John Miller
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are 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 consumed for their nutritional and culinary value. Mushrooms contain protein, vitamins, minerals, and antioxidants, which contribute to heart health and may help prevent certain types of cancer. They are also recognised by chefs for their ability to create savoury rich flavours called umami.
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What You'll Learn
- Mushrooms are a type of fungus, with more than 10,000 varieties
- They are low in calories and fat, and contain protein, vitamins, minerals, and antioxidants
- They are used in cooking for their versatility and meat-like texture
- Mushrooms have been used in traditional medicine for thousands of years
- They can be identified by their macroscopic structure, and by tasting and smelling them
Mushrooms are a type of fungus, with more than 10,000 varieties
Mushrooms are a type of fungus, with over 10,000 varieties known to exist. They are characterised by a fleshy structure, consisting of a stem (stipe), a cap (pileus), and gills (lamellae) underneath the cap. These gills produce microscopic spores, aiding the fungus in spreading across surfaces. Mushrooms are typically found above ground, growing on soil or other food sources.
The term 'mushroom' is most commonly associated with the cultivated white button mushroom (Agaricus bisporus). However, it also encompasses a diverse range of other gilled fungi, with or without stems. Some examples include the common fairy-ring mushroom, shiitake, oyster mushrooms, and magic mushrooms. Certain mushrooms deviate from the standard morphology and have distinct names, such as "bolete", "truffle", "puffball", and "morel".
Mushrooms have a long history of culinary and medicinal use. They are a good source of protein, vitamins (including vitamin D and B vitamins), minerals, and antioxidants. The presence of an amino acid called glutamate lends mushrooms their savoury, umami flavour. Additionally, mushrooms are recognised for their potential health benefits, including contributing to heart health and exhibiting antioxidant, anti-inflammatory, and anticancer properties.
Identifying mushrooms can be a complex task, requiring knowledge of their macroscopic and microscopic structures. Traditional methods of identification involve examining characteristics such as juices upon breaking, bruising reactions, odours, tastes, shades of colour, habitat, and season. Modern identification techniques are increasingly relying on molecular analysis, but amateur and professional mycologists still use traditional methods alongside microscopic examination.
Edible mushrooms, which can be wild or cultivated, are defined by their absence of poisonous effects, desirable taste, and aroma. Some popular edible mushrooms include chanterelles, morels, truffles, oyster mushrooms, and shiitake. However, it is important to correctly identify wild mushrooms before consumption to avoid poisonous varieties, such as the death cap (Amanita phalloides).
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They are low in calories and fat, and contain protein, vitamins, minerals, and antioxidants
Mushrooms are a nutritious food, packed with vitamins, minerals, and antioxidants, yet low in calories and fat. They are a rich source of potassium, which is known to reduce the negative impact of sodium in the body and lessen tension in blood vessels, helping to lower blood pressure. They also contain vitamin D, which is important for bone health and immune health. Mushrooms are the only vegan, non-fortified dietary source of this vitamin.
Mushrooms are also a good source of B vitamins, including thiamine, riboflavin, B6, and B12. B vitamins help the body to get energy from food and form red blood cells. They also contain selenium, which can help prevent cell damage, and vitamin C, which contributes to heart health.
Mushrooms are low in fat and protein, with fresh mushrooms being more than 90% water. However, they do contain all nine essential amino acids, which are important for muscle repair and growth. They also contain beta-glucans, a type of fibre that may lower blood cholesterol levels.
Mushrooms are also believed to have anti-inflammatory, antioxidant, and anticancer effects. Choline, an antioxidant in mushrooms, may reduce the risk of certain types of cancer. Polysaccharides, indoles, polyphenols, and carotenoids in mushrooms have been shown to have antioxidant, anti-inflammatory, and anticancer effects in cell and animal studies.
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They are used in cooking for their versatility and meat-like texture
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are used in cooking for their versatility and meat-like texture. There are more than 10,000 known types of mushrooms, but generally, they are distinguished by a stem, a fleshy rounded cap, and gills underneath the cap.
The most common type of mushroom found in grocery stores is the button mushroom, which is also the mildest-tasting mushroom. They can be eaten raw or cooked and work well in soups, salads, pizzas, and quesadillas. They can also be stuffed or sautéed. Other common types of mushrooms include oyster mushrooms, shiitake, and king oysters, which are prized for their meat-like heft and texture. Mushrooms can be used in a variety of dishes, such as tacos, pasta carbonara, and vegan cheesesteaks. They also add juiciness to burger patties and a boost of umami to stir-fries and noodle dishes.
