John Miller
Swiss mushrooms refer to the variety of mushrooms that are cultivated and foraged in Switzerland. The most popular Swiss mushroom is the champignon, which is cultivated on a special soil substrate containing horse manure and mushroom seeds. Other varieties grown by Swiss farmers include shiitake, oyster, French horn, ram's head, and shimeji mushrooms. In recent years, Swiss farmers have also begun to cultivate truffles. In addition to farmed mushrooms, foraging for wild mushrooms is a popular leisure activity in Switzerland, although it is governed by strict laws to protect the environment and vulnerable mushroom species. Some of the endangered mushrooms found in Switzerland include the pink-tipped coral mushroom and Verpa bohemica (early morel).
| Characteristics | Values |
|---|---|
| Most popular variety | Champignons |
| Varieties cultivated | Brown champignons, white champignons, shiitake, oyster, French horn, ram's head, shimeji |
| Substrate used | Special soil substrate containing horse manure |
| Time to harvest | 3 weeks |
| Organic variety available | Yes |
| Other names | Swiss Brown, Cremini, Brown Button |
| Flavor | Robust umami |
| Texture | Firm |
| Water content | Low |
| Shape retention | Good |
| Uses | Stews, slow cookers, stir-fries, pasta, risottos, BBQ skewers |
| Endangered varieties | 21, including Botryotinia ranunculi, Byssonectria terrestris, Ceriporiopsis gilvescens, Cotylidia undulata, etc. |
| Vulnerable varieties | Pink-tipped coral mushroom, Verpa bohemica (early morel) |
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What You'll Learn
Swiss Brown mushrooms
In terms of nutrition, Swiss Brown mushrooms are low in calories, carbohydrates, and fat, making them suitable for weight loss and heart health. They are also a good source of dietary fibre, Vitamin B, Vitamin C, potassium, and phosphorus. Additionally, they have anti-inflammatory properties and have been shown to help regulate blood sugar and prevent cognitive decline. The high levels of Vitamin B and Vitamin D are essential for brain development and function, while the high concentration of flavonoids can help fight against various cancers.
When cooking with Swiss Brown mushrooms, it is important to note that they hold less water than their white cousins, giving them a firmer texture and helping them retain their shape during cooking. They are a versatile ingredient that can be roasted, sautéed, or added to soups, sauces, stews, or slow cookers. They are also a popular vegetarian option as they can be substituted for meat. Some specific dish ideas include stir-fries, pasta, risotto, and skewers on the BBQ.
It is worth noting that Swiss Brown mushrooms have some poisonous lookalikes in the wild, such as Entoloma sinuatum. Therefore, it is important to be able to correctly identify them before consuming them. Overall, Swiss Brown mushrooms are a delicious and nutritious addition to a variety of dishes.
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Champignons
Although a lack of organic substrates previously made it impossible to cultivate organic champignons in Switzerland, Swiss organic champignons became available for purchase in 2017. Swiss producers also cultivate a range of other mushroom varieties, including shiitake, oyster, French horn, ram's head, and shimeji mushrooms. Each different mushroom type requires a unique substrate.
Mushrooms are neither plants nor animals; they form their own group of fungi. They are unable to carry out photosynthesis and cannot draw energy from sunlight. Instead, they feed on organic material from the ground. Mushrooms should be stored in a cool and airy environment, ideally in a paper bag in the refrigerator. Even in optimal storage conditions, mushrooms do not last long; button mushrooms should be eaten within four days, while other mushrooms should be consumed within one day.
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Truffle cultivation
Swiss mushrooms include varieties such as brown or white champignons, shiitake, oyster, French horn, ram's head, and shimeji mushrooms. However, this text will focus on the cultivation of truffles, a type of mushroom that is part of the Swiss mushroom landscape.
To cultivate truffles successfully, one must first understand the specific conditions required for their growth. Truffles are often associated with the European countryside, but wild truffle habitats have declined, and truffle farms in other parts of the world, such as the U.S., are becoming more common. The process of growing truffles typically involves inoculating specific tree species, such as hazelnuts, with truffle spores and waiting several years for the truffles to mature. It can take four to eight years for the first truffles to be ready for harvest, and even then, it is challenging to determine when a truffle is ripe without the help of a specially trained truffle dog or pig.
