John Miller
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are classified in the kingdom Fungi and the domain Eukarya. The standard for the name mushroom is the cultivated white button mushroom, Agaricus bisporus. The word mushroom is most often applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap.
| Characteristics | Values |
|---|---|
| Kingdom | Fungi |
| Domain | Eukarya |
| Morphology | Bolete, Truffle, Puffball, Stinkhorn, Morel, etc. |
| Common Types | Chanterelles, False Chanterelles, Milk-cap Mushrooms, Russulas, etc. |
| Standard Name | White Button Mushroom (Agaricus bisporus) |
| Structure | Stem (stipe), Cap (pileus), and Gills (lamellae) |
| Spore Print Colors | White, Brown, Black, Purple-Brown, Pink, Yellow, Creamy |
| Identification | Macroscopic and Microscopic Examination, Molecular Identification |
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What You'll Learn
Mushrooms are in the kingdom of Fungi
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, which has 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 can take on many different forms, and those that deviate from the standard morphology often have more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel". The terms "mushroom" and "toadstool" are not precisely defined, and the latter generally refers to a poisonous mushroom. Delineation between edible and poisonous mushrooms is not always clear-cut, so it is important to accurately identify mushrooms before consuming them.
The identification of mushrooms often involves examining their macroscopic and microscopic structure, including the presence of juices upon breaking, bruising reactions, odors, tastes, shades of color, habitat, and season. Chemical tests and molecular identification methods are also used in modern mushroom identification.
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The standard name is the cultivated white button mushroom
Mushrooms belong to the kingdom Fungi in the domain Eukarya. The standard name for the cultivated mushroom is the white button mushroom, or Agaricus bisporus. This variety is one of the most commonly grown mushrooms worldwide and is eaten by millions of people every day. It is cultivated in more than 70 countries and is one of the most widely consumed mushrooms.
The white button mushroom is native to the grasslands of Eurasia and North America. It was first described by English botanist Mordecai Cubitt Cooke in 1871 as a variety of Agaricus campestris. However, it was later reviewed and reclassified several times before receiving its current scientific name, Agaricus bisporus, in 1946. This name refers to the mushroom's characteristics: "Agaricus" means "gilled mushroom", and "bisporus" indicates that the basidia contain two spores instead of the usual four.
The white button mushroom has a distinctive appearance. In its immature stage, it is white and known as the common or button mushroom. As it matures and turns brown, it may be called the brown cap or cremini mushroom. Finally, in its fully mature state, it is called a Portobello mushroom. The cap (or pileus) is initially curved and hemispherical, becoming flatter as the mushroom grows, and typically measures 5-10 cm in diameter. The gills are narrow and crowded, starting as pink before turning reddish-brown and then dark brown with a whitish edge. The flesh of the mushroom is white and can show pink bruising, with a dark brown spore print.
White button mushrooms are versatile in cooking and have a quintessential mushroom flavour. They can be used raw in salads or cooked, where their flavour intensifies and their texture becomes tender and juicy. They are a good source of B vitamins, phosphorus, and potassium, and their vitamin D content increases with exposure to UV light.
While the white button mushroom is widely cultivated and consumed, it is important to note that it has some poisonous lookalikes in the wild, such as Entoloma sinuatum and the deadly Amanita genus, also known as destroying angels. Therefore, beginners are discouraged from foraging for wild mushrooms without expert guidance.
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Mushrooms are fleshy, spore-bearing bodies of a fungus
Mushrooms develop from a nodule or pinhead, less than 2mm in diameter, 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, resembling an egg, called a "button". The button has a cottony roll of mycelium, the universal veil, that surrounds the developing fruit body. As the egg expands, the universal veil ruptures and may leave remnants such as a cup, or volva, at the base of the stalk, or as warts or volval patches on the cap. Many mushrooms lack a universal veil, and thus do not have a volva or volval patches.
The presence of gills distinguishes most mushrooms, which produce spores on the gills. These spores then fall in a fine rain of powder from under the caps. At the microscopic level, the basidiospores are shot off basidia and fall between the gills in the dead air space. As a result, if the cap of a mushroom is cut off and placed gill-side-down overnight, a powdery impression reflecting the shape of the gills is formed. The colour of this spore print is useful in classifying and identifying mushrooms. Spore print colours include white, brown, black, purple-brown, pink, yellow, and creamy, but rarely blue, green, or red.
Mushrooms in the genera Agaricus, Amanita, Lepiota, and Pluteus, among others, have free gills that do not extend to the top of the stalk. Others, such as Omphalotus and Pleurotus, have decurrent gills that extend down the stalk. There are variations between these extremes, collectively called attached gills, with further distinctions such as adnate, notched, and adnexed gills. These attached gills can be difficult to interpret, as gill attachment may change as the mushroom matures or with different environmental conditions.
