John Miller
Mushrooms are a type of fungus, constituting their own kingdom separate from plants and animals. They are characterised by their umbrella-like shape and are typically gilled, with spores called basidiospores produced on the gills. There are approximately 14,000 species of mushrooms, including the commonly consumed white button mushroom, shiitake, straw, oyster, and enoki mushrooms. Some mushrooms, such as chanterelles and morels, are gathered in the wild, while others are cultivated. Mushrooms play an important role in nature by breaking down dead organic matter, and they are also used in horticulture to encourage plant growth. They are a source of nutrients and are used in cooking, although some varieties are poisonous. Mushrooms have also been used for their psychoactive properties, with certain species, known as magic mushrooms, containing the hallucinogenic compound psilocybin.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are a fungus, distinct from plants and animals. |
| Taxonomy | Mushrooms constitute their own kingdom: the Fungi. |
| Species | There are about 10,000 kinds of mushrooms in North America, and approximately 14,000 species of mushrooms worldwide. |
| Structure | Most mushrooms are gilled and have an umbrella-like shape. |
| Spores | Mushrooms produce spores called basidiospores, which are released from the gills and fall in a fine powder. |
| Identification | Identification methods include molecular techniques, microscopic examination, and traditional methods such as observing macroscopic structure, bruising reactions, odors, tastes, and shades of colour. |
| Habitat | Mushrooms can grow on living or dead trees, in compost heaps, or underground. |
| Nutrition | Mushrooms are a source of nutrients and are consumed as food. They lack chlorophyll and obtain nutrients from other materials. |
| Culinary Use | Mushrooms are used in cooking and are known for their delicious flavours and nutritional benefits. |
| Poisonous Varieties | Some mushrooms are poisonous and should not be consumed unless their safety is certain. |
| Medical Use | Mushrooms have been used to create antibiotics and other drugs, such as the early strain of penicillin isolated from a rotten cantaloupe. |
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What You'll Learn
Mushrooms are fungi
There are approximately 14,000 species of mushrooms, with about 10,000 found in North America alone. They come in a wide array of shapes, sizes, and colours. Some common types of mushrooms include the white button mushroom, crimini, portabella, shiitake, straw, oyster, and enoki. Mushrooms can also be categorized as edible or poisonous, although this delineation is not always clear-cut. While some mushrooms are delicious and nutritious, others are deadly. Therefore, it is important to only consume mushrooms that are known to be safe for human consumption.
The study of mushrooms is called mycology, which initially arose as a branch of botany because fungi were once considered primitive plants. However, it is now understood that fungi have a unique cellular organization that sets them apart from plants and animals. In addition, they contain chitin, a polysaccharide derivative of glucose also found in the exoskeletons of crustaceans and insects, rather than cellulose found in plants. They also contain the unique sterol ergosterol, which is not found in mammalian cells.
Mushrooms play important roles in nature and for humans. As saprophytes, they break down dead materials, helping to keep our environment clear of leaf litter and fallen branches. Some mushrooms, known as mycorrhizal fungi, form mutually beneficial relationships with the roots of plants, helping them to absorb water and minerals. These fungi are essential for the survival of many trees, orchids, and other plants. In addition, mushrooms have been used by humans to create antibiotics and other drugs, such as the early strain of penicillin isolated from a rotten cantaloupe in the 1940s.
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They are not plants or animals
Mushrooms are not plants or animals. They are fungi, constituting their own kingdom. While mushrooms may resemble plants, they lack chlorophyll and do not make their own food through photosynthesis. Instead, they feed on decaying organic matter, deriving nutrients from other materials. Mushrooms also differ from plants in that they contain chitin, a polysaccharide derivative of glucose found in the exoskeletons of crustaceans and insects, rather than cellulose.
The term "mushroom" is loosely used to describe various types of fungi, including gilled mushrooms (agarics), boletes, hedgehog mushrooms, polypores, puffballs, jelly fungi, coral fungi, bracket fungi, stinkhorns, and cup fungi. These diverse forms of fungi share a common macroscopic structure, producing spores on gills or other specialised structures.
The identification of mushrooms has evolved over time, combining traditional methods from medieval times and the Victorian era with modern molecular approaches and microscopic examination. Amateur and professional mycologists consider characteristics such as the presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, and seasonality for accurate identification.
Mushrooms play a crucial role in nature and human endeavours. They contribute to the decomposition of dead organic matter, preventing the accumulation of leaf litter and fallen branches. Certain types of fungi, known as mycorrhizal fungi, form mutually beneficial relationships with plant roots, aiding in water and mineral absorption. In horticulture, these fungi are utilised to promote plant growth. Additionally, mushrooms are a source of nutrition and culinary delight, with over 2000 edible varieties known. They also possess unique nutritional profiles, offering a diverse range of phytonutrients across plant- and animal-based food groups.
