Facts Sheet: Mushrooms
Mushrooms are neither plants nor animals; they were reclassified in the 1960’s into the separate Kingdom of Fungi. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant in the case of parasitic fungi, or cover many acres.
The branching hyphae can add over a 1 kilometre of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “bird’s nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.
- All mushrooms are fungi but not all fungi are mushrooms. The Kingdom of Fungi also includes yeasts, slime moulds, rusts and several other types of related organisms.
- There are an estimated 1.5 to 2 million species of fungi on planet Earth, of which only about 80,000 have been properly identified. Theoretically, there are 6 species of fungi for every 1 species of green plants.
- In some ways, mushrooms are more closely related to animals than plants. Just like us, mushrooms take in oxygen for their digestion and metabolism and “exhale” carbon dioxide as a waste product. Fungal proteins are similar in many ways to animal proteins.
- Mushrooms grow from spores, not seeds, and a single mature mushroom will drop as many as 16 billion spores!
History
Hieroglyphics found in the tombs of the Pharaohs suggest that the ancient Egyptians believed the mushroom to be “the plant of immortality.” The mushroom’s distinct flavour so intoxicated these demi-gods, that they decreed mushrooms to be food for royalty alone, and prohibited any commoner from handling the delicacies.
Some South American Amazon tribes have one word that refers to both meat and mushrooms; they consider mushrooms as equivalent to meat in nutritive value.
Early Romans referred to mushrooms as the “food of the gods.”
Health & Wellness
Mushrooms have been successfully used in traditional Chinese medicine for thousands of years to treat many different types of health conditions. Western science and medicine are finally beginning to recognize and utilize some of the medicinally active compounds in mushrooms and elucidate their modes of action.
Penicillin and streptomycin are examples of potent antibiotics derived from fungi. New classes of antibacterial and antiviral agents continue to be discovered in the fungal kingdom.
Mushrooms are considered to be “immuno-modulators”. When consumed, bioactive compounds (particularly protein-bound polysaccharides) in mushrooms have strong effects on our immune system. The effect can either be of up-regulation of a weak immune system that is compromised in its ability to fight infections, or down-regulation of a strong but misdirected immune system that is causing auto-immune disorders such as allergies, arthritis, asthma and other disorders. This modulation of immune function in either direction is confounding to Western Medicine and Pharmacological paradigms which are accustomed to medicines that always “push” in one direction.
Just like humans, Mushrooms can produce Vitamin D upon exposure to sunlight and UV radiation. UV light is utilized in the production of these mushrooms. For example, a four-ounce (112 grams) serving of Maitake mushrooms produced by the Hokto-patented methodology contains 85% of the Daily RDA (Recommended Daily Allowance) for Vitamin D. Many people today are deficient in Vitamin D and there is evidence that Vitamin D deficiencies may be linked to cancer and other disease states.
Varieties
There are over 38,000 mushroom varieties today. Some are edible and some are highly toxic. Here’s a small sample of the most popular edible mushrooms you’ll see in the market:
Agaricus (White or Button)
These mushrooms are the most common variety prepackaged in supermarkets; available fresh, canned, or frozen. White mushrooms are mildly flavoured, are tasty when eaten raw but even more flavourful when cooked.
Chanterelles or Girolle
These trumpet shaped fungi are highly regarded mushrooms favored for their gold to yellow colour, and rich flavour, ranging from apricot to earthier tasting. Chanterelles are best eaten fresh, although they are also available dried or canned.
Crimini or Italian Brown
These mushrooms are similar to the button variety, yet they are darker in colour, have a richer flavour, and have a denser texture. Criminis were once an imported mushroom but are now grown domestically.
Enoki or Enokitake
This fungi takes on a sproutlike appearance with small caps and thin, long, stems. Native to Japan, white in colour, with a light fruity taste, these mushrooms are excellent when served raw in soups and salads.
Morel
These mushrooms are highly priced and highly prized for their intense earthly flavor. They are usually found in the wild, although can now be grown commercially. This conical shaped, honey combed surface fungi is small, with dark brown hues, is suitable for stuffing and is ideal for sauces and stews.
Oyster or Pleurotus
These mushrooms are the most common variety prepackaged in supermarkets; available fresh, canned, or frozen. White mushrooms are mildly flavoured, are tasty when eaten raw but even more flavourful when cooked.
Porcini
Porcini mushrooms are well valued for their meaty texture, interesting flavour, and distinguishing shape. These mushrooms vary in size and is domestically grown or imported from Europe depending on the season. This variety is usually expensive, but is considered one of the finest-tasting mushrooms.
Portobello
These mushrooms are the most common variety prepackaged in supermarkets; available fresh, canned, or frozen. White mushrooms are mildly flavoured, are tasty when eaten raw but even more flavourful when cooked.
Shiitake
Shiitake mushrooms were originally cultivated on natural oak logs and only grown in Japan, but are now available domestically. These mushrooms are large, black-brown, and have an earthy rich flavour. This fungi is enjoyed in stir-fries, soups, or even a meat substitute. Dried Shiitakes have more intense flavours and are sometimes preferable to fresh.
Cleaning
Clean mushrooms only when you are ready to use them. Remove any bits of the debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel, or soft brush.
Preparation
How do I use dried mushrooms? Dried mushrooms are intensely concentrated in flavour and should be treated more like a seasoning than a vegetable. You’ll need to soak the dried mushrooms in hot water for 20-30 minutes, rinse, then chop, and use. Saving the soaking water and adding it to your sauces or soups will intensify the mushroom flavour.
Mushrooms are available all year long and although there are many different varieties, selecting any kind of mushrooms are easy. You should look for firm, moisture-free (not dry), unblemished caps, and free of mold. Place purchased loose mushrooms in a paper bag in the refrigerator. Airtight plastic bags tend to retain moisture and will accelerate spoilage. Properly stored mushrooms will last for approximate five days.
Mushrooms can be frozen but they must be cleaned, cooked, and placed in a ½ cup or 1 cup container to freeze. Don’t forget to mark the date on the container, frozen mushrooms will last several months.
Mushrooms are versatile and may be eaten raw or cooked whole, sliced or chopped. Certain varieties like shiitake and portabella, must have their stems discarded or used as a flavouring agent, as they are often tough.
Preparation Hint: Squeeze a small amount of lemon juice on the mushrooms to retain the colour.
Mushroom Sauce
2 tbsp unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms, sliced
Pinch of salt and pepper
2 garlic cloves, minced
1/4 cup (65 ml) white wine
1/2 cup (125 ml) chicken or vegetable broth
250mls heavy cream
1/2 cup parmesan, finely grated 30gms
2 tsp fresh thyme
Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and cook until water content has been released & has fully evaporated. Add garlic, salt & pepper & cook until fragrant.
Add white wine, deglaze the saucepan & reduce to one third.
Add broth, cream & parmesan stirring to incorporate., lower heat to medium & gently simmering for 2 – 3 minutes until it naps the back of a spoon.
Stir through thyme, adjust seasoning to taste. Remove from stove & serve immediately.