Emma Wilson
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are not plants, but belong to the kingdom Fungi, which includes more than 144,000 known species of mould, yeast and rust. The mushrooms we see are just a small part of the organism, with the main body of the fungus often hidden away out of sight. Mushrooms are made of hyphae, mycelium and fruiting bodies. The main body of the fungus is composed of a mass of fine threads or roots, called hyphae, which are usually just a single cell thick. The collective mass of hyphae is called the mycelium. The mushrooms we eat are generally composed of a stipe (stem), a pileus (cap), and lamellae (gills).
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. |
| Scientific Classification | Mushrooms are fungi, not plants or animals. They are part of the kingdom Fungi, which includes more than 144,000 known species, such as mould, yeasts, and rusts. |
| Morphology | Mushrooms typically have a stipe (stem), a pileus (cap), and lamellae (gills). However, there are morphological variations, and not all mushrooms have these features. |
| Species | There are approximately 14,000 mushroom species, with popular edible varieties including Agaricus bisporus (sold as white button, cremini, or portabella), oyster, shiitake, chanterelle, enoki, porcini, and lion's mane mushrooms. |
| Cultivation | Mushrooms are cultivated using various methods, depending on the species. For example, oyster mushrooms require more humidity and fresh air and are grown in tubular plastic bags, while shiitake mushrooms are grown on natural or synthetic oak logs. |
| Uses | Edible mushrooms are versatile culinary ingredients. Inedible mushrooms have other uses, such as in vegan leather, skincare products, and as a potential source of electricity. |
| Identification | Traditional identification methods include examining macroscopic characteristics like juices, bruising reactions, odours, tastes, shades of colour, habitat, and season. Modern identification is increasingly molecular. |
| Spores | Mushrooms produce spores on their gills, which fall like a fine rain of powder from under the caps. These spores help the fungus spread and reproduce. |
| Habitat | Mushrooms are typically found near plants, which they may use for stability and nutrient exchange through their hyphae. |
| Nutrition | Mushrooms are heterotrophs, relying on external food sources for nutrients, including animal waste, plant matter, and organic carbon. |
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What You'll Learn
- Mushrooms are a type of fungus, not a plant
- They are made of a stipe (stem), pileus (cap), and lamellae (gills)
- The main body of a fungus is composed of fine threads or roots called hyphae
- Mushrooms are heterotrophs, relying on external food sources for nutrients
- They are identified by characteristics like juices, bruising reactions, odours, and shades of colour
Mushrooms are a type of fungus, not a plant
The mushrooms we typically consume are composed of a stipe (stem), a pileus (cap), and lamellae (gills). However, not all mushrooms possess these features, and there are approximately 14,000 different species of mushrooms, many of which are inedible. Mushrooms develop from a primordium, which enlarges into an egg-shaped structure called a "button." This button is initially surrounded by a mycelium, or universal veil, which eventually breaks as the mushroom grows.
The main body of a fungus, or mycelium, is often hidden and composed of fine threads or roots called hyphae. These hyphae can interweave with plant roots in symbiotic relationships, allowing the exchange of nutrients and water. When the fungus reproduces, it sends up a mushroom that disperses spores, which hopefully find a suitable environment to grow into new fungi. Fungi are unique in that they typically grow their organs externally, discarding them after use.
While mushrooms are often associated with plants due to their similar growth patterns, they are more closely related to animals. Like sea sponges, fungi remain stationary and consume other organisms, unlike plants, which use sunlight to produce their food. Additionally, the cell walls of fungi are made of chitin, whereas plants have cellulose cell walls. These fundamental differences in cell function and composition distinguish mushrooms as a type of fungus rather than a plant.
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They are made of a stipe (stem), pileus (cap), and lamellae (gills)
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The mushrooms we typically eat are composed of a stipe (stem), a pileus (cap), and lamellae (gills). These parts make up the “fruiting body” of the fungus, which is used to disperse spores.
The stipe, or stem, provides structure and supports the cap and gills of the mushroom. It is often white or light in colour and can vary in thickness and length depending on the mushroom species. The stipe connects the pileus and lamellae to the mycelium, or the main body of the fungus, which is usually hidden underground or within another substrate.
The pileus, or cap, is the upper portion of the mushroom that sits atop the stem. It is typically rounded or dome-shaped and can vary in size and colour. The cap is covered in fine gills on its underside, which are responsible for producing and releasing spores.
The lamellae, or gills, are the thin, radiating structures found on the underside of the cap. They are often referred to as the "veins" of the mushroom. The gills produce microscopic spores, which help the fungus reproduce and spread across the ground or its occupant surface. These spores are released into the air, where they are carried by the wind and hopefully land somewhere hospitable to grow into new fungi.
