Laura Smith
Mushrooms are the fleshy, spore-bearing fruit bodies of fungi, typically produced above ground on soil or another food source. They are versatile and popular worldwide, with many varieties to choose from. Mushrooms can be used for cooking, dyeing, and even as tinder for starting fires. Edible mushrooms come in many forms, from the common button mushroom to the elusive morel. They can be used in a variety of dishes, from stir-fries to stews, salads, and soups. Some mushrooms have a sweeter taste, while others have a nuttier or meatier flavour. Mushrooms also have a range of textures, from chewy to crunchy. In addition to their culinary uses, mushrooms have been used for their medicinal properties, such as treating addiction, and are being studied for their potential in genetic engineering.
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What You'll Learn
White button mushrooms
When selecting white button mushrooms at the grocery store, look for firm mushrooms with a fresh, smooth appearance. The surface should be dry but not dried out, and they should appear plump. Avoid mushrooms with bruising or sliminess. To clean them, use a damp cloth or briefly rinse them under running water, then make sure they are dry before cooking. White button mushrooms can be stored in the refrigerator for up to a week, preferably in a paper bag rather than plastic to prolong their shelf life.
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Chanterelle mushrooms
Chanterelles are a group of several species of fungi in the genera Cantharellus, Craterellus, Gomphus, and Polyozellus. They are typically orange, yellow, or white, meaty, and funnel-shaped. They have blunt ridges or "false" gills that fork and extend down the stem, with connecting veins in between the ridges. Chanterelles are found in forests in Eurasia, North America, Africa, and Australia, typically growing in clusters in mossy coniferous forests, but also in mountainous birch forests, grasslands, and among low-growing herbs. They are mycorrhizal, meaning they grow in conjunction with certain trees, and have a symbiotic relationship with their host trees. They are commonly found near hardwood trees such as beech, oak, maple, birch, and poplar, as well as conifers like pine, Douglas fir, and hemlock. Chanterelles are prized for their rich, nutty, and fruity flavour, and are considered a culinary delicacy, especially in European and North American cuisine.
Proper identification of chanterelle mushrooms is crucial, as there are poisonous false species that resemble chanterelles. False chanterelles (Hygrophoropsis aurantiaca) have true gills that are thin and crowded together, and they lack the fruity aroma of true chanterelles. They are mildly toxic and can cause gastrointestinal issues. Another toxic look-alike is the Jack-o'-lantern mushroom (Omphalotus illudens), which has true gills, is usually larger, and lacks the apricot aroma of chanterelles. It is also often darker orange in colour.
Chanterelles are typically found from July through October, depending on the region. In regions with dry summers, they usually appear after autumn rains in September or October. They are easy to spot due to their bright yellow-orange colour, although they can range from white to deep yellow or orange. The caps of chanterelles are flat at first, then become funnel-shaped, and the flesh is white, turning the same colour as the exterior when cut. Chanterelles are a sought-after delicacy, known for their distinctive flavour and aroma, and are considered one of the most important and best edible mushrooms.
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Shiitake mushrooms
These mushrooms have a meaty taste and texture, making them a popular ingredient in many dishes, especially in Asia and vegetarian cuisine. They are also known for their nutritional benefits, including high levels of dietary fiber, B vitamins, copper, selenium, manganese, and iron. They are also one of the few natural food sources of vitamin D, which is essential for calcium absorption and protecting bones.
In addition to their culinary uses, shiitake mushrooms have been used extensively in traditional Asian medicine. They are known for their immune-boosting properties, with lentinan, a type of beta-glucan found in these mushrooms, being of particular interest. Shiitake mushrooms have also been studied for their potential benefits in regulating blood pressure and sugar, supporting heart health, and managing cholesterol. However, it is important to consult a healthcare professional before consuming shiitake mushrooms for medicinal purposes, as they may interfere with certain medications.
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Oyster mushrooms
It is important to be able to correctly identify oyster mushrooms, as there are some toxic look-alikes, such as the Western Jack-o'-Lantern and the Ivory Funnel. Oyster mushrooms have a spore print that is white to lilac-grey and can be viewed on a dark background. They also have a bittersweet aroma of benzaldehyde or bitter almonds and may smell slightly like black licorice or anise.
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Portobello mushrooms
When buying portobello mushrooms, choose fresh, firm mushrooms with dry, clean caps. They should be stored in the refrigerator in their original container or a paper bag and consumed within a few days, as fresh mushrooms spoil quickly.
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Frequently asked questions
Some common types of mushrooms include white button, crimini, portobello, shiitake, oyster, black trumpet, and chanterelle.
Mushrooms are versatile and can be used in a variety of dishes. They can be cooked in stir-fries, stews, soups, salads, and omelets. They can also be stuffed, sautéed, or roasted.
Some unique types of mushrooms include maitake (also known as Hen of the Woods), enoki, and porcini. Maitake mushrooms are known for their earthy aroma and gamey, rich flavor, while enoki mushrooms are small and grow in bouquets of tightly packed, long stems. Porcini mushrooms are wild and seasonal, so they can be hard to find and are typically expensive.
Yes, some mushrooms contain psychoactive compounds. For example, some species in the genus Amanita, such as A. muscaria and A. pantherina, contain the psychoactive compound muscimol. Psilocybin mushrooms have also been studied for their potential in treating addiction.
