Michael Davis
Domestic mushrooms are cultivated mushrooms that are safe to consume and provide nutritional and culinary value. They are distinct from wild mushrooms, which may contain toxins and require expert identification before consumption. Domesticated mushrooms are grown using both indoor and outdoor systems, employing either natural or synthetic substrates. Of the 300 edible mushroom species, 30 have been successfully domesticated, with Agaricus being the most prevalent in North America and Europe. These mushrooms are prized for their versatility and meat-like texture, and nutritional benefits, including being a good source of B vitamins, vitamin D, and selenium.
| Characteristics | Values |
|---|---|
| Number of Domesticated Species | 30 out of 300 edible species |
| Leading Domesticated Species | Agaricus (Agaricus bisporus) |
| Other Domesticated Species | Oyster (Pleurotusspp.), shiitake, chanterelle, enoki, porcini, lion's mane, etc. |
| Number of Growers in the U.S. (2017-2018) | 307 |
| Total Production in the U.S. (2017-2018) | 917 million pounds |
| Total Production Value in the U.S. (2017-2018) | $1.23 billion |
| Leading Producers in the U.S. | Pennsylvania, California |
| Common Varieties | White button, cremini, portabella, criminis, portobellos |
| Nutritional Value | Good source of B vitamins, vitamin D, selenium, fiber, and minerals |
| Safety | Cooking does not reduce toxicity of poisonous mushrooms |
| Identifying Characteristics | Presence of juices, bruising-reactions, odors, tastes, shades of color, habitat, etc. |
| Microscopic Characteristics | Spores (basidiospores), gills, stipe (stem), pileus (cap), lamellae (gills), etc. |
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What You'll Learn
Domesticated vs wild mushrooms
Mushrooms are either cultivated or wild. Wild mushrooms grow in diverse, natural ecosystems, sprouting where the physical conditions are favourable for their growth. Wild mushrooms can access a wider range of nutrients from the soil and are celebrated for their complex and varied flavour profiles. They are highly prized in gourmet cooking for their robust and distinctive tastes. Wild varieties like boletes, chanterelles, and porcini are foraged for their earthy, nutty, and fruity notes. However, wild mushrooms can be poisonous and must be correctly identified before consumption. Some mushrooms with desirable tastes may be unsafe for human consumption, and confusing them with edible mushrooms can be fatal.
Cultivated mushrooms, on the other hand, are grown in controlled environments, resulting in a consistent nutrient profile and taste. Common cultivated mushrooms include the white button, portobello, and shiitake, which are versatile in cooking due to their mild flavours and availability. Cultivation typically requires significant resources such as water, energy, and space. However, innovative farming techniques like vertical farming are reducing the ecological footprint of mushroom farming. Both wild-caught and cultivated mushrooms offer sustainable ways to meet the growing demand for mushrooms when managed responsibly.
Medicinal mushrooms can be wild-harvested or cultivated, with the former being of higher quality but harder to obtain. Wild-harvested medicinal mushrooms are sought after for their higher beta-D-glucan content and lower starch levels. Examples include the Oregon Reishi and Turkey Tails, which are sustainably harvested from forests. Cultivated medicinal mushrooms are of medium quality and may be grown with organic practices or chemicals.
In summary, wild mushrooms offer a diverse range of flavours and nutrients but require expertise to identify and gather safely, commanding a higher price. Cultivated mushrooms, on the other hand, provide consistency in taste and nutrient content, making them versatile in everyday cooking and easily accessible.
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Nutritional value
Domestic, farm-raised mushrooms are typically safe and nutritious to eat. They are a good source of B vitamins, including thiamine, riboflavin, B6, and B12. They are also the only source of vitamin D for humans and are one of the highest sources of selenium among produce. The vitamin D content in mushrooms varies depending on their exposure to UV light. Wild mushrooms like chanterelles and morels can have up to 1200 IU of vitamin D per 3.5-ounce serving, while those grown in dark conditions like button, shiitake, and oyster mushrooms contain less than 40 IU. Exposing mushrooms to UV light, either natural or artificial, can significantly increase their vitamin D content.
Mushrooms also contain protein, fiber, and various minerals and
Lion's mane mushrooms, in particular, are known for their potential brain health benefits, including improved cognitive function and reduced inflammation. Chaga mushrooms are also believed to provide health benefits, such as lowering blood pressure.
While mushrooms are generally nutritious, it is important to correctly identify wild mushrooms before consumption to avoid poisonous varieties. Some mushroom species, such as Amanita, can be deadly if consumed. Domesticated mushrooms, on the other hand, are typically safe and can be found in supermarkets or farmers' markets, offering a convenient and nutritious food option.
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Identifying edibility
Domestic, farm-raised mushrooms are usually safe and nutritious, but wild mushrooms can be toxic and dangerous. Poisonous mushrooms can cause vomiting, diarrhoea, confusion, visual disturbances, salivation, hallucinations, and even hepatic and renal failure. Therefore, it is important to be able to identify edible mushrooms.
Edible mushrooms are the fleshy fruit bodies of numerous species of macrofungi, which bear fruiting structures large enough to be seen with the naked eye. They are consumed for their nutritional and culinary value, providing a good source of vitamin B, D, and selenium.
- Avoid mushrooms with white gills. Edible mushrooms typically have brown or tan gills.
- Choose mushrooms with tan, brown, or white caps and stems rather than red.
- Edible mushrooms usually do not have scales on the cap or a ring around the stem.
