Sarah Brown
Mushrooms are a type of fungus that has been consumed and used for medicinal purposes for thousands of years. They are commercially important, with China and the US being among the top five producers worldwide. There are approximately 14,000 species of mushrooms, with different colours, shapes, and sizes. They are typically distinguished by a stem, fleshy rounded cap, and gills underneath the cap. Mushrooms are associated with a variety of things, including their nutritional benefits, their use in traditional and folk medicine, and their role in food spoilage. They are also associated with magic mushrooms, which are known for their psychoactive properties.
| Characteristics | Values |
|---|---|
| Morphology | Bolete, Truffle, Puffball, Stinkhorn, Morel, Agarics, Toadstool, etc. |
| Identification | Molecular, Microscopic examination, Juices upon breaking, Odors, Shades of color, Habitat, etc. |
| Vitamin D content | Depends on exposure to UV light; Wild mushrooms like chanterelles and morels contain up to 1200 IU per 3.5-ounce serving; Dried mushrooms also contain vitamin D. |
| Nutrition | Niacin, Pantothenic acid, Selenium, Copper, Riboflavin, Potassium, Dietary fiber, Calcium, etc. |
| Medicinal use | Used as medicine for thousands of years |
| Poisonous | Some wild mushrooms can be poisonous or cause allergic reactions |
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What You'll Learn
Nutrition and health benefits
Mushrooms are a type of fungus that contains a substance called ergosterol, which is structurally similar to cholesterol in animals. Ergosterol can be converted into vitamin D when exposed to ultraviolet light. There are over 10,000 known types of mushrooms, but they are typically characterised by a stem, a fleshy rounded cap, and gills under the cap. While they are considered vegetables, they are neither plant nor animal food.
Mushrooms have been consumed and used medicinally for millennia. Traditional healers praise the bell-shaped fungi for their cleansing and healing properties. They are low in calories and fat, and they contain fibre and various nutrients. They are also rich in non-nutritive plant substances, including polysaccharides, indoles, polyphenols, and carotenoids, which have been linked to antioxidant, anti-inflammatory, and anticancer effects.
Mushrooms are a good source of vitamins, minerals, and antioxidants, which may help prevent several health conditions, including cancer, diabetes, and cardiovascular disease. They are also rich in B vitamins, such as thiamine, riboflavin, B6, and B12. Additionally, they contain selenium, which aids in the production of antioxidant enzymes that protect cells from damage, and vitamin D, which supports immune function, reduces inflammation, and assists with cell growth.
Mushroom consumption may also reduce the risk of cognitive decline. A study in Singapore found that participants who consumed more than two cups of mushrooms per week had a 50% lower risk of developing mild cognitive impairment (MCI). Furthermore, mushrooms are a good source of vitamin D, which helps the body absorb calcium for strong bones. Vitamin D-rich mushrooms include white button, portabella, and cremini mushrooms exposed to UV light or sunlight.
When purchasing mushrooms, choose fresh, firm, dry, and unbruised specimens. Store them in the refrigerator, and cook them with a bit of olive oil, avocado oil, or butter to enhance vitamin D absorption. However, avoid washing or trimming them until it's time to cook, and be sure to clean them carefully to remove any soil and grit.
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Folk medicine
Mushrooms have been used as medicine for thousands of years. They are neither plants nor animals, but they do share more similarities with animals on a phylogenetic level. This may explain the enhanced medicinal benefits we observe.
In folk medicine, mushrooms are associated with healing and cleansing properties. They are also believed to be potent immunomodulators. For example, the polysaccharides in Reishi mushrooms are associated with immune function, and if taken over time, Reishi can significantly support the immune system. Shiitake mushrooms have been shown to increase IgA, a key immune cell (immunoglobulin) associated with our first line of defence when it comes to immunity. They can also decrease C-reactive protein (CRP), a blood marker that detects inflammation.
Lions Mane is another type of mushroom that has been used in traditional Chinese medicine for the spleen and its association with digestion, energy, and water regulation. Research in adults with mild memory problems associated with aging found that those taking Lion’s Mane extract had better brain function compared to control participants who did not ingest the mushroom.
Inonotus obliquus was used in folk medicine for tumour treatment in Russia and Northern Europe during the 16th century. Ancient Egyptians used mouldy bread to treat wound infections.
Mushrooms are also believed to have anti-cancer properties, although there is currently insufficient scientific evidence to indicate that any mushroom or mushroom extract is effective for reducing the risk of cancer. However, mushrooms contain polysaccharides, indoles, polyphenols, and carotenoids, which have shown antioxidant, anti-inflammatory, and anticancer effects in cell and animal studies.
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Vitamin D
Mushrooms are associated with vitamin D, an essential vitamin that has been linked to numerous health benefits. Vitamin D is important for calcium absorption and plays a key role in maintaining bone strength and skeletal integrity. It also enhances the immune system and may reduce the risk of multiple sclerosis, certain cancers, diabetes, and other ailments.
Mushrooms are one of the few non-animal sources of vitamin D, making them especially important for vegetarians and vegans. The most common form of vitamin D found in mushrooms is D2, with lesser amounts of D3 and D4. Mushrooms that are exposed to ultraviolet (UV) radiation, such as sunlight or a UV lamp, can generate nutritionally significant amounts of vitamin D. This is because mushrooms contain ergosterol (pro-vitamin D2), which is converted to pre-vitamin D2 under UV-light, and then to ergocalciferol (vitamin D2) with the application of heat.
