Emily Johnson
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. Fungi, which include yeast, mould, and rust, are a separate branch of life from plants and animals. They grow in a wide variety of environments around the globe, and some develop a poison that can kill people who eat them. Mushrooms are versatile and can be used in cooking, as vegan leather, in skincare products, and have even been tested as an alternate source of electricity.
| Characteristics | Values |
|---|---|
| Definition | The fleshy, spore-bearing fruiting body of a fungus |
| Structure | A cap (pileus) and a stalk (stipe) |
| Types | Toadstools, chanterelles, oyster, portobello, shiitake, enoki, fly agarics, paddy straw, shaggy manes, lobster mushrooms, etc. |
| Characteristics | Poisonous/edible, presence of juices, odors, tastes, shades of colour, habitat, etc. |
| Identification | Spore print colour, microscopic examination, chemical tests, field guides |
| Nutrition | More than 90% water, less than 3% protein, less than 5% carbohydrates, less than 1% fat, about 1% mineral salts and vitamins |
| Fungi | Not plants or animals, no chloroplasts, cell walls made of chitin, cells with half a full set of DNA |
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What You'll Learn
Mushrooms are fungi, not plants
Mushrooms and fungi share a more recent common ancestor with humans than we do with plants. This means that we are more closely related to a mushroom than to a tulip, for example. However, a mushroom is also more closely related to us than it is to a tulip.
Fungi have cell walls made rigid with chitin, rather than cellulose, which is found in plants. Their cells usually have half of a full set of DNA, whereas in plants and animals, each cell has a full set, and only eggs and sperm have half sets.
Fungi include yeast, mold, and rusts. Some are edible, like morels and truffles, and some are not, like toadstools. Producing poison takes extra energy, so non-poisonous fungi probably evolved in areas with fewer animals to eat them.
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They are the fruiting body of some types of fungus
Mushrooms are the fleshy, spore-bearing fruiting bodies of some types of fungi. They are typically produced above ground on soil or another food source. The word "mushroom" is most often used to describe the cultivated white button mushroom, Agaricus bisporus, which has a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. However, the term is also used to describe a variety of other gilled fungi, with or without stems. These include morels, puffballs, truffles, stinkhorns, and boletes, which deviate from the standard morphology and are given more specific names.
Fungi, including mushrooms, are a separate branch of life from plants and animals. They do not have chloroplasts that photosynthesize but instead obtain their energy and nutrients by digesting other things, similar to animals. Their cell walls are made rigid with chitin rather than cellulose, and their cells usually have half of a full set of DNA. Fungi include yeast, mold, rusts, smuts, mildews, and mushrooms. They are among the most widely distributed organisms on Earth and are of great environmental and medical importance.
Mushrooms reproduce by distributing microscopic spores, similar to how plants reproduce using seeds. These spores help the fungus spread across the ground or its occupant surface. The gills under the cap of the mushroom produce these spores, which then fall in a fine rain of powder. The colour of the spore print is useful for classifying and identifying mushrooms. While modern identification methods are becoming increasingly molecular, traditional methods involving spore prints, as well as the examination of juices, bruising reactions, odours, tastes, shades of colour, habitat, and season, are still used by many amateur and professional mycologists.
The stalk or stipe of a mushroom may be central and support the cap, or it may be off-centre or absent altogether. The gills of a mushroom may be free, decurrent, or attached, depending on how they attach to the top of the stalk. Some mushrooms, like the lobster mushroom, are atypical and are formed when a Russula or Lactarius mushroom is deformed by the parasitic fungus Hypomyces lactifluorum.
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Mushrooms can be poisonous or edible
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The term "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.
There are several methods to identify whether a mushroom is edible or poisonous. One method is to examine the colour and structure of the mushroom. For example, when identifying a Bolete, if there is any red on the mushroom, including the cap, stem, or pores, it is treated as poisonous. Another method is to cut the mushroom in half and observe its reaction. If a Bolete stains blue when cut in half, it is considered poisonous. Taste tests can also be used to identify edibility, but only when one is certain of the mushroom family. For instance, a tiny amount of a mushroom from the Russula family can be placed on the tongue, and if it burns like chilli, it is poisonous, while a pleasant mushroomy taste indicates it is edible.
While some mushrooms are poisonous, there are also many edible mushrooms that are safe for consumption. Examples of edible mushrooms include the Yellow Morel, which is considered beginner-friendly due to its distinct appearance, the Shaggy Mane, and the Chanterelle, which is often celebrated as a wonderful mushroom for beginning foragers. Edible mushrooms are free of cholesterol and contain small amounts of essential amino acids and B vitamins.
