Mushrooms, crimini
Mushrooms, crimini Coffee colored and richer in flavor and nutrients than the more common white button mushroom, crimini mushrooms are available throughout the year.
Mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds. While mushroom can be cultivated, they can also be found growing wild in many regions of the world.
This chart graphically details the %DV that a serving of Mushrooms, crimini provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Mushrooms, crimini can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Mushrooms, crimini, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
The range of traditional nutrients found in crimini mushrooms is equally impressive. Our food ranking system showed crimini mushrooms to be an excellent source of selenium, riboflavin (vitamin B2), pantothenic acid (vitamin B5), copper, niacin (vitamin B3), potassium and phosphorus. Selenium is needed for the proper function of the antioxidant system, which works to reduce the levels of damaging free radicals in the body. Selenium is a necessary cofactor of one of the body's most important internally produced antioxidants, glutathione peroxidase, and also works with vitamin E in numerous vital antioxidant systems throughout the body. These powerful antioxidant actions make selenium helpful not only against colon cancer by protecting colon cells from cancer-causing toxins, but in decreasing asthma and arthritis symptoms and in the prevention of heart disease. In addition, selenium is involved in DNA repair, yet another way in which adequate intake of this mineral is associated with a reduced risk for cancer. Five ounces of raw crimini mushrooms provide 52.6% of the daily value (DV) for selenium.
Copper is another trace mineral that may be helpful in reducing the symptoms of rheumatoid arthritis. Copper, along withmanganese (yet another trace mineral for which crimini mushrooms is a very good source), is an essential cofactor of a key oxidative enzyme called superoxide dismutase. Superoxide dismutase disarms free radicals produced within the mitochondria (the energy production factories within our cells). Copper is also necessary for the activity of lysyl oxidase, an enzyme involved in cross-linking collagen and elastin, both of which provide the ground substance and flexibility in blood vessels, bones and joints. Low dietary intake of copper may also be associated with increased fecal free radical production and fecal water alkaline phosphatase activity, risk factors for colon cancer. Five ounces of raw crimini mushrooms supply 35.5% of the DV for copper and 10.0% of the DV for manganese.
Crimini mushrooms are also a good source of iron, which is primarily used as part of hemoglobin, the molecule responsible for transporting and releasing oxygen throughout the body. But hemoglobin synthesis also relies on copper. Without copper, iron cannot be properly utilized in red blood cells. Fortunately, Mother Nature supplies both minerals in crimini mushrooms.
Our food ranking system also showed these mushrooms to contain a variety of B complex vitamins. Crimini mushrooms qualified as an excellent source of riboflavin, pantothenic acid and niacin, as well as a very good source of thiamin, and vitamin B6, and a good source of folate, all of which are nutrients that are necessary for carbohydrate, protein and lipid metabolism.
Riboflavin (vitamin B2) plays at least two important roles in the body's energy production. When active in energy production pathways,riboflavin takes the form of flavin adenine dinucleotide (FAD) or flavin mononucleotide (FMN). In these forms, riboflavin attaches to protein enzymes called flavoproteins that allow oxygen-based energy production to occur. Flavoproteins are found throughout the body, particularly in locations where oxygen-based energy production is constantly needed, such as the heart and other muscles.
Riboflavin's other role in energy production is protective. The oxygen-containing molecules the body uses to produce energy can be highly reactive and can inadvertently cause damage to the mitochondria and even the cells themselves. In the mitochondria, such damage is largely prevented by a small, protein-like molecule called glutathione. Like many "antioxidant" molecules, glutathionemust be constantly recycled, and it is vitamin B2 that allows this recycling to take place. (Technically, vitamin B2 is a cofactor for the enzyme glutathione reductase that reduces the oxidized form of glutathione back to its reduced version.) Riboflavin been shown to be able to reduce the frequency of migraine headaches in people who suffer from them. Five ounces of crimini mushrooms supply 40.6% of the DV for riboflavin.
The B vitamin, pantothenic acid also plays an important role in the prevention of fatigue since it supports the function of the adrenal glands, particularly in times of stress. Five ounces of crimini mushrooms provide 21.3% of the DV for pantothenic acid.
Niacin (vitamin B3) is helpful in reducing cholesterol levels and in preventing osteoarthritis, while vitamin B6 is needed to converthomocysteine, a dangerous molecule that can directly damage blood vessel walls, into other benign substances. At high levels, homocysteine is associated with a greatly increased risk for heart attack and stroke, so crimini mushrooms which contain 26.9% of the DV for niacin, and 8.0% of the DV for vitamin B6 are of significant benefit.
Zinc for Optimal Immune FunctionAs if the above health benefits were not enough, crimini mushrooms were also determined to be a very good source of zinc. Zinc affects many fundamental processes, perhaps the most important of which is immune function. If one mineral was singled out for its beneficial effects on the immune system, zinc would lead the pack. A cofactor in a wide variety of enzymatic reactions, zinc is critical not only to immune function, but to wound healing, and normal cell division. Zinc also helps stabilize blood sugar levels and the body's metabolic rate, is necessary for an optimal sense of smell and taste, has been shown to prevent the blood vessel damage that can occur in atherosclerosis, and may help to reduce the painful inflammation of rheumatoid arthritis. A strong immune system depends on adequate zinc levels, so the zinc in crimini mushrooms may also help to prevent illnesses such as recurrent colds and ear infections, and even some of the serious infections seen in patients with advanced or long-standing diabetes. Five ounces of crimini mushrooms provide 10.4% of the daily value for zinc.