While most mushrooms we eat have these three distinct parts, it is important to note that not all mushrooms have the same morphological features. Some mushrooms may have variations in their structures, and those that deviate from the standard morphology are often given more specific names, such as "bolete", "truffle", or "morel".
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The main body of a fungus is composed of fine threads or roots called hyphae
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi. They are typically found above ground on soil or another food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. However, the term "mushroom" is also used to describe the fleshy fruiting bodies of some Ascomycota and other gilled fungi, with or without stems. There are approximately 14,000 different species of mushroom, many of which are inedible.
The mushrooms we typically eat are composed of a stipe (stem), a pileus (cap), and lamellae (gills). However, not all varieties have these features. Mushrooms form from a small structure called a primordium, which enlarges into an egg-shaped structure called a "button," composed of hyphae. As the button grows, the mycelium, or the universal veil, surrounding it breaks. The remnants of the veil on mature mushrooms often appear as warts or may be found hanging from the cap.
Fungi are different from people because they are mostly only one cell thick and do not have an interior. While people have most of their organs on the inside of their body, fungi generally grow their organs on the outside and discard them after use. Organs that serve to disperse spores are called fruiting bodies, which are also made of tightly packed hyphae.
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Mushrooms are heterotrophs, relying on external food sources for nutrients
Mushrooms are a type of fungus, specifically the fleshy, spore-bearing fruiting body of a fungus. They are typically found above ground on soil or another food source. They are not plants, though they are often mistaken for them. This is because they are usually found near plants and sometimes use them for stability as they grow. However, mushrooms are heterotrophs, meaning they rely on external food sources for nutrients, unlike plants, which are autotrophs, capable of creating their own food from simple organic compounds.
Mushrooms obtain nutrients from their surroundings by feeding on sources such as animal waste, plant matter, and organic carbon. They accomplish this through their vegetative portion, called the mycelium, which is composed of a mass of fine threads or roots called hyphae. These hyphae are usually just a single cell thick and can secrete digestive enzymes that dissolve components of their food source, which the fungus then absorbs and feeds on. For example, if a fungus is eating a log, its hyphae will penetrate the wood, secreting digestive enzymes that dissolve the wood's components, which the fungus then absorbs as food.
In some cases, mushrooms can be symbiotic with trees or other plants, and their hyphae will interweave with the plant's roots to exchange nutrients and water. Conversely, if a fungus is parasitic, its hyphae will penetrate the host organism, dissolving and feeding on it. When the fungus wants to reproduce, it sends up a mushroom, or the fruiting body, which disperses spores, usually by dropping them into the air, where they are carried by the wind and hopefully land somewhere conducive to growing into a new fungus.
The mushrooms we typically eat are composed of a stipe (stem), a pileus (cap), and lamellae (gills). However, not all mushrooms have these features, and there are approximately 14,000 different species of mushrooms, many of which are inedible. Mushrooms are versatile and can be used for culinary, medicinal, and even industrial purposes.
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They are identified by characteristics like juices, bruising reactions, odours, and shades of colour
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. They are neither plants nor animals but belong to the kingdom Fungi, which includes mould, yeasts, and rusts.
While molecular identification methods are becoming more common, the standard methods for identifying mushrooms are still widely used. These methods involve examining their macroscopic characteristics, such as the presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, habit, and season.
The juices of a mushroom refer to the liquid that may be released when it is cut or broken. Some mushrooms are known to exude a milky or coloured juice, which can be an important characteristic for identification. Bruising reactions refer to the colour changes that occur when a mushroom is handled or cut. Different mushrooms can bruise in distinct ways, with some turning shades of red, blue, or black. Odours and tastes are also important characteristics for identification, although they carry their own hazards due to the presence of poisons and allergens in certain mushrooms.
Shades of colour can vary widely among mushrooms, and this characteristic is often used in both classifying and identifying them. The colour of the spore print, for instance, can range from white (most common) to brown, black, purple-brown, pink, yellow, or creamy, but it is rarely blue, green, or red. The cap and stem of a mushroom can also exhibit various colours, patterns, and textures, which can aid in identification.
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Frequently asked questions
Mushrooms are made of hyphae, mycelium, and fruiting bodies. The main body of a fungus is composed of a mass of fine threads or roots, called hyphae. The collective mass of hyphae, which forms the main body of the fungus, is called the mycelium. The organ that disperses spores is called the fruiting body.
The word "mushroom" is typically used to refer to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. "Toadstool" generally refers to a poisonous mushroom.
Mushrooms are fungi, not plants. Fungi do not have chloroplasts that photosynthesize; instead, they get their energy and nutrients from digesting other things, like animals. Additionally, their cell walls are made of chitin, unlike plants, which have cellulose.
