Sarah Brown
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They come in a variety of colours, including red, purple, blue, green, yellow, black, and white. The standard for the name mushroom is the cultivated white button mushroom, Agaricus bisporus, but the term is also used to describe a variety of other gilled fungi, with or without stems. The colour of a mushroom can be an important feature for identification, along with the presence of juices upon breaking, bruising reactions, odours, tastes, habitat, and season.
| Characteristics | Values |
|---|---|
| Typical Colours | Red, purple, blue, green, yellow, black, and white |
| Examples of Red Mushrooms | Lobster mushroom, Rhodotus palmatus, Sarcoscypha coccinea (scarlet cup/elf cup), Amanita muscaria (poisonous), and Rhodotus palmatus (netted rhodotus/rosy veincap/wrinkled peach) |
| Examples of Purple Mushrooms | Clavaria zollingeri (violet coral/magenta coral) |
| White Mushrooms | The standard name "mushroom" refers to the cultivated white button mushroom, Agaricus bisporus |
| Other Colours | Orange, yellow, beige, and brown |
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What You'll Learn
- Mushrooms come in many colours, including red, purple, blue, green, yellow, black and white
- The standard mushroom is the white button mushroom
- The lobster mushroom is red
- The netted rhodotus, rosy veincap and wrinkled peach are all names for the Rhodotus palmatus mushroom, which is known for its pink hue
- The violet coral or magenta coral is a purple mushroom
Mushrooms come in many colours, including red, purple, blue, green, yellow, black and white
Mushrooms come in a variety of colours, ranging from the more common white, brown and beige, to more surprising colours such as red, purple, blue, green, yellow and black. Some mushrooms are even bioluminescent, glowing in the dark with a bright blue or green light.
While the white button mushroom is perhaps the most well-known, there are many other varieties that showcase the diverse colours that mushrooms can exhibit. For example, the fly agaric mushroom is easily recognisable by its bright red cap covered in white spots. Another example is the indigo milk cap, which has a deep purple hue that almost looks like it was painted by hand.
The blue mushroom, as its name suggests, is a vivid blue colour that stands out in any forest setting. The lion's mane mushroom is also distinctive, with its shaggy, yellow-white appearance. At the other end of the colour spectrum, we have black-coloured mushrooms, such as the horn of plenty mushroom, which has a distinctive dark appearance with a smooth, shiny cap.
Green mushrooms, such as the verdant-hued green knight mushroom, are also quite unique, and the yellow foot mushroom adds a bright splash of yellow to any forest floor. Mushrooms truly come in a rainbow of colours, each with its own distinct appearance and characteristics.
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The standard mushroom is the white button mushroom
Mushrooms come in a variety of colours, including red, purple, blue, green, yellow, black, and white. The standard for the name "mushroom", however, is the cultivated white button mushroom, Agaricus bisporus. This variety is native to grasslands in Eurasia and North America and is cultivated in more than 70 countries. It is one of the most commonly and widely consumed mushrooms in the world, making up about 90% of the mushrooms consumed in the United States.
White button mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. They are the same mushroom at different stages of maturity. Button mushrooms are the least mature, have a pale white colour, and measure 1 to 3 inches across. As they mature, they become cremini mushrooms, which are slightly brown in colour, and then finally portobello mushrooms, which are the largest, darkest brown, and most mature stage of the species.
White button mushrooms have a quintessential mushroom flavour and are extremely versatile in cooking. Their mild flavour and meaty texture make them suitable for a wide range of recipes and cooking techniques, from tarts and omelets to pasta, risotto, and pizza. They can be eaten raw or cooked using various methods such as sautéing, stir-frying, grilling, braising, and roasting. The flavour of white button mushrooms intensifies when cooked, and their texture becomes tender, juicy, and meaty. They are also a good source of dietary minerals such as phosphorus and potassium.
White button mushrooms are easy to identify and prepare. They typically feature a closed veil under the mushroom cap, as opposed to an open veil that reveals the gills. When selecting white button mushrooms, look for those that are firm, fresh, and have a smooth appearance. The surface should be dry but not dried out, and they should appear plump. To clean them, simply brush off any debris with your fingers or a damp paper towel, or rinse briefly under running water and pat dry.
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The lobster mushroom is red
Mushrooms are fungi that come in a variety of colours, including red, purple, blue, green, yellow, black, and white. One particularly colourful type of mushroom is the lobster mushroom, which gets its name from its distinctive red hue, resembling that of a boiled lobster.
The lobster mushroom is not a typical mushroom, as it is a result of a parasitic fungus called Hypomyces lactifluorum infecting certain host mushrooms. This fungus alters the shape, colour, and flavour of the host mushroom, resulting in the unique characteristics of the lobster mushroom. The red colour of lobster mushrooms is quite striking, ranging from bright orange-red to a warmer red hue.
