Mushroom Varieties: Know Your Funghi

Mushrooms are the fleshy, spore-bearing fruit bodies of fungi, typically produced above ground on soil or another food source. There are about 10,000 types of mushrooms worldwide, and they are prized for their versatility and meat-like texture. While not all are edible, many are commonly available in grocery stores and are excellent for cooking. Some of the most common types include button mushrooms, cremini mushrooms, portobello mushrooms, shiitake mushrooms, and oyster mushrooms. Each variety has unique characteristics, such as flavour, texture, and appearance, contributing to their diverse applications in various dishes.

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Poisonous mushrooms to avoid: deadly dapperling, webcap, and death cap

There are several types of mushrooms that are poisonous and should be avoided. Here is a list of some of the most deadly:

Deadly Dapperling

Lepiota brunneoincarnata, commonly known as the Deadly Dapperling, is a highly toxic mushroom species. It is responsible for several deaths worldwide due to its resemblance to edible mushrooms like the grey knight (Tricholoma terreum) and fairy ring champignon (Marasmius oreades). This mushroom has a brown scaled cap, a pinkish-brown stem, and white gills. It is widely distributed in Europe and temperate regions of Asia, often found in grassy areas such as fields, parks, gardens, and roadsides.

Webcap

Cortinarius rubellus, commonly known as the Deadly Webcap, is a highly toxic species of fungus native to high-latitude temperate to subalpine forests in Eurasia and North America. Consuming this mushroom results in kidney failure, which is often irreversible. It has a tan to brown colour, a conical to convex cap, and gills.

Death Cap

Amanita phalloides, commonly known as the Death Cap, is a deadly poisonous basidiomycete fungus and mushroom. It has been involved in the majority of human deaths from mushroom poisoning and contains the toxic constituent α-Amanitin, which causes liver and kidney failure. This species originates from Europe but has been introduced to other regions, with large fruiting bodies (mushrooms) appearing in summer and autumn. The caps are generally greenish with a white stipe and gills.

It is crucial to correctly identify mushrooms before consuming them to avoid accidental poisoning. Even a small amount of these toxic mushrooms can lead to severe health issues or even death.

Health benefits of mushrooms: selenium-rich, boost vitamin D, improve immune health

Mushrooms are a type of fungus that can provide various health benefits. They are a good source of selenium, vitamin D, and can improve immune health.

Selenium-rich

Selenium is an important mineral for the body, and mushrooms are a good source of this nutrient. Selenium amounts may vary for each type of mushroom, but commonly consumed mushrooms such as portobello and shiitake mushrooms are known to be selenium-rich.

Boost vitamin D

Mushrooms are one of the few natural food sources of vitamin D, specifically vitamin D2, with smaller amounts of vitamins D3 and D4. Exposing mushrooms to ultraviolet (UV) radiation, either from sunlight or a UV lamp, can significantly increase their vitamin D content. For example, UV-exposed Agaricus bisporus mushrooms can provide over 100% of the recommended vitamin D intake per 75g serve.

Improve immune health

Mushrooms have been studied for their potential immunological benefits, particularly in oncology. Certain mushrooms, such as Agaricus blazei, Cordyceps sinensis, and Grifola frondosa, have shown promising results in improving immune function and increasing the effectiveness of chemotherapy in cancer patients. Additionally, mushroom supplements are available for those seeking daily immune support.

Magic mushrooms: psilocybin and psilocin cause hallucinations and altered consciousness

Magic mushrooms, or mushrooms containing the hallucinogenic chemical psilocybin, can induce a variety of effects, including euphoria, hallucinations, and altered consciousness. When ingested, psilocybin is converted by the body into psilocin, a psychoactive chemical that binds to serotonin receptors in the brain. This process results in perceptual changes, such as visual and auditory hallucinations, and distortions in how objects and people are perceived. The effects typically manifest within 30 minutes of ingestion and can last between four to six hours.

Psilocybin mushrooms have a long history of use, dating back thousands of years to indigenous peoples in Central America, who employed them for healing and spiritual rituals. In modern times, psilocybin use may be recreational or sought by those desiring transcendent spiritual experiences. Additionally, psilocybin has been explored in medical settings for its potential therapeutic benefits in treating conditions like depression, post-traumatic stress disorder (PTSD), addiction, pain, and neurodegenerative disorders.

While psilocybin use may offer potential advantages, there are also risks associated with its consumption. Some individuals may encounter unpleasant experiences, such as extreme fear, anxiety, panic, or paranoia, known as a ""bad trip." In rare cases, individuals may develop hallucinogen-persisting perception disorder, experiencing persistent and distressing alterations in their perception, including flashbacks that can occur weeks, months, or even years after the initial drug use.

Furthermore, magic mushrooms closely resemble poisonous mushrooms, posing a risk of accidental poisoning. Mushroom poisoning can lead to serious symptoms such as muscle spasms, confusion, and delirium, requiring immediate medical attention. It is crucial to distinguish between hallucinogenic mushrooms and poisonous varieties to prevent accidental consumption, especially by children.

Overall, while magic mushrooms can induce hallucinations and altered consciousness, their effects vary across individuals and can lead to both positive and negative experiences. It is essential to approach their consumption with caution and awareness of the potential benefits and risks involved.