Protection against Alzheimer's Disease and Age-related Cognitive DeclineResearch published in the Journal of Neurology, Neurosurgery and Psychiatry suggests that regular consumption of niacin-rich foods like crimini mushrooms also provides protection against Alzheimer's disease and age-related cognitive decline.
Researchers from the Chicago Health and Aging Project interviewed over 3,500 Chicago residents aged 65 or older about their diet, then tested their cognitive abilities over the following six years. Those getting the most niacin from foods (22 mg per day) were 70% less likely to have developed Alzheimer's disease than those consuming the least (about 13 mg daily), and their rate of age-related cognitive decline was significantly less.
Mushrooms Found to be Top Food Source of Potent AntioxidantL-ergothioneine, a powerful antioxidant, has been discovered in mushrooms, thanks to a new analytical method capable of identifying this antioxidant in plant material. In research presented at the 2005 American Chemical Society meeting in Washington, D.C., an American research team revealed that mushrooms contain higher concentrations L-ergothioneine than either of the two dietary sources previously believed to contain the most: chicken liver and wheat germ.
Testing mushrooms consumed in the U.S., the team found that shiitake, oyster, king oyster and maitake mushrooms contain the highest amounts of ergothioneine, with up to 13 mg in a 3-ounce serving. This equals forty times as much as is found in wheat germ.
Of the most commonly consumed mushrooms, portabellas and criminis have the most L-ergothioneine, followed by white buttons. White buttons, the most popular of all mushrooms consumed in the U.S., contain up to 5 mg per three ounce serving-12 times as much as wheat germ and 4 times more than chicken liver. And more good news, L-ergothioneine is not destroyed when mushrooms are cooked.
Inexpensive Button Mushrooms Rival Exotic Ones' Antioxidant ProwessWhite button mushrooms (Agaricus bisporus), although often considered a poor relation of exotic, expensive varieties like maitake and matsutake mushrooms, provide as much or even more anti-oxidant activity as their costly cousins.
Researchers at the Institut National de la Recherche Agrinomique in France found that the free radical scavenging ability of the humble button mushroom was equivalent to, if not higher than, that of maitake and the matsutake mushrooms - both of which are highly prized in Japanese cuisine for their reputed ability to lower blood pressure and fight cancer.
The French team also found that the body of the mushroom contained a higher concentration of anti-oxidants than the stalk.
Lead researcher, Dr. Jean-Michel Savoie commented: "It can be reasonably assumed that white button mushrooms have as much, if not more, radical scavenging power as mushrooms currently touted for their health benefit. The good thing is button mushrooms are available all year round, are cheap and may be an excellent source of nutrition as part of a healthy diet."
Practical Tip: You don't have to spend a lot to enjoy mushrooms' many health benefits. White button mushrooms can be found in any grocery all year round and make a delicious, inexpensive addition to salads, soups, stir fries and omelets. And don't forget stuffed mushrooms-always a favorite and classy hors d'oeuvre.
DescriptionMushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually fungi, a special type of living organism that has no roots, leaves, flowers or seeds. While they can be cultivated, they easily grow wild in many regions of the world.
Button mushrooms generally look like little cartoon umbrellas, having a dense parasol-like cap attached to a stem that can be short and thick or thin and slightly curvy. There are three different types of button mushrooms-white mushrooms, crimini mushrooms and portabello mushrooms. The white mushroom is the most common type and is the cream colored mushroom that often adorns salads. The crimini mushroom, which looks just like the button but is coffee colored, actually features a more distinctive flavor. The portabello mushroom whose large size and meaty flavor make it a wonderful vegetarian entrée, is actually an overgrown crimini mushroom. The scientific name for these mushrooms is Agaricus bisporus.
Crimini mushrooms are known by a variety of other names. These include cremini, baby bellas, and Portabellini.
HistoryButton mushrooms have grown wild since prehistoric times, having been consumed as food by the early hunter-gatherers. Since ancient times, mushrooms have been thought to have special powers. The Egyptians thought that they granted immortality, and since only the pharaohs were felt to be worthy of this gift, the common people were not even allowed to touch mushrooms, let alone eat them. In ancient Rome, people oftentimes referred to mushrooms as cibus diorum-food for the gods. The folklore of many cultures, including Russia, China and Mexico held that eating mushrooms could give someone superhuman strength.
Although button mushrooms have been enjoyed by people around the world for millennia, it was not until the 17th century that they began to be cultivated. The first attempts at cultivation began near Paris, a city that still has hundreds of miles of underground caves and tunnels where mushrooms are grown. Cultivation of button mushrooms began in the United States in the late 19th century. Button mushrooms are grown throughout many regions of the world, especially countries in the Northern Hemisphere. The United States is one of the leading commercial producers of button mushrooms with the majority being produced in Pennsylvania.
How to Select and StoreLook for mushrooms that are firm, plump and clean. Those that are wrinkled or have wet slimy spots should be avoided. Since mushrooms darken as they age, choose those that are either creamy white or tan, depending upon whether you are purchasing white or Crimini mushrooms. If your recipe calls for caps only, choose mushrooms that have short stems to avoid waste. Fresh and dried button mushrooms are available throughout the year.
