Laura Smith
Mushrooms are a diverse group of fungi, with over 10,000 different species worldwide. They come in a variety of shapes, sizes, and colours, and can be found in forests, grasslands, and even on decaying logs. While some mushrooms are edible and commonly used in culinary dishes, others are poisonous and can be harmful if ingested. The term mushroom is used loosely to refer to the macroscopic fungal fruiting bodies, and giving a full account of their classifications can be challenging. In this text, we will explore the different types of mushrooms, their unique characteristics, and how they are used in cooking and traditional medicine.
| Characteristics | Values |
|---|---|
| Number of mushroom species | 10,000-14,000 |
| Common names | Mushrooms, toadstools |
| Formal name | Agaricus or Agaricales |
| Spore print colors | White, brown, black, purple-brown, pink, yellow, creamy |
| Gills | Free, notched, adnexed, attached, decurrent |
| Stalk | Stipe or stem |
| Types | Button, morel, porcini, cremini, portobello, maitake, lion's mane, shiitake, beech, chestnut, enoki, oyster, king oyster, lobster, hen of the woods, bird's nest, earthstar, cup, jelly, stinkhorn, bolete, hedgehog, truffles, polypores, puffballs, coral fungi, bracket fungi, etc. |
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What You'll Learn
- Common mushrooms include white button mushrooms, criminis, and portobellos
- Mushrooms without stalks include truffles, puffballs, and jellies
- Hedgehog mushrooms have spines and are crunchy and nutty
- Lion's Mane mushrooms are shaggy and used in traditional medicine
- Porcini mushrooms are prized in Italy and France, where they're called cèpes
Common mushrooms include white button mushrooms, criminis, and portobellos
Mushrooms are a type of fungus that has been consumed by humans for centuries. They are versatile and can be used in a variety of dishes, from soups to stir-fries. While there are many different types of mushrooms, some of the most common ones found in grocery stores and restaurants include white button mushrooms, criminis, and portobellos.
White button mushrooms are the youngest form of Agaricus bisporus, a species of cultivated mushroom native to grasslands in Eurasia and North America. They are small, white, and have a mild flavor. White button mushrooms are often used interchangeably with crimini mushrooms, which are slightly more mature and have a darker colour.
Crimini mushrooms, also known as cremini or baby bellas, are the middle-aged version of Agaricus bisporus. They are brown, firmer, and have a crunchy texture when sautéed. Crimini mushrooms are commonly used in grain bowls and soups.
Portobellos, also known as portobella or portabella, are the mature form of Agaricus bisporus. They have large, dark brown caps and a dense texture. Portobellos are commonly used in Italian cooking, adding depth to sauces and pastas. They are also a popular meat substitute and can be grilled or stuffed.
These three types of mushrooms are widely consumed and account for 90% of mushroom production in the United States. They are versatile, nutritious, and provide various health benefits, including being an excellent source of B vitamins and dietary minerals such as phosphorus and potassium.
In addition to their culinary uses, mushrooms like lion's mane and maitake (hen of the woods) have been used in traditional medicines and sold as supplements. The lion's mane mushroom, with its shaggy appearance, is believed to have medicinal properties and is also used in East Asian medicine.
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Mushrooms without stalks include truffles, puffballs, and jellies
The term "mushroom" is loosely used to describe the fleshy fruiting bodies of some Ascomycota. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. This variety of mushroom has a stem (or stipe), a cap (or pileus), and gills (lamellae) on the underside of the cap.
However, the term "mushroom" is also used to describe a variety of other gilled fungi, with or without stems. Forms that deviate from the standard morphology usually have more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel".
Some mushrooms do not have stalks, including truffles, jellies, earthstars, and bird's nests. Puffballs, for instance, lack a stalk but may have a supporting base. The way the gills attach to the top of the stalk is an important feature of mushroom morphology. Mushrooms in the genera Agaricus, Amanita, Lepiota, and Pluteus, among others, have free gills that do not extend to the top of the stalk. Others, such as Omphalotus and Pleurotus, have decurrent gills that extend down the stalk.
Truffles, which are also known as the Tuber genus, are edible mushrooms that are highly prized in cooking and are often collected on a smaller scale at farmers' markets or local grocers. They have long eluded modern techniques of domestication. Jelly fungi, also known as jelly mushrooms, are another type of mushroom that usually does not have a stalk. Jelly fungi are a broad category of fungi that include the ear, cup, and tooth fungi.
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Hedgehog mushrooms have spines and are crunchy and nutty
Mushrooms are a type of macrofungal growth that can be identified by their macroscopic structure. They are usually gilled, with spores called basidiospores that fall in a fine powder from under the caps. However, not all mushrooms have gills, and some have pores or spines instead.
One such mushroom with spines is the hedgehog mushroom, scientifically known as Hydnum repandum. It is a basidiomycete fungus of the family Hydnaceae. It gets its name from the fact that it has spines instead of gills, which hang down from the underside of the cap. The spines are densely packed and soft, covering the underside of the cap and continuing down the stem for a short distance. They are creamy white to soft salmon pink, round in cross-section, and one of the most distinguishing features of the mushroom. The cap is dry and coloured yellow to light orange to brown, with an irregular shape, especially when grown closely with other mushrooms. The mushroom tissue is white with a spicy or bitter taste, and all parts of the mushroom stain orange when bruised or with age. It is a common variety in Europe, often found in woodlands, and is considered a safe mushroom for novice foragers.
Hedgehog mushrooms are crunchy and nutty, with a taste similar to chanterelles. They are widely available in the British Isles, except for the Channel Islands and the Isle of Man. They are also found in Canada, the United States, and in Ontario. Hedgehog mushrooms are used in soups and pasta and are good for novice foragers as they are easily identifiable. They are also resistant to drought, making them a good option when other mushrooms are scarce.
