary lamellar structures that are little more than folds, wrinkles, or veins.
The evolution of gills in mushrooms is believed to be the result of increasing the ratio of surface area to mass, which enhances spore production and dispersal. This evolution likely occurred through convergent evolution, where gill-like structures arose separately rather than from a single anatomical feature. The genus Gomphus, for instance, has primitive lamellae that provide insight into the transition towards true gills.
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Frequently asked questions
A mushroom has a cap (pileus), gills (lamellae) on the underside of the cap, and a stalk (stipe). The stalk may be central and support the cap, off-centre, or absent. The gills produce microscopic spores, which help the fungus spread.
Mushrooms develop from a nodule, or pinhead, called a primordium, which enlarges into a roundish structure called a "button". The button has a cottony roll of mycelium, the universal veil, that surrounds the developing fruit body. As the egg expands, the universal veil ruptures and may remain as a cup at the base of the stalk.
Chanterelles have a small cap with a concave center and are golden-hued with wavy, upturned edges. The stalk is shaped like a trumpet and thickens where it joins the cap.
Some common edible mushrooms include Shaggy Mane, Chanterelles, Morels, Maitake (Hen of the Woods), King Oysters, and White Button Mushrooms.
Edible and poisonous mushrooms often look very similar, so it is important to be cautious when foraging. Look for mushrooms with white, tan, or brown caps and stems, and avoid red mushrooms, which are typically dangerous. Poisonous mushrooms may have a second cap or ring of tissue beneath the main cap. Additionally, tan or brown gills are a good indicator of an edible mushroom, while white gills can be poisonous.