The best way to store loose button mushrooms is to keep them in the refrigerator either placed in a loosely closed paper bag, wrapped in a damp cloth or laid out in a glass dish that is covered with a moist cloth. These methods will help them to preserve their moisture without becoming soggy and will keep them fresh for several days. Mushrooms that are purchased prepackaged can be stored in the refrigerator for up to one week in their original container. Dried mushrooms should be stored in a tightly sealed container in either the refrigerator or freezer, where they will stay fresh for six months to one year.
How to EnjoyFor some of our favorite recipes, click Recipes.
Tips for Preparing Mushrooms:Mushrooms are so porous that if they are exposed to too much water, they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.
If using the whole mushroom in a recipe, simply slice off the very bottom of the stem, which is usually a bit spongy. If your recipe only calls for the caps, gently break off the stems with your hands and discard (or save for making soup stock).
A Few Quick Serving Ideas:Healthy sautéed mushrooms and onions make a great side dish to meat dishes.
Add finely chopped mushrooms to a pot of tomato pasta sauce.
After removing the stems from mushrooms, stuff them with your favorite vegetable medley or soft cheese.
Make the classic brunch favorite...the mushroom omelet.
Individual ConcernsCrimini Mushrooms and PurinesCrimini mushrooms contain naturally-occurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called "gout" and the formation of kidney stones from uric acid are two examples of uric acid-related problems that can be related to excessive intake of purine-containing foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purine-containing foods such as crimini mushrooms.For more on this subject, please see "What are purines and in which foods are they found?" Nutritional ProfileCrimini mushrooms are an excellent source of many minerals including selenium, copper, potassium, phosphorus, and zinc. They are also an excellent source of B vitamins including vitamin B2, pantothenic acid and niacin. In addition, crimini mushrooms are a very good source of vitamin B1, vitamin B6 , zinc, manganese and protein.
For an in-depth nutritional profile click here: Crimini mushrooms.
In-Depth Nutritional ProfileIn addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Mushrooms, crimini is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Introduction to Food Rating System ChartIn order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.Crimini mushrooms, raw
5.00 oz-wt
141.75 grams
31.19 caloriesNutrientAmountDV
(%)Nutrient
DensityWorld's Healthiest
Foods Ratingselenium36.85 mcg52.630.4excellentvitamin B2 (riboflavin)0.69 mg40.623.4excellentcopper0.71 mg35.520.5excellentvitamin B3 (niacin)5.39 mg26.915.6excellenttryptophan0.08 g25.014.4excellentvitamin B5 (pantothenic acid)2.13 mg21.312.3excellentpotassium635.04 mg18.110.5excellentphosphorus170.10 mg17.09.8excellentzinc1.56 mg10.46.0very goodmanganese0.20 mg10.05.8very goodvitamin B1 (thiamin)0.13 mg8.75.0very goodvitamin B6 (pyridoxine)0.16 mg8.04.6very goodprotein3.54 g7.14.1very goodfolate19.85 mcg5.02.9gooddietary fiber0.85 g3.42.0goodmagnesium12.76 mg3.21.8goodiron0.57 mg3.21.8goodcalcium25.52 mg2.61.5goodWorld's Healthiest
Foods RatingRuleexcellentDV>=75%ORDensity>=7.6ANDDV>=10%very goodDV>=50%ORDensity>=3.4ANDDV>=5%goodDV>=25%ORDensity>=1.5ANDDV>=2.5%In-Depth Nutritional Profile for Mushrooms, crimini
References
For other uses, see Mushroom (disambiguation).
The mushroom Amanita muscaria, commonly known as "fly agaric"
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing.lamella) on the underside of the cap, just as do store-bought white mushrooms.
The word "mushroom" can also be used for a wide variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of someBasidiomycota, depending upon the context of the word.
Forms deviating from the standard morphology usually have more specific names, such as "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their placement in the orderAgaricales. By extension, the term "mushroom" can also designate the entire fungus when in culture or the thallus (called amycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
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Morphological characteristics of the caps of mushrooms.
Identifying mushrooms requires a basic understanding of their macroscopic structure. Most are Basidiomycetes and gilled. Their spores, called basidiospores, are produced on the gills and fall in a fine rain of powder from under the caps as a result. At the microscopic level the basidiospores are shot off of basidia and then fall between the gills in the dead air space. As a result, for most mushrooms, if the cap is cut off and placed gill-side-down overnight, a powdery impression reflecting the shape of the gills (or pores, or spines, etc.) is formed (when the fruitbody is sporulating). The color of the powdery print, called a spore print, is used to help classify mushrooms and can help to identify them. Spore print colors include white (most common), brown, black, purple-brown, pink, yellow, and cream, but almost never blue, green, or red.
While modern identification of mushrooms is quickly becoming molecular, the standard methods for identification are still used by most and have developed into a fine art harking back to medieval times and the Victorian era, combined with microscopic examination. The presence of juices upon breaking, bruising reactions, odors, tastes, shades of color, habitat, habit, and season are all considered by both amateur and professional mycologists. Tasting and smelling mushrooms carries its own hazards because of poisons and allergens. Chemical tests are also used for some genera.
In general, identification to genus can often be accomplished in the field using a local mushroom guide. Identification to species, however, requires more effort; one must remember that a mushroom develops from a button stage into a mature structure, and only the latter can provide certain characteristics needed for the identification of the species. However, over-mature specimens lose features and cease producing spores. Many novices have mistaken humid water marks on paper for white spore prints, or discolored paper from oozing liquids on lamella edges for colored spored prints.
Classification
The genus Trichaptum, an example of a polypore, a mushroom without a stalk, fruiting on a log
Trametes versicolor another type of polypore mushroom.