- Agarics (gilled mushrooms) are typically edible if they have pink to brown/black gills, a white cap, and a stout stem with a skirt. If the cap bruises and stains bright chrome yellow, it is likely poisonous. If it stains pale yellow, pink, or red, it is possibly edible. However, toxic Agarics may look very similar, so smell is another important indicator. Edible Agarics smell pleasant, sometimes with hints of aniseed or almond, whereas toxic varieties smell like Indian ink, iodine, or chemicals.
- Boletes are generally identified by their sponge-like pores instead of gills and stout stems. If there is any red colouration on the cap, stem, or pores, or if the flesh stains blue when cut, it is likely poisonous.
- Milkcaps, from the Lactarius family, usually exude a milky substance from the gills when touched or damaged. This milk can be acrid or hot, so it should not be tasted unless you are knowledgeable about Milkcaps. Most Milkcaps are toxic, so it is best to avoid any fungi that 'lactate' from the gills unless you are certain of its edibility.
- Russulas can be tested for edibility with a tiny taste test, but only when you are certain the mushroom belongs to the Russula family. A burn-like chilli sensation indicates poison, a pleasant mushroomy taste means it is edible, and an unpleasant taste means it is not worth consuming anyway.
- Amanitas are often poisonous, with white gills and spores, and they grow from a sack-like or bulbous structure called a volva, which can be hidden by leaf litter or soil.
It is important to note that these are general guidelines, and proper identification requires a good understanding of mushroom morphology and features. Consulting expert sources, such as mycologists, field guides, and mycology classes, is crucial for accurate identification. Do not consume a mushroom unless you are 100% sure of its edibility.
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Varieties and forms
There are over 10,000 varieties of mushrooms, with approximately 14,000 different species. Of these, 300 are edible, 30 have been domesticated, and 10 are grown commercially. The most popular species of edible mushroom, Agaricus bisporus, is sold in three different forms: white button, cremini, and portabella. Portobella mushrooms are the mature form of the species, and cremini mushrooms are a different pigmented variety from the white button. Other commercially available species include oyster, shiitake, chanterelle, enoki, porcini, lion’s mane, and more.
Oyster mushrooms are a whole genus of edible tree mushrooms with large caps and gills. They can be foraged but are also considered among the easiest to grow. They are widely sold in mushroom kits and are an easy substitute for button mushrooms in any recipe.
Shiitake mushrooms are another popular variety, especially when dried, as they are a source of umami flavor. They are native to grasslands in Europe and North America. As they age, they turn from small, white, and smooth to large and light brown. In their youngest form, they are known as the 'common mushroom', 'button mushroom', 'cultivated mushroom', and 'champignon mushroom'. Their semi-mature form is known as 'cremini', 'baby-bella', 'Swiss brown' mushroom, 'Roman brown' mushroom, 'Italian brown' mushroom, or 'chestnut' mushroom. Their fully mature form is known as 'portobello'.
Chanterelles are another popular species of mushroom with a trumpet-like shape and a depression in the centre of their cap. They are golden-hued, fleshy, and firm, and are known for their apricot-like scent. They are notoriously difficult to cultivate, so foragers typically hunt for them in the wild.
Morels are another variety of mushroom that is difficult to grow commercially, but there are ongoing efforts to make this a reality. They are prized for their versatility and meat-like heft and texture. They must be cooked before eating.
Other varieties of mushroom include truffles, puffballs, stinkhorns, and jelly fungi.
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Cultivation and production
Domesticated mushrooms are fungi that bear fleshy, fruiting, spore-bearing bodies that are safe to consume. Of the 300 edible mushroom species, 30 have been domesticated and 10 are grown commercially.
Mushrooms can be cultivated both indoors and outdoors, with indoor setups allowing for year-round cultivation. The cultivation process involves inoculation, colonisation, fruiting, and harvesting.
Inoculation
Inoculation involves introducing mushroom spores or mycelium to a suitable substrate. The substrate can be natural or synthetic, with materials like hardwood sawdust, straw, or wood chips supporting mycelial growth. Commercial farms may use sterilized or high-pH treated plant-based agricultural byproducts such as hardwood pellets, soybean hulls, and coconut coir.
Colonisation
During colonisation, the mycelium is allowed to fully permeate the substrate. This stage involves the growth of a mass of thread-like hyphae that make up the fungus.
Fruiting
Mushroom development is triggered through environmental adjustments. Mushrooms require adequate moisture, proper temperature, and limited light, and replicating their natural habitat can lead to successful cultivation.
Harvesting
Harvesting involves collecting mature mushrooms at the optimal time. Mushrooms can be picked by hand and must be cooked before consumption.
Safety
Mushrooms release spores as a means of reproduction, so indoor cultivation requires precautions to avoid breathing in the spores. Growing in a clear plastic tub can help catch the spores and maintain high humidity, which mushrooms thrive in.
Species
Popular domesticated mushroom species include Agaricus (including the varieties Agaricus bisporus, cremini, and portobello), oyster, shiitake, chanterelle, enoki, porcini, lion's mane, and more.
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Frequently asked questions
Domestic mushrooms are cultivated mushrooms that are grown for commercial use. They are typically farm-raised and considered safe for consumption, unlike wild mushrooms, which may contain toxins.
There are 300 edible mushroom species, with 30 being domesticated and 10 grown commercially.
Agaricus, or Agaricus bisporus, is the most popular species of domestic mushroom. Other examples include oyster mushrooms, shiitake, enoki, and lion's mane.
Yes, mushrooms are a good source of B vitamins, vitamin D, and selenium. They are also low in fat, low in sodium, and a good source of fiber.
Always cook mushrooms before consuming them. Domestic mushrooms should be properly cleaned, prepared, and cooked until all the water is released. If you are allergic to a certain type of mushroom, avoid consuming other varieties as well.
