Michael Davis
Mushrooms, which belong to the kingdom Fungi, have been consumed and used for their hallucinogenic effects since prehistoric times. There are approximately 14,000 species of mushrooms, and they can be identified by their macroscopic structure, including the presence of gills, pores, spines, or tubes. The term mushroom is loosely used to describe various types of fungi, and their identification can be challenging due to the risk of poisonous varieties. While modern identification methods are becoming more molecular, traditional techniques involving microscopic examination and tasting or smelling are still commonly used.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are a type of macrofungal fruiting body. |
| Taxonomy | The term "mushroom" is not precisely defined and has no consensus on its application. |
| History | Mushrooms have been foraged since prehistoric times. Archaeological evidence of their use dates back to 10,000 BCE, and they have been documented in many ancient cultures. |
| Species | There are approximately 14,000 mushroom species, including edible, poisonous, and hallucinogenic varieties. |
| Common Species | Common mushroom species include shiitake, oyster, enoki, criminis, portobellos, and button mushrooms. |
| Hallucinogenic Species | Psilocybin mushrooms, commonly known as magic mushrooms, are a well-known hallucinogenic variety. Other hallucinogenic species include bolete mushrooms and magic truffles. |
| Identification | Mushrooms can be identified through macroscopic and microscopic characteristics, including structure, spores, juices, bruising reactions, odors, tastes, shades of color, habitat, and season. |
| Cultivation | Mushroom cultivation can be energy-intensive, requiring climate and humidity control. Environmental concerns have been raised regarding both wild foraging and commercial cultivation. |
| Storage | Fresh mushrooms can be stored in a paper bag in the refrigerator for up to four days. Dried mushrooms can be sealed and stored in a dry place for a year or more. |
| Preparation | Mushrooms can be cooked in various ways, including frying, braising, roasting, grilling, steaming, sautéing, or even consumed raw. |
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What You'll Learn
The history of mushroom consumption
Mushrooms have been consumed and used for their mind-altering properties since prehistoric times. The Roman philosopher Galen wrote about wild fungi, and shiitake mushrooms were likely cultivated in China and Japan as early as 600 CE. Archaeological evidence suggests that hallucinogenic mushrooms were used ceremonially as early as 10,000 BCE, and they have been depicted in Stone Age rock art in Africa and Europe. They were also used by the Ancient Greeks, the Mayans, and the Vikings.
The terms "mushroom" and "toadstool" date back centuries, with the former possibly derived from the French word "mousseron", in reference to moss (mousse). The word "toadstool" first appeared in 14th-century England, implying a poisonous fungus. During the 15th and 16th centuries, various spellings of the word "mushroom" were used, including "mushrom", "mushrum", and "musserouns".
The practice of cultivating mushrooms for food is thought to have started around 600 AD. The earliest recorded evidence of mushroom cultivation comes from China, where farmers grew shiitake mushrooms over 1,000 years ago. In the 17th century, mushroom cultivation became popular in France and other parts of Europe, with French gardeners developing the process of growing mushrooms in caves. This method became the standard until the mid-19th century.
In the United States, mushroom farming did not become popular until the early 20th century, with the first commercial farm established in 1896 in Pennsylvania. However, it was the expertise of European immigrants that led to its rise in the 1920s. Today, mushroom farming is a major industry, with millions of tons produced annually worldwide. While most mushrooms are still grown using compost and climate-controlled environments, new techniques are being developed to optimize production and sustainability.
Mushrooms can be cooked in a variety of ways, including frying, roasting, grilling, steaming, and even eating raw. They are versatile ingredients that pair well with dairy, meats, eggs, vegetables, and herbs. They are commonly used in Eastern European, Chinese, and French cuisine.
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Wild vs cultivated mushrooms
Mushrooms are a diverse group of fungi, with hundreds of species consumed today, and they have been foraged since prehistoric times. The terms "mushroom" and "toadstool" date back centuries, and the identification of mushrooms has evolved into an art, with various factors like habitat, colour, and taste being considered.
Wild mushrooms are generally foraged in spring and autumn, depending on the variety and geography. They grow in diverse, natural ecosystems, which influences their nutritional content. Wild mushrooms typically access a broader range of nutrients from the soil, resulting in a more complex and intense flavour profile. They are sought after in gourmet cooking for their robust and distinctive tastes, often with earthy, nutty, and fruity notes. Wild varieties like boletes, porcini, and chanterelles are ideal for dishes where their flavours can stand out, such as risottos, sautés, and creamy sauces.
On the other hand, cultivated mushrooms are available year-round and are grown in controlled environments, resulting in a consistent nutrient profile and milder flavours. The common white button, shiitake, and portobello mushrooms are cultivated on hardwood substrates and are versatile in the kitchen due to their availability, uniformity, and milder tastes. They are staples in everyday cooking and can be used in a wide range of dishes, from stir-fries to marinades.
While wild-caught mushrooms offer unique flavours, overharvesting can negatively impact local flora and fauna. Cultivated mushrooms, on the other hand, may require significant resources like water, energy, and space. However, innovative farming techniques, such as vertical farming, are helping to reduce the ecological footprint of mushroom cultivation. Both methods, when managed responsibly, can provide sustainable options to meet the growing demand for mushrooms.
