Sarah Brown
Mushrooms are a type of fungus with a variety of names and forms. The term mushroom is commonly associated with the cultivated white button mushroom (Agaricus bisporus), which features a stem (stipe), a cap (pileus), and gills (lamellae) underneath the cap. However, the word mushroom is also used more broadly to describe other gilled fungi, including those without stems, and certain fleshy fruiting bodies. The identification of mushrooms involves various traditional and modern techniques, including molecular analysis and the examination of macroscopic and microscopic structures, odors, tastes, and colors. Poisonous mushrooms pose a significant risk, emphasizing the importance of accurate identification before consumption. The vast world of mushrooms encompasses numerous species, each with its own unique characteristics and names, contributing to a rich vocabulary in the field of mycology.
| Characteristics | Values |
|---|---|
| Standard name | White button mushroom |
| Scientific name | Agaricus bisporus |
| Category | Basidiomycota, Agaricomycetes |
| Shape | Stem (stipe), cap (pileus), gills (lamellae) |
| Gills | Produce microscopic spores |
| Variants | Bolete, truffle, puffball, stinkhorn, morel |
| Other names | Toadstool, mushies, shrooms |
| Identification | Molecular, juices, bruising, odors, tastes, shades of color, habitat, season |
| Development | Nodule, pinhead, primordium, button |
| Poisonous | Yes, wild mushrooms can be poisonous |
| Types | Oyster, shiitake, chanterelle, hedgehog, king oyster, beech |
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What You'll Learn
Mushrooms are a type of fungus
Mushrooms produce spores, which are almost as fine as smoke. When spores land in a suitable place, they germinate, developing the fine filaments that eventually become a new mycelium. The gills on the underside of the mushroom cap produce microscopic spores, which help the fungus spread across the ground or its occupant surface. The gills produce a fine rain of powder, which are the spores falling from under the caps.
Mushrooms are typically umbrella-shaped, with a cap (pileus) and a stalk (stipe). However, some mushrooms do not have stalks, such as puffballs, truffles, jellies, earthstars, and bird's nests. Some mushrooms have pores underneath, like boletes, while others have spines, such as the hedgehog mushroom and other tooth fungi. The term "mushroom" is used to describe the fleshy fruiting bodies of some Ascomycota.
There are about 10,000 kinds of mushrooms in North America, and they vary in shape, size, and color. Mushrooms can be edible, poisonous, or unpalatable, and accurate identification is important to prevent poisoning. Some common edible mushrooms include portobellos, shiitake, enoki, oyster mushrooms, and fly agarics.
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Identification of mushrooms
Identifying mushrooms is a complex process that requires a keen eye for detail. It involves examining various physical characteristics and the environment in which the mushroom is found. While colour and size are important factors, there are several other crucial characteristics to observe.
Firstly, note the substrate, or the material from which the mushroom is growing. Some mushrooms grow in soil, some on living trees, and some on rotting wood. This information can help identify the mushroom's ecology. Placing the cap of a fresh mushroom on a sheet of paper for a few hours will produce a spore print, which can help determine spore colour, an important trait used in field guides for identification.
Secondly, examine the underside of the cap, where the fertile surface, or hymenial layer, is often found. The gills, or "false gills" in some cases, are important for identification. They can be full-length or partial, forked, or alternating. Some mushrooms have teeth or spines instead of gills. The colour, shape, and texture of the cap and stem are also important characteristics. The stem may have a ring or scales, and can be bulbous, fibrous, or smooth.
Additionally, some mushrooms exhibit a chemical reaction when exposed to certain substances, while others are distinguished by microscopic characteristics. The smell and taste of a mushroom can also provide clues to its identity.
Finally, it is important to observe mushrooms at different stages of development, as the same species can look different at various phases, and young specimens can be misleading.
While there are many online resources and applications available for mushroom identification, it is always recommended to consult an expert before consuming any wild mushroom.
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Parts of a mushroom
Mushrooms are a collection of species that belong to the fungi kingdom. They are neither plants nor animals. The part of the mushroom that we see and cook with is called the fruiting body, or sporophore. This is the fruit of a much larger underground fungus, and it is sometimes edible. The fruiting body usually grows above ground or on the surface of a host. Its purpose is to produce and distribute spores so that the fungus can reproduce.
Beneath the surface lies the mycelium, a complex network of cells that form thin fibres, similar to plant roots. The mycelium makes up the majority of the fungus, and mushrooms are simply the fruit it produces when it wants to reproduce. The mycelium spreads out over large distances underground to absorb nutrients and connect with other fungi.
