Emily Johnson
Mushrooms are a type of fungus, and while they are commonly classified as vegetables in cooking, they are technically not plants. Mushrooms have been consumed and used as medicine for thousands of years, providing essential nutrients and bioactive compounds. They are low in calories, fat, and sodium, and can be a good source of protein, vitamins, and minerals. While some consider mushrooms to be vegetables, others argue that they are not, as they lack chlorophyll and obtain carbohydrates from plants. Ultimately, the definition of a vegetable is broad and can vary between cultural and personal perspectives.
| Characteristics | Values |
|---|---|
| Scientific Classification | Fungi |
| Nutritional Classification (US Department of Agriculture) | Vegetable |
| Contain Chlorophyll | No |
| Have Leaves, Roots, Seeds | No |
| Require Light to Grow | No |
| Have Same Nutrients as Vegetables | Yes |
| Have Additional Nutrients | Yes (Vitamin D, B vitamins, niacin, selenium, copper, pantothenic acid) |
| Used as Meat Substitute | Yes |
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What You'll Learn
Mushrooms are fungi, not vegetables
Mushrooms are a type of fungus, not a vegetable. While they are often cooked and eaten as a vegetable, and are considered vegetarian and vegan-friendly, they are not botanically a vegetable. Vegetables are defined as all the parts of a plant that are not fruit—leaves, stems, and roots. Mushrooms, on the other hand, are a type of fungus, belonging to their own kingdom due to the large number of species. They are not plants, and they are not animals.
Mushrooms have been eaten and used as medicine for thousands of years. They are low in calories and fat, and contain fiber, nutrients, and non-nutritive plant substances such as polysaccharides, indoles, polyphenols, and carotenoids, which have been shown to have antioxidant, anti-inflammatory, and anticancer effects. They are also a source of vitamin D, as they contain ergosterol, a substance similar to cholesterol, which can be transformed into vitamin D with exposure to ultraviolet light.
Mushrooms are usually cooked like vegetables and are often used as a vegetarian meat substitute. They grow in a variety of environments, including on living and dead wood, and in symbiotic relationships with the roots of living trees. They do not contain chlorophyll, and instead 'steal' carbohydrates from plants.
While mushrooms are considered vegan and vegetarian, some people who follow these diets may avoid eating them due to the use of manure-rich soil in mushroom farming. However, this practice is common in gardening and agriculture more broadly, and mushrooms are not derived from animals or eggs, so they can be considered vegan and vegetarian.
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They are cooked like vegetables
Mushrooms are a type of fungus, and while they may not be technically classified as vegetables, they are often cooked and prepared in a similar manner. In fact, mushrooms are a versatile and popular ingredient used in a wide variety of dishes and cuisines.
One of the reasons mushrooms are often considered and used as vegetables is because of their texture and flavour. They have a meaty, savoury quality that can enhance a dish, and their texture can be similar to certain types of vegetables when cooked. For example, button mushrooms can be sliced and sautéed, and when cooked this way, they take on a soft, almost silky texture, not dissimilar to cooked green beans or aubergine. Larger varieties, such as portobello mushrooms, can be grilled or roasted, and their texture can become meaty and substantial, similar to a slice of cooked aubergine or a portobello mushroom.
Mushrooms also take on the flavours of other ingredients and seasonings they are cooked with, which makes them a versatile addition to many vegetable-based dishes. For example, mushrooms can be stir-fried with vegetables and Asian spices, or they can be added to a vegetable curry, absorbing the flavours of the spices and adding a unique texture to the dish. They are also commonly used in vegetarian and vegan dishes as a meat alternative, further emphasising their vegetable-like qualities.
In terms of preparation, mushrooms are treated very similarly to vegetables. They are typically washed and then sliced, diced, or chopped, depending on the recipe and the desired texture. They can be cooked in a variety of ways, including sautéing, grilling, roasting, or stir-frying, and they are often combined with other vegetables in these cooking methods. For example, a vegetable stir-fry might include mushrooms, onions, peppers, and broccoli, all cooked together in a wok.
Mushrooms are also used in similar ways to vegetables in terms of their role in a dish. They can be a side dish, such as grilled portobello mushrooms, or they can be a component of a larger dish, such as mushrooms in a pasta sauce or a vegetable lasagne. They are often treated as a complementary ingredient, adding flavour and texture to the overall dish, which is typical of how vegetables are used in cooking.
So, while mushrooms may not be botanically classified as vegetables, their culinary uses and preparation methods align closely with how we typically treat and cook vegetables. Their versatility and unique flavour profile make them a popular ingredient that can enhance a wide variety of dishes, whether they are the star of the show or one of many ingredients in a complex recipe.
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Mushrooms are a good source of vitamin D
Mushrooms are a type of fungus, which is a separate kingdom from plants and animals. Fungi do not contain chlorophyll, which is what plants use to convert sunlight into energy. Instead, mushrooms extract carbon dioxide and minerals from their surroundings. Despite not being vegetables, mushrooms are still nutritionally beneficial. They are a good source of vitamin D, especially vitamin D2.
