John Miller
Mushrooms are the conspicuous umbrella-shaped fruiting bodies of certain fungi, typically of the order Agaricales. They consist of a cap (pileus) and a stalk (stipe). The stalk emerges from an extensive underground network of threadlike strands (mycelium). The stalks of edible mushrooms are not poisonous, but it is still advisable to cook them before eating. Some mushrooms have flavourless stalks that are woody and tough, making them unappealing to eat. In these cases, it is better to remove the stalks before cooking the caps and use them in other ways, such as for flavouring soups and broths. However, there are some mushrooms, such as king oyster and enoki mushrooms, where the stalk is the most desired part of the mushroom.
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What You'll Learn
Are mushroom stalks safe to eat?
While the stems of edible mushrooms are generally safe to eat, some varieties have stems that are woody and fibrous, making them tough, chewy, and unappealing to eat. Examples of mushrooms with such stems include shiitake, portobello, and mature cremini (portabella) mushrooms. While the stems of these mushrooms are technically edible, they are often removed before cooking and used to flavour broths, soups, and risottos instead.
On the other hand, some mushrooms have stems that are just as tasty and tender as their caps. Examples include king oyster, enoki, chanterelle, black trumpet, porcini, cremini (when immature), chestnut, and white button mushrooms. The stems of these mushrooms can be cooked and eaten directly without any issues.
It is important to note that mushroom stems can be poisonous if they are part of a poisonous mushroom. Therefore, when foraging for wild mushrooms, only consume those that you are certain are edible. Additionally, while the stems of edible mushrooms are safe to eat, cooking them before consumption is generally recommended. This is because raw mushrooms contain chitin, a fibrous substance that is difficult for humans to digest. Cooking breaks down the chitin, making the mushroom stems easier to digest and allowing better absorption of the nutrients they contain.
Furthermore, it is worth mentioning that some mushrooms contain small amounts of a carcinogenic toxin called agaratine, and certain varieties, such as shiitake mushrooms, contain lentinan, a toxic polysaccharide. While consuming these mushrooms is generally safe when cooked, eating them raw may cause an allergic reaction in some individuals. Therefore, it is advisable to cook mushrooms thoroughly before consuming them, including the stems, to ensure safety and optimize nutrient absorption.
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Why are some mushroom stalks woody?
The stems of some mushrooms become woody and tough, and are therefore often removed before cooking. For example, the stems of portobello mushrooms get woody and are usually cut off and discarded before the caps are cooked. Similarly, the stems of shiitake mushrooms are tough and woody and are typically trimmed before cooking.
However, this does not mean that the stems of these mushrooms have to be thrown away. The stems can be finely chopped and added to dishes at the beginning of cooking, or used to make mushroom soup.
The king oyster mushroom is an exception to this, as its stem is considered the best part of the mushroom.
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Are there any health benefits to eating mushroom stalks?
While there is limited information on the health benefits of consuming mushroom stalks specifically, stalks are a part of the mushroom and therefore provide similar health benefits to those of the mushroom cap.
Mushrooms are a good source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. They are also a powerful substitute for red meat, helping to minimise calories, fat, and cholesterol. For example, shiitake mushrooms contain compounds that inhibit the production of cholesterol, block cholesterol from being absorbed, and lower overall cholesterol levels.
Mushrooms are also rich in vitamin B6, which helps the body form red blood cells, proteins, and DNA. Additionally, mushrooms exposed to UV light or sunlight can increase their vitamin D content. White button, portabella, and cremini mushrooms provide the most vitamin D after such exposure.
While mushroom stalks are generally safe to consume, some varieties, such as shiitake mushrooms, have stalks that are woody and fibrous, making them tough and unappealing to eat directly. However, these stalks can still be used to flavour dishes like soups, broths, and risottos.
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Do different types of mushrooms have stalks?
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, which has a stem (or stipe), a cap (or pileus), and gills (lamellae, singular lamella) on the underside of the cap. The term "mushroom" also describes a variety of other gilled fungi, with or without stems. Therefore, different types of mushrooms have different structures, and some may not have stalks.
The function of the mushroom stem is to support the cap and the spores it contains. The stems are usually long, sturdy, and shaped like cylinders. The stems of edible mushrooms are not poisonous, but it is advisable to cook most mushroom stems before eating them because raw mushroom cell walls contain chitin, a fibrous substance made of polysaccharides that is hard for humans to digest. Cooking breaks down the chitin, making the stems easier to digest.
Some mushrooms have flavourless stems that are woody, making them tough and unappealing to eat. In these cases, it is better to remove the stems before cooking the mushrooms and use them to flavour other dishes. Examples of mushrooms with woody stems include shiitake, portabellas, and lion's mane. On the other hand, some mushrooms have stems that are very good to eat, such as king oyster, enoki, cremini, chanterelle, black trumpet, porcini, chestnut, portabella, and white button mushrooms.
The underside of a mushroom can have one of four types of structures: gills, teeth, ridges, or pores. Gills are small, thin-walled structures that surround the mushroom's stem and produce microscopic spores, which help the fungus spread. Teeth are long, thin, shaggy growths hanging from the mushroom cap, while ridges are similar to gills but are not attached to the stem. Pores are openings in the underside of the mushroom cap, which allow spores to escape.
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What is the scientific name for a mushroom stalk?
The stalk of a mushroom is scientifically referred to as a stipe. It is the part of the mushroom that supports the cap, which is called the pileus. The pileus is the roundish, umbrella-shaped structure that forms the top of the mushroom.
The stipe may be central and support the pileus in the middle, or it may be off-centre or lateral, as in species of Pleurotus and Panus. In some mushrooms, like the polypores that form shelf-like brackets, a stalk is absent. Other mushrooms that typically lack a stipe include truffles, jellies, earthstars, and bird's nests.
The stalk of a mushroom is an important feature in mushroom morphology. The way the gills attach to the top of the stipe is one notable characteristic. Some mushrooms have gills that do not extend to the top of the stipe, such as those in the Agaricus, Amanita, Lepiota, and Pluteus genera. Others have decurrent gills that extend down the stipe, like the Omphalotus and Pleurotus genera.
The stipe can also have a ring or annulus around its middle, which may be skirt-like, collar-like, or merely faint remnants of a cortina (a partial veil). Mushrooms lacking partial veils do not form an annulus.
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Frequently asked questions
Mushrooms have stalks (stipes) and caps (pileus) which make up the fruiting body (sporophore). The stalk supports the cap, which contains spores that are shed from the underside.
No, it depends on the type of mushroom. Some stalks are flavourful and tender, while others are woody and fibrous, making them tough to eat. Examples of mushrooms with edible stalks include king oyster, enoki, chanterelle, and cremini mushrooms. On the other hand, shiitake and portobello mushrooms have stalks that are often removed before cooking.
For mushrooms with edible stalks, you can slice off the base of the stalk to release individual fronds. Cooking the stalks can help break down the chitin, making them easier to digest and absorb their nutrients. The stalks can be cooked longer than the caps, making them ideal for flavouring soups and broths.