The Hydnum repandum has several vernacular names, including "sweet tooth", "wood urchin", "spreading hedgehog", "pig's trotter", and "yellow tooth fungus". The variety album is known as "white wood", and the pure white variety is called Hydnum albidum, or the white hedgehog. The depressed hedgehog or belly button hedgehog (Hydnum umbilicatum) is found in North America and Europe, while the terracotta hedgehog (Hydnum rufescens) is native to Europe. The giant or spreading hedgehog (Hydnum albomagnum) is native to North and Central America, and the scaly hedgehog (Sarcodon imbricatus) is found in Europe and North America.
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Lion's Mane mushrooms are shaggy and used in traditional medicine
The term "mushroom" is used loosely to describe various types of fungi. Some mushrooms have gills, while others have pores or spines underneath their caps. The term "normal mushrooms" can refer to the commonly consumed white button mushrooms, criminis, or portobellos, which are all the same variety.
Now, let's focus on Lion's Mane mushrooms, which are indeed shaggy and have been used in traditional medicine for centuries.
Description and Culinary Uses
Lion's Mane mushrooms (Hericium erinaceus) are large, white, globe-shaped fungi with long, shaggy spines that resemble a lion's mane as they grow on tree trunks. They are also known as hou tou gu or yamabushitake. While they can be challenging to find in stores, they are occasionally available at farmers' markets, where they are typically foraged. In addition to their medicinal properties, Lion's Mane mushrooms are edible and used in cooking. They have a flavour reminiscent of shellfish, such as lobster or shrimp, with an earthy note. They can be grilled, marinated, roasted, or sautéed.
Traditional Medicine and Health Benefits
Lion's Mane mushrooms have a long history in traditional medicine, particularly in East Asian and Chinese medicine. They are believed to have various health benefits, including:
- Boosting the immune system: Lion's Mane mushrooms are rich in antioxidants, which help fight inflammation and protect against free radicals that contribute to heart disease, arthritis, and cancer.
- Cognitive function: Some studies suggest that Lion's Mane mushrooms may improve cognitive function and slow Alzheimer's symptoms. They contain the compounds hericenones and erinacines, which stimulate the growth of brain cells.
- Gut health: These mushrooms may enhance gut health by reducing inflammation in the intestinal area and promoting the growth of beneficial gut bacteria.
- Preventing ulcers: Extracts from Lion's Mane mushrooms have been shown to protect against ulcers by thickening the mucus in the stomach lining and slowing the growth of Helicobacter pylori (H. pylori), a bacteria linked to stomach ulcers.
- Mental health: Lion's Mane mushrooms may have a positive impact on mental health conditions. They have been studied for their potential in treating anxiety, stress, and depression by stimulating nerve growth factor (NGF), which is associated with mood regulation.
While Lion's Mane mushrooms have shown promising results in animal studies and preliminary human trials, more comprehensive human research is needed to confirm their efficacy in treating specific conditions. It is also important to note that anyone with a mushroom allergy should avoid consuming Lion's Mane mushrooms.
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Porcini mushrooms are prized in Italy and France, where they're called cèpes
Porcini mushrooms, also known as cèpes in French, are a highly prized ingredient in Italian and French cuisine. They are native to much of Europe but are particularly beloved in Italy, where they are called porcino or "little pig", perhaps due to their plump, rounded shape. Porcini mushrooms are also sometimes referred to as "hog mushrooms" in Italian.
Porcini mushrooms are known for their rich, nutty, and earthy flavour, with a meaty texture. They are often described as having a more intense taste than common mushrooms, making them a popular ingredient in a variety of dishes. Fresh porcini are considered a delicacy and are highly sought-after in the fall, with mushroom hunting becoming a national pastime in Italy during the season.
The Boletus edulis, or King Bolete, is the most prized species of porcini. It has a large cap that can reach almost a foot in diameter and is usually light or reddish-brown. These mushrooms grow naturally in old-growth pine forests at the base of trees, and are difficult to cultivate due to their mycorrhizal nature, which means their underground mycelia threads only develop in symbiosis with the roots of surrounding plants.
Porcini mushrooms are versatile and can be used in a variety of dishes. Fresh porcini are often sautéed and served as a side dish or added to risottos and pasta dishes. They are also commonly used in soups, where their spongy underside melts down during slow cooking, creating a rich, earthy sauce. Dried porcini are used in broths, stews, and pasta sauces, adding a hearty flavour to any dish.
In France, porcini mushrooms are called cèpes, and they are also appreciated in French cuisine. While fresh porcini may be harder to come by in the United States, dried porcini can be found in larger grocery stores and are commonly used in mixed mushroom dishes or soups.
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Frequently asked questions
Mushrooms that are gilled are often called "agarics". The term "mushroom" is used loosely to refer to a wide range of fungal fruiting bodies, including polypores, puffballs, jelly fungi, coral fungi, bracket fungi, stinkhorns, and cup fungi.
Some commonly known mushrooms include white button mushrooms, cremini/chestnut mushrooms, portobello mushrooms, shiitake mushrooms, and lion's mane mushrooms.
Some less common mushrooms include maitake/hen of the woods, enokitake, porcini/cèpes, and lobster mushrooms.
Mushrooms can have various names depending on their growing stages and regional differences. For example, portobello mushrooms are also known as portabello, portabella, criminis, baby bellas, or white button mushrooms when they are younger.
Yes, it is important to note that not all mushrooms are edible. Some mushrooms are poisonous and can be harmful if ingested. Always purchase mushrooms from a reputable source and do not wild forage them without proper guidance.