The mushroom cap, also known as the pileus, is the structure on top of the mushroom that holds the gills, pores, ridges, or teeth. The cap can be smooth or covered with scales or teeth, and it comes in different shapes, sizes, colours, and textures. The caps' colour and texture vary not only by species but also depending on the stage of development of the mushroom. The shape of the cap also changes throughout the mushroom's development. The function of the cap is to protect the spore-producing surface, in the same way that an umbrella protects from rain or sun.
The gills, pores, ridges, or teeth are found underneath the cap of many common mushrooms. They are the spore-producing surface of the mushroom. Lion's mane mushrooms are an example of tooth fungi, which have "teeth" or shaggy hair-like structures that hang around the mushroom and produce spores.
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Types of mushrooms
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are prized for their versatility and meat-like texture and are popular worldwide. There are many different types of mushrooms, each with its own unique characteristics and uses. Here is an overview of some of the most common types:
Button Mushrooms
Button mushrooms, also known as Agaricus bisporus, are the most common type of mushroom found in grocery stores. They are small to medium-sized white mushrooms with a mild flavour and can be eaten raw or cooked. They are very versatile and can be used in soups, salads, pizzas, stuffings, and more.
Portobello Mushrooms
Portobello mushrooms are a larger variety of button mushrooms. They have a dense, chewy texture and a smoky, earthy flavour. They are great for roasting, grilling, and stuffing. Portobellos can be used as a meat substitute in vegetarian and vegan dishes.
Shiitake Mushrooms
Shiitake mushrooms are known for their dense, chewy texture and savoury umami flavour. They hold up well in long-simmering liquids, making them excellent for dishes like risotto, ragout, and soup. Shiitake mushrooms are commonly used in Japanese and East Asian cuisine.
Oyster Mushrooms
Oyster mushrooms have a slightly chewy texture and a bittersweet aroma reminiscent of anise. They are versatile and can be used in a variety of dishes, including stir-fries, omelettes, soups, and dumplings. They work well in recipes with longer cooking times when added towards the end.
Chanterelle Mushrooms
Chanterelle mushrooms have a trumpet-like shape with a depression in the centre of their caps. They range in colour from pale white to orange-yellow and have a subtle apricot aroma. Chanterelles have a nutty flavour and can be sautéed, roasted, or used in other dishes.
Maitake Mushrooms
Also known as "Hen of the Woods", maitake mushrooms resemble a head of cabbage or chicken feathers. They have an earthy aroma and a gamey, rich flavour. Maitake mushrooms are native to Japan and the United States and are often found growing wild in certain regions. They are commonly used as a meat substitute.
Lion's Mane Mushrooms
Lion's mane mushrooms are known for their fuzzy, shaggy appearance, resembling a lion's mane as they grow on tree trunks. They have a flavour similar to shellfish, with an earthy note. Lion's mane mushrooms are used in culinary applications and have a firm texture that makes them suitable for grilling. They are also used in East Asian medicine and are sold as a powdered supplement.
In addition to these common varieties, there are many other types of mushrooms, including wild and seasonal mushrooms like porcini, black trumpets, enoki, and crimini mushrooms, each with their own unique characteristics and uses. Some mushrooms, like psilocybin and Amanita species, are also known for their psychoactive properties.
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Mushroom poisoning
If possible, bring a sample of the mushroom or a photo of it to help with identification. Doctors may induce vomiting by giving the patient activated charcoal. They will also check the person's temperature, heart rate, and blood pressure. If the mushroom is proven harmless and there are no symptoms of severe poisoning, the person will be sent home.
To prevent mushroom poisoning, foragers should familiarize themselves with the mushrooms they intend to collect, as well as with any similar-looking toxic species. It is best to buy mushrooms from the store rather than picking them from the ground. Mushrooms that grow in the ground are more dangerous than those that grow on living trees, and mushrooms from lawns may have been exposed to pesticides and other chemicals.
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Frequently asked questions
Mushrooms are the conspicuous umbrella-shaped fruiting bodies of certain fungi, typically of the order Agaricales in the phylum Basidiomycota. 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 over 15,000 different types of fungi and slime moulds in the UK alone, with many more varieties worldwide.
Modern identification of mushrooms is becoming increasingly molecular, but standard methods are still used by most and have been developed into a fine art. The presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, habit, and season are all considered when identifying a mushroom.
Common types of mushrooms include button mushrooms, oyster mushrooms, chanterelles, hedgehog mushrooms, and king oyster mushrooms, among many others.
No, not all mushrooms are edible. Poisoning by wild mushrooms is common and may be fatal or cause mild gastrointestinal issues or allergic reactions. It is important to accurately identify mushrooms before consuming them. Some poisonous mushrooms include the yellow stainer, which is often mistaken for edible varieties.
