Emily Johnson
Mushrooms are a food source for a diverse range of animals, from insects to mammals. Some creatures, like flies, slugs, and termites, eat mushrooms as part of their regular diet, while others, such as deer, squirrels, and bears, consume mushrooms occasionally or when other food sources are scarce. Interestingly, some animals can tolerate mushrooms that would be toxic to humans, like the squirrel's ability to eat Amanita mushrooms without harm. This highlights the unique adaptations and relationships different species have with fungi in their ecosystems.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are a type of fungus, distinct from plants and animals. |
| Taxonomy | Mushrooms constitute their own kingdom, separate from plants and animals. |
| Species | There are approximately 14,000 species of mushrooms, with about 10,000 found in North America. |
| Morphology | Mushrooms can take on various forms, including umbrella-shaped, club-shaped, cone-shaped, or trumpet-shaped. Some have gills, pores, spines, or teeth. |
| Identification | Traditional identification methods include examining macroscopic structure, bruising reactions, odors, tastes, shades of color, habitat, and season. Modern identification is increasingly molecular. |
| Nutrition | Mushrooms lack chlorophyll and take nutrients from other materials, including decaying matter and living tissues. |
| Edibility | Over 2000 varieties of mushrooms are edible, but some are poisonous or unpalatable. |
| Culinary Use | Mushrooms are increasingly used in main entrées in plant-based diets and are considered a good source of nutrients. |
| Health Benefits | Mushrooms contain unique phytonutrients and are used in creating antibiotics and other drugs. |
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What You'll Learn
Edible mushrooms
There are countless varieties of edible mushrooms, some commonly found at groceries, and some that can only be found through foraging in the woods. It is important to be able to identify mushrooms correctly before consuming them, as many poisonous species look very similar to edible ones. Some of the most common edible mushrooms are described below.
Chanterelle
The chanterelle is a highly prized edible mushroom. It is club-, cone-, or trumpet-shaped with an expanded top bearing coarsely folded ridges along the underside and descending along the stalk. It is yellow to orange in color and is commonly found in Asia, Europe, North America, and Australia.
Agaricus bisporus
Agaricus bisporus, also known as the common mushroom, button mushroom, or champignon mushroom, dominates the edible mushroom market in North America and Europe. It is native to grasslands in these regions and turns from small and white to light brown as it ages.
Boletus edulis
Boletus edulis, also known as the king bolete, is native to Europe and is renowned for its delicious flavor. It is sought after worldwide and can be found in a variety of culinary dishes.
Cremini
Cremini mushrooms are the younger, smaller version of portabella mushrooms. They have naturally dark caps that range in color from light tan to rich brown. They are commonly found next to button mushrooms at the grocery store and are excellent substitutes for button mushrooms in soups and sautés.
Shiitake
Shiitake mushrooms have broad, umbrella-shaped caps up to ten inches in diameter with wide-open veils and tan gills. They have a rich, full-bodied flavor and a meaty texture when cooked. They are very versatile and can be cooked by almost any method, including stir-frying and roasting.
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Poisonous mushrooms
One of the most well-known poisonous mushrooms is the Death Cap (Amanita phalloides), which is considered perhaps the deadliest mushroom in the world. It is found throughout Europe and bears a striking resemblance to edible straw mushrooms and Caesar's mushrooms. The Death Cap contains heat-stable amatoxins that quickly damage cells in the body, leading to violent abdominal pain, vomiting, bloody diarrhea, and severe involvement of the liver, kidneys, and central nervous system.
Another infamous poisonous mushroom is the Destroying Angel (Amanita verna), which includes several species of all-white mushrooms in the Amanita genus. These toxic fungi are often mistaken for edible button mushrooms or meadow mushrooms. Symptoms of ingesting the Destroying Angel include vomiting, delirium, convulsions, diarrhea, liver and kidney failure, and death.
The Jack O'Lantern Mushroom is another poisonous variety that can be mistaken for the edible Chanterelle due to its similar folds instead of true gills. However, the gills of the Jack O'Lantern end abruptly along the stem, while the folds of the Chanterelle run along the stem and end unevenly. The Jack O'Lantern Mushroom is notable for its slight bioluminescence, emitting a soft greenish glow at night.
Other poisonous mushrooms include the Webcap (Cortinarius), which contains the toxin orellanin, and the Autumn Skullcap (Galerina marginata), which contains the same amatoxins as the Death Cap. The Giant Puffball (Calvatia gigantea) is considered edible when fresh, but it is crucial to examine its interior to rule out toxic look-alikes in the Amanita genus.
To stay safe, it is essential to correctly identify mushrooms before consumption. Modern identification methods are increasingly based on molecular analysis, but standard practices such as examining macroscopic structures, microscopic features, and chemical tests are still valuable tools in mushroom identification.
