Laura Smith
Edible mushrooms are the fleshy fruit bodies of various species of macrofungi. They are consumed for their nutritional and culinary value, as they are high in fibre and low in fat and carbohydrates, while also being a significant source of vitamins and minerals. Edible mushrooms can be harvested wild or cultivated, with the latter being more easily available in markets. However, it is important to correctly identify wild mushrooms before consuming them, as many poisonous species closely resemble edible varieties.
| Characteristics | Values |
|---|---|
| Definition | Fleshy fruit bodies of numerous species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye) |
| Edibility criteria | Absence of poisonous effects on humans, desirable taste and aroma |
| Nutritional value | High protein, low lipid, low cholesterol, high vitamin content |
| Medicinal value | Antibacterial, antioxidant, antimicrobial, anticancer, antidiabetic, anti-inflammatory, antiviral, antidepressant, hepatoprotective, immune-boosting |
| Culinary value | Rich in umami flavour |
| Common types | Agaricus bisporus, Calvatia gigantea, Cantharellus cibarius, Calbovista subsculpta, Boletus edulis, Tricholoma matsutake, Termitomyces titanicus, Morchella species, Coprinus comatus, Shiitake, Oyster mushrooms, Enoki |
| Poisonous look-alikes | Jack O'Lantern mushroom, Amanita virosa, Amanita bisporigera, Destroying Angel, Death Cap |
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What You'll Learn
- Edible mushrooms are a good source of vitamins, fibre, and selenium
- Some mushrooms are prized for their versatility and meat-like texture
- Chanterelles are popular, but can be confused with poisonous Jack O'Lantern mushrooms
- Truffles are part of the Tuber genus, but remain largely uncultivated
- Mushrooms are technically a type of fungi, not a plant
Edible mushrooms are a good source of vitamins, fibre, and selenium
The amount of vitamin D in mushrooms depends on their exposure to UV light. Mushrooms exposed to UV light, either from the sun or a lamp, will have higher levels of vitamin D. Fresh wild mushrooms like chanterelles and morels can have up to 1200 IU of vitamin D per 3.5-ounce serving, while those grown in dark conditions will have less. Mushrooms are also a source of vitamin B6, which helps the body form red blood cells, and selenium, which helps prevent cell damage.
In addition to vitamins, edible mushrooms are a good source of fibre. They are low in calories and can aid in weight loss, especially when combined with exercise and other lifestyle changes. They also contain antioxidants, which can improve the efficiency of the immune system and provide anti-inflammatory benefits, protecting against conditions such as Alzheimer's, heart disease, cancer, and diabetes.
Some common edible mushroom varieties include cremini, shiitake, oyster, lion's mane, maitake, portobello, porcini, and chanterelle mushrooms. It is important to correctly identify edible mushrooms, as many varieties are poisonous and can be deadly if consumed. Wild mushrooms, in particular, must be identified with care before consumption.
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Some mushrooms are prized for their versatility and meat-like texture
Mushrooms are the fleshy fruit bodies of several macrofungi species. They are edible and provide nutritional and culinary value. Some mushrooms are prized for their versatility and meat-like texture.
Shiitake mushrooms, for instance, have a rich, full-bodied, almost steak-like flavour and a meaty texture when cooked. They can be cooked in a variety of ways, including stir-frying and roasting. Oyster mushrooms, on the other hand, are known for their delicate flavour and velvety texture. They are often cooked briefly to bring out these qualities. They are also sometimes eaten raw in salads.
King oyster mushrooms are also prized for their versatility. They can be shredded to resemble pulled pork or cut and fried to mimic chicken wings. They can also be used to create vegan scallops or calamari.
Portobello mushrooms, the mature version of cremini, have a deep, meat-like flavour and a substantial texture. They can be cooked whole or sliced and are suitable for grilling, baking, stir-frying, or deep-frying.
Dried mushrooms are also celebrated for their culinary versatility. They can be rehydrated to provide a meaty texture, making them ideal for soups, sauces, and stews.
Maitake mushrooms, or hen-of-the-woods, have a delicate texture and a rich, earthy flavour. They can be pressed to achieve a compact, meat-like texture.
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Chanterelles are popular, but can be confused with poisonous Jack O'Lantern mushrooms
Chanterelles are among the most prized and popular mushrooms. They are vase-shaped, bright yellow to orange, and expensive when fresh. They have a nutty and delicate flavor and texture. They are also available dried and canned. They are often described as having an egg-yellow color. They are usually found in Asia, Europe, North America, and Australia.
However, there are poisonous mushrooms that resemble chanterelles. One of the closest-looking poisonous mushrooms to chanterelles is the Jack O'Lantern mushroom. Jack O'Lantern mushrooms are bright orange or pumpkin-colored mushrooms that grow in hardwood forests. They have a thick, fleshy, often curving stem and are usually much larger than chanterelles. They grow in large clusters and have thin gills and different cap margins than chanterelles. They are also bioluminescent and give off a blue-green light in low-light conditions.
