Laura Smith
Mushrooms are a staple in many cuisines, from pizzas to salads to soups, but many people are unsure whether they are fruits or vegetables. While mushrooms are often treated as vegetables in the kitchen, they are not biologically a vegetable. Mushrooms are a type of fungus that grows above ground and contains a substance called ergosterol, similar to cholesterol in animals. They lack chlorophyll and cellulose, which are found in plants, and instead contain chitin, the same substance found in insect and crustacean shells. Mushrooms are considered to be healthy, offering nutritional benefits similar to vegetables, as well as additional nutrients like vitamin D, B vitamins, and selenium. They are also used as a meat substitute in vegetarian dishes due to their meaty texture and savory flavor.
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What You'll Learn
Mushrooms are a type of fungus
Mushrooms are the fruit of the fungus, and they are the reproductive part of the fungi. They grow above ground and are distinct from truffles, which grow underground attached to tree roots. Mushrooms have a characteristic structure, typically consisting of a stem, a fleshy rounded cap, and gills underneath the cap. There are over 10,000 known types of mushrooms, and they are valued in cooking for their savoury flavour and meat-like texture. They are also a good source of various nutrients, including vitamin D, B vitamins, niacin, selenium, copper, pantothenic acid, iron, fibre, and potassium.
The first mushroom farms emerged in the seventeenth century, and the 'champignon de Paris' became a renowned variety. Mushrooms have been consumed and used medicinally for thousands of years, and they are praised for their nutritional and health benefits. While they are not technically vegetables, they are often prepared and cooked like vegetables, making them a versatile and valuable component of various dishes and cuisines.
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They are not plants, fruits or vegetables
Mushrooms are not plants, fruits, or vegetables; they belong to a separate kingdom, the Fungi Kingdom, which is distinct from plants, animals, and bacteria. This kingdom consists of organisms that are decomposers, feeding on dead organic matter and playing a vital role in the ecosystem by breaking down complex materials and recycling nutrients. Fungi have their own unique structure and method of reproduction, setting them apart from other life forms.
While plants get their energy from photosynthesis, using sunlight, water, and carbon dioxide, fungi, including mushrooms, obtain their energy from the organic matter they consume. They secrete enzymes that break down this matter into simpler substances, which are then absorbed and utilized by the fungi. This process is known as chemosynthesis and is fundamental to the fungi's survival and role in the environment.
The structure of mushrooms also sets them apart from plants and vegetables. They lack roots, leaves, and the ability to photosynthesize. Instead, mushrooms have a network of thread-like structures called hyphae, which make up the mycelium, the vegetative part of the fungus. This mycelium grows and spreads, allowing the fungus to obtain nutrients and reproduce.
Fungi reproduce through spores, which are akin to seeds in the plant world but differ significantly in structure and development. These spores are produced on specialized structures, and when released, they can germinate and grow into new fungal individuals. This reproductive process is unique to fungi and is another defining characteristic that separates them from plants and vegetables.
Finally, the classification of mushrooms as fruits or vegetables in culinary contexts can be misleading. While they are often treated as vegetables in recipes and dishes, this is purely for convenience and taste. From a biological standpoint, mushrooms do not fit the definition of fruit, which is the product of plant reproduction, typically containing seeds. Instead, mushrooms are the fruiting bodies of fungi, developed for spore production and dispersal, and lack the characteristics that define fruits in the botanical sense.
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They are cooked like vegetables
Although mushrooms are not vegetables, they are often cooked like vegetables. They are considered very healthy, being low in calories and containing lots of fibre. They are also used as a vegetarian meat substitute.
Mushrooms are very beginner-friendly when it comes to cooking. They are almost impossible to burn and are perfectly safe to eat raw, so undercooking is not a concern. However, some mushrooms need to be cooked, as eating them raw can cause digestive upset or more serious health problems. It is important to do your research and proceed with caution.