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They have unique nutrients
Mushrooms are a type of fungus that have been consumed by humans for thousands of years. They are distinct from plants in that they lack chlorophyll and must absorb nutrients from their environment to survive. This unique characteristic gives them their own set of nutritional benefits that are not commonly found in other food sources.
One of the most notable nutrients found in mushrooms is ergothioneine, an amino acid that is a potent antioxidant. Antioxidants help to protect the body's cells from damage caused by free radicals, which are unstable molecules that can contribute to chronic diseases and aging. Ergothioneine is not produced by the human body and must be obtained through diet. Mushrooms are one of the few natural sources of this antioxidant, making them a valuable addition to a healthy diet.
Mushrooms also contain high levels of glutathione, another powerful antioxidant that has been linked to various health benefits. Glutathione plays a critical role in detoxifying the body and boosting the immune system. It helps protect the body's cells from damage and has been associated with a reduced risk of certain types of cancer and other diseases. The glutathione content in mushrooms may contribute to their potential health benefits.
In addition to antioxidants, mushrooms are a good source of B vitamins, which are essential for maintaining energy levels, healthy metabolism, and proper nerve function. They contain high levels of riboflavin, niacin, and pantothenic acid, which are all important for overall health. Mushrooms also provide a range of minerals, including selenium, potassium, copper, and phosphorous, which support various bodily functions and help maintain overall health.
The unique nutritional profile of mushrooms makes them a valuable component of a balanced diet. Including a variety of mushroom types in your meals can help boost your antioxidant intake, provide important vitamins and minerals, and potentially offer protective health benefits due to their high antioxidant content. With their distinct nutritional characteristics, mushrooms truly set themselves apart from other foods.
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Identification methods
Mushrooms are fungi, distinct from plants and animals. They are neither plants nor animals but constitute their own kingdom. While the agarics and boletes include most of the forms known as mushrooms, other groups of fungi are also considered mushrooms.
Macroscopic Structure
Most mushrooms are basidiomycetes and gilled. Their spores, called basidiospores, are produced on the gills and fall in a fine powder from under the caps. The colour of the powdery print, called a spore print, is useful in classifying and identifying mushrooms. Common colours include white, brown, black, purple-brown, pink, yellow, and creamy, but they are almost never blue, green, or red.
Some mushrooms are not gilled and instead have pores underneath (boletes), spines (tooth fungi), or tubes (polypores). The term "mushroom" is used loosely to refer to macroscopic fungal fruiting bodies, and giving a full account of their classifications can be challenging.
Microscopic Examination
Modern identification of mushrooms is increasingly becoming molecular, but standard methods involving a microscopic examination are still widely used. Characteristics such as the presence of juices, bruising reactions, odours, tastes, shades of colour, habitat, habit, and season are considered. Chemical tests are also used for some genera.
Maturity
A mushroom develops from a button stage into a mature structure, and only the latter can provide certain characteristics needed for species identification.
Field Guide
Identification to genus can often be accomplished in the field using a local field guide, but identification to species requires more effort.
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Some mushrooms are poisonous
Mushrooms are fungi, distinct from plants and animals. They are neither plants nor animals but constitute their own kingdom: the Fungi. They lack chlorophyll and have to take nutrients from other materials. There are about 10,000 kinds of mushrooms in North America, and they vary in shape, size, and colour.
While some mushrooms are edible and nutritious, others are poisonous and deadly. The delineation between edible and poisonous fungi is not clear-cut, and tasting and smelling mushrooms carries its own hazards due to poisons and allergens. Therefore, one should not eat any mushroom unless certain it is safe to eat.
Mushrooms are typically identified by their macroscopic structure, which includes the presence of juices upon breaking, bruising reactions, odours, tastes, shades of colour, habitat, habit, and season. Microscopic examination is also used for identification. The colour of the powdery print, called a spore print, is useful in classifying and identifying mushrooms.
Some mushrooms have common names that indicate they are poisonous. For example, the term "toadstool" first appeared in 14th-century England as a reference to a "stool" for toads, possibly implying an inedible, poisonous fungus. Other mushrooms with unique shapes and features that deviate from the standard morphology include "bolete", "truffle", "puffball", "stinkhorn", and "morel". While some of these mushrooms are edible, others are poisonous. For example, puffballs and morels are edible, while false chanterelles and russulas are poisonous.
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Frequently asked questions
Mushrooms are a type of fungus that constitutes their own kingdom. They are biologically distinct from plants and animals. They lack chlorophyll and have to take nutrients from other materials.
There are approximately 14,000 species of mushrooms. Some common examples include the white button mushroom, shiitake, oyster, and enoki mushrooms. Other examples include puffballs, stinkhorns, and cup fungi.
Mushrooms can be edible, poisonous, or unpalatable. While some mushrooms are delicious and nutritious, others are deadly. Do not eat any mushroom unless you are certain it is safe.