Main articles: Sporocarp (fungi), Basidiocarp, and Ascocarp
Typical mushrooms are the fruitbodies of members of the order Agaricales, whose type genus is Agaricus and type species is the field mushroom, Agaricus campestris. However, in modern molecularly defined classifications, not all members of the order Agaricales produce mushroom fruitbodies, and many other gilled fungi, collectively called mushrooms, occur in other orders in the class Agaricomycetes. For example, chanterelles are in the Cantharellales, false chanterelles like Gomphus are in the Gomphales, milk mushrooms (Lactarius) and russulas (Russula) as well as Lentinellus are in the Russulales, while the tough leathery generaLentinus and Panus are among the Polyporales, but Neolentinus is in the Gloeophyllales, and the little pin-mushroom genus,Rickenella, along with similar genera, are in the Hymenochaetales.
Within the main body of mushrooms, in the Agaricales, are common fungi like the common fairy-ring mushroom (Marasmiusoreades), shiitake, enoki, oyster mushrooms, fly agarics, and other amanitas, magic mushrooms like species of Psilocybe, paddy straw mushrooms, shaggy manes, etc.
An atypical mushroom is the Lobster mushroom, which is a deformed, cooked-lobster-colored parasitized fruitbody of a Russula orLactarius colored and deformed by the mycoparasitic Ascomycete Hypomyces lactifluorum.[1]
Other mushrooms are non-gilled, and then the term "mushroom" is loosely used, so that it is difficult to give a full account of their classifications. Some have pores underneath (and are usually called boletes), others have spines, such as the hedgehog mushroom and other tooth fungi, and so on. "Mushroom" has been used for polypores, puffballs, jelly fungi, coral fungi, bracket fungi, stinkhorns, and cup fungi. Thus, the term mushroom is more one of common application to macroscopic fungal fruiting bodies than one having precise taxonomic meaning. There are approximately 14,000 described species of mushrooms.[2]
Mushroom vs. toadstool
The relative sizes of the cap (pileus) and stalk (stipe) vary widely. Shown here is a species of Macrolepiota.
The terms "Mushroom" and "Toadstool" go back centuries and were never precisely defined, nor was there consensus on application.
The term "toadstool" was often, but not exclusively, applied to poisonous mushrooms or to those that have the classic umbrella-like cap-and-stem form. Between 1400 and 1600 A.D., the terms tadstoles, frogstooles, frogge stoles, tadstooles, tode stoles, toodys hatte, paddockstool, puddockstool, paddocstol, toadstoole, and paddockstooles sometimes were used synonymously with mushrom, mushrum, muscheron, mousheroms, mussheron, or musserouns.[3]
The word has apparent analogies in Dutch padde(n)stoel (toad-stool/chair, mushroom) and German Kr�tenschwamm (toad-fungus, alt. word for panther cap). Others have proposed a connection with German "Todesstuhl" (lit. "death's chair").[4] Since Tod is a direct cognate to death, in that case it would be a German borrowing.
The term "mushroom" and its variations may have been derived from the French word mousseron in reference to moss (mousse). The toadstool's connection to toads may be direct, in reference to some species of poisonous toad,[5] or may just be a case ofphono-semantic matching from the German word.[6] However, there is no clear-cut delineation between edible and poisonous fungi, so that a "mushroom" may be edible, poisonous, or unpalatable. The term "toadstool" is nowadays used in storytelling when referring to poisonous or suspect mushrooms. The classic example of a toadstool is Amanita muscaria.
Growth ratesMany species of mushrooms seemingly appear overnight, growing or expanding rapidly. This phenomenon is the source of several common expressions in the English language including "to mushroom" or "mushrooming" (expanding rapidly in size or scope) and "to pop up like a mushroom" (to appear unexpectedly and quickly). In actuality all species of mushrooms take several days to form primordial mushroom fruit bodies, though they do expand rapidly by the absorption of fluids.
The cultivated mushroom as well as the common field mushroom initially form a minute fruiting body, referred to as the pin stage because of their small size. Slightly expanded they are called buttons, once again because of the relative size and shape. Once such stages are formed, the mushroom can rapidly pull in water from its mycelium and expand, mainly by inflating preformed cells that took several days to form in the primordia.
Similarly, there are even more ephemeral mushrooms, like Parasola plicatilis (formerly Coprinus plicatlis), that literally appear overnight and may disappear by late afternoon on a hot day after rainfall.[7] The primordia form at ground level in lawns in humid spaces under the thatch and after heavy rainfall or in dewy conditions balloon to full size in a few hours, release spores, and then collapse. They "mushroom" to full size.
Not all mushrooms expand overnight; some grow very slowly and add tissue to their fruitbodies by growing from the edges of the colony or by inserting hyphae.
Size and age
Yellow, flower pot mushrooms (Leucocoprinus birnbaumii) at various states of development
Though mushroom fruiting bodies are short-lived, the underlying mycelium can itself be long-lived and massive. A colony ofArmillaria ostoyae in Malheur National Forest in the United States is estimated to be 2,400 years old, possibly older, and spans an estimated 2,200 acres. Most of the fungus is underground and in decaying wood or dying tree roots in the form of white mycelia combined with black shoelace-like rhizomorphs that bridge colonized separated woody substrates.[8]
Human use
The button mushroom (Agaricus bisporus), one of the most widely cultivated mushrooms in the world.