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Mushrooms to grow at home: shiitake, oyster, king oyster, lion's mane, and reishi

There are several types of mushrooms that can be grown at home. Here is a guide to growing shiitake, oyster, king oyster, lion's mane, and reishi mushrooms.

Shiitake Mushrooms

Shiitake mushrooms are typically grown on logs, which are ready to fruit when the shiitake has colonized the outer cylinder of available sapwood. This process takes about six to 24 months. Temperature and moisture changes trigger the shiitake fungus to produce mushrooms, so growers often use log shocking (or soaking) to induce fruiting. After shocking, the logs are stacked for fruiting, and light is required to encourage this process. The fruiting period usually lasts from one to two weeks, and the mushrooms are then ready to harvest.

Oyster Mushrooms

Oyster mushrooms can be grown at home by providing the right conditions for incubation. A warm (20-24C) space in your house, such as a cupboard or boiler room, can be used. Indirect or shaded light is needed for the fruitbodies to form properly. A slit or hole in the bag will signal to the mycelium that there is space to grow out from. Spray the substrate with water twice a day to keep it hydrated and maintain humidity as the mushrooms develop. Harvest the oysters once the edges of the caps start to flatten out or turn upwards.

King Oyster Mushrooms

King oyster mushrooms are more challenging to grow at home because they are very sensitive to temperature and humidity. They require specific conditions to be successful. Some people use growing kits, while others use substrates such as spent coffee grounds, sawdust, or wood chips. Keeping the substrate hydrated and maintaining humidity are crucial for king oyster mushrooms.

Lion's Mane Mushrooms

Lion's mane mushrooms are another variety that can be grown at home, although there is limited information on specific growing techniques for this type of mushroom. However, they are known to be less fussy about temperature and will fruit within a broad range of 10-30°C (50-86°F).

Reishi Mushrooms

Reishi mushrooms are slower to form mature mushrooms than other cultivars. They can be grown using natural logs or fruiting blocks, which produce mushrooms twice a growing season (typically between April and August). To start, select a healthy oak or maple tree and fell it in the fall or winter. Drill holes into the host log and inoculate the logs within 30 days to ensure high moisture content. During incubation, store the logs in a warm and humid environment, such as a greenhouse, off the ground on clean pallets. Water the logs once or twice a day, depending on your microclimate. Reishi mushrooms will be ready to harvest about three months after pinning begins.

Mushrooms for cooking: button, chanterelle, criminis, portobellos, and shiitake

Mushrooms are versatile and nutritious, packed with vitamins, minerals, fiber, and flavor. They can be grilled, sautéed, fried, or folded into creamy sauces. Here's a closer look at some of the most common types of mushrooms used in cooking, along with tips on how to prepare them:

Button Mushrooms

Button mushrooms are the most common type of mushroom in the US. They are related to cremini and portobello mushrooms but are younger, with a lighter color and milder flavor. To cook button mushrooms, start by cleaning them with a damp paper towel and trimming any long stems. You can also gently rinse them, but be careful as they absorb water, which can affect their texture. Add butter and olive oil to a pan over medium-high heat, and then add the mushrooms. Sprinkle with salt and pepper, and cook for 5-7 minutes, stirring occasionally to achieve a caramelized, browned exterior. Reduce the heat, add garlic, thyme, and parsley, and cook for another 1-2 minutes. Serve warm, garnished with fresh parsley.

Chanterelle Mushrooms

Chanterelle mushrooms are flavorful and fragrant. They are often left whole, especially when young and firm. Cleaning chanterelles involves swishing them in cold water to remove grit, then storing them in a damp paper bag in the fridge. To cook, dry the mushrooms and cook them on high heat to achieve a gentle browning without drying them out. Chanterelles are delicious whole or chopped, and they can be cooked or pickled.

Cremini Mushrooms

Cremini mushrooms, also known as Baby Bellas, are a more mature version of button mushrooms, with a browner color and firmer texture. They are a great source of minerals, vitamins, and antioxidants. To cook cremini mushrooms, rinse them and pat them dry before slicing. Add butter and olive oil to a skillet over medium heat, then add the sliced mushrooms with salt and pepper. Cook for 5 minutes, then add garlic and herbs, and cook for another 3-4 minutes. These mushrooms are versatile and can be served as a side dish or used as a topping for burgers, sandwiches, pizzas, or potatoes.

Portobello Mushrooms

Portobello mushrooms are the oldest and most mature variety of Agaricus bisporus, making them larger and meatier than cremini and button mushrooms. They have a rich, earthy flavor and can be used as a meat substitute in sandwiches, pizzas, pasta sauces, or omelets. To prepare portobellos, wipe them clean with a damp paper towel instead of washing them directly in water, as they can become mushy. Remove the stems, and optionally remove the gills for a drier texture. Lightly oil a baking dish, place the mushrooms gill-side up, and fill them with a mixture of oil, garlic, thyme, salt, and pepper. Top each mushroom with a thin slice of butter, bake for 15 minutes, and then add cheese and bake for another 5 minutes until melted.

Shiitake Mushrooms

Shiitake mushrooms are native to East Asia and are commonly used in Asian cooking. They have a unique texture and a meaty, juicy flavor when cooked. To prepare shiitake mushrooms, sauté them over medium heat with sesame oil and soy sauce for about 3 minutes until soft. This simple recipe results in deliciously seasoned mushrooms that can be added to various dishes.

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