Michael Davis
Mushrooms are a type of fungus, specifically the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. They are biologically distinct from plant- and animal-derived foods and are classified as part of the Eumycota (true fungi or Eumycetes) kingdom, which is separate from the plant and animal kingdoms. The term mushroom is used loosely to describe a variety of gilled and nongilled fungi, including polypores, puffballs, jelly fungi, and more. The study of mushrooms and other fungi is called mycology, which comes from the Greek word mykes, meaning mushroom.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi. |
| Taxonomy | Mushrooms are a type of fungus, but not all fungi are mushrooms. |
| Morphology | Mushrooms typically have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. Some mushrooms have pores or spines instead of gills. |
| Ecology | Mushrooms grow from a variety of substrates, including soil, living trees, and rotting wood. |
| Spore Production | Mushrooms produce microscopic spores that help the fungus spread. These spores are similar to pollen or seeds and can be released from the gills or pores on the underside of the cap. |
| Identification | Identifying mushrooms requires understanding their macroscopic structure, including the presence of an annulus or volva, and spore characteristics such as colour. |
| Diversity | There are approximately 14,000 described species of mushrooms, but the true biodiversity of the fungus kingdom may include millions of species. |
| Edibility | Mushrooms can be edible, poisonous, or unpalatable. |
| Uses | Mushrooms have been used as food and medicine for centuries. They are also studied in the field of mycology, the scientific discipline devoted to understanding fungi. |
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What You'll Learn
- Mushrooms are the fruiting bodies of fungi, with spores like pollen or seeds
- Some fungi grow in soil, on trees, or rotting wood
- Mushrooms can be edible, poisonous, or unpalatable
- Mushrooms are used as medicine, with immune-enhancing and anti-cancer effects
- Mushrooms are distinct from plant- and animal-derived foods
Mushrooms are the fruiting bodies of fungi, with spores like pollen or seeds
Mushrooms are a type of fungus, specifically the fleshy, spore-bearing fruiting body of a fungus. They are usually produced above ground on soil or another food source, such as a living tree or rotting wood. The word "mushroom" is typically used for those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. However, not all mushrooms have gills, and the term "mushroom" is used more as a common name for macroscopic fungal fruiting bodies than as a precise taxonomic term.
Mushrooms play a similar role to flowers or fruits in plants. Like flowers and fruits, mushrooms produce microscopic spores that are similar to pollen or seeds. These spores help the fungus spread across the ground or its occupant surface. The spores are produced on the gills and fall in a fine rain of powder from under the caps. At the microscopic level, the spores are shot off basidia and then fall between the gills in the dead air space.
The underside of the cap is often where the fertile surface, or hymenial layer, is found. This layer is covered in microscopic spore-bearing cells called a hymenium. In nongilled mushrooms, the hymenium lines the inner surfaces of the tubes of boletes and polypores or covers the teeth of spine fungi and the branches of corals. In Ascomycota, spores develop within microscopic elongated, sac-like cells called asci, which typically contain eight spores each.
The study of fungi is known as mycology, derived from the Greek word "mykes," meaning mushroom. Fungi are now accepted as a separate kingdom from plants based on their cellular organization, although they were historically considered primitive plants due to similarities in lifestyle and morphology. The common misconception that fungi are plants persists among the general public due to this historical classification and the similarities between the two groups.
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Some fungi grow in soil, on trees, or rotting wood
Mushrooms are the fruit of the mycorrhizal network fungus, which forms a network of mycelium, or tiny "threads" that wrap around or bore into tree roots. This network connects individual plants, enabling them to share water, nitrogen, carbon, and other minerals. These threads can also spread through the heartwood of trees, causing them to rot and eventually fall, at which point the nutrients are recycled back into the soil. This is the case with saprotrophic fungi, which break down wood and recycle its nutrients back into the soil after extracting what they need for food. Some saprotrophic fungi target the cellulose in the wood, while others go after the lignin, the compounds that make wood hard.
Fungi that grow on trees or rotting wood include the Ganoderma fungus, which is a white-rot fungus that breaks down the lignin in the wood, eventually killing the tree and then acting as a decomposer, returning all nutrients to the soil. Another example is the Chicken of the Woods, or Sulphur Polypore, a bracket fungus that breaks down the heartwood of living trees and returns the nutrients to the soil. Bonnets are another example of saprobic mushrooms that live off dead and dying wood, breaking it down and returning unwanted nutrients to the soil.
The substrate, or material that the fungus is growing from, can be an important indicator of the type of fungus. Fungi that grow on trees or rotting wood can be identified by their macroscopic structure, such as the presence of a cap or gills, and their spore colour. For example, the underside of the cap of a mushroom is often where the spores are formed, and by placing the cap gill-side down on a sheet of paper, one can create a spore print to help determine spore colour. Other identifying features include the presence of an annulus, a skirt of tissue around the circumference of the mushroom's stipe, or a volva, a sack of tissue at the base of the stipe.