Further information: Ethnomycology
Edible mushrooms
Main articles: Edible mushroom, Mushroom hunting, and Fungiculture
Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European, and Japanese). Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such asthiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid. Though not normally a significant source of vitamin D, some mushrooms can become significant sources after exposure to ultraviolet light, though this also darkens their skin.[9] Mushrooms are also a source of some minerals, including selenium, potassium and phosphorus[10].
Most mushrooms that are sold in supermarkets have been commercially grown on mushroom farms. The most popular of these,Agaricus bisporus, is generally considered safe for most people to eat because it is grown in controlled, sterilized environments, though some individuals do not tolerate it well. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki.
Mushroom and Truffle output in 2005
There are a number of species of mushroom that are poisonous, and although some resemble certain edible species, eating them could be fatal. Eating mushrooms gathered in the wild is risky and should not be undertaken by individuals not knowledgeable in mushroom identification, unless the individuals limit themselves to a relatively small number of good edible species that are visually distinctive. A. bisporus contains carcinogens called hydrazines, the most abundant of which is agaritine. However, the carcinogens are destroyed by moderate heat when cooking.[11]
More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified.
Additionally, even edible mushrooms may produce an allergic reaction, from a mild asthmatic response to severe anaphylaxis shock.
People who collect mushrooms for consumption are known as mycophagists, and the act of collecting them for such is known asmushroom hunting, or simply "Mushrooming".
Toxic mushrooms
Main article: Mushroom poisoning
Young "Death Cap" Mushrooms next to some matches.
Of central interest with respect to the chemical properties of mushrooms is the fact that many species produce secondary metabolites that render them toxic, mind-altering, or even bioluminescent.
Although there are only a small number of deadly species, several others can cause particularly severe and unpleasant symptoms.
Toxicity likely plays a role in protecting the function of the basidiocarp: the mycelium has expended considerable energy and protoplasmic material to develop a structure to efficiently distribute its spores. One defense against consumption and premature destruction is the evolution of chemicals that render the mushroom inedible, either causing the consumer to vomit (see emetics) the meal, or to learn to avoid consumption altogether.
Psychoactive mushrooms
Main article: Psilocybin mushrooms
Hallucinogenic Psilocybemushrooms
Psilocybin mushrooms possess psychedelic properties. They are commonly known as "magic mushrooms" "mushies" or "shrooms" and are available in smart shops in many parts of the world, though some countries have outlawed their sale. An article in the Journal of Psychopharmacology has made correlations between the induced hallucinations and subjects' experiences up to several months later.[12]
Because of their psychoactive properties, some mushrooms have played a role in native medicine, where they have been used in an attempt to effect mental and physical healing, and to facilitate visionary states. One such ritual is the Velada ceremony. A practitioner of traditional mushroom use is the shaman and curandera (priest-healer).
Psilocybin mushrooms are not the only psychoactive fungi. Amanita muscaria pictured above is also psychoactive. The active constituents are Ibotenic acid and Muscimol. The Muscaria chemotaxonomic group of Amanitas contain no amatoxins or phallotoxins, and are not hepatoxic. Some dry these in the sun to transform the Ibotenic acid into the more psychoactive Muscimol.
Psilocybin, a naturally occurring chemical in certain psychedelic mushrooms like Psilocybe cubensis, is being studied for its ability to help people suffering from psychological disorders, such as obsessive-compulsive disorder. Minute amounts have been reported to stop cluster and migraine headaches.[13] A double-blind study, done by the John Hopkins Hospital, showed that psychedelic mushrooms could provide people an experience with substantial personal meaning and spiritual significance. In the study, one third of the subjects reported that ingestion of psychedelic mushrooms was the single most spiritually significant event of their lives. Over two-thirds reported it among their five most meaningful and spiritually significant events. On the other hand, one-third of the subjects reported extreme anxiety.[14][15]
Medicinal mushrooms
Main article: Medicinal mushrooms
The most well known "medicinal mushroom", Reishi.
Many species of medicinal mushrooms have been used in folk medicine for thousands of years. The use of medicinal mushrooms in folk medicine, is best documented in the East. Medicinal mushrooms are now the subject of study for many ethnobotanists and medical researchers. The ability of some mushrooms to inhibit tumor growth and enhance aspects of the immune system has been a subject of research for approximately 50 years.[16] International mushroom research continues today, with a focus on mushroom's that may have hypoglycemic activity, anti-cancer activity, anti-pathogenic activity, and immune system enhancing activity. Discoveries so far include, that the oyster mushroom naturally contains significant amounts of lovastatin,[17] and that certain fungi may be a future source of taxol[4]. To date, penicillin, lovastatin, ciclosporin, griseofulvin, cephalosporin, and ergometrine, are the most famous pharmaceuticals which have been isolated from the fungi kingdom.
Other uses
"Tinder fungi"
Mushrooms can be used for dyeing wool and other natural fibers. The chromophores of mushrooms are organic compounds and produce strong and vivid colors, and all colors of the spectrum can be achieved with mushroom dyes. Before the invention of synthetic dyes mushrooms were the source of many textile dyes.
Some fungi, types of polypores loosely called mushrooms, have been used as fire starters (known as tinder fungi).
Mushrooms and other fungi play a role in the development of effective biological remediation and filtration technologies. The US Patent and Trademark Office can be searched for patents related to the latest developments in mycoremediation and mycofiltration.
Further Reading
Mushrooms, crimini Coffee colored and richer in flavor and nutrients than the more common white button mushroom, crimini mushrooms are available throughout the year.
Mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds. While mushroom can be cultivated, they can also be found growing wild in many regions of the world.
This chart graphically details the %DV that a serving of Mushrooms, crimini provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Mushrooms, crimini can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Mushrooms, crimini, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
- Health Benefits
- Description
- History
- How to Select and Store
- How to Enjoy
- Individual Concerns
- Nutritional Profile
- References
The range of traditional nutrients found in crimini mushrooms is equally impressive. Our food ranking system showed crimini mushrooms to be an excellent source of selenium, riboflavin (vitamin B2), pantothenic acid (vitamin B5), copper, niacin (vitamin B3), potassium and phosphorus. Selenium is needed for the proper function of the antioxidant system, which works to reduce the levels of damaging free radicals in the body. Selenium is a necessary cofactor of one of the body's most important internally produced antioxidants, glutathione peroxidase, and also works with vitamin E in numerous vital antioxidant systems throughout the body. These powerful antioxidant actions make selenium helpful not only against colon cancer by protecting colon cells from cancer-causing toxins, but in decreasing asthma and arthritis symptoms and in the prevention of heart disease. In addition, selenium is involved in DNA repair, yet another way in which adequate intake of this mineral is associated with a reduced risk for cancer. Five ounces of raw crimini mushrooms provide 52.6% of the daily value (DV) for selenium.
Copper is another trace mineral that may be helpful in reducing the symptoms of rheumatoid arthritis. Copper, along withmanganese (yet another trace mineral for which crimini mushrooms is a very good source), is an essential cofactor of a key oxidative enzyme called superoxide dismutase. Superoxide dismutase disarms free radicals produced within the mitochondria (the energy production factories within our cells). Copper is also necessary for the activity of lysyl oxidase, an enzyme involved in cross-linking collagen and elastin, both of which provide the ground substance and flexibility in blood vessels, bones and joints. Low dietary intake of copper may also be associated with increased fecal free radical production and fecal water alkaline phosphatase activity, risk factors for colon cancer. Five ounces of raw crimini mushrooms supply 35.5% of the DV for copper and 10.0% of the DV for manganese.
Crimini mushrooms are also a good source of iron, which is primarily used as part of hemoglobin, the molecule responsible for transporting and releasing oxygen throughout the body. But hemoglobin synthesis also relies on copper. Without copper, iron cannot be properly utilized in red blood cells. Fortunately, Mother Nature supplies both minerals in crimini mushrooms.
Our food ranking system also showed these mushrooms to contain a variety of B complex vitamins. Crimini mushrooms qualified as an excellent source of riboflavin, pantothenic acid and niacin, as well as a very good source of thiamin, and vitamin B6, and a good source of folate, all of which are nutrients that are necessary for carbohydrate, protein and lipid metabolism.
Riboflavin (vitamin B2) plays at least two important roles in the body's energy production. When active in energy production pathways,riboflavin takes the form of flavin adenine dinucleotide (FAD) or flavin mononucleotide (FMN). In these forms, riboflavin attaches to protein enzymes called flavoproteins that allow oxygen-based energy production to occur. Flavoproteins are found throughout the body, particularly in locations where oxygen-based energy production is constantly needed, such as the heart and other muscles.
Riboflavin's other role in energy production is protective. The oxygen-containing molecules the body uses to produce energy can be highly reactive and can inadvertently cause damage to the mitochondria and even the cells themselves. In the mitochondria, such damage is largely prevented by a small, protein-like molecule called glutathione. Like many "antioxidant" molecules, glutathionemust be constantly recycled, and it is vitamin B2 that allows this recycling to take place. (Technically, vitamin B2 is a cofactor for the enzyme glutathione reductase that reduces the oxidized form of glutathione back to its reduced version.) Riboflavin been shown to be able to reduce the frequency of migraine headaches in people who suffer from them. Five ounces of crimini mushrooms supply 40.6% of the DV for riboflavin.
The B vitamin, pantothenic acid also plays an important role in the prevention of fatigue since it supports the function of the adrenal glands, particularly in times of stress. Five ounces of crimini mushrooms provide 21.3% of the DV for pantothenic acid.
Niacin (vitamin B3) is helpful in reducing cholesterol levels and in preventing osteoarthritis, while vitamin B6 is needed to converthomocysteine, a dangerous molecule that can directly damage blood vessel walls, into other benign substances. At high levels, homocysteine is associated with a greatly increased risk for heart attack and stroke, so crimini mushrooms which contain 26.9% of the DV for niacin, and 8.0% of the DV for vitamin B6 are of significant benefit.
Zinc for Optimal Immune FunctionAs if the above health benefits were not enough, crimini mushrooms were also determined to be a very good source of zinc. Zinc affects many fundamental processes, perhaps the most important of which is immune function. If one mineral was singled out for its beneficial effects on the immune system, zinc would lead the pack. A cofactor in a wide variety of enzymatic reactions, zinc is critical not only to immune function, but to wound healing, and normal cell division. Zinc also helps stabilize blood sugar levels and the body's metabolic rate, is necessary for an optimal sense of smell and taste, has been shown to prevent the blood vessel damage that can occur in atherosclerosis, and may help to reduce the painful inflammation of rheumatoid arthritis. A strong immune system depends on adequate zinc levels, so the zinc in crimini mushrooms may also help to prevent illnesses such as recurrent colds and ear infections, and even some of the serious infections seen in patients with advanced or long-standing diabetes. Five ounces of crimini mushrooms provide 10.4% of the daily value for zinc.
