John Miller
While mushrooms are commonly considered vegetables, they are technically not plants but fungi. Mushrooms are low in calories, fat, sodium and cholesterol, and provide protein, vitamins and minerals. They are also a good source of umami flavour, making them a popular meat substitute. While some people may not consider mushrooms to be vegetables due to their classification as fungi, others argue that they can be granted honorary vegetable status based on their nutritional profile and culinary usage.
| Characteristics | Values |
|---|---|
| Botanical classification | Not a vegetable |
| Culinary classification | Vegetable |
| Nutritional classification | Vegetable |
| Scientific classification | Fungi |
| Nutritional value | Nutritionally dense |
| Vitamin D source | Yes |
| Meat substitute | Yes |
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What You'll Learn
Mushrooms are a type of fungi
While mushrooms are not vegetables, they are often treated as such in the kitchen due to their similar nutritional profiles and methods of preparation. They are nutrient-dense, providing vitamins, minerals, antioxidants, and fibre with very few calories, similar to spinach or cauliflower. Additionally, mushrooms are a good source of vitamin D, B vitamins, niacin, selenium, copper, and pantothenic acid. Their meaty texture and savoury flavour also make them a popular meat substitute in dishes.
The classification of mushrooms as vegetables or fruits has been a topic of debate. While the US Department of Agriculture classifies mushrooms as vegetables for nutritional purposes, some people argue that mushrooms are closer to fruits. This is because they are the reproductive part of the fungus, similar to how fruits are the reproductive parts of plants. However, mushrooms do not require pollination or flowers, which are typically needed for fruit production.
Ultimately, the classification of mushrooms as fungi, vegetables, or fruits may depend on the context. From a biological perspective, mushrooms are clearly fungi. However, in the culinary world, they are often treated as vegetables due to their similar nutritional profiles and cooking methods. In conclusion, while mushrooms may not be technically classified as vegetables, they play a significant role in our diets and can be considered honorary vegetables in the kitchen.
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Mushrooms are nutritionally similar to vegetables
While mushrooms are not technically vegetables, they are nutritionally similar to vegetables. They are nutrient-dense, providing a lot of nutrition for very few calories, mostly in the form of carbohydrates, including fibre. They also contain small amounts of protein and are virtually fat-free. In terms of macronutrient profile, they are similar to spinach or cauliflower.
Mushrooms are also rich in antioxidants, B vitamins, iron, and other minerals. They stand out from vegetables as a potential source of vitamin D. Like humans, mushrooms exposed to sunlight produce vitamin D. They also contain selenium, copper, and pantothenic acid. Mushrooms help to bridge the gap between nutrients available in plants, grains, and meat.
Many mushroom species, such as chaga and lion's mane, can be used to boost the immune system. They can be used as a meat substitute due to their meaty texture and savoury flavour. They are also delicious thinly sliced and sautéed over low heat in oil, either by themselves or with other vegetables. They can also be enjoyed raw in salads.
While mushrooms are not plants and are technically a type of fungi, they are often treated as vegetables in the kitchen in terms of how they are prepared and cooked.
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Mushrooms are cooked like vegetables
While mushrooms are not technically vegetables, they are often treated like vegetables in the kitchen. They are cooked in many of the same ways as vegetables and are considered a good meat substitute due to their meaty texture and savoury flavour.
Mushrooms are nutrient-dense, providing a lot of nutrition for very few calories, mostly in the form of carbohydrates and fibre. They are also a good source of vitamin D, B vitamins, niacin, selenium, copper, and pantothenic acid.
When cooking mushrooms, it is important not to crowd them in the pan, as they will steam instead of sauté. They are best cooked in a single layer in a wide skillet or pan with some olive oil, butter, or a mixture of both, and seasoned with salt and pepper. You can also add other ingredients like garlic, lemon zest, thyme leaves, and a splash of wine or Worcestershire sauce.