It is important to note that the delineation between edible and poisonous fungi is not always clear, and some mushrooms may be edible, poisonous, or unpalatable. Therefore, it is crucial to be detail-oriented and mindful of the diverse appearances of different fungal species when identifying mushrooms and other fungi.
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Mushrooms can be edible, poisonous, or unpalatable
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi. They can be classified as edible, poisonous, or unpalatable. The delineation between edible and poisonous mushrooms is not always clear-cut, and some edible mushrooms can cause allergic reactions in certain individuals. Therefore, it is crucial to correctly identify mushrooms before consumption and to only consume them in small quantities initially.
Edible mushrooms are typically defined by the absence of poisonous effects on humans, as well as desirable taste and aroma. Examples of edible mushrooms include the giant puffball, which is commonly found in meadows, fields, and forests; the chanterelle, which is easily recognizable and found in Asia, Europe, North America, and Australia; and the yellow morel, which is distinct in appearance and fruits in early spring among hardwood trees. Other edible mushrooms include the beefsteak fungus, porcelain fungus, cauliflower fungus, dryad's saddle, and hedgehog fungus.
Poisonous mushrooms, on the other hand, can cause severe gastrointestinal distress or even death. The Amanita family, including the deadly species A. phalloides (Death Cap), is often responsible for fatal poisonings. These mushrooms typically have white gills and spores and grow from a sack-like structure called a volva. Other poisonous mushrooms include the Jack O'Lantern, which resembles the edible Chanterelle but has true gills and causes gastrointestinal issues.
Some mushrooms may be unpalatable, meaning they are not poisonous but may have an unpleasant taste or aroma. The Brittlegills or Russulas family includes mushrooms that are poisonous, delicious, or simply unpalatable. Therefore, it is essential to correctly identify mushrooms and understand their edibility before consumption.
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Mushrooms are used as medicine, with immune-enhancing and anti-cancer effects
Mushrooms are a type of fungus with a fleshy, spore-bearing fruiting body, typically produced above ground on soil or another food source. There are approximately 14,000 species of mushrooms, and they are used in traditional Chinese medicine to treat illnesses. They are also used as medicine in other parts of Asia and the world. Mushrooms are rich in fiber and provide the savory "umami" taste to culinary dishes.
Mushrooms contain chemical compounds, such as polysaccharides (beta-glucans) and all the essential amino acids, which are thought to strengthen the immune system and fight cancer. For example, in Japan, Turkey Tail mushroom extract, also known as Polysaccharide K (PSK), is an approved mushroom product used to treat cancer. PSK has been studied in patients with gastric cancer, breast cancer, colorectal cancer, and lung cancer. It has been used as adjuvant therapy in cancer patients since the mid-1970s, with few side effects reported.
Reishi mushrooms, also known as Ganoderma lucidum, have been used as medicine for a long time in East Asia. They are thought to prolong life, prevent aging, and increase energy. In China, reishi is used to strengthen the immune system of cancer patients receiving chemotherapy or radiation therapy. An early-phase trial examined the impact of reishi mushroom extract on prostate cancer, but more trials are needed to confirm its efficacy.
Maitake mushroom extract has also been studied for its effects on the immune system, exhibiting both immune-stimulating and immune-suppressing properties. Shiitake mushrooms, native to East Asia, are valued for their supposed health benefits and culinary uses. They are used in herbal medicines, and one extract, called lentinan, is a beta glucan, a complex sugar compound.
While mushrooms have been used as medicine for thousands of years, it is important to note that there is no evidence that they can cure or prevent cancer. The research is ongoing, and many health claims remain unsupported. However, mushrooms are a rich source of vitamins and fiber, contributing to a healthy diet and potentially providing other health benefits.
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Mushrooms are distinct from plant- and animal-derived foods
The word "mushroom" is used to describe the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. The gills of a mushroom produce microscopic spores, which help the fungus spread across the ground or its occupant surface. The spores are like the seeds of a plant.
Mushrooms were the earliest representatives of fungi to be classified. Early taxonomists determined that fungi are immobile and have rigid cell walls that support them. These characteristics were sufficient for early scientists to determine that fungi are not animals and to group them with plants. However, fungi are now considered a separate kingdom, distinct from both plants and animals. They diverged from plants and animals around one billion years ago, at the start of the Neoproterozoic Era.
Fungi are the principal decomposers in ecological systems and perform an essential role in the decomposition of organic matter. They have been used as a direct source of human food in the form of mushrooms and truffles, as well as in the fermentation of various food products such as wine, beer, and soy sauce. As non-plant, non-animal organisms, mushrooms offer a unique set of health benefits that cannot be found in traditional plant and animal food groups.
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Frequently asked questions
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi. They develop from a nodule called a primordium, which is typically found on or near the surface of the substrate. The substrate could be soil, living trees, or rotting wood.
All mushrooms are fungi, but not all fungi are mushrooms. The term "mushroom" is used to describe the fleshy fruiting bodies of some fungi. The term is used loosely and does not have a precise taxonomic meaning.
Some common examples of mushrooms that are classified as fungi include the white button mushroom, oyster mushrooms, shiitake, and chanterelles.
