Michael Davis
Mushrooms are a lot like plants, but they are not plants or animals. They are part of the fungi kingdom. They have a short lifespan, and their primary evolutionary function is to spread spores at the end of their life cycle. Mushrooms are typically characterised by their spherical shape, with a cap and stem, and gills on the underside of the cap. However, not all mushrooms have this standard morphology, and some have more specific names like toadstool, truffle, or stinkhorn. The term toadstool is used to refer to a poisonous mushroom. The standard for the name mushroom is the cultivated white button mushroom. A cluster of mushrooms can be interpreted as one or multiple organisms.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are fleshy, spore-bearing fruiting bodies of a fungus, typically produced above ground on soil or another food source. |
| Scientific Classification | Mushrooms are not plants or animals but belong to the Fungi kingdom. |
| Nutritional Value | Mushrooms are more than 90% water, less than 3% protein, less than 5% carbohydrates, less than 1% fat, and contain about 1% mineral salts and vitamins. |
| Varieties | Common edible varieties include Portobellos, Cremini, Baby Bellas, Shiitake, and Oyster mushrooms. Poisonous varieties include the Death Cap, Panther Cap, and Amanita Muscaria. |
| Identification | Mushrooms can be identified by their macroscopic structure, including their shape, size, colour, texture, and the presence of gills or pores. Spore prints and molecular identification methods are also used. |
| Durability | Mushrooms usually don't last long and collapse after shedding their spores. However, some varieties like Turkey Tails can last longer. |
| Health Benefits | Some mushroom species have been used medicinally for centuries and are known to have immune-enhancing and anti-cancer properties. Oyster mushrooms, for example, can help reduce cholesterol. |
| Ecological Role | Mushrooms form mutually beneficial relationships with plant roots, aiding in water and mineral absorption. They are also responsible for food spoilage and the creation of antibiotics and drugs. |
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What You'll Learn
Mushrooms are part of the fungi kingdom, not plants or animals
Mushrooms are fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. Fungi, including mushrooms, are classified as one of the traditional eukaryotic kingdoms, along with Animalia and Plantae.
Fungi are distinct from plants and animals in several ways. For one, fungi do not photosynthesize; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. This is similar to animals, which are also heterotrophs. In contrast, plants take in carbon and expel O2, the oxygen we need to breathe to survive. On the other hand, fungi need O2 to thrive and expel carbon, similar to humans.
Another difference is in the cell structure. Fungi have chitin in their cell walls, which is a characteristic that places them in a different kingdom from plants, bacteria, and some protists. Fungi also lack chloroplasts, which are a unifying feature of plants.
The classification of fungi as a separate kingdom from plants and animals is supported by molecular evidence. Phylogenetic studies have revealed that fungi are more closely related to animals than to plants. In fact, fungi and animals form a clade called opisthokonta, which is named after a single, posterior flagellum present in their last common ancestor. This evidence suggests that fungi diverged from plants around one billion years ago, at the start of the Neoproterozoic Era.
In summary, mushrooms are part of the diverse kingdom of fungi, which is distinct from the kingdoms of plants and animals due to differences in cell structure, respiration, and evolutionary history.
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The mushroom itself is known as the fruiting body
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The term "mushroom" is commonly applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. The gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.
The fruiting body emerges from an extensive underground network of thread-like strands called the mycelium. The mycelium is like the "'root'" of the mushroom and serves as its foundation, collecting and utilising nutrients. It is long-lived and can survive for hundreds or even thousands of years.
The mycelium produces a new crop of fruiting bodies, or sporophores, each year during its fruiting season, as long as there is sufficient nourishment and suitable temperature and moisture conditions. The sporophores of an agaric, for example, consist of a cap and a stalk and emerge from the mycelium.
The identification of mushrooms requires a basic understanding of their macroscopic structure. The colour of the spore print, or spore powder, is useful for classifying and identifying mushrooms, as well as characteristics such as the presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, and season.
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There are many mushroom species, each with unique characteristics
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The term "mushroom" is most often applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. However, the term "mushroom" also describes a variety of other gilled fungi, with or without stems.