Mushrooms are very beginner-friendly as they are almost impossible to burn and are perfectly safe to eat raw, so undercooking is not a concern. They can be sliced, quartered, or left whole depending on how they will be used, as the way they are cut affects their texture. Sliced mushrooms are best for sauces, while quartered mushrooms are ideal for stir-fries, soups, or stews. Whole mushrooms or those with just the stem removed are best when eaten on their own.
Dried mushrooms can be reconstituted in warm water and then added to soups, casseroles, or stir-fries. The mushroom "liquor" that results can be reserved and used to add depth and richness to soups, stews, or when cooking rice or other grains.
Mushrooms can also be roasted, sautéed, or braised, and pair well with a variety of entrées, from beef to fish. They are quite versatile and can be used in a wide range of dishes, making them a popular ingredient for vegetarians, flexitarians, and those looking for meat substitutes.
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Mushrooms are a good meat substitute
Although mushrooms are not technically vegetables, they are often treated as such in the kitchen. They are cooked in similar ways to vegetables and can be used as a meat substitute.
Some types of mushrooms work better as meat substitutes than others. For example, white button mushrooms are good at soaking up other flavours, so you can season them in various ways to make them taste like meat. Cremini mushrooms, for instance, can be used as a substitute for beef in pasta sauce, pizza, or thick, saucy stews. When combined with lentils, they can also be used as a replacement for ground beef in shepherd's pie, meatballs, and meatloaf. Portobello mushrooms are another popular choice for burgers and sandwiches.
King oyster mushrooms can be sliced and seared like scallops, or shredded and used like crab meat. They can also be sliced and fried to add to spicy creamy udon. Chicken of the woods mushrooms can be cooked in veggie stock with traditional chicken seasonings like onion powder, garlic powder, thyme, sage, and paprika to replace chicken in recipes.
Mushrooms can be combined with other plant-based protein sources like beans, tempeh, tofu, or seitan to create a balanced meal with a similar protein content to meat. They can also be mixed with meat to reduce meat consumption while maintaining the satisfaction of eating meat.
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Mushrooms are not plants
Mushrooms are not vegetables, despite their similar nutrient profiles and how we treat them in the kitchen.
Mushrooms are a type of fungi, which is a separate biological kingdom from plants. Fungi do not have leaves, roots, or seeds. Instead, they start their lives as mycelium, or fungal threads, that sprout the mushrooms. Mushrooms do not contain chlorophyll, which is a key characteristic of plants, as it is used to convert energy from sunlight into carbohydrates. Instead, mushrooms 'steal' carbohydrates from plants.
While mushrooms are not vegetables, they are often treated as such in culinary contexts. They are cooked in similar ways to vegetables and are used as a meat substitute due to their texture and flavour. They are also nutrient-dense, like many vegetables, providing a lot of nutrition for very few calories. Mushrooms are a good source of vitamin D, B vitamins, niacin, selenium, copper, and pantothenic acid. They are also rich in antioxidants and fibre.
Despite their culinary and nutritional similarities to vegetables, mushrooms are biologically distinct and should not be classified as plants. However, their classification as fungi does not detract from their nutritional value and versatility in the kitchen.
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Frequently asked questions
No, mushrooms are not vegetables. They are a type of fungi and are therefore not plants. They have their own kingdom of life, separate from plants and animals.
Mushrooms are not vegetables because they lack the characteristics of plants, such as chlorophyll, leaves, roots, and seeds. Instead, they obtain their carbohydrates by "stealing" them from plants.
Mushrooms are often used in cooking in a similar way to vegetables. They are commonly added to dishes like stir-fries, stews, and salads. They are also used as a meat substitute in vegetarian and vegan dishes due to their texture and nutritional content.
Yes, mushrooms are a good source of various nutrients, including vitamin D, B vitamins, niacin, selenium, copper, and pantothenic acid. They also contain fibre and antioxidants.
Mushrooms are widely consumed by vegetarians and vegans due to their nutritional profile and meat-like texture. They are a good source of protein and can help bridge the gap between nutrients found in plants, grains, and meat. However, some individuals in certain cultures may consider mushrooms "non-vegetarian" due to their unusual biological features.