The taste of truffles is described as earthy and nutty, with a distinct, rich flavor. Their high demand and the complexity of their cultivation contribute to their status as one of the most expensive foods in the world. Despite the challenges, some farmers are experimenting with different growing techniques and working alongside researchers to improve their crops and meet the demand for this unique product.
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Pink-tipped coral mushrooms
Swiss mushrooms refer to a range of mushroom varieties cultivated in Switzerland. Champignons, or Swiss Browns, are the most popular Swiss mushroom variety. Swiss Browns are small but hearty mushrooms with a robust umami flavour. They are brown mushrooms with a firmer texture that hold less water than their white counterparts, allowing them to retain their shape during cooking.
Now, onto the Pink-tipped Coral Mushrooms, or Ramaria botrytis, a species of coral fungus in the family Gomphaceae. They are widely distributed in North America, growing in mixed hardwood forests in the summer, typically from August onwards. They can also be found on the West Coast, growing with conifers.
The fruiting body of the pink-tipped coral mushroom can grow up to 15 cm in diameter and 20 cm tall. It has a robust, heavy fruit body with densely branched, swollen tips that are pink to reddish or purplish in colour. The base and flesh of the mushroom are white. Over time, the colour of the tips changes to tan due to the spores. The spores are yellowish, ellipsoid, and measure about 13.8 by 4.7 micrometers.
It is important to accurately identify pink-tipped coral mushrooms, as there are other similar-looking coral mushrooms that may be poisonous, such as the yellow-tipped coral (Ramaria formosa).
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Storing mushrooms
Swiss mushrooms are cultivated in Switzerland and come in a variety of types, including shiitake, oyster, French horn, ram’s head, and shimeji mushrooms. The most popular variety is the champignon, which comes in brown and white. Swiss Brown mushrooms are small but hearty, with a robust umami flavour and a firm texture that holds during cooking. They are a versatile ingredient, perfect for stews, stir-fries, pasta, risottos, and BBQ skewers.
Mushrooms are a delicate and perishable food item. They should be stored in a cool and airy environment, ideally in a paper bag in the refrigerator. Avoid using plastic containers as they can trap moisture, causing the mushrooms to spoil faster. Instead, opt for a mesh container or bowl with good airflow. If using a bowl, line it with paper towels, spread out the mushrooms, and cover them with another layer of paper towels. This allows you to easily check their freshness.
It is best to avoid placing mushrooms near strong-smelling foods, as they can absorb those odours. Sliced mushrooms should be stored in an airtight container in the refrigerator and consumed within three days. Whole mushrooms should be used within a week.
If you want to store mushrooms for an extended period, you can freeze them. However, it is recommended to cook them first, and fresher mushrooms tend to freeze better. For optimal colour, dip the mushrooms in a solution of water and lemon juice before cooking and freezing.
Another long-term storage option is to dry your mushrooms. This method preserves the quality of the fungi and intensifies their flavour. Dried mushrooms can be reconstituted and added to soups, stews, sauces, or stir-fries. To dry mushrooms, use a dehydrator or air-drying technique, and then store them in an airtight glass jar.
Even when stored properly, mushrooms have a short shelf life. Signs of spoilage include sliminess, wrinkles, sogginess, discolouration, and mould. If your mushrooms have only a few dark spots, they are still safe to eat, but consume them as soon as possible.
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Frequently asked questions
Swiss mushrooms are cultivated in Switzerland and include varieties like Swiss Brown, Cremini, and Champignons. Swiss Browns are small but hearty mushrooms with a robust umami flavour and a firm texture. Cremini mushrooms are brown button mushrooms, and Champignons are the most popular variety, grown on a special soil substrate containing horse manure.
The pink-tipped coral mushroom, Verpa bohemica (early morel), and the porcini mushroom are some examples of vulnerable or endangered mushrooms in Switzerland. The pink-tipped coral mushroom is listed as vulnerable due to the deterioration of its habitat, while the porcini mushroom cannot be farmed and thrives in the wild forest.
Swiss mushrooms can be found in grocery stores and markets throughout Switzerland. Online distribution maps, such as SwissFungi, provide information on the distribution of various mushroom species in Switzerland. These maps are continuously updated and are based on records from voluntary collaborators of the Swiss Mapping Project.