It is important to be able to distinguish between chanterelles and Jack O'Lantern mushrooms, as consuming the latter can lead to severe gastrointestinal distress, including severe cramps, vomiting, and diarrhea. While not typically lethal, consuming Jack O'Lantern mushrooms can cause very unpleasant symptoms.
- Chanterelles have folds, while Jack O'Lanterns have true gills.
- The gills of the Jack O'Lantern end abruptly at the same spot along the stem, while the folds of chanterelles run along the stem, ending unevenly at various points.
- Jack O'Lantern mushrooms are usually much larger than chanterelles, often 2-3 times larger at maturity.
- Chanterelles usually have egg-yellow flesh, while Jack O'Lanterns have bright orange to orange-yellow flesh.
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Truffles are part of the Tuber genus, but remain largely uncultivated
Truffles are a type of fungus that grows underground near the roots of certain trees. They are part of the Fungi Kingdom and are considered mushrooms, but they do not grow above ground and do not have stems and caps like typical mushrooms. Instead, they form symbiotic relationships with the roots of trees, absorbing water and nutrients from the tree while providing access to a wider network of nutrients from the soil.
Truffles are part of the genus Tuber, which contains most of the gourmet truffle species. Truffles are highly prized in cuisine and can be incredibly expensive, with the largest, rarest truffles selling for hundreds of thousands of dollars. They have a unique, earthy, and mushroom-like flavour that is highly sought after.
While truffles are part of the Tuber genus, they remain largely uncultivated. This is because they do not reproduce through typical spore dispersal methods. Unlike mushrooms, which release spores into the air, truffles rely on animals to dig them up and eat them, dispersing their spores through defecation. This process is known as mycorrhization. As a result, truffles are often found using animals such as dogs or pigs that can sniff them out.
The unique reproductive strategy of truffles makes them challenging to cultivate artificially. While some attempts have been made to farm truffles on plantations called truffières, it is a tricky process. This difficulty in cultivation contributes to the high price and prestige associated with truffles.
In addition to their distinct flavour, truffles also have a strong aroma that helps attract animals to disperse their spores. This aroma is utilised in truffle-infused products such as truffle oil, butter, and salts, which are popular in French and Italian cuisine. These products allow people to enjoy the flavour of truffles even when fresh truffles are not in season.
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Mushrooms are technically a type of fungi, not a plant
Edible mushrooms are the fleshy fruit bodies of numerous species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye). They are a good source of umami flavour and are consumed for their nutritional and culinary value. Some commonly consumed edible mushrooms include Agaricus bisporus, commonly known as the common mushroom, button mushroom, or champignon mushroom; Calvatia gigantea, the giant puffball; and Cantharellus cibarius, the chanterelle.
Mushrooms are technically a type of fungus, not a plant. Fungi are a separate kingdom of life, distinct from both plants and animals. They share a common ancestor and are more closely related to animals than plants. Fungi lack chloroplasts, a unifying feature of plants. They also have a cell wall made of chitin, unlike plants, which have cell walls made of cellulose.
For much of scientific history, fungi were classified as plants. Early taxonomists observed that fungi were immobile and had rigid cell walls, characteristics they shared with plants. However, these classifications were based on perceived similarities rather than genetic relatedness. Advances in molecular genetics have since challenged these historical groupings, leading to a better understanding of the diversity of life.
Fungi include symbionts of plants, animals, or other fungi, as well as parasites. They play an essential role in the decomposition of organic matter and nutrient cycling in the environment. They have a variety of applications, including as a direct source of human food, in the production of antibiotics, and in the fermentation of food products such as wine and soy sauce.
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Frequently asked questions
Edible mushrooms are the fleshy fruit bodies of various species of macrofungi. They are consumed for their nutritional and culinary value.
Some commonly consumed edible mushrooms include button mushrooms, cremini/crimini mushrooms, portobello mushrooms, shiitake mushrooms, chanterelle mushrooms, oyster mushrooms, lion's mane mushrooms, and morels.
Edible mushrooms are high in fiber, low in fat and carbohydrates, and a significant source of vitamins A, C, B6, B12, and selenium. They are also the only vegetable source of vitamin D.
Yes, it is important to be cautious when consuming wild or foraged mushrooms as some poisonous mushrooms closely resemble edible ones. For example, the Jack O'Lantern mushroom resembles the Chanterelle, and the Death Angel resembles the True Morel. Always ensure proper identification before consuming any wild mushrooms.
If you are foraging for wild mushrooms, it is crucial to have proper training in identifying both edible and poisonous mushrooms. When trying a new species, consume a small amount first to check for any allergic reactions. Always cook mushrooms like morels before eating.
