Emily Johnson
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are formed within the mycelium, the mass of thread-like fibres that make up the fungus. Mushrooms develop from a nodule, or pinhead, less than two millimetres in diameter, called a primordium, which is typically found on or near the surface of the substrate. They are often found in shady areas under trees and need a moist, humid environment to grow. Mushrooms have been consumed for hundreds of years, with evidence of them being used in prehistoric times and by the Ancient Greeks, the Mayans, and the Vikings.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. |
| Scientific Name | Agaricus bisporus |
| Common Names | White mushrooms, brown mushrooms, button mushrooms, cremini mushrooms, portobello mushrooms, champignon |
| Habitat | Mushrooms grow in shady areas under trees and emerge from the ground or trees. |
| Growth | Mushrooms grow from a nodule or pinhead, called a primordium, which is formed within the mycelium, the mass of thread-like hyphae that make up the fungus. They can grow rapidly, sometimes appearing overnight, but all species take several days to form. |
| Lifespan | Mushrooms don't last very long and collapse after shedding their spores. However, some species like turkey tails can last longer. Mycelia, the network of thread-like strands that produce mushrooms, can live for hundreds of years or just a few months, depending on nourishment and conditions. |
| Uses | Mushrooms are consumed and used in cooking. They are also studied for their potential therapeutic effects in treating psychological disorders and reducing headaches. |
| Identification | The most important feature for identification is the spores. Characteristics such as color, shape, size, attachment, ornamentation, and reaction to chemical tests are crucial. |
| Cultivation | Mushrooms can be cultivated commercially or foraged in the wild. Commercial cultivation can be energy-intensive, and wild foraging may have negative environmental impacts. |
| 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. |
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What You'll Learn
Mushrooms are the fruit of fungi
The standard name "mushroom" is typically applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. The gills produce microscopic spores, which help the fungus spread across the ground or its occupant surface. Mushrooms develop from a nodule, or pinhead, called a primordium, which is typically found on or near the surface of the substrate. The primordium enlarges into a roundish structure of interwoven hyphae called a "button".
Mushrooms grow differently from plants and animals, which is why they can appear to pop up overnight. They use cell division in the early stages of development, but by the time they are small mushroom pins, they have all the cells they need for the mature mushroom. This is why they can expand so quickly by absorbing fluids.
Fungi play vitally important roles in nature and to humans. They are responsible for breaking down dead materials, keeping us from drowning in a sea of leaf litter and fallen branches. They are also used to encourage plants to grow. Some mushrooms are famously delicious and nutritious, while others are deadly.
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They grow from spores
Mushrooms are the fruit, or fruiting body, of fungi. They are formed within the mycelium, a complex network of thread-like fibres that is the hidden part of the fungus. This network can spread over large distances underground.
The mycelium grows by absorbing nutrients from dead and decaying organic matter. It plays an important role in the ecosystem as it secretes enzymes that help to break down decaying organic matter. It can remain dormant and hidden for several years until conditions are right for reproduction. When conditions are right, the mycelium develops a fruiting structure, a mushroom, which emerges from the ground or a tree.
Mushrooms produce spores, which are almost as fine as smoke. These spores are microscopic and are the most important feature for the identification of mushrooms. Their colour, shape, size, attachment, ornamentation, and reaction to chemical tests are often crucial for identification.
When spores land in a suitable place, they germinate, developing the fine filaments that eventually become a new mycelium. Mushrooms usually don’t last very long. Once they’ve shed their spores, they collapse and deteriorate.
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Mushrooms can be cultivated or foraged
Mushrooms have been foraged since prehistoric times. Wild mushrooms are generally foraged in the spring and fall, depending on the variety and geography. Foraging is an important part of the cultural heritage in Eastern Europe, and mushrooms play a big part in Chinese cuisine, too.
The first record of Western cultures cultivating mushrooms was in France around 1650. The French grew button, cremini, and portobello mushrooms in open fields using compost. In the 19th century, they moved underground and began growing mushrooms in caves, quarries, and excavated tunnels. England followed suit, and in 1965, mushroom cultivation began in the United States. Today, button and portobello mushrooms are some of the most widely consumed mushrooms in the world.
Mushroom cultivation can be energy-intensive, requiring high-tech climate and humidity control. Many mushroom farming operations are trying to become more environmentally friendly, but problems persist. Even wild mushroom foraging has some negative environmental impacts.