Mushrooms are also known for their nutritional and medicinal properties. They are low in calories and fat and contain protein, vitamins (including vitamin D), minerals, antioxidants, and dietary fiber. They have been used in traditional and folk medicine for thousands of years and are believed to have healing, cleansing, and anticancer properties.
It is important to note that not all mushrooms are edible, and some can be deadly poisonous. Wild mushrooms must be correctly identified before consumption to ensure safety. Mushrooms can also absorb chemicals from polluted locations, accumulating pollutants and heavy metals, so it is important to be aware of their source.
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Mushrooms have been used in traditional medicine for thousands of years
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They have been used in traditional medicine for thousands of years.
The ancient Greeks, for example, used the amadou mushroom as a potent anti-inflammatory and for cauterizing wounds. In traditional Chinese medicine, Ganoderma lucidum, also known as ling zhi or reishi, has been used to promote well-being and longevity for millennia. It is listed in the Shen Nong’s Materia Medica (206 BC-8 AD) and is now included in the American Herbal Pharmacopoeia, Chinese Pharmacopoeia, and Therapeutic Compendium. More than 100 reishi-based products are currently marketed, including nutraceuticals and supplements.
In ancient China, Coriolus versicolor, or turkey tail, was considered a "magic herb" and used to promote good health, strength, and longevity. It is still widely used in China and Japan, where extracts have been approved for clinical use since 1987 and 1977, respectively.
Medicinal mushrooms have also been used in Egypt, North America, and Mesoamerica. Ötzi, a man frozen in ice around 5300 years ago, carried amadou and birch polypore in a pouch to help him survive in the Alps of northern Italy. The First Peoples of North America used puffball mushrooms as wound healers.
Mushrooms contain a variety of nutrients and antioxidants that may provide health benefits, including vitamin D, vitamin C, potassium, folate, and choline. They also contain bioactive compounds such as polysaccharide β-glucan, which has been linked to anti-cancer, anti-diabetic, and immunomodulatory properties. The unique properties of mushrooms, including their ability to produce different molecules than humans, make them effective in treating a range of health conditions.
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They can be identified by their macroscopic structure, and by tasting and smelling them
Mushrooms are a type of fungus, typically produced above ground on soil or another food source. They can be identified by their macroscopic structure, and by tasting and smelling them. However, tasting and smelling mushrooms carries its own risks due to poisons and allergens.
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. Mushrooms generally have a stem (stipe), a fleshy rounded cap (pileus), and gills (lamellae) underneath the cap. The gills produce microscopic spores, which help the fungus spread. The gills produce spores called basidiospores, which fall in a fine powder from under the caps. If the cap is cut off and placed gill-side-down overnight, a powdery impression reflecting the gills' shape will be formed. The colour of the spore print, or spore print, is useful for classifying and identifying mushrooms.
Some mushrooms have a trumpet-like shape with a depression in the centre of their cap, like the chanterelle. Others are umbrella-shaped, like those found in the agaric family (Agaricaceae), which bear thin, bladelike gills on the undersurface of the cap. Some mushrooms bear pores in an easily detachable layer on the underside of the cap, like those in the order Boletales.
Mushrooms can also be identified by their taste and aroma. Edible mushrooms are defined by the absence of poisonous effects on humans, and desirable taste and aroma. Mushrooms that have a particularly desirable taste are described as "choice". Some mushrooms are prized for their versatility and meat-like heft and texture, like the morel. Mushrooms are also recognised by chefs for their ability to create a savoury, rich flavour called umami.
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Frequently asked questions
Mushrooms are the fleshy, spore-bearing fruiting bodies of a fungus, typically produced above ground on soil or another food source. They are distinguished by a stem, a fleshy rounded cap, and gills underneath the cap.
Mushrooms are composed of protein, vitamins, minerals, antioxidants, fiber, and water. They also contain a substance called ergosterol, which is similar in structure to cholesterol in animals.
There are over 10,000 known types of mushrooms, including white button, shiitake, oyster, chanterelle, morel, truffle, portobello, and king bolete.
Yes, mushrooms provide a range of antioxidants and other nutrients that contribute to heart health and may protect against cancer. They are also a source of umami flavor.
