Emily Johnson
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are biologically distinct from plant- and animal-derived foods, comprising a 'third food kingdom'. They are typically found near plants and may use them for stability as they grow, but they are not plants themselves. They are also not animals, though fungi are more closely related to animals than plants according to genetic analysis. Mushrooms are typically umbrella-shaped and emerge from an extensive underground network of threadlike strands (mycelium). They can be poisonous or edible, with the latter being used in main entrees in plant-based diets.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. |
| Scientific Classification | Fungi, biologically distinct from plant- and animal-derived foods. |
| Morphology | Mushrooms have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. |
| Spore Characteristics | Microscopic spores are produced on the gills and fall in a fine powder from under the caps. The gills produce spores that help the fungus spread across the ground or its occupant surface. |
| Species Variety | Over 2000 varieties of mushrooms are edible, with many more inedible or poisonous. |
| Common Species | White button mushroom (Agaricus bisporus), crimini, portabella, shiitake (Lentinus edodes), straw (Volvariella volvacea), oyster (Pleurotus ostreatus), enoki (Flammulina ostreatus), morels, and chanterelles. |
| Nutritional Composition | Mushrooms are cholesterol-free and contain small amounts of essential amino acids, vitamins, protein, carbohydrate, fat, mineral salts, and fiber-associated monosaccharides. |
| Culinary and Medicinal Uses | Mushrooms are used for culinary and medicinal purposes, including nutritional value, taste, and potential health benefits such as weight loss, vitamin D deficiency, and anti-cancer properties. |
| Poisonous Varieties | Poisoning by wild mushrooms is common and may be fatal or cause mild gastrointestinal issues or allergic reactions. Accurate identification of edible mushrooms is crucial. |
| Economic Importance | Mushrooms hold significant economic value, particularly in Asia and Europe, where they are grown, consumed, and traded globally. |
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What You'll Learn
Mushrooms are fungi
Fungi are eukaryotic organisms, and include microorganisms such as yeasts and moulds, as well as mushrooms. They are characterised by chitin in their cell walls, which is a feature not found in plants, bacteria, or some protists. Like animals, fungi are heterotrophs, and they acquire nutrients by absorbing dissolved molecules, secreting digestive enzymes. They do not photosynthesize.
Mushrooms are the fruiting bodies of some types of fungi, and their purpose is to bear and release spores. They are formed from a collection of fungal cells called hyphae, woven together to produce a spore-bearing mushroom. The gills under the cap of the mushroom produce microscopic spores, which help the fungus spread. The spores are carried by wind or water, and if they land in a moist environment with a good food source, they will germinate.
Mushrooms are of huge economic importance, especially in Asia and Europe, where most of the world's mushrooms are grown and eaten. They have been cultivated for centuries for their taste and nutritional value. The most common mushroom is the Agaricus bisporus, or the common white mushroom. However, there are over 2000 varieties of edible mushrooms, and they are used in medicine, food, and psychotropic substances consumed for religious purposes.
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They are biologically distinct from plants and animals
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are biologically distinct from plants and animals. Fungi are a separate branch of life from plants and animals, and are classified as one of the traditional eukaryotic kingdoms, along with Animalia, Plantae, and either Protista or Protozoa and Chromista.
Fungi are actually more closely related to animals than plants according to genetic analysis, but they evolved into large multi-cellular organisms independently. So, while they solve the same problems, they do so in different ways. For example, most organisms can construct a structure known as "cell walls" to make their tissue more sturdy, but a characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is the chitin in their cell walls.
Another difference is that fungi do not photosynthesize. Instead, they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Mushrooms are the structures that fungi use to distribute their spores, which are like mushroom versions of seeds. A single mushroom may house and release as many as a billion spores. These spores are then carried by the wind or water and will germinate if they land in a moist environment with a good food source.
Some mushrooms are edible and have been harvested and cultivated for centuries for their nutritional value and taste. They are a good source of ergothioneine, a sulfur-containing amino acid that is found in limited dietary sources and is thought to be important for human health. However, some mushrooms are poisonous to humans and can cause mild gastrointestinal disturbance, slight allergic reactions, or even death.
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They are used as food and medicine
Mushrooms are a fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. They are biologically distinct from plant- and animal-derived foods. They are neither plants nor animals.
Food
Mushrooms are considered a delicacy with high nutritional and functional value. They are cholesterol-free and contain small amounts of essential amino acids and B vitamins. They are also a good source of protein, carbohydrates, and essential minerals. The most cultivated mushroom worldwide is Agaricus bisporus, commonly known as the white button mushroom. Other commercial species include shiitake, straw, oyster, and enoki.
