Emily Johnson
Mushrooms are a type of fungus, often characterised by a stem, a fleshy rounded cap, and gills underneath the cap. They are typically umbrella-shaped and are prized for their versatility and meat-like texture. There are over 10,000 known types of mushrooms, with some sources claiming there are more than 14,000 species. Mushrooms have been used as food and medicine for thousands of years and are consumed for their nutritional and culinary value. They are low in calories, fat, and sodium, and are a good source of fibre, vitamins, and minerals. Some mushrooms are also known for their psychedelic properties, commonly referred to as magic mushrooms.
| Characteristics | Values |
|---|---|
| Definition | The conspicuous umbrella-shaped fruiting body (sporophore) of certain fungi, typically of the order Agaricales in the phylum Basidiomycota but also of some other groups |
| Common Types | White button, crimini, portobello, oyster, shiitake, morel, king oyster, honeycomb-like morel, black trumpets, chanterelle, puffball, stinkhorn, hedgehog, jelly, earthstars, bird's nest, magic mushrooms, and more |
| Uses | Medicinal, culinary, recreational |
| Nutritional Value | Low in fat, low in sodium, high in fiber, vitamins, and minerals |
| Toxicity | Some species are poisonous and can be fatal. Some species produce secondary metabolites that can be toxic, mind-altering, antibiotic, antiviral, or bioluminescent |
| Preservation | Can be frozen, dried, or pickled |
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Nutritional value
Mushrooms are a nutritious food with several health benefits. They are a source of antioxidants, vitamins, and minerals, and are low in calories and fat. They contain B vitamins, including thiamine, riboflavin, B6, and B12, as well as vitamin D, selenium, and potassium. The antioxidants in mushrooms, such as ergothioneine, glutathione, and polyphenols, can help to protect the body's cells, improve immune function and reduce the risk of cancer and other serious health conditions.
Mushrooms are also a good source of fiber, protein, and heart-healthy compounds such as beta-glucans, which can help to lower cholesterol and blood pressure levels. They have been shown to have anti-inflammatory effects and can contribute to weight loss when combined with exercise and other lifestyle changes. Additionally, mushrooms are naturally gluten-free and can be a tasty and satisfying addition to a gluten-free or weight-management diet.
The amount of nutrients in mushrooms can vary depending on the type and how they are grown or prepared. Wild mushrooms like chanterelles and morels can be a good source of vitamin D, especially when exposed to sunlight or ultraviolet (UV) light. This exposure increases their concentration of vitamin D, with studies showing that 100g of fresh mushrooms left in direct sunlight for up to 120 minutes can contain up to 10mcg of vitamin D. However, mushrooms grown in dark conditions, such as white button, shiitake, and oyster mushrooms, contain less vitamin D.
It is important to note that not all mushrooms are edible, and consuming wild mushrooms can be dangerous as some contain toxins and high levels of heavy metals. It is recommended to only consume mushrooms from reliable sources and to avoid foraging for wild mushrooms, as many varieties are poisonous and difficult to distinguish from edible ones.
Overall, mushrooms are a nutritious food with a variety of health benefits, making them a valuable addition to a balanced diet.
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Medicinal value
Mushrooms are a fungus that has been used for thousands of years for its health benefits. They are low in sodium, fat, calories, and cholesterol, and contain small amounts of essential amino acids and B vitamins.
Mushrooms have been found to have a wide range of pharmacological activities, including antimicrobial, anti-inflammatory, immunomodulatory, antidiabetic, antioxidant, anticancer, antiallergic, antihyperlipidemic, and prebiotic properties. They are also a source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage.
Mushrooms have been used in traditional Chinese medicine for their support of the spleen, and for benefiting digestion, energy, and water regulation. They are also used as a tonic for stress-related disorders and to increase concentration during meditation.
Reishi mushrooms, or Ganoderma lingzhi, have been used for over 2000 years to promote calmness and enhance meditative practices. They were also used by Chinese royalty to promote longevity and were considered the "mushroom of immortality."
Maitake mushrooms, or Grifola frondosa, are commonly referred to as the "Hen of the Woods" or the "Dancing Mushroom." They contain polysaccharides such as beta-glucans, which have been linked to healthy cell growth and turnover. Maitake is also a potent immunomodulating agent.
Lion's Mane, or Hericium erinaceus, is a species of mushroom that grows on the trunks of hardwood trees in Northern forests. It is used in traditional Chinese medicine for its association with digestion, energy, and water regulation, as well as for treating stress-related disorders and lack of energy.
Psilocybin mushrooms, also known as "magic mushrooms" or "shrooms", have been reported to facilitate profound and life-changing insights, often described as mystical experiences. They are being studied for their potential in treating psychological disorders such as obsessive-compulsive disorder and cluster and migraine headaches.
It is important to note that not all mushrooms are safe to consume, and only certain varieties should be incorporated into one's diet or used for medicinal purposes.
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Edible vs. poisonous
Mushrooms are the fleshy fruiting bodies of fungi, typically of the order Agaricales in the phylum Basidiomycota. They are prized for their versatility and meat-like texture and are widely used in cooking.