Another species of mushroom is the chanterelle, which has a trumpet-like shape and a depression in the centre of its cap. Chanterelles are golden-hued, fleshy, and firm, and they are known for their apricot-like scent. They are notoriously difficult to cultivate, so foragers typically hunt for them in the wild. A non-edible lookalike known as the false chanterelle (Hygrophoropsis aurantiaca) grows throughout North America.
Lion's mane mushrooms are known for their distinctive shaggy texture and subtle, sweet flavour. They are often used as a vegetarian stand-in for seafood due to their firm texture. Enoki mushrooms, on the other hand, are distinguished by their long stems and very small caps. They are easily cultivated and grow and are sold in clusters. They are popular in Japanese, Korean, and Chinese cuisines and have a chewy texture and mild flavour.
Beech mushrooms usually grow in clusters and can be white or brown. They have slightly bitter flavours that can be mellowed by cooking, bringing out their savoury and nutty qualities. Black trumpet mushrooms are cone-shaped with hollow stems and can be black, grey, or tan. King oyster mushrooms are also prized for their meat-like texture.
The identification of mushroom species can be challenging, as it requires a detailed understanding of their macroscopic structure. While modern identification is becoming increasingly molecular, standard methods such as microscopic examination and spore prints are still commonly used.
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Mushrooms can be poisonous or edible
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The terms "mushroom" and "toadstool" are used interchangeably, with the latter generally referring to a poisonous mushroom.
There are several methods to distinguish between poisonous and edible mushrooms. One way is to examine the gills, which produce microscopic spores that help in the spread of the fungus. Chanterelles, for example, have folds instead of gills, while the Jack O'Lantern mushroom has true gills. Another method is to study the colour of the spore print, which can be useful for both classifying and identifying mushrooms. Spore prints can be white, brown, black, purple-brown, pink, yellow, or creamy, but rarely blue, green, or red. Additionally, characteristics such as the presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, and seasonality can be considered for identification.
Certain tests can be applied to specific mushroom families to determine their edibility. For instance, the Bolete family is characterised by sponge-like pores and stout stems. To identify if a Bolete is poisonous, check for any red colouration on the cap, stem, or pores, and if the flesh stains blue when cut in half vertically. The Russula family can be tested by placing a tiny amount on the tongue; a chilli-like burn indicates a poisonous mushroom, while a pleasant taste suggests an edible one.
Even edible mushrooms may produce allergic reactions in certain individuals, ranging from mild asthmatic responses to severe anaphylactic shock. Therefore, it is recommended to try a small amount of any new mushroom species before consuming a full meal.
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Some mushrooms have medicinal properties
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The term "mushroom" is most often applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap.
Mushrooms are also rich in ergothioneine, which has been linked to a reduced risk of cancer. Additionally, mushrooms are a source of vitamin D, which helps the body absorb calcium to maintain and build strong bones. Vitamin D can be obtained through supplements, sunshine, or diet. White button, portabella, and cremini mushrooms provide the most vitamin D after exposure to UV light or sunlight.
Mushrooms also have prebiotic properties, as their polysaccharides stimulate the growth of healthy bacteria in the gut. They contain macronutrients such as selenium, which helps the body produce antioxidant enzymes to prevent cell damage. Furthermore, Tremella mushrooms have been used as a yin tonic in Traditional Chinese Medicine (TCM) to promote health, long life, and beauty.
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Frequently asked questions
Mushrooms are a collection of species that belong to the fungi kingdom. They are neither plants nor animals. Mushrooms are the fruit of fungal organisms.
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. The word "mushroom" is most often applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. The gills produce microscopic spores, which help the fungus spread. The colour of the spore print, called a spore print, is useful in classifying and identifying mushrooms.
The mushroom itself, also known as the fruiting body, is the part we cook, see in pictures, or encounter in nature. However, there is an essential part of the fungal organism hiding under the surface. The mycelium is like a plant's root network, which spreads over large distances underground to absorb nutrients and connect with other fungi.