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They are used in cooking
Mushrooms are used extensively in cooking. Hundreds of edible mushroom species are consumed today, and they have likely been foraged since prehistoric times. Wild mushrooms are generally foraged in the spring and fall, depending on the variety and geography. Most cultivated mushrooms are available year-round.
Fresh mushrooms are best stored in the refrigerator and should be consumed within three to four days, while dried mushrooms can be sealed and stored in a dry place for a year or more. Before cooking, it is generally recommended to wipe mushrooms with a damp paper towel to avoid waterlogging. However, some chefs suggest giving them a quick rinse right before cooking.
Mushrooms are versatile and can be cooked in various ways, including frying, braising, roasting, grilling, steaming, or even eating raw. They pair well with dairy products, especially cheese and sour cream, as well as meats, eggs, other vegetables, and fresh herbs. They are commonly used in pizzas, salads, risottos, and soups, such as the traditional Russian mushroom-barley soup. Mushrooms are also prominent in Chinese cuisine, where they are often paired with broccoli or bok choy, and French dishes, such as mushroom duxelles.
Some popular edible mushrooms include portobellos (Agaricus bisporus), cremini, baby bellas, and shiitake (Lentinula edodes). The morels (Morchella and Verpa) and false morels or lorchels (Gyromitra and Helvella) are also consumed due to their shape and fleshy structure, although they are not technically considered mushrooms. Edible truffles (various Tuber species) are another example of fungi often labelled as mushrooms.
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They have been used for medicine
Mushrooms are a type of fungus that grow above ground on soil or on decaying matter, such as wood. They have a long and fascinating history, dating back thousands of years, and have been used for various purposes by different cultures worldwide. One of the most notable aspects of their use is in traditional medicine.
Indeed, mushrooms have played a significant role in the field of medicine, with a rich history of therapeutic applications. Ancient civilizations, including the Egyptians, Greeks, and Romans, recognized the potential healing powers of mushrooms and incorporated them into their medical practices. Even the famous Greek physician, Hippocrates, who is often referred to as the "Father of Medicine," praised mushrooms for their medicinal benefits. Over time, various cultures have continued to utilize mushrooms for their therapeutic properties, passing down this knowledge through generations, which has contributed to the extensive body of traditional medicine knowledge we have today.
One of the primary ways mushrooms have been used medicinally is for their immune-boosting properties. Certain mushroom species are known to possess potent immunomodulating capabilities, meaning they can help regulate and enhance the body's immune response. For example, the well-known Reishi mushroom (Ganoderma lucidum) has been revered in traditional Chinese medicine for centuries for its ability to support immune function and promote overall health and longevity. Modern scientific research has validated this traditional use, with studies indicating that Reishi can indeed modulate the immune system, exhibiting anti-inflammatory, antioxidant, and even potential anti-cancer effects.
Additionally, mushrooms are a rich source of various bioactive compounds, including polysaccharides, terpenoids, and sterols, which are believed to contribute to their medicinal properties. These compounds have been studied for their potential benefits, including antimicrobial, anti-viral, and anti-tumor activities. For instance, the polysaccharide compound beta-glucan, found in many medicinal mushrooms, has been extensively researched for its ability to stimulate the immune system and its potential use in cancer treatment as a complementary therapy. The lion's mane mushroom (Hericium erinaceus) is another notable example, as it contains unique compounds that have been studied for their neuroprotective effects, showing potential in promoting nerve regeneration and cognitive enhancement.
The use of mushrooms in medicine continues to evolve, with ongoing research exploring their potential in various therapeutic areas. As scientific understanding of the mechanisms underlying the health benefits of mushrooms grows, so too does their incorporation into modern medical practices, including complementary and alternative medicine approaches. Today, medicinal mushrooms are commonly available in various forms, including extracts, supplements, and functional foods, making it convenient for people to incorporate them into their daily routines to support their health and well-being.
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Frequently asked questions
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source.
Spores are microscopic features of mushrooms that aid in their identification. They are produced by the gills on the underside of the mushroom cap and help the fungus spread across the ground or its occupant surface.
Mushrooms grow from underground mycelium, which is a complex network of fine filaments that absorb nutrients from dead and decaying organic matter. They require a moist, humid environment and indirect or shaded light to grow properly.
Mushrooms can be found in the wild, growing in shady areas under trees or on soil. They can also be cultivated commercially and are available in grocery stores. Wild mushrooms are typically foraged in the spring and fall, while cultivated mushrooms are available year-round.
No, not all mushrooms are edible. Some mushrooms are poisonous, so it is important to only consume mushrooms that are known to be safe to eat.
