Emily Johnson
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. There are over 10,000 known types of mushrooms, and they can be categorised in several ways. One method is to group them by how they feed themselves: saprotrophic, mycorrhizal, parasitic, and endophytic. Another is to refer to their physical characteristics, such as whether they have pores underneath (often called boletes) or spines (like the hedgehog mushroom). The term 'mushroom' is also used to refer to the cultivated white button mushroom, Agaricus bisporus, which is the most common variety found in supermarkets.
| Characteristics | Values |
|---|---|
| Definition | A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. |
| Identification | The standard methods for identification are still used by most and have developed into an art, combined with microscopic examination. The presence of juices upon breaking, bruising reactions, odours, tastes, shades of colour, habitat, habit, and season are all considered. |
| Number of Species | There are over 10,000 known types of mushrooms, but mycologists suspect this is only a fraction of the total number. |
| Categories | Saprotrophic, mycorrhizal, parasitic, and endophytic. These categories describe how the organism feeds itself. |
| Saprotrophic Mushrooms | They release acids and enzymes that break down dead tissue into smaller molecules they can absorb. |
| Mycorrhizal Mushrooms | The mycelia of these fungi enter into a beneficial union with the roots of plants by either weaving into the root cells (endomycorrhizal) or wrapping around the roots (ectomycorrhizal). |
| Edible Mushrooms | Chaga, Lion's Mane, Reishi, Shiitake, White Button, Cremini, Oyster, Maitake, Turkey Tail, Chanterelle, Cremini, and more. |
| Poisonous Mushrooms | Toadstools generally refer to poisonous mushrooms. |
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What You'll Learn
- Identification methods: Modern identification is molecular, but traditional methods are still used, including tasting and smelling
- Morphology: Mushrooms have a stem, cap, and gills. Some have pores or spines instead of gills
- Species: There are over 10,000 known species, including the white button mushroom and chanterelle
- Culinary uses: Mushrooms are edible, nutritious, and low-calorie. They're used in French, Austrian, and East Asian cuisine
- Medicinal uses: Some mushrooms are used in traditional medicine and are being studied for their potential health benefits
Identification methods: Modern identification is molecular, but traditional methods are still used, including tasting and smelling
The classification of mushrooms is a complex and intriguing topic within the world of mycology, or the study of fungi. While the term "mushroom" is loosely used, not all fungi that fall under this umbrella term conform to a precise taxonomic definition. 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) underneath the cap. However, the term "mushroom" also describes a variety of other gilled fungi, with or without stems, and some non-gill mushrooms as well.
When it comes to identification methods, modern techniques are increasingly turning to molecular approaches. DNA-based identification, for instance, involves extracting DNA from a mushroom sample and comparing it to a database of known sequences. While this method is highly accurate, it is currently more time-consuming and expensive than other approaches. Nevertheless, as technologies advance and become more accessible, molecular identification methods hold great promise for the future.
Traditional identification methods, on the other hand, have been refined over centuries and remain widely used by both amateur and professional mycologists. These methods often involve a combination of microscopic examination and a keen eye for macroscopic details. Mycologists consider various factors, including the presence of juices upon breaking, bruising reactions, odors, tastes, shades of color, habitat, season, and more.
Tasting and smelling mushrooms, while traditional methods, come with inherent risks due to poisons and allergens. Some toxic mushrooms may have deceptively pleasant tastes or no taste at all, so extreme caution is advised when using this method. It is crucial to never swallow any part of the mushroom and to always wash your mouth thoroughly afterward. Even edible mushrooms may cause allergic reactions in certain individuals, ranging from mild asthmatic responses to severe anaphylactic shock.
Additionally, visual examination plays a significant role in mushroom identification. Observing features such as color, size, shape, and other physical characteristics can provide valuable clues. However, relying solely on visual inspection can be misleading due to the existence of look-alike species. Therefore, combining multiple identification methods is essential for accurate and safe mushroom identification.
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Morphology: Mushrooms have a stem, cap, and gills. Some have pores or spines instead of gills
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. Thus, 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.
The gills are thin, papery structures that hang vertically under the cap. Their sole purpose is to produce and release spores, which are then scattered by wind currents. The gills can be attached to the stem or free-hanging. The presence of gills, as well as their attachment type, is an important characteristic when identifying mushrooms.
However, not all mushrooms have gills. Some have pores underneath and are usually called boletes, while others have spines, such as the hedgehog mushroom and other tooth fungi. These spines or teeth are also used for spore dispersal. The term "mushroom" is loosely used and is more one of common application to macroscopic fungal fruiting bodies than one with a precise taxonomic meaning.
Mushroom caps can vary greatly in shape, size, colour, and texture. They can be smooth or covered with scales or teeth. The shape of the cap is often unique to each species, making it a helpful feature for identification.
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Species: There are over 10,000 known species, including the white button mushroom and chanterelle
Mushrooms are a diverse group of organisms, with over 10,000 known species. They are classified as fleshy, spore-bearing fruiting bodies of fungi, typically growing above ground on soil or another food source. The term "mushroom" is quite loose and lacks a precise taxonomic meaning, as it is used to describe a variety of gilled and non-gilled fungi.
One of the most well-known species is the white button mushroom, or Agaricus bisporus. These mushrooms are widely available and are typically white or light brown. They have a plump, dome-shaped cap and a mild, earthy flavour that intensifies when cooked. White button mushrooms are the same species as criminis and portobellos, which are simply different maturation stages.
