John Miller
Mushrooms are a type of fungus that are commonly consumed by humans. They are characterised by their umbrella-like shape and grow above ground on soil or other food sources. Mushrooms are not plants; they are more closely related to humans than plants. They are distinguished by their heterotrophic nature, obtaining nutrients from external food sources such as animal waste and plant matter. The cell walls of mushrooms are composed of chitin and glucan, unlike plant cells, which are made of cellulose. Mushrooms are typically classified as either edible or poisonous, with the term toadstool often used to refer to poisonous varieties.
| Characteristics | Values |
|---|---|
| Definition | Enlarged complex aboveground fleshy fruiting body of a fungus |
| Synonyms | Toadstool |
| Composition | Cell walls made of complex polysaccharides: glucan and chitin |
| Nutrition | Heterotrophs, deriving nutrients from animal waste, plant matter, and organic carbon |
| Types | Common white, or button, mushrooms, portobellos, cremini, baby bellas, shiitake, chanterelles, milk-cap, oyster mushrooms, fly agarics, magic mushrooms, etc. |
| Uses | Culinary, medicinal, recreational |
| Hazards | Poisoning by wild mushrooms is common and may be fatal or cause gastrointestinal issues or allergic reactions |
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What You'll Learn
Mushrooms are a type of fungus
Mushrooms are characterised by their umbrella-like shape. They consist of a cap and a stalk, which may be central or off-centre. Some mushrooms lack a stalk altogether, such as puffballs and truffles. The gills of a mushroom are an important feature of its morphology. The gills produce microscopic spores, which help the fungus spread across the ground or its occupant surface. The colour of the spore print is useful for classifying and identifying mushrooms.
Mushrooms are not plants. They are heterotrophs, meaning they rely on external food sources for nutrients, such as animal waste, plant matter, and organic carbon. In contrast, plants are autotrophs, capable of creating their food from simple organic compounds through photosynthesis. Mushrooms also differ from plants in the composition of their cell walls, which are made of complex polysaccharides like glucan and chitin, rather than cellulose.
Edible mushrooms include portobellos, cremini, baby bellas, and shiitake. However, it is important to accurately identify mushrooms intended for consumption, as poisoning by wild mushrooms is common and can be fatal. Some popular edible mushrooms, such as morels, are highly prized for their flavour and texture.
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Mushrooms are not plants
Mushrooms are a type of fungus, and while they may look similar to plants, they are not plants. Fungi have historically been grouped with plants, but they are distinct in several ways. Fungi are more closely related to animals than to plants, and they have unique characteristics that set them apart from both plants and animals.
One key difference between mushrooms and plants is their cellular composition. Unlike plants, which have cell walls made of cellulose, fungi have cell walls that are reinforced with chitin. In addition, fungi lack chloroplasts for photosynthesis and instead obtain their energy by digesting other substances, similar to animals. Fungi also typically have cells with half of a full set of DNA, whereas plants and animals usually have cells with a full set of DNA.
The classification of organisms into different kingdoms, such as the Funga (fungi) kingdom, is based on their lineage and evolutionary history. All plants, animals, and fungi have distinct common ancestors, and this forms the basis of their classification. While mushrooms may share certain traits with plants, such as their shape and growth patterns, their underlying cellular and genetic differences set them apart.
The distinction between mushrooms and plants has important implications for how we understand and interact with these organisms. Misclassification can impact scientific research, cultural perceptions, and financial support for different organisms. By recognizing that mushrooms are not plants, we can better appreciate their unique characteristics and their role in the ecosystem.
Furthermore, mushrooms play a crucial role in the ecosystem by forming symbiotic relationships with other organisms. For example, the mycorrhiza, which is the underground network of thread-like strands produced by mushrooms, provides mutual benefits to nearby plants. This relationship highlights the distinct characteristics of mushrooms that set them apart from plants and underscores the importance of accurate classification.
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Mushrooms are edible
Mushrooms are a type of fungus that can be edible. The term "mushroom" is typically used to refer to the cultivated white button mushroom, Agaricus bisporus, which has a stem (stipe), a cap (pileus), and gills (lamellae) underneath the cap. However, the term also encompasses other gilled fungi, with or without stems, including morels, truffles, puffballs, stinkhorns, and more. These edible varieties are cholesterol-free and contain small amounts of essential amino acids and B vitamins. They are also a good source of water, protein, carbohydrates, fat, mineral salts, and vitamins.
While some mushrooms are edible, it is important to note that not all mushrooms are safe for consumption. Poisonous mushrooms, often referred to as "toadstools," can cause mild gastrointestinal issues, allergic reactions, or even death. To avoid poisoning, it is crucial to accurately identify mushrooms before consuming them. Some rules of thumb for avoiding poisonous mushrooms include steering clear of those with white gills, a skirt or ring on the stem, or a bulbous base called a volva. Additionally, mushrooms with red on the cap or stem are best avoided.
