Laura Smith
Mushrooms are a diverse group of organisms that have been classified into various types based on their distinct characteristics. They are widely used in cooking and offer a range of flavours and textures, making them versatile ingredients in various dishes. However, the delineation between edible and poisonous mushrooms is not always clear, and some mushrooms may be toxic or unpalatable. Proper identification of mushroom species is crucial to avoid potential health risks. The standard mushroom typically refers to the cultivated white button mushroom, but numerous other varieties exist, such as oyster, shiitake, chanterelle, and king oyster mushrooms, each with its unique characteristics and culinary applications.
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Edible vs. poisonous
Edible mushrooms are the fleshy fruit bodies of numerous species of macrofungi that can be safely consumed by humans. They are defined by the absence of poisonous effects and desirable taste and aroma. Edible mushrooms are either harvested wild or cultivated and are consumed for their nutritional and culinary value. Examples of edible mushrooms include the giant puffball, yellow chanterelle, yellow morel, and matsutake.
Poisonous mushrooms, on the other hand, can cause a range of toxic effects in humans, from gastrointestinal symptoms such as nausea, vomiting, and diarrhoea to abnormal heart rhythms and even death. It is important to note that there is no reliable way to distinguish between edible and poisonous mushrooms, and even experts can struggle to identify them. Some poisonous mushrooms may look very similar to edible ones, such as the false morel, which resembles the true morel, and the Jack O'Lantern mushroom, which can be mistaken for the Chanterelle. Other deadly poisonous mushrooms include the Destroying Angel and the Death Cap, which belong to the Amanita family.
To identify mushrooms, it is helpful to learn which family they belong to and study their characteristics. For example, the Agaric family has pink to brown/black gills, a white cap, and a stout stem with a skirt. However, there are toxic members of this family that look very similar. One test for Agarics is to bruise the cap; if it stains bright chrome yellow, it is likely poisonous, while a pale yellow, pink, or red stain suggests it may be edible. Another test is to smell the mushroom; edible Agarics have a pleasant mushroomy aroma, while toxic ones may smell like chemicals, Indian ink, or iodine.
When foraging for mushrooms, it is crucial to be extremely cautious. It is recommended to only eat mushrooms purchased from a reputable source, such as a supermarket or greengrocer. If you suspect that you or someone else has ingested a poisonous mushroom, seek immediate medical attention. Do not wait for symptoms to occur, as some varieties can cause serious harm or even death.
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Wild vs. cultivated
Mushrooms are a type of fungus that can be found growing in the wild or cultivated in controlled environments. While both types are edible, they have distinct characteristics and uses.
Wild mushrooms grow in diverse, natural ecosystems such as forests, meadows, or along roadsides. They can exhibit a wide range of shapes, sizes, and colours, with complex and varied flavour profiles influenced by their natural habitat and soil. Wild varieties like boletes, chanterelles, and porcini are prized in gourmet cooking for their robust, earthy, nutty, and fruity notes. However, they may be challenging to find and identify, and harvest sustainably, potentially impacting local flora and fauna. Wild mushrooms also tend to be more expensive due to their scarcity and possess higher levels of antioxidants, polysaccharides, and beneficial compounds, but they may contain heavy metals and other toxins if not carefully sourced.
Cultivated mushrooms, on the other hand, are grown in controlled environments like greenhouses, farms, or backyard gardens. They are typically grown from spores or spawn and carefully tended to ensure consistent size, shape, and colour, and flavour. Common cultivated varieties include white button, cremini, shiitake, portobello, and oyster mushrooms. These mushrooms are versatile in cooking due to their mild taste and uniform characteristics. Cultivated mushrooms are widely available, affordable, and beneficial for those seeking predictable dietary content. However, they may require significant resources such as water, energy, and space, although innovative farming techniques like vertical farming are reducing their ecological footprint.
Both wild and cultivated mushrooms have their advantages and unique attributes, contributing to their culinary and nutritional value in different ways. While wild mushrooms offer distinct flavours and enhanced nutritional benefits, cultivated mushrooms provide consistency, versatility, and accessibility.
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Morphology
Mushrooms exhibit a wide range of morphological diversity, with many different shapes, structures, and characteristics. The term "mushroom" typically refers to 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 more broadly to describe a variety of other gilled fungi, with or without stems.
Mushrooms can be grouped into several categories based on their morphology or shape. Some common categories include:
- Coral Fungi: These mushrooms are named for their resemblance to coral, with branching, coral-like structures. An example is the western coral hedgehog (Hericium americanum), which is edible and found in the Pacific Northwest.