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They grow in a wide variety of environments
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi. They are not plants, but form a separate branch of life from both plants and animals. Fungi get their energy and nutrients from digesting other organisms, and their cells have rigid walls made of chitin and half of a full set of DNA.
Fungi, including mushrooms, are among the most widely distributed organisms on Earth. They grow in a wide variety of environments, from the Arctic to the Antarctic, and are found in both temperate and tropical areas. Fungi are highly adaptable and can grow in a range of habitats, from soil to rotting logs, and even within the bodies of plants and animals. Some species of fungi are aquatic, inhabiting fresh water, brackish water, and even highly polluted streams.
Soil rich in organic matter is an ideal habitat for many species of fungi, although some can also be found in drier areas or habitats with little to no organic matter. Fungi can be parasitic, living on or within their hosts, or form symbiotic relationships with other organisms.
The specific environment in which a mushroom grows can depend on various factors, including the availability of food, temperature, and moisture levels. For example, the honey mushroom (Armillaria mellea) can live for hundreds of years if it has a suitable food supply and favourable temperature and moisture conditions.
The presence of certain mushrooms can also indicate specific environmental conditions. For example, the artist's conk (Ganoderma applanatum) is a type of bracket fungus that primarily grows on dead or dying trees.
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Mushrooms have many uses, including culinary and medicinal
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are versatile and can be used in a variety of culinary and medicinal applications.
Culinary Uses
Mushrooms are a popular ingredient in various dishes due to their subtle, savoury flavour and agreeable texture. They are fat-free, cholesterol-free, and low in sodium, making them a healthy addition to meals. Here are some ways mushrooms are used in cooking:
- Japanese cuisine: Shiitake mushrooms are commonly used in Japanese dishes such as Yaki Shiitake Ponzu-zoe (Grilled Shiitake with Ponzu Dressing). They are also used in ramen and dumplings.
- Mediterranean recipes: Mushrooms are a perfect addition to Mediterranean dishes as they amplify flavours without overpowering delicate ingredients. They are often used in recipes such as Mushroom Zucchini Boats.
- French cuisine: Mushrooms are versatile and can be used in a variety of French dishes, from a protein-packed quiche to hearty meals like Coq Au Blanc.
- Thai food: Mushrooms are used in Thai cuisine, such as in Portabella Satay with Spicy Peanut Sauce or Thai-Style Coconut Chicken Soup.
- Moroccan cuisine: Mushrooms are used in Moroccan dishes like spicy mushroom meatballs.
- Canadian cuisine: Mushrooms are added to Canadian favourites like poutine and beef tacos with salsa and cheese.
- Grilling and stir-frying: Mushrooms are excellent for grilling and stir-frying, adding flavour and texture to various dishes.
- Pasta: Mushrooms enhance pasta dishes, whether it's spaghetti, fettuccine, ravioli, or orecchiette.
Medicinal Uses
Mushrooms have been studied extensively for their medicinal properties and potential health benefits. Here are some of their medicinal uses:
- Anti-cancer properties: Research suggests that consuming mushrooms may lower the risk of cancer. Certain varieties, such as shiitake, oyster, maitake, and king oyster, have higher amounts of ergothioneine, an amino acid and antioxidant that prevent or slow cellular damage.
- Cholesterol reduction: Shiitake mushrooms, in particular, help maintain healthy cholesterol levels by inhibiting their production and absorption.
- Cognitive health: Studies indicate that consuming mushrooms may reduce the risk of mild cognitive impairment (MCI), a precursor to Alzheimer's disease.
- Vitamin D source: Mushrooms exposed to UV light or sunlight are a good source of vitamin D, which is essential for calcium absorption and bone health.
- Gut health: Mushrooms contain polysaccharides, which stimulate the growth of healthy bacteria in the gut, contributing to overall health and mood.
- Sodium reduction: Mushrooms are naturally low in sodium, making them a suitable substitute for reducing sodium intake and maintaining healthy blood pressure.
- Immunomodulation: Medicinal mushrooms have immunomodulatory properties, which can be useful in treating cancer and improving patients' quality of life.
- Anti-inflammatory: Mushrooms exhibit anti-inflammatory properties, which can be beneficial in treating various inflammatory conditions.
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Frequently asked questions
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source.
The word "toadstool" generally refers to a poisonous mushroom. However, there is no scientific distinction between the two names, and either can be properly applied to any fleshy fungus fruiting structure.
Mushrooms grow from an extensive underground network of thread-like strands called mycelium. The mycelium produces a new crop of mushrooms each year during its fruiting season, as long as there is a suitable food supply, temperature, and moisture.
Mushrooms are neither plants nor animals. They are fungi, which is an entirely separate branch of life. Fungi get their energy and nutrients from digesting other things, and they have cell walls made rigid with chitin rather than cellulose.
