An Introduction to the Mushroom
What Is a Mushroom?
For many years, mushrooms and other fungi were classified as members of the Plant Kingdom. More recently, they have been placed in their own kingdom, the Fungi Kingdom. This seems only fair: mushrooms and other fungi lack chlorophyll, and their reproductive systems are wholly different from those of plants.
It is important to understand that mushrooms are simply the equivalent of fruit, bearing the microscopic spores that are the fungal equivalent of seeds. In other words, mushrooms are the reproductive structures of fungi. The fungus “body” is called the mycelium. It consists of a network of microscopic threads called hyphae. The mycelium is typically hidden in the food source (the substrate) from which it absorbs nutrients.
In terms of nutritional requirements there are three groups of mushroom-producing fungi. The first group is the saprobes, those fungi that receive nourishment by breaking down dead organic matter such as leaves, wood, feces, or humus. The second group is the parasites, which steal nutrients from living trees, plants, animals, or other fungi, weakening or killing their hosts in the process. The third group is the mycorrhizal fungi. These are essentially symbiotic fungi that receive much of their nourishment from the roots of trees or other plants. They benefit their host species by breaking down some nutrients into forms that are more easily utilized by the hosts and by increasing water and mineral absorption.
When conditions are favorable, a fundamental change occurs in the mycelium. It greatly increases its absorption of water and begins to form the complex structure we call a mushroom. Each mushroom grows rapidly, pushing its way out from the substrate to produce and release spores, thus perpetuating the species.
Some fungi require highly specialized habitats in order to exist—for example, the roots of a certain kind of tree, a certain climate, a certain type of soil. Others are more adaptable and, as a rule, more common. Some are short-lived, deriving nourishment from their substrates for only a few months. Others are perennial, some living for as long as several centuries.
Mushrooms and Taste
Those who are unacquainted with the tremendous variety of edible mushrooms often ask, “Don’t they all taste pretty much the same? If I don’t like the store-bought variety of mushrooms, why bother with the others?”
The answer takes the form of an analogy. Just because someone dislikes figs and beets doesn’t mean he or she dislikes all fruits and vegetables. Different mushrooms have different flavors, different textures, and different aromas. It can be said that most mushrooms have a “mushroomy” flavor, but it can also be said that most fruits taste fruity and that most meats taste meaty.
Because most people aren’t used to eating a variety of mushrooms, they tend to be more aware of the common flavor components of mushrooms than is the case with meats, fruits, vegetables, or other kinds of food. Most mushroom fanciers are convinced that there isn’t anyone who wouldn’t like at least some kinds of mushrooms, if only the opportunity existed to try a variety of different ones.
This belief has been corroborated by personal experience. Those of us who have opened the minds—and mouths—of some of our most skeptical friends and relatives have enjoyed their surprised smiles when they tasted their first morel or their first slice of a puffball. Of course, not everyone likes every kind of mushroom. Even between enthusiasts there are differences of opinion on the culinary value of some of the edible mushrooms covered by this book. Taste is perhaps the most individual of the five senses. Therefore, in addition to our own preferences, we have considered opinions from a number of print and personal sources before deciding which species to include. Some people don’t like sushi, or peanut butter, or prunes; some people won’t like chanterelles, or morels, or puffballs. You will have to find out for yourself which edible wild mushrooms you like and which, if any, you don’t.
Mycophobia remains a problem as a psychological factor: it is very difficult to enjoy anything you fear. Many people are profoundly afraid of eating wild mushrooms. Do not press the issue with such individuals.
Mushrooms may never play as big a dietary role in North America as they do in other parts of the world, but for those who enjoy trying different kinds of food, the Fungi Kingdom holds a vast array of gastronomic delights. For many, wild mushrooms are a whole new kind of food, and—with few exceptions—they won’t be found in the produce section of the supermarket. They’re free, lying scattered across the North American landscape. Find them, and enjoy them.
Mushrooms and Nutrition
For those who are trying to control their weight, mushrooms are an ideal food. They please the palate while minimizing calories. It has been suggested that we can eat all the mushrooms we want and still lose weight, because it takes more calories to digest mushrooms than they provide. Mushrooms are truly low-calorie delights: the common cultivated Agaricus button mushroom has only thirty calories per one hundred grams, mostly in the form of protein! Mushrooms’ fat and carbohydrate levels are negligible, and they contain no cholesterol.
These nutritional benefits become insignificant, of course, if the mushrooms are fried in butter or oil and then served with cheese or other fattening foods. Preserving the “light” nature of the mushroom requires simple cooking techniques, such as baking or broiling.
Almost no information is available on the nutritional value of various kinds of wild mushrooms. We can only presume that there is at least some variation from species to species. As a rule, though, mushrooms are composed of about 90 percent water. They contribute some protein; B, C, and D vitamins; and several minerals. They are low in fat, carbohydrates, and calories.
Use of wild mushrooms as food likely dates back to prehistoric man. Hunter-gatherer societies probably tried various kinds of wild mushrooms and, through trial and error, learned which kinds to eat and which to avoid. One of the earliest documentations of the use of wild mushrooms as food dates back to the Greek and Roman cultures of about 400 B.C. Classical Roman literature contains many references to mycophagy. Ancient Romans considered some species to be such wonderful delicacies that they dubbed them food for the gods. One edible Amanita species is still commonly called Caesar’s Mushroom.
Mushrooms hold out no hope as a solution to the world’s hunger problems, but they do provide promise to those who want to enjoy a variety of delicious, healthy, natural foods.
Fresh Golden Chanterelles and White Matsutakes displayed alongside cultivated mushrooms at Pike Place Market in Seattle. ARB