Identifying what is and is not a mushroom requires a basic understanding of their macroscopic structure. While modern identification is becoming molecular, standard methods are still used by most and have developed into a fine art. The presence of juices upon breaking, bruising reactions, odours, tastes, shades of colour, habitat, habit, and season are all considered in the identification process. Tasting and smelling mushrooms carry their own hazards due to poisons and allergens, and chemical tests are also used for some genera.
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They grow above ground on soil or another food source
Mushrooms are part of the kingdom Fungi in the domain Eukarya. They are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. Mushrooms grow from spores, which, when they hit the ground, grow a root called a mycelium. These hair-like roots can produce a hidden underground structure that can eventually weigh hundreds of pounds. When two roots from different spores meet, they often join to make a new mushroom.
Mushrooms can grow in a variety of environments, including soil, logs, chips, and compost. They can also be grown in gardens using mulched beds, logs, and totems. In natural environments, mushrooms typically grow on organic matter, such as decaying tree roots, buried wood scraps, sticks, branches, and other sources of organic matter. This organic matter provides the food source that mushrooms need to grow and develop.
In gardens, mushrooms can be grown alongside vegetables, perennials, or in the shade of trees. Oyster mushrooms, for example, grow well on straw. Gardeners can also select a section of the ground, clear away any debris, and lay down a layer of cardboard and substrate, such as wood chips, mulch, hardwood sawdust, or straw, to create a mushroom bed.
Mushrooms play an essential role in the ecosystem by accelerating the decomposition of woody debris into more basic elements, improving soil health, and supporting the growth of other plants. They are a sign of the richness of life in a landscape, and their presence indicates nutrient-rich soil.
While mushrooms can be a colourful and decorative addition to a garden, it is important to note that not all mushrooms are safe. The terms "mushroom" and "toadstool" are not precisely defined, and a "mushroom" may be edible, poisonous, or unpalatable. Therefore, it is crucial to properly identify mushrooms before consuming them.
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Toadstools are generally poisonous mushrooms
Mushrooms are part of the kingdom Fungi in the domain Eukarya. While the term "mushroom" is often used to refer to edible fungi, toadstools are generally considered poisonous mushrooms. However, it is important to note that the distinction between "mushroom" and "toadstool" is subjective and not based on precise scientific definitions. The terms "mushroom" and "toadstool" have been used interchangeably for centuries, and the delineation between edible and poisonous fungi is not always clear-cut.
Toadstools typically refer to poisonous mushrooms, and the word "toadstool" first appeared in 14th-century England, possibly implying an inedible, poisonous fungus. While there is no consensus on the origin of the term, it may be associated with the idea of a "'stool' for toads", which are attracted to the flies that gather around decaying toadstools. This association with poison has persisted into modern terminology.
In the wild, some toadstools can be identified by their distinctive appearance, such as the Fly Agaric (Amanita muscaria), which is often considered the archetypal poisonous toadstool with its scarlet-red, white-spotted cap. Other highly toxic toadstools include the Death Cap (Amanita phalloides) and the Destroying Angel (Amanita virosa). These toadstools can cause severe illness and even death if consumed, so it is crucial to exercise caution when encountering wild fungi.
While some toadstools are clearly poisonous, the distinction between mushrooms and toadstools is not always clear. Some toadstools may be edible but should be treated with caution. For example, certain species of honey fungus can live in harmony with garden plants, while others can kill the roots of woody and perennial plants. The honey-coloured toadstools of the poisonous variety can be identified by observing the dead or unhealthy plant growth around them.
Due to the potential dangers of consuming wild fungi, it is generally recommended to consider all mushrooms as poisonous unless identified as edible by an expert. Proper identification of edible mushrooms requires knowledge of their macroscopic and microscopic structures, including the presence of juices, bruising reactions, odors, tastes, shades of colour, habitat, and season. Chemical tests and field guides can also aid in identification, but the best advice often comes from knowledgeable experts.
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Frequently asked questions
Mushrooms are in the kingdom Fungi in the domain Eukarya.
Fungi are eukaryotic organisms that get their energy by absorbing organic compounds in their surroundings. They do not have a nervous system and are not motile.
Eukarya is a domain of life that includes organisms whose cells are enclosed by a membrane and whose genetic material is organized into chromosomes within a distinct nucleus.
Identifying mushrooms requires a basic understanding of their macroscopic structure. Most mushrooms are gilled and produce microscopic spores on their gills that help the fungus spread. The color of the spore print is useful in classifying and identifying mushrooms.