Chanterelles, or Cantharellus, are another notable group of mushrooms. They are typically golden yellow, but species can also be white or bright red. Chanterelles are prized for their culinary uses, with a nutty and delicate flavour and texture. They are commonly used in European cuisines, such as French and Austrian, and are native to North America, particularly the Pacific Northwest. Chanterelles are known for their trumpet-like shape and fruity, apricot-like scent. They are challenging to cultivate, so they are often foraged in the wild.
Other unique species of mushrooms include the lion's mane, maitake or hen of the woods, shiitake, oyster, and king oyster mushrooms. Each of these species has distinct characteristics, such as flavour, texture, and appearance, contributing to their culinary and medicinal uses.
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Culinary uses: Mushrooms are edible, nutritious, and low-calorie. They're used in French, Austrian, and East Asian cuisine
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. While not all mushrooms are edible, those that are bought at the grocery store are safe and full of nutritional value. They are low in calories and loaded with health-boosting vitamins, minerals, and antioxidants. They are also a good source of vitamin D, which is important for bone and immunity health.
Mushrooms have been a part of Asian cuisine for thousands of years. In ancient China, they were considered a delicacy and served on special occasions. They are now a common ingredient in many East Asian dishes, adding depth, umami, and texture. In Japan, mushrooms are used in traditional dishes such as miso soup, tempura, and hotpot. They are also used in Korean cooking, often in soups and stir-fries.
Some of the most commonly used mushrooms in Asian cuisine include:
- Shiitake: These mushrooms are native to East Asia and have a rich, earthy flavor and meaty texture. They are often used in Japanese and Chinese cooking, especially in stir-fries, soups, and braises.
- Enoki: With their delicate, lacy patterns and crunchy texture, enoki mushrooms are popular in Japanese and Korean cooking. They are often added to salads, soups, and stir-fries.
- Oyster mushrooms: These delicate, fan-shaped mushrooms are commonly used in Chinese and Southeast Asian cooking. They are often used as a substitute for chicken or fish.
- Button mushrooms: While not as exotic as some other varieties, button mushrooms are widely used in Chinese and Korean dishes.
In addition to East Asian cuisine, mushrooms are also used in French and Austrian cooking. Chanterelle mushrooms, for example, are commonly used in these European cuisines. They are golden-hued, fleshy, and firm, with an apricot-like scent. They are also nutty and delicate in flavor and texture. Chanterelles can be used to make fricassee or paired with whole grilled salmon. Porcini mushrooms are another variety that is popular in France, where they are called cèpes. They are reddish-brown and have an aromatic, woodsy flavor. Fresh porcinis can be hard to find in the United States, but dried ones can be used in mushroom noodle soup or wild mushroom polenta.
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Medicinal uses: Some mushrooms are used in traditional medicine and are being studied for their potential health benefits
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The term "mushroom" is used as a broad term to describe a variety of gilled fungi, with or without stems. There are approximately 14,000 species of mushrooms.
Medicinal Uses
Medicinal mushrooms are used to treat infections, lung diseases, and cancer. They have been used for hundreds of years, especially in Asia, and are often used in conjunction with radiation or chemotherapy. Turkey tail mushrooms, for example, have been used in traditional Chinese medicine to treat lung diseases and strengthen the immune system. In Japan, Polysaccharide K (PSK), a compound found in turkey tail mushrooms, is an approved mushroom product used to treat cancer.
Medicinal mushrooms have been found to have a wide range of pharmacological activities, including antimicrobial, anti-inflammatory, immunomodulatory, antidiabetic, cytotoxic, antioxidant, hepatoprotective, anticancer, antiallergic, antihyperlipidemic, and prebiotic properties. These activities are due to the presence of bioactive metabolites in the mycelium and fruiting body, with the biological effect varying depending on the chemical nature and distribution of the fungal species.
Research has shown that incorporating mushrooms into your diet can lower your risk of cancer. A review of 17 cancer studies found that eating just 18 grams of mushrooms per day may reduce the risk of cancer by up to 45%. Mushrooms are a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. Shiitake mushrooms, in particular, help to keep cholesterol levels low by inhibiting the production and absorption of cholesterol.
Additionally, mushrooms are a good source of vitamin D, which helps the body absorb calcium to maintain and build strong bones. They are also low in sodium, which can help lower blood pressure. Mushrooms are also being studied for their potential benefits in treating mild cognitive impairment (MCI), which is often a precursor to Alzheimer's disease.
Some of the medicinal mushrooms with potential health benefits include chaga, lion's mane, shiitake, oyster, maitake, king oyster, and reishi mushrooms.
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Frequently asked questions
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source.
There are over 10,000 known types of mushrooms, which can be categorised into four groups: saprotrophic, mycorrhizal, parasitic, and endophytic. Some common types include button mushrooms, shiitake mushrooms, lion's mane mushrooms, and oyster mushrooms.
The standard classification for a "mushroom" is the cultivated white button mushroom (Agaricus bisporus). Thus, the term "mushroom" is most often applied to those fungi that have a stem, a cap, and gills on the underside of the cap. However, not all mushrooms have these features, and the term "mushroom" is used loosely to describe a variety of gilled and non-gilled fungi.
Modern identification of mushrooms often involves molecular techniques. However, standard methods that consider characteristics such as the presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, and season are still commonly used. Microscopic examination is also employed for identification.