Some wild mushrooms, such as funnel chanterelles, Cantharellus cibarius, Boletus edulis, and morels, are excellent sources of vitamin D2 due to their exposure to UV light. However, most commercially grown mushrooms are cultivated in the dark and contain very little vitamin D. To address this issue, some farmers have started exposing mushrooms to UV light to boost their vitamin D content. For example, chopped mushrooms placed gill-side up and exposed to UV-B light can generate up to 40 μg/1 g of dried mushrooms, providing four-fifths of the daily recommended dosage.
It is important to note that long periods of cooking can reduce the vitamin D content in mushrooms. Additionally, the vitamin D2 in UV-exposed mushrooms may decrease with storage, but if consumed before the 'best-before' date, the vitamin D2 level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods.
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Poisonous mushrooms
Mushrooms have been associated with poison and poisoning due to the toxic substances found in certain species. Of the approximately 100,000 known fungi species, about 100 are poisonous to humans, and only a few of the 70-80 species of poisonous mushrooms are fatal when ingested. However, the majority of mushroom poisonings are not deadly, and the vast majority of mushroom-related deaths are caused by species in the genus Amanita. These deaths are often due to mistaken identification, as deadly Amanitas can closely resemble edible mushrooms. For example, the Death Cap (Amanita phalloides) resembles edible straw mushrooms and Caesar's mushrooms, while the Destroying Angel (Amanita verna) looks similar to edible button mushrooms and meadow mushrooms. Other Amanita species, such as Amanita virosa and Amanita bisporigera, are also highly toxic and have been misidentified as edible mushrooms.
Mushroom poisoning can result from ingesting wild mushrooms that have been misidentified as edible species. While the most common consequence of mushroom poisoning is gastrointestinal upset, more serious symptoms can occur, including organ failure and death. The period between ingestion and the onset of symptoms varies depending on the toxin, with some toxins taking days or even weeks to cause symptoms. For example, the poisonous Webcap mushroom (Cortinarius orellanus) contains orellanin, which can take 2 days to 3 weeks to cause symptoms, often leading to a misdiagnosis. Another example is the Jack O'Lantern Mushroom, which has true gills that end abruptly along the stem, in contrast to the folds of the edible Chanterelle.
To prevent mushroom poisoning, it is important for mushroom gatherers to familiarize themselves with both edible mushrooms and similar-looking toxic species. While modern identification methods are increasingly based on molecular characteristics, standard methods such as microscopic examination and field guides are still commonly used. Tasting and smelling mushrooms can be hazardous due to poisons and allergens, and chemical tests may be necessary for certain genera. Additionally, the safety of consuming wild mushrooms may depend on how they are prepared for cooking, as some toxins, like amatoxins, are heat-stable and not destroyed by cooking.
While foraging for wild mushrooms can be exciting, it is crucial to prioritize safety. Unless one is an expert, it is generally safer to stick to supermarket varieties and avoid consuming raw wild mushrooms. By exercising caution and gaining knowledge about both edible and poisonous mushrooms, one can reduce the risk of accidental poisoning and safely enjoy the unique culinary and medicinal benefits that mushrooms have to offer.
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Identification
Mushrooms are associated with a variety of things, including food, medicine, and folklore. They are a type of fungus, typically characterised by a stem, a fleshy rounded cap, and gills underneath the cap. There are over 10,000 known types of mushrooms, with some estimates placing the number of species at approximately 14,000.
Mushroom identification is a complex and evolving field. While modern methods are increasingly molecular, standard techniques are still widely used and have been refined over centuries. The following characteristics are considered in the identification process:
- Juices upon breaking
- Bruising reactions
- Odors
- Taste
- Shades of colour
- Habitat
- Season
- Microscopic examination
Tasting and smelling mushrooms can be hazardous due to the presence of poisons and allergens. Chemical tests are also used in some cases. While genus-level identification can often be achieved in the field, species-level identification requires more effort. This is because a mushroom's characteristics become clearer as it develops from the button stage to maturity.
The morphology of mushrooms, or their physical form and structure, is an important aspect of identification. The gills of a mushroom, for example, can be free, decurrent, adnate, notched, or adnexed. However, gill attachment can change as the mushroom matures or in response to environmental conditions, making identification challenging.
The term "'mushroom'" is loosely applied to a wide range of fungal fruiting bodies, and precise taxonomic definitions are difficult to establish. Some mushrooms have pores or spines instead of gills, and others may take the form of puffballs, jelly fungi, coral fungi, or stinkhorns, to name a few.
Despite the challenges, field guides and amateur and professional mycologists contribute to the ongoing identification and classification of mushrooms.
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Frequently asked questions
Mushrooms are associated with providing nutrients commonly found in produce, meats, and grains. They are also a good source of niacin, pantothenic acid, selenium, copper, and riboflavin.
Mushrooms have been informally categorized as "white vegetables". They are also considered a ""forgotten source of nutrients".
Mushrooms have been used as medicine for thousands of years. They are also associated with providing vitamin D, which can be increased by exposing mushrooms to UV light.
Wild mushrooms can cause stomach upset or allergic reactions, and some may even be poisonous.
Mushrooms are a type of fungus that constitutes their own kingdom: the Fungi. Other types of fungi include yeasts, moulds, smuts, and rusts.