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How to identify mushrooms
Mushrooms, with hundreds of edible species, have likely been foraged since prehistoric times. However, identifying mushrooms is not an easy task and requires a basic understanding of their macroscopic structure. Here are some tips for identifying mushrooms:
Characteristics to Look Out For
Some key characteristics to look out for when identifying mushrooms are colour, size, gills/spores, and cap/stem. For example, the chanterelle mushroom has no gills, but instead, has wrinkled folds known as "false gills", a vase-shaped cap, and a stem with no bulb or ring. The caps and stems are usually an orange-yellow colour.
Habitat
The habitat of a mushroom is also an important factor in identification. For instance, the northern tooth is a parasite that rots the heartwood of maple trees and is found growing on a dying maple tree.
Odour and Taste
Odour and taste can also help identify mushrooms. For instance, the chanterelle mushroom has a slightly fruity/flowery smell and is edible and tasty. However, tasting mushrooms can be dangerous due to poisons and allergens.
Microscopic Characteristics
At a microscopic level, mushrooms have spores called basidiospores, which are produced on the gills. The colour of the powdery print, called a spore print, is useful for classifying and identifying mushrooms. Spore print colours include white, brown, black, purple-brown, pink, yellow, and creamy, but almost never blue, green, or red.
Other Methods
Other methods for identifying mushrooms include chemical tests and molecular identification. Additionally, some mushrooms display a chemical reaction when exposed to certain substances.
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Magic mushrooms
The most potent species of magic mushrooms belong to the genus Psilocybe, specifically P. azurescens, P. semilanceata, and P. cyanescens. However, psilocybin has also been found in several other genera, including Panaeolus (Copelandia), Inocybe, Pluteus, Gymnopilus, and Pholiotina. Psilocybe cubensis, often referred to as P. cubensis, is the most popular species and is known for its high psilocybin and psilocin content.
The effects of magic mushrooms are primarily attributed to psilocybin and psilocin, but other substances like norpsilocin, baeocystin, norbaeocystin, and aeruginascin may also be present and contribute to an entourage effect, modifying the overall experience. Some magic mushroom species, such as Panaeolus subbalteatus, have higher concentrations of psilocybin compared to other psychoactive compounds. Additionally, certain mushrooms produce β-carbolines, including harmine, harmane, tetrahydroharmine (THH), and harmaline, which can enhance the effects of psilocybin by inhibiting the enzyme monoamine oxidase (MAO).
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How to cook mushrooms
Mushrooms are a versatile ingredient that can be cooked in a variety of ways. They are a good source of protein and dietary fibre, and hundreds of mushroom species are consumed today.
Preparation:
First, select the mushrooms you would like to cook. Common edible mushroom varieties include cremini, shiitake, portobello, oyster, and white, brown, and button mushrooms. You can use any variety of mushrooms for this recipe. Next, remove any hard stems and cut or tear the mushrooms into similarly-sized pieces.
Cooking:
For this recipe, you will need a skillet or pan, olive oil or butter, and salt and pepper for seasoning. Some optional ingredients for added flavour include garlic, lemon zest, thyme, and butter.
Heat a layer of olive oil in a wide skillet over medium heat. It is important not to crowd the mushrooms in the pan, as this will cause them to steam instead of brown. Place the mushrooms in a single layer in the pan and leave them undisturbed for 3-5 minutes, until they start to brown. Then, stir them and spread them back into a single layer to brown on the second side.
Once the mushrooms are golden brown on all sides, season with salt and pepper. If desired, add garlic, lemon zest, thyme, and butter to create a light buttery sauce. Stir to combine, and your mushrooms are ready to serve!
Tips:
- Salt your mushrooms at the end of cooking, as salt brings out moisture and can prevent browning.
- Try using truffle or porcini salt instead of regular sea salt to deepen the mushroom flavour.
- If you want to add colour to your mushrooms, cook them in a dry pan to evaporate the water before adding oil or butter.
- Mushrooms are very beginner-friendly and are nearly impossible to burn.
- The way you cut your mushrooms will affect their texture. Leaving them whole or removing the stem is best when eating them on their own, while quartered mushrooms are ideal for stir-fries, soups, or stews, and sliced mushrooms work well for sauces.
Enjoy your delicious and perfectly cooked mushrooms!
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Frequently asked questions
Mushrooms are a type of fungus. There are approximately 14,000 species of mushrooms, some of which are edible, poisonous, or hallucinogenic.
Most mushrooms are basidiomycetes and gilled. Their spores, called basidiospores, are produced on the gills and fall in a fine powder. The colour of the spore print is useful for classification and identification. Other types of mushrooms have pores or spines instead of gills.
Common edible mushrooms include criminis, portobellos, oyster mushrooms, shiitake, and morels. White mushrooms, brown mushrooms, button mushrooms, and cremini mushrooms are all the same species, Agaricus bisporus, at different stages of maturity.
Magic mushrooms, or psilocybin mushrooms, are a type of hallucinogenic mushroom. They contain the prodrug psilocybin, which turns into the psychedelic psilocin upon ingestion. The effects of magic mushrooms include hallucinations, perceptual changes, and altered emotions and thinking.
