Sarah Brown
Mushrooms are a type of fungi, and while they are commonly used in cooking, they are not vegetables. Mushrooms do not come from plants, and they do not require pollination or flowers, which are usually needed to produce fruit in the plant kingdom. They are also devoid of chlorophyll, instead 'stealing' carbohydrates from plants. However, they are nutritionally rich, containing vitamins, minerals, and antioxidants, and are often used as a meat substitute.
| Characteristics | Values |
|---|---|
| Kingdom | Fungi |
| Cellular composition | Chitin and ergosterol |
| Nutritional value | Naturally cholesterol-free, fibre, low in calories, vitamin D, selenium, B vitamins, potassium, copper, riboflavin, niacin |
| Environmental impact | Require less water and energy to grow |
| Use | Meat substitute, pizza topping, sautéed and added to pasta, steak, meatloaf, ground meat dishes |
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What You'll Learn
Mushrooms are fungi, not vegetables
Mushrooms are commonly perceived as vegetables and are often cooked like vegetables. They are used as vegetarian meat substitutes and are cholesterol-free, low in calories, and rich in vitamin D, selenium, potassium, and other nutrients. However, mushrooms are not vegetables. They are fungi, belonging to their own kingdom distinct from plants or animals.
The distinction between mushrooms and vegetables lies in their biological characteristics. Vegetables are parts of edible plants, encompassing leaves, stems, roots, and fruits. Plants contain chlorophyll, which converts sunlight into carbohydrates. In contrast, mushrooms lack chlorophyll and instead obtain carbohydrates from plants. They start their lives underground as fungal threads called mycelium and only sprout above ground when favourable conditions are present.
The classification of mushrooms as fungi is based on their cellular organisation and composition, including the presence of chitin and ergosterol. Fungi constitute a separate kingdom due to the vast number of species they encompass. While mushrooms may be categorised as vegetables for culinary and dietary purposes, scientifically, they are not part of the plant kingdom.
The unique characteristics of mushrooms set them apart from vegetables in terms of their growth, cellular structure, and nutritional profile. Their ability to grow without sunlight and their rich micronutrient content make them environmentally friendly and nutritious food sources. While mushrooms may be culinarily grouped with vegetables, their distinct fungal nature underscores their biological differentiation from plants.
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Vegetables are plant-based, mushrooms are not
While mushrooms are often categorized as vegetables in dietary recommendations, they are not actually vegetables. Mushrooms are fungi, which are separate from plants or animals and have their own kingdom. Vegetables, on the other hand, are plant-based and are defined as all edible parts of a plant that are not considered fruit, including leaves, stems, and roots. Mushrooms do not fit this definition as they do not contain chlorophyll, a key characteristic of plants, which is used to convert sunlight into carbohydrates. Instead, mushrooms “steal” carbohydrates from plants.
Mushrooms have a unique cellular organization and composition, containing substances like chitin and ergosterol, which further distinguish them from plants. However, despite not being a vegetable, mushrooms share some similarities with vegetables from a nutritional perspective. They are cholesterol-free, low in calories, and a good source of fiber, vitamin D, selenium, and other essential nutrients.
The distinction between mushrooms and vegetables becomes blurred when it comes to culinary applications. Mushrooms are often cooked and used in dishes in a similar manner to vegetables. They are versatile and can be grilled, sautéed, or added to various recipes, enhancing both the flavor and nutritional profile of the meal.
Additionally, mushrooms serve as an environmentally friendly food source. They require less water and energy compared to other foods and can grow without sunlight. This makes mushroom cultivation a sustainable option, particularly in regions with poor, barren farmland.
In conclusion, while mushrooms may be commonly associated with vegetables due to their culinary applications and nutritional similarities, they are scientifically classified as fungi and are distinct from plants. This classification is important to differentiate mushrooms from vegetables, even though the distinction between the two may sometimes seem arbitrary, especially in culinary contexts.
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Mushrooms are cooked like vegetables
Mushrooms are fungi and not vegetables, but they are usually cooked like vegetables. They are often used as a vegetarian meat substitute.
Mushrooms can be cooked in a variety of ways, but one of the most popular methods is sautéing. Here is a step-by-step guide to cooking mushrooms like vegetables:
Preparation
Before cooking, wipe the mushrooms with a damp paper towel to remove any dirt. Cut away and discard any hard stems. Chop the mushrooms into 1/4-inch slices or cubes, depending on their size.
Cooking
Heat a large, wide skillet over medium heat and add a cooking fat such as olive oil, coconut oil, or butter. You can also use a mixture of olive oil and butter for a richer flavor. Spread the mushrooms in a single layer in the pan, ensuring they are not overcrowded. This allows them to brown and crisp around the edges.