Identifying edible mushrooms requires knowledge of their macroscopic structure, including the colour of the spore print, the presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, and seasonality. Amateur and professional mycologists employ these characteristics in combination with microscopic examinations for accurate identification. It is also recommended to only forage for wild mushrooms with someone highly experienced in identifying both edible and poisonous varieties.
Some examples of edible mushrooms include the bearded tooth, hedgehog, or pompom mushroom (Hericium erinaceus), which is known for its distinctive shape and taste; the oyster mushroom (Pleurotus ostreatus), commonly sought after by mushroom hunters; and the hen-of-the-woods (Grifola frondosa), a favourite among mushroom hunters for its savoury, rich flavour.
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Mushrooms are poisonous
Mushrooms are a type of fungus that can be poisonous or edible. Poisonous mushrooms, also known as toadstools, contain toxins that can cause severe gastrointestinal upset, organ damage, and even death. It is important to accurately identify mushrooms before consuming them to avoid poisoning.
Mushroom poisoning can occur from ingesting wild mushrooms that have been misidentified as edible. While most mushroom poisonings are not fatal, they can cause gastrointestinal discomfort, including vomiting and diarrhoea. However, some mushroom toxins can lead to severe liver and kidney damage, and even death. The majority of fatal poisonings are caused by the Amanita phalloides mushroom, also known as the Death Cap. Other toxic mushrooms include the Panther Cap, Jack O'Lantern, and certain False Morels.
To avoid mushroom poisoning, it is crucial to properly identify mushrooms before consuming them. This can be done by using reliable mushroom guides or seeking expertise from mycologists or pharmacists. It is also important to pay attention to the picking location, as mushrooms can absorb environmental pollutants. If you suspect mushroom poisoning, immediate medical attention is necessary, and specific treatments such as antidotes or activated charcoal may be administered.
While some mushrooms are toxic, there are also many edible varieties that provide nutritional benefits. Edible mushrooms are a good source of essential amino acids and B vitamins, and they are cholesterol-free. Examples of commonly consumed edible mushrooms include portobellos, shiitake, and morels.
In summary, mushrooms can be poisonous or edible, and proper identification is crucial to avoid poisoning. Mushroom poisoning can have severe health consequences, and it is important to seek immediate medical attention if poisoning is suspected. While toxic mushrooms pose a risk, there are also many edible varieties that offer nutritional benefits and are safely enjoyed by consumers.
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Mushrooms are used in medicine
Mushrooms are a fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. They are used in medicine for a variety of reasons, including their medicinal properties and potential health benefits.
Mushrooms have been used for medicinal purposes for thousands of years. Ötzi, the Ice Man, who lived nearly 5300 years ago, carried amadou and a birch polypore in a pouch to help him survive in the Alps of northern Italy. The First Peoples of North America also used puffball mushrooms (Calvatia genus) as wound healers.
Modern science has recently begun to rediscover the medicinal properties of mushrooms, which are rich in a vast array of novel constituents. Medicinal mushrooms are defined as macroscopic fungi used in the form of extracts or powders to prevent, alleviate, or heal multiple diseases and support a healthy diet. They are a valuable source of bioactive compounds and functional foods. For example, mushrooms contain alkaloids, carotenoids, and flavonoids, which have demonstrated anti-invasive, antimetastatic, and antiangiogenic activities in cell culture and animal experiments.
Medicinal mushrooms have been used to treat many different age-related diseases and evidence suggests they can extend lifespan in multiple model organisms. They are also being studied for their potential in treating mental health issues. For example, psilocybin, or 'magic mushrooms', is a psychedelic that has been used by some Indigenous communities for over 1000 years and is now being studied for its therapeutic benefits in treating depression, PTSD, and substance dependence.
However, it is important to note that not all mushrooms are safe for human consumption and some can be highly poisonous. Therefore, it is crucial to have a working knowledge of toxic versus safe mushrooms and to always seek professional supervision when using psychedelic mushrooms for therapeutic purposes.
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Frequently asked questions
A mushroom is a fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source.
No, mushrooms are not plants. Mushrooms are heterotrophs, meaning they rely on food sources in their surroundings for nutrients, such as animal waste, plant matter, and organic carbon. Plants, on the other hand, are autotrophs, capable of creating their food from simple organic compounds.
Some mushrooms are edible, while others are poisonous or unpalatable. It is important to accurately identify mushrooms before consuming them. Poisoning by wild mushrooms is common and can be fatal.
Mushrooms grow from an underground network of thread-like strands called mycelium. As long as nourishment is available and the temperature and moisture are suitable, a mycelium will produce a new crop of mushrooms each year during its fruiting season.