Protection against Alzheimer's Disease and Age-related Cognitive DeclineResearch published in the Journal of Neurology, Neurosurgery and Psychiatry suggests that regular consumption of niacin-rich foods like crimini mushrooms also provides protection against Alzheimer's disease and age-related cognitive decline.
Researchers from the Chicago Health and Aging Project interviewed over 3,500 Chicago residents aged 65 or older about their diet, then tested their cognitive abilities over the following six years. Those getting the most niacin from foods (22 mg per day) were 70% less likely to have developed Alzheimer's disease than those consuming the least (about 13 mg daily), and their rate of age-related cognitive decline was significantly less.
Mushrooms Found to be Top Food Source of Potent AntioxidantL-ergothioneine, a powerful antioxidant, has been discovered in mushrooms, thanks to a new analytical method capable of identifying this antioxidant in plant material. In research presented at the 2005 American Chemical Society meeting in Washington, D.C., an American research team revealed that mushrooms contain higher concentrations L-ergothioneine than either of the two dietary sources previously believed to contain the most: chicken liver and wheat germ.
Testing mushrooms consumed in the U.S., the team found that shiitake, oyster, king oyster and maitake mushrooms contain the highest amounts of ergothioneine, with up to 13 mg in a 3-ounce serving. This equals forty times as much as is found in wheat germ.
Of the most commonly consumed mushrooms, portabellas and criminis have the most L-ergothioneine, followed by white buttons. White buttons, the most popular of all mushrooms consumed in the U.S., contain up to 5 mg per three ounce serving-12 times as much as wheat germ and 4 times more than chicken liver. And more good news, L-ergothioneine is not destroyed when mushrooms are cooked.
Inexpensive Button Mushrooms Rival Exotic Ones' Antioxidant ProwessWhite button mushrooms (Agaricus bisporus), although often considered a poor relation of exotic, expensive varieties like maitake and matsutake mushrooms, provide as much or even more anti-oxidant activity as their costly cousins.
Researchers at the Institut National de la Recherche Agrinomique in France found that the free radical scavenging ability of the humble button mushroom was equivalent to, if not higher than, that of maitake and the matsutake mushrooms - both of which are highly prized in Japanese cuisine for their reputed ability to lower blood pressure and fight cancer.
The French team also found that the body of the mushroom contained a higher concentration of anti-oxidants than the stalk.
Lead researcher, Dr. Jean-Michel Savoie commented: "It can be reasonably assumed that white button mushrooms have as much, if not more, radical scavenging power as mushrooms currently touted for their health benefit. The good thing is button mushrooms are available all year round, are cheap and may be an excellent source of nutrition as part of a healthy diet."
Practical Tip: You don't have to spend a lot to enjoy mushrooms' many health benefits. White button mushrooms can be found in any grocery all year round and make a delicious, inexpensive addition to salads, soups, stir fries and omelets. And don't forget stuffed mushrooms-always a favorite and classy hors d'oeuvre.
DescriptionMushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually fungi, a special type of living organism that has no roots, leaves, flowers or seeds. While they can be cultivated, they easily grow wild in many regions of the world.
Button mushrooms generally look like little cartoon umbrellas, having a dense parasol-like cap attached to a stem that can be short and thick or thin and slightly curvy. There are three different types of button mushrooms-white mushrooms, crimini mushrooms and portabello mushrooms. The white mushroom is the most common type and is the cream colored mushroom that often adorns salads. The crimini mushroom, which looks just like the button but is coffee colored, actually features a more distinctive flavor. The portabello mushroom whose large size and meaty flavor make it a wonderful vegetarian entrée, is actually an overgrown crimini mushroom. The scientific name for these mushrooms is Agaricus bisporus.
Crimini mushrooms are known by a variety of other names. These include cremini, baby bellas, and Portabellini.
HistoryButton mushrooms have grown wild since prehistoric times, having been consumed as food by the early hunter-gatherers. Since ancient times, mushrooms have been thought to have special powers. The Egyptians thought that they granted immortality, and since only the pharaohs were felt to be worthy of this gift, the common people were not even allowed to touch mushrooms, let alone eat them. In ancient Rome, people oftentimes referred to mushrooms as cibus diorum-food for the gods. The folklore of many cultures, including Russia, China and Mexico held that eating mushrooms could give someone superhuman strength.
Although button mushrooms have been enjoyed by people around the world for millennia, it was not until the 17th century that they began to be cultivated. The first attempts at cultivation began near Paris, a city that still has hundreds of miles of underground caves and tunnels where mushrooms are grown. Cultivation of button mushrooms began in the United States in the late 19th century. Button mushrooms are grown throughout many regions of the world, especially countries in the Northern Hemisphere. The United States is one of the leading commercial producers of button mushrooms with the majority being produced in Pennsylvania.
How to Select and StoreLook for mushrooms that are firm, plump and clean. Those that are wrinkled or have wet slimy spots should be avoided. Since mushrooms darken as they age, choose those that are either creamy white or tan, depending upon whether you are purchasing white or Crimini mushrooms. If your recipe calls for caps only, choose mushrooms that have short stems to avoid waste. Fresh and dried button mushrooms are available throughout the year.
The best way to store loose button mushrooms is to keep them in the refrigerator either placed in a loosely closed paper bag, wrapped in a damp cloth or laid out in a glass dish that is covered with a moist cloth. These methods will help them to preserve their moisture without becoming soggy and will keep them fresh for several days. Mushrooms that are purchased prepackaged can be stored in the refrigerator for up to one week in their original container. Dried mushrooms should be stored in a tightly sealed container in either the refrigerator or freezer, where they will stay fresh for six months to one year.