Medicine
Mushrooms have been used as medicine for thousands of years. They contain bioactive substances such as secondary metabolites (acids, terpenoids, polyphenols, etc.), glycoproteins, and polysaccharides, which have been found to have medicinal properties. For example, the antiaromatase compound in A. bisporus is conjugated linoleic acid, which is also found in meat and dairy products. Coriolus versicolor, commonly known as turkey tail, has been used in Asia for thousands of years to promote health, strength, and longevity. It is currently approved for clinical use in China and Japan, especially in integrated cancer therapy. Ganoderma lucidum, also known as ling zhi or reishi, is another widely used medicinal mushroom with a long history in traditional Chinese medicine. It is now listed in the American Herbal Pharmacopoeia and is used as an adjuvant in the treatment of various types of cancer.
Precautions
While mushrooms have many culinary and medicinal benefits, it is important to accurately identify mushrooms before consuming them, as some are highly poisonous and can be fatal. Modern identification methods include molecular analysis, but traditional identification methods are still widely used and have developed into a fine art.
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They can be poisonous
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. While some mushrooms are edible, others are poisonous. Poisonous mushrooms, also known as toadstools, contain toxins that can cause mushroom poisoning, resulting in symptoms ranging from mild gastrointestinal discomfort to death.
Mushroom poisoning is a serious concern, and it is important to accurately identify mushrooms before consuming them. Poisonous mushrooms may resemble edible species in terms of colour and general morphology, making it challenging to distinguish between the two. The most common consequence of mushroom poisoning is gastrointestinal upset, with symptoms such as vomiting and diarrhoea. However, some toxins can cause more severe effects, including liver damage, kidney failure, and neurologic sequelae.
The period between ingesting a poisonous mushroom and the onset of symptoms varies depending on the toxin. For example, α-Amanitin exhibits no symptoms for 6-12 hours, followed by gastrointestinal distress and subsequent severe liver damage. Amatoxins, found in the deadly Amanita species, are thermostable, and cooking does not eliminate their toxicity. Other toxins, such as orellanine, found in Cortinarius orellanus, have been linked to kidney failure.
Mushroom poisoning can occur due to misidentification, especially when foraging for wild mushrooms. It is crucial for mushroom gatherers to familiarise themselves with both edible and toxic mushroom species to prevent accidental poisoning. Additionally, children, especially toddlers, are at risk of mushroom poisoning as they may ingest mushrooms found on lawns or parks.
While most mushroom poisonings are not fatal, it is essential to seek medical attention if any symptoms of poisoning occur. The treatment and management of mushroom poisoning depend on the specific toxin ingested and the severity of the symptoms.
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They are classified by their morphology
Mushrooms are the fruiting bodies of fungi, which are used to store and release spores into the environment. They are classified as a separate branch of life from plants and animals. While they are biologically distinct from plant- and animal-derived foods, they can provide nutrients found in these food groups.
Mushrooms are classified by their morphology, or form and structure. 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.
Forms that deviate from this standard morphology usually have more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel". For example, puffballs lack a stalk, but may have a supporting base. Morels (Morchella, Verpa) and false morels or lorchels (Gyromitra, Helvella) are included with true mushrooms because of their shape and fleshy structure, which resembles a deeply folded or pitted conelike sponge at the top of a hollow stem.
The way the gills attach to the top of the stalk is an important feature of mushroom morphology. 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 have decurrent gills that extend down the stalk, as in the genera Omphalotus and Pleurotus. There are many variations between these extremes, collectively called attached gills.
The colour of the spore print is also useful in classifying and identifying mushrooms. Spore print colours include white (most common), brown, black, purple-brown, pink, yellow, and creamy, but almost never blue, green, or red.
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Frequently asked questions
A mushroom is a fungus, specifically the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source.
Mushrooms are used by fungi to bear and release spores into the environment, aiding in reproduction and dispersal.
It is difficult to accurately identify a safe mushroom without proper training and knowledge. Poisoning by wild mushrooms is common and may be fatal. It is often advised to assume that a wild mushroom is poisonous and not to consume it.
Mushrooms are biologically distinct from plant- and animal-derived foods. They have a unique nutrient profile, containing nutrients found in both food groups. They are a good source of ergothioneine, an antioxidant that is found in limited dietary sources.
The term "mushroom" is typically used to refer to edible fungi, while "toadstool" refers to inedible or poisonous fungi. However, there is no scientific distinction between the two terms, and either can be used to describe any fleshy fungus fruiting structure.