However, not all mushrooms are edible. Some are poisonous and can cause a range of symptoms, from mild nausea and vomiting to life-threatening seizures or liver failure. It is important to note that there is no reliable way to tell which mushrooms are poisonous just by looking at them, and even experts have trouble identifying them. If you suspect that you or someone you know has ingested a poisonous mushroom, seek medical care immediately, even if there are no symptoms.
- Avoid mushrooms with white gills, a skirt or ring on the stem, and a bulbous or sack-like base called a volva. These are characteristics of the deadly Amanita family.
- Avoid mushrooms with any amount of red on the cap, stem, or pores.
- Cut the mushroom in half vertically; if the flesh immediately or rapidly stains blue, treat it as poisonous.
- If the mushroom exudes a milky substance from the gills when touched or damaged, it is likely from the Lactarius family, most of which are toxic.
- If the mushroom has a chilli-like burn when a tiny amount is placed on the tongue, it is poisonous. If it has a pleasant mushroomy taste, it is edible.
- If the mushroom has an unpleasant taste, it is probably not poisonous, but you wouldn't want to eat it anyway.
- If the mushroom belongs to the Agaric family, bruise the cap. If it stains bright chrome yellow, it is likely poisonous; if it stains pale yellow, pink, or red, it is probably edible. However, there is a further test to establish toxicity: smell the mushroom. Edible Agarics smell pleasantly of mushrooms, sometimes with hints of aniseed or almond, while toxic Agarics smell chemically or like Indian ink or iodine.
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Culinary uses
Mushrooms are a versatile ingredient that can be used in a variety of dishes. They are commonly used in recipes such as stir-fries, noodle dishes, pasta, tacos, quesadillas, risottos, sauces, and even desserts. Some varieties of mushrooms, such as shiitake, oyster, and king oyster mushrooms, are known for their meaty texture and are often used as a meat substitute in vegetarian and vegan dishes. They can be grilled, sautéed, or folded into creamy sauces.
Mushrooms are a good source of umami, a savory flavor that is highly prized in cooking. This is due to the presence of an amino acid called glutamate, which is also found in meats, fish, and cheeses. The umami flavor of mushrooms can enhance the taste of dishes and create a rich, savory profile.
When choosing mushrooms for cooking, it is important to select edible varieties and avoid poisonous ones. Wild mushrooms, such as chanterelles and morels, can be safely consumed but must be correctly identified by knowledgeable individuals to avoid toxic species. Common edible mushrooms include white button mushrooms, criminis, portobellos, and shiitake. These varieties are widely available in supermarkets and are versatile in cooking.
Mushrooms can be stored fresh for a few days or refrigerated for longer periods. They can also be frozen, dried, or pickled to extend their shelf life. Dried mushrooms, in particular, are known to have high levels of vitamin D due to the presence of ergosterol, a substance that can be converted into vitamin D when exposed to ultraviolet light.
In addition to their culinary uses, mushrooms have a long history of being used in traditional and folk medicine. They are believed to possess healing and cleansing properties, and some varieties, known as "medicinal mushrooms," are thought to have potential health benefits. However, it is important to note that the effectiveness of mushrooms as a treatment for diseases has not been confirmed by mainstream science and medicine.
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Varieties
Mushrooms are a type of fungus, typically distinguished by a stem, a fleshy rounded cap, and gills underneath the cap. There are over 10,000 known types of mushrooms, and they are neither plants nor animals.
The term "mushroom" is commonly used to refer to the cultivated white button mushroom, Agaricus bisporus, which is also known as the common mushroom, cultivated mushroom, or champignon mushroom. As it ages, it changes from small and white to large and light brown. Its semi-mature form is known as cremini, baby bella, Swiss brown, Roman brown, Italian brown, or chestnut.
Other varieties of mushrooms include criminis, portobellos, and oyster mushrooms. Crimini and portobello mushrooms are the same as white button mushrooms. Oyster mushrooms are a whole genus of edible tree mushrooms with large caps and gills. They are crunchy with a sweet nuttiness when cooked, but raw, they taste bitter.
Some mushrooms are not gilled, such as boletes, which have pores underneath, and hedgehog mushrooms, which have spines. Puffballs, which lack a stalk, are considered a choice edible species and can be commonly found in meadows, fields, and deciduous forests in late summer and autumn. They can reach diameters of up to 150 cm and weights of 20 kg.
Morels (Morchella, Verpa) and false morels or lorchels (Gyromitra, Helvella) are also considered mushrooms due to their shape and fleshy structure, resembling a deeply folded or pitted conelike sponge at the top of a hollow stem. They are highly prized edible fungi.
There are also psychedelic mushrooms, commonly known as "magic mushrooms" or "'shrooms", which are openly available in smart shops in many parts of the world or on the black market in countries that have outlawed their sale. The most commonly consumed for recreational use are Amanita muscaria (fly agaric) and Psilocybe cubensis.
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Frequently asked questions
Mushrooms are a type of fungus that contains a substance called ergosterol, which is similar in structure to cholesterol in animals. They are characterised by a stem, a fleshy rounded cap, and gills underneath the cap.
There are over 10,000 known types of mushrooms, including white button mushrooms, criminis, portobellos, oyster mushrooms, shiitake, morels, and puffballs.
While mushrooms have been eaten and used as medicine for thousands of years, some varieties are poisonous and can be deadly if consumed. It is important to correctly identify wild mushrooms before consuming them.