When cooking mushrooms, it is recommended not to crowd them in the pan, as they will steam instead of browning and crisping. It is also suggested that salting the mushrooms should be done towards the end of cooking, as salt brings out moisture, which can prevent browning.
Mushrooms can be cooked in a mixture of olive oil and butter, with the addition of wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper. They should be cooked until lightly browned, and then simmered until tender.
Some other ways to cook mushrooms include roasting them, stir-frying, or braising them in a stew. They can also be cooked in a dry pan before adding oil, to prevent them from soaking up too much of it.
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Mushrooms are a good source of vitamin D and B vitamins
Although mushrooms are considered vegetables from a culinary perspective, they are not vegetables in the biological sense. Mushrooms are fungi, and they contain a substance called ergosterol, which is similar in structure to cholesterol in animals. When exposed to ultraviolet (UV) radiation, ergosterol can be transformed into vitamin D2, a form of vitamin D that is also found in yeast. Mushrooms exposed to UV light are a potentially important source of dietary vitamin D, especially for vegans and vegetarians, as vitamin D is predominantly found in animal-based foods.
The vitamin D2 in UV-exposed mushrooms exhibits good stability during cooking and processing, and it has been found to increase vitamin D status in deficient individuals. In Australia, where approximately three-quarters of the adult population has suboptimal vitamin D status, dietary modelling has shown that consuming four servings of UV-exposed button mushrooms per week can help most Australian adults meet their vitamin D requirements.
In addition to vitamin D, mushrooms are also a good source of B vitamins. B vitamins are important for maintaining a healthy metabolism, nervous system, and red blood cells. Mushrooms contain a variety of B vitamins, including riboflavin (B2), niacin (B3), pantothenic acid (B5), biotin (B7), and cobalamin (B12).
The nutritional content of mushrooms makes them a popular ingredient in a wide range of dishes. They are often used as a meat substitute, especially in vegetarian and vegan diets, due to their savoury flavour and meaty texture. Mushrooms are also low in calories and contain lots of fibre, making them a healthy and versatile food choice.
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They are often used as a meat substitute
Mushrooms are a type of fungus, not a vegetable, as they lack chlorophyll and instead steal carbohydrates from plants. They are often cooked like vegetables, however, and are used as a meat substitute, especially for those following vegetarian or vegan diets.
Mushrooms are a good meat substitute because of their umami flavour and meaty texture. Umami flavour is created by the presence of an amino acid called glutamate, which is also found in meats, fish, and cheeses. This means that mushrooms can be used to create rich, savoury flavours in dishes. Mushrooms with a particularly meaty texture include oyster, shiitake, and lion's mane mushrooms.
Oyster mushrooms can be used as a substitute for meat in tacos, fried chicken, and chowder, as well as schnitzel and pulled pork sandwiches. They can also be marinated in a garlic-balsamic glaze and air-fried, or breaded and fried until crisp. Lion's mane mushrooms can be shredded and used as a substitute for crab meat. Shiitake mushrooms are native to East Asia and have a rich, smoky flavour, making them an ideal meat substitute in stir-fries and soups.
Using mushrooms as a meat alternative is a more sustainable and ethical option, as it reduces our reliance on animal farming and contributes to a decrease in environmental degradation.
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Frequently asked questions
No, mushrooms are a type of fungi. They are not plants, so they are not classified as fruits or vegetables. They have their own separate kingdom. However, in cooking, we often treat mushrooms as vegetables.
Mushrooms are cooked like vegetables and are used as a meat substitute due to their meaty texture and savoury flavour. They also offer nutritional benefits that are similar to vegetables. For example, mushrooms are a good source of vitamin D, B vitamins, niacin, selenium, copper, and pantothenic acid.
Mushrooms grow above ground and start their lives as white fluff called 'mycelium', which are fungal threads. In the wild, mycelium can stay underground for a long time until the presence of food, humidity, and temperature are favourable. When the conditions are right, buds will form and seek daylight, growing into a mushroom.