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Toadstools
The terms "mushroom" and "toadstool" have been used interchangeably for centuries, but there is no scientific distinction between them. Toadstools are generally believed to be poisonous mushrooms, and the term may have originated in 14th-century England, referring to a "stool" for toads. This association with poisonous fungi persists in modern terminology. However, not all toadstools are toxic, and many mushrooms are deadly. Therefore, it is crucial to accurately identify mushrooms before consumption.
To distinguish edible mushrooms from inedible toadstools, it is essential to observe various characteristics, such as colour, size, shape, pores, gills, spines, spore colour, flesh colour, habitat, season, stem colour, ring, volva, root, mycelium, smell, taste, latex, warts, colour change, and growth medium. These characteristics should then be compared with a quality identification guide to ensure accuracy in species identification. While some rules of thumb exist for identifying edible mushrooms, these are unreliable and can lead to dangerous mistakes.
The standard for the name "mushroom" typically refers to cultivated white button mushrooms (Agaricus bisporus), which have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. However, the term "mushroom" is also used more broadly to describe various gilled fungi, with or without stems. Deviations from this standard morphology often have more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel".
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are neither plants nor animals but constitute their own kingdom: Fungi. Mushrooms play vital roles in nature and human endeavours, including horticulture, food production, and medicine. However, some mushrooms are deadly, so accurate identification is crucial before consumption.
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Mushroom identification
Mushrooms are neither plants nor animals. They are fungi and constitute their own kingdom. They are usually gilled and have spores called basidiospores, which are produced on the gills. When the cap is cut off and placed gill-side-down overnight, a powdery impression is formed, reflecting the shape of the gills. This powder, called a spore print, is useful for classifying and identifying mushrooms. The colours of spore prints include white (most common), brown, black, purple-brown, pink, yellow, and creamy, but almost never blue, green, or red.
Tasting and smelling mushrooms carry their own hazards due to poisons and allergens, and chemical tests are also used for some genera. While identification of the genus can often be accomplished in the field using a local field guide, species identification requires more effort. This is because a mushroom develops from a button stage into a mature structure, and only the latter can provide certain characteristics needed for species identification.
Some common mushroom types include the following:
- Chanterelle: These have no gills but instead have wrinkled folds known as "false gills". They have slightly vase-shaped caps and stems that are neither bulbous nor hollow. They are orange-yellow in colour, smell slightly fruity or flowery, and are found on the ground at the edge of trails in mixed hardwood forests.
- Old Man of the Woods: This mushroom has no gills but instead has a spongy layer of pores on the underside of the cap. The cap and stem are distinct from each other, with white and grey colouring. The cap is convex, with a layer of woolly scales on top.
- Honey Mushroom: This is an example of an agaric, which has thin, bladelike gills on the undersurface of the cap from which the spores are shed. The sporophore of an agaric consists of a cap (pileus) and a stalk (stipe).
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Mushroom nutrition
Mushrooms are a type of fungus that has been consumed and used for medicinal purposes for thousands of years. They are neither plants nor animals and constitute their own kingdom: the Fungi. They lack chlorophyll and obtain nutrients from other materials. Some mushrooms digest nutrients from dead organic matter, while others obtain nutrients from living tissues and are considered parasites.
Mushrooms are an excellent source of nutrition and contain a wide range of vitamins, minerals, and antioxidants. They are low in calories and fat and contain modest amounts of fibre. Some of the vitamins found in mushrooms include thiamine, riboflavin, B6, and B12. Mushrooms are also a good source of vitamin D, although the amount varies depending on exposure to UV light. Wild mushrooms like chanterelles and morels tend to have higher levels of vitamin D compared to those grown in darkened conditions, such as white button, shiitake, and oyster mushrooms.
In addition to their nutritional benefits, mushrooms are also known for their health benefits. They have been associated with improved cardiovascular health, reduced risk of cancer, and lower blood pressure. The presence of an amino acid called glutamate gives mushrooms their savoury flavour, known as umami.
When buying fresh mushrooms, look for those that are firm, dry, and unbruised. They should be stored in the refrigerator and washed carefully before use to remove any soil or grit. Mushrooms can be used in a variety of recipes and are a tasty and nutritious addition to any diet.
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Frequently asked questions
Squirrels, deer, bears, wild boars, armadillos, and rabbits are among the mammals that eat mushrooms.
Slugs, mites, springtails, flies, isopods, snails, ants, and termites are among the insects that eat mushrooms.
Yes, several bird species are known to eat mushrooms, including jays, larks, and the southern cassowary.
Yes, in addition to the organisms mentioned above, some fungi, plants, amoebas, gastropods, nematodes, and bacteria consume mushrooms.