Cook the mushrooms without moving them until they are browned on one side, which should take about 3 to 5 minutes. Then, stir and cook for another 3 to 5 minutes, or until they are mostly golden brown on all sides.
Seasoning
At this point, you can season the mushrooms with salt and pepper. For extra flavor, add butter, thyme, and lemon. For lemon garlic mushrooms, stir in butter, garlic, thyme, and lemon zest. Cook for about 2 minutes, until the garlic is fragrant and the butter is absorbed into the mushrooms.
Storage
Cooked mushrooms can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
Variations
Mushrooms are versatile and can be cooked in many different ways. Here are some variations to try:
- Air Fryer Mushrooms: Cook mushrooms in an air fryer for a crispy base to use in various dishes.
- Wine and Teriyaki Sauce: Add a tablespoon of red cooking wine and teriyaki sauce to enhance the flavor of sautéed mushrooms.
- Garlic: Use fresh garlic or garlic powder for a bold flavor.
- Other Seasonings: Experiment with different herbs like rosemary or sage, or add ingredients like chili flakes or wilted spinach.
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Mushrooms are a good meat substitute
Mushrooms are a type of fungus, not a vegetable or fruit, as they contain no chlorophyll and are not derived from plants. However, they are often cooked like vegetables and can be excellent meat substitutes.
Mushrooms add a flavour known as umami, which makes them ideal for pasta sauces to maintain a rich flavour and texture while reducing or eliminating meat content. In dishes with large amounts of meat, replacing a quarter to half of the meat with mushrooms can make the dish healthier without compromising on taste.
There are several types of mushrooms that can be used as meat substitutes. White button mushrooms, for instance, can be made to taste like almost anything by using different seasonings. They are not the meatiest mushroom, but they are good at soaking up other flavours, leaving room for creativity. Cremini mushrooms, which are the same species as white button mushrooms, can be used as a substitute for beef in pasta sauces, on pizzas, or in thick, saucy stews. When combined with lentils, they can also replace ground beef in shepherd's pie, meatballs, and meatloaf.
Oyster mushrooms are another versatile mushroom. Breaded oyster mushrooms can be used as a substitute for schnitzel, while shredded oyster mushrooms can be used in place of pulled pork in sandwiches. King oyster mushrooms can be sliced and seared like scallops, while lion's mane mushrooms can be shredded and used like crab meat. Portobello mushrooms are also popular for burgers and sandwiches.
Chicken of the woods mushrooms can be used as a substitute for chicken, as they have a similar texture to chicken meat. They can be cooked in veggie stock with traditional chicken seasonings, such as onion powder, garlic powder, thyme, sage, and paprika, to bring out the chicken flavour. These mushrooms can be used to replace chicken in recipes calling for chunks or strips of chicken, such as chicken fingers or hot wings.
While mushrooms are a good meat substitute, they are not a one-to-one replacement in terms of protein content. To compensate, mushrooms can be combined with other plant-based protein sources, such as beans, tempeh, tofu, or seitan.
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Mushrooms are a source of vitamin D
Although mushrooms are considered vegetables from a culinary perspective, they are not vegetables. Mushrooms are fungi, and they have their own kingdom due to the sheer number of species that exist. Mushrooms are usually cooked like vegetables and are often used as a vegetarian meat substitute.
Mushrooms, like humans, can synthesize vitamin D when exposed to UV light. The most common form of vitamin D in mushrooms is D2, with lesser amounts of vitamins D3 and D4. Vitamin D2 helps raise blood levels of vitamin D, but it may not be as effective as vitamin D3, which is the most common form in animal foods. When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, they can generate nutritionally relevant amounts of vitamin D. The concentration of vitamin D2 generated depends on various factors, including the type and orientation of the mushrooms, the distance from the lamp housing, and the total number of pulses received.
Sun-dried and UV radiation-exposed mushrooms are a potentially important source of dietary vitamin D. Mushrooms are the only non-animal food product with substantial amounts of bioavailable vitamin D and can be a primary source of dietary vitamin D for vegans and vegetarians. However, it is important to note that not all mushrooms contain vitamin D. Only those exposed to sunlight or ultraviolet light prior to packing will have this benefit.
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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.
Mushrooms don't have leaves, roots, or seeds, and they don't require light to grow. They also lack chlorophyll, which is used to convert sunlight energy into carbohydrates.
Mushrooms are a type of fungi and belong to their own separate kingdom. They are often treated as vegetables in the kitchen and used in cooking and salads.
Yes, mushrooms are a good source of vitamin D, B vitamins, niacin, selenium, copper, and pantothenic acid. They also contain vitamins, minerals, and antioxidants.
Yes, tomatoes and bell peppers are fruits but are often considered vegetables in cooking.