Vitamin D is essential for health, but it can be difficult to obtain sufficient amounts from your diet alone. Mushrooms, when exposed to ultraviolet (UV) radiation, can produce nutritionally significant amounts of vitamin D. The vitamin D content of mushrooms depends on factors such as the type and orientation of the mushrooms, the distance from the UV source, and the size and number of mushrooms.
Commonly consumed mushroom species, such as button mushrooms, can generate substantial amounts of vitamin D2 when exposed to UV light. This can be achieved through sunlight or artificial UV lamps. For example, three pulses (1 second) of UV radiation can generate 11.9 μg D2/g DM in button mushrooms, while nine pulses (3 seconds) can produce 20 μg D2/g DM. The maximum concentration of vitamin D2 (27 μg/g DM) is reached after 12 pulses (4 seconds).
While vitamin D2 may not be as effective as vitamin D3, which is more commonly found in animal foods, it still helps raise blood levels of vitamin D. Wild mushrooms, such as morels, are often excellent sources of vitamin D2 due to their natural exposure to UV light. However, many commercially grown mushrooms are cultivated in the dark and may contain very little vitamin D2. To enhance their vitamin D content, some mushrooms are treated with UV light after harvesting.
In summary, mushrooms are a good source of vitamin D, especially when exposed to UV radiation. They can help individuals meet their daily vitamin D requirements and prevent vitamin D deficiency. By including mushrooms in their diets, people can improve their overall health and ensure they are getting enough of this essential nutrient.
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They are low in calories
Mushrooms are often categorised as vegetables and cooked as part of a vegetarian or vegan meal. However, technically, they are not plants, but a type of fungi. They are low in calories and virtually fat-free, making them a great substitute for meat if you're watching your weight. They are also low in sodium and contain no cholesterol.
Mushrooms are a good source of B vitamins, including riboflavin and niacin, which are especially important for people who don't eat meat. They are also a good source of selenium and potassium. In addition, mushrooms provide a small amount of vitamin D, and this vitamin content can be increased by exposing them to light, similar to how human skin produces vitamin D from sunlight.
Mushrooms are also a good source of protein, with three ounces of raw mushrooms providing 1-2 grams. They contain an indigestible carbohydrate called chitin, which is also found in shrimp and crab shells but not in plants.
When cooking mushrooms, it is best to sauté, boil, grill, or bake them, as frying or battering them can increase the calorie count. Cooking mushrooms in high-temperature water, such as boiling or microwaving, may cause water-soluble nutrients like B vitamins and potassium to escape in the cooking water. Instead, sautéing or simmering over low heat can help preserve these nutrients.
Mushrooms are a versatile ingredient that can be added to salads, omelettes, scrambled eggs, stir-fries, pasta sauces, chilis, soups, and more. They are a healthy option, whether grilled with herbs and garlic butter or as the main ingredient in a teriyaki mushroom stir-fry.
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Mushrooms are used as a vegetarian meat substitute
While mushrooms are classified as vegetables, they are technically not plants but fungi. They are often cooked like vegetables and used as a vegetarian meat substitute. Mushrooms have a hearty texture and natural umami flavour, making them a delicious and nutritious meat substitute. They are rich in vitamins and minerals such as selenium, zinc, and vitamin B, and they are also a good source of antioxidants.
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from burgers to stir-fries. They can be used as a meat substitute in recipes with large amounts of meat, reducing the calorie content while maintaining a rich flavour and texture. For example, in a pasta sauce, mushrooms can add umami and make the dish lower in calories and still delicious. In addition, mushrooms are low in calories, carbohydrates, fat, and sodium, making them a healthy option for those looking to reduce their meat consumption.
Commercially prepared mushroom meats are becoming increasingly popular, offering a sustainable and nutritious option for vegetarians and meat-eaters alike. These products, such as Untamed Feast's Mushroom Meat and Meati's steak and chicken cutlets, are designed to cook and chew like their animal-based counterparts without compromising on taste. They are also environmentally friendly, as they do not have the same impact as animal farming.
Mushrooms have been used as a meat substitute for a long time. For example, in the 1960s, industrialist J. Arthur Rank used fungi to make a chicken-like meat replacement, which became the first product released by Quorn. Today, companies like Shroomeats and Boston Vegan are creating innovative mushroom-based meat alternatives that mimic the texture and taste of traditional meats, offering a versatile and satisfying option for vegetarians and vegans.
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Frequently asked questions
Mushrooms are classified as vegetables in cooking. However, they are not plants but are part of the kingdom fungi. They are low in calories and cholesterol and provide vitamins and minerals.
Yes, mushrooms are considered very healthy. They are low in calories and contain vitamins and minerals, including B vitamins, selenium, copper, potassium and fibre. They can also be a source of vitamin D when exposed to UV light.
Mushrooms can be cooked and prepared in a variety of ways and are often used as a vegetarian meat substitute. They can be sautéed with onions, added to casseroles, grilled as a burger, or used as a salad topping.