Lobster mushrooms are edible and have a subtle shellfish or seafood-like flavour. They are widely enjoyed and can be found in grocery stores or foraged in the wild. However, it is important to be cautious when foraging for lobster mushrooms, as they can be confused with poisonous varieties. They are typically in season from mid-July to the end of October and can be found in mixed woods, particularly in the Midwest and Pacific Northwest of the United States.
When cooking with lobster mushrooms, it is important to clean them thoroughly due to their intricate folds and concave cap. They can be pan-fried, boiled, or fried with other ingredients, and they are versatile enough to be used in a variety of dishes. Leftover cooked lobster mushrooms should be eaten within two days and can be frozen for later use.
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The netted rhodotus, rosy veincap and wrinkled peach are all names for the Rhodotus palmatus mushroom, which is known for its pink hue
Mushrooms come in a variety of colours, including red, purple, blue, green, yellow, black, and white. They are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. While the standard for the name "mushroom" is the cultivated white button mushroom, the term is also used to describe a variety of other gilled fungi, with or without stems.
The netted rhodotus, rosy veincap, and wrinkled peach are all names for the Rhodotus palmatus mushroom, which is known for its pink hue. The fruit body of Rhodotus has a cap and a stem without a ring or volva. The cap initially assumes a convex shape before flattening with age and typically reaches widths of 2-6 centimetres. The edges of the cap are rolled inwards, and the cap surface has a conspicuous network of lightly coloured ridges or veins that outline deep and narrow grooves or pits, technically termed sulcate or reticulate. Between the ridges, the surface colour can vary depending on the lighting conditions during its development, ranging from salmon-orange to pink to red. In some countries, picking Rhodotus is illegal due to its inclusion on fungal Red Lists in several European countries, where it is considered critically endangered, endangered, or near threatened.
The Rhodotus genus belongs to the fungus family Physalacriaceae, and Rhodotus palmatus is the best-known species within this genus. Its unique characteristics have made taxonomic classification challenging, resulting in an elaborate taxonomical history. Rhodotus palmatus was first named Agaricus palmatus in 1785 and has since been reclassified into different genera before becoming Rhodotus in 1926. The specific epithet "palmatus" is derived from the Latin word for "shaped like a hand," possibly referring to the resemblance of the cap surface to the lines in the palm of a hand.
The wrinkled peach (Rhodotus palmatus) is a monotypic species, meaning it is the only species in its genus. Its fruit body resembles a wrinkled peach, with large folds covering the top of the cap, becoming more pronounced at the margins. As the mushroom matures, these wrinkles become less pronounced. The cap can be pink, peach, or pinkish-cream in colour. While Rhodotus palmatus is widely distributed and grows all over the world, actual fruitings are sparse, making it quite rare to spot in nature.
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The violet coral or magenta coral is a purple mushroom
Mushrooms are known to have a wide range of colours, from red, purple, blue, green, yellow, black, and white. One such colourful mushroom is the Clavaria zollingeri, commonly known as the violet coral or magenta coral. This fungus produces tubular purple to pinkish-violet fruit bodies that resemble coral and grow up to 10 cm tall and 7 cm wide. The colouring of the fruit bodies can vary from violet to amethyst, or violet shaded with brown or red. The outside branches may be brown, while the inner branches are light violet.
The violet coral mushroom was first described scientifically by French mycologist Joseph-Henri Léveillé in 1846. It is named after Swiss botanist Heinrich Zollinger, who researched the genus Clavaria and collected the type specimen in Java, Indonesia. The species is also known as the magenta coral, and it is a widely distributed species of fungus.
The fruit bodies of the violet coral mushroom are typically found growing on the ground in woodland litter or grasslands. They have a short stem, and the branching starts a short distance above the ground. The surfaces of the branches are smooth and dry, and the branches are typically rounded at the tips. The mushroom has no distinguishable odour and tastes somewhat like radishes or cucumbers.
The violet coral or magenta coral is a unique and colourful mushroom species, adding to the diverse range of colours found in the fungal kingdom.
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Frequently asked questions
The lobster mushroom, which is a fruit body of a Russula or Lactarius mushroom deformed by the parasitic fungus Hypomyces lactifluorum, is red. The netted rhodotus, also known as the rosy veincap and the wrinkled peach, is another example of a red mushroom. Sarcoscypha coccinea, or the scarlet cup/scarlet elf cup, is shaped like a cup with a brilliant red interior that fades to orange as the mushroom ages.
Clavaria zollingeri, or violet coral/magenta coral, is a coral (or clavarioid) fungi that looks like a group of small purple antlers.
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. White spore prints can also be produced by mature mushrooms.