- Jelly Fungi: This group includes species such as witch's butter (Tremella mesenterica), which is edible, and crystal brain (Myxarium nucleatum), which is not. Jelly fungi often grow on logs and stumps and can be shapeless or form cups, spikes, and other structures.
- Cup Fungi: Also known as Pezizaceae, these mushrooms get their name from their cup- or saucer-like shape. The orange peel fungus (Aleuria aurantia) is a peculiar-looking species in this group.
- Polypores or Shelf Fungi: Polypores are named for the many spore-producing pores on the underside of their fruiting bodies, known as the hymenium. They typically grow on trees or logs and have rough, rigid structures. An example is the turkey tail mushroom (Trametes versicolor).
- Tooth Fungi: Also known as hydnoid fungi, these mushrooms have spiny or tooth-like projections from which they release their spores. An example is the bear's head or western coral hedgehog (Hericium americanum).
- Boletes: This group of mushrooms has caps and can look similar to gilled mushrooms, but instead of gills, they have densely packed tubes on the underside of the cap, giving it a porous, sponge-like appearance. An edible species found in the Pacific Northwest is the king bolete (Boletus edulis).
- Gilled Mushrooms: These mushrooms have thin, blade-like gills, known as lamellae, that produce and release spores. Examples include the Pacific golden chanterelle (Cantharellus formosus) and the common fairy-ring mushroom.
In addition to these groups, there are other variations and unique characteristics within mushroom morphology. Some mushrooms have partial veils that extend from the stem's edge to the cap's edge, protecting the developing spores. The cap itself can vary in shape, surface texture, and margin characteristics. The colour of the mushroom, as well as any colour changes upon oxidation, can also be a distinguishing feature.
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Spore prints
To create a spore print, the mushroom cap is placed gill-side down on a sheet of paper, plastic, glass, aluminium foil, or another firm surface. The mushroom is then covered with a bowl, cup, or jar, and left for several hours or overnight. During this time, the spores will fall onto the surface, creating a spore print pattern. The colour of the spores can be used to help identify the mushroom, as each genus has distinct spore colours. For example, the Amanitaeae family has whitish spores, while the Cortinariaceae family has rust-brown spores.
It is important to note that while spore prints can aid in mushroom identification, they should not be solely relied upon. Other tools such as field guides and online research should also be consulted to accurately identify mushroom species. Additionally, some mushrooms may not produce spores if they are too young, too old, or collected at high elevations.
Creating spore prints can be a fun and educational activity, allowing individuals to learn about mushroom identification while also creating unique artwork.
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Yeast and other fungi
Yeasts, on the other hand, are a group of unicellular fungi, consisting of solitary, oval-shaped cells that reproduce asexually through budding. They are found worldwide in soils and on plant surfaces, especially on plant leaves, flowers, and fruits. Yeast can also be found in sugary mediums like flower nectar and fruits. They are commonly used in the production of bread, beer, and wine, where they convert carbohydrates into alcohol (ethanol) and carbon dioxide through fermentation.
The general structure of fungi, excluding yeast, is multicellular with tubular, filamentous hyphae. These hyphae are tiny, thread-like structures, and a mass of them is called the mycelium. Fungi secrete digestive enzymes onto external food sources and absorb nutrients through their cell walls. They can appear in various colours, such as green, orange, black, brown, purple, and pink.
While yeasts are typically round or oval in shape and mostly monochromatic, they can also take on various forms, including spherical, egg-shaped, and filamentous. Yeast cells are about 0.075 mm (0.003 inches) in diameter and are often colorless. They obtain energy by converting carbohydrates to alcohol and carbon dioxide under anaerobic conditions through a process called fermentation.
In summary, the main difference between yeast and other fungi lies in their cellular structure, with yeast being unicellular and rounded, while most other fungi are multicellular with filamentous hyphae. Additionally, yeast reproduces asexually through budding, whereas fungi reproduce both sexually and asexually through the production of spores.
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Frequently asked questions
All mushrooms are fungi, but not all fungi are mushrooms. For example, button mushrooms are a species of fungus, but yeast is part of the fungus kingdom and does not look like a mushroom.
The term "toadstool" generally refers to a poisonous mushroom. However, the cultural distinction in the UK is more subtle. Mushrooms that grow in fields are often assumed to be safe and edible, whereas those in the woods are treated with caution.
It is important to be certain about the identity of a mushroom before consuming it. To identify a mushroom, you should consider its colour, the presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, habit, and season. You can also obtain a spore print by removing the stem and placing the mushroom gills down on a piece of clear glass or paper overnight. The colour of the spore print can help with identification.