How to EnjoyFor some of our favorite recipes, click Recipes.
Tips for Preparing Mushrooms:Mushrooms are so porous that if they are exposed to too much water, they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.
If using the whole mushroom in a recipe, simply slice off the very bottom of the stem, which is usually a bit spongy. If your recipe only calls for the caps, gently break off the stems with your hands and discard (or save for making soup stock).
A Few Quick Serving Ideas:Healthy sautéed mushrooms and onions make a great side dish to meat dishes.
Add finely chopped mushrooms to a pot of tomato pasta sauce.
After removing the stems from mushrooms, stuff them with your favorite vegetable medley or soft cheese.
Make the classic brunch favorite...the mushroom omelet.
Individual ConcernsCrimini Mushrooms and PurinesCrimini mushrooms contain naturally-occurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called "gout" and the formation of kidney stones from uric acid are two examples of uric acid-related problems that can be related to excessive intake of purine-containing foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purine-containing foods such as crimini mushrooms.For more on this subject, please see "What are purines and in which foods are they found?" Nutritional ProfileCrimini mushrooms are an excellent source of many minerals including selenium, copper, potassium, phosphorus, and zinc. They are also an excellent source of B vitamins including vitamin B2, pantothenic acid and niacin. In addition, crimini mushrooms are a very good source of vitamin B1, vitamin B6 , zinc, manganese and protein.
For an in-depth nutritional profile click here: Crimini mushrooms.
In-Depth Nutritional ProfileIn addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Mushrooms, crimini is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Introduction to Food Rating System ChartIn order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.Crimini mushrooms, raw
5.00 oz-wt
141.75 grams
31.19 caloriesNutrientAmountDV
(%)Nutrient
DensityWorld's Healthiest
Foods Ratingselenium36.85 mcg52.630.4excellentvitamin B2 (riboflavin)0.69 mg40.623.4excellentcopper0.71 mg35.520.5excellentvitamin B3 (niacin)5.39 mg26.915.6excellenttryptophan0.08 g25.014.4excellentvitamin B5 (pantothenic acid)2.13 mg21.312.3excellentpotassium635.04 mg18.110.5excellentphosphorus170.10 mg17.09.8excellentzinc1.56 mg10.46.0very goodmanganese0.20 mg10.05.8very goodvitamin B1 (thiamin)0.13 mg8.75.0very goodvitamin B6 (pyridoxine)0.16 mg8.04.6very goodprotein3.54 g7.14.1very goodfolate19.85 mcg5.02.9gooddietary fiber0.85 g3.42.0goodmagnesium12.76 mg3.21.8goodiron0.57 mg3.21.8goodcalcium25.52 mg2.61.5goodWorld's Healthiest
Foods RatingRuleexcellentDV>=75%ORDensity>=7.6ANDDV>=10%very goodDV>=50%ORDensity>=3.4ANDDV>=5%goodDV>=25%ORDensity>=1.5ANDDV>=2.5%In-Depth Nutritional Profile for Mushrooms, crimini
References
- Bobek P, Galbavy S, Ozdin L. Effect of oyster mushroom (Pleurotus ostreatus) on pathological changes in dimethylhydrazine-induced rat colon cancer. Oncol Rep 1998 May-1998 Jun 30;5(3):727-30 1998. PMID:13940.
- Davis CD. Low dietary copper increases fecal free radical production, fecal water alkaline phosphatase activity and cytotoxicity in healthy men. J Nutr. 2003 Feb; 133(2):522-7 2003.
- Dubost N, Beelman R, Peterson D, Royse D. Identification and quantification of ergothioneine in cultivated mushrooms by Liquid Chromatography – Mass Spectroscopy. The 230th ACS National Meeting, Washington, D.C., Wednesday, August 31, 2005. 2005.
- Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California 1983.
- Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986 1986. PMID:15210.
- Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York 1996.
- Grube BJ, Eng ET, Kao YC, et al. White Button Mushroom Phytochemicals Inhibit Aromatase Activity and Breast Cancer Cell Proliferation. J Nutr 2001 Dec;131(12):3288-93 2001. PMID:13890.
- Kidd PM. The use of mushroom glucans and proteoglycans in cancer treatment. Altern Med Rev 2000 Feb;5(1):4-27 2000. PMID:13930.
- Morris MC, Evans DA, Bienias JL, Scherr PA, Tangney CC, Hebert LE, Bennett DA, Wilson RS, Aggarwal N. Dietary niacin and the risk of incident Alzheimer's disease and of cognitive decline. J Neurol Neurosurg Psychiatry. 2004 Aug;75(8):1093-9. 2004. PMID:15258207.
- Savoie JM, Minivielle N, Largeteau M. Radical-scavenging properties of extracts from the white button mushroom, Agaricus bisporus. Journal of the Science of Food and Agriculture, epub: February 5, 2008. 2008.
- Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988 1988. PMID:15220.
For other uses, see Mushroom (disambiguation).
The mushroom Amanita muscaria, commonly known as "fly agaric"
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing.lamella) on the underside of the cap, just as do store-bought white mushrooms.
The word "mushroom" can also be used for a wide variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of someBasidiomycota, depending upon the context of the word.
Forms deviating from the standard morphology usually have more specific names, such as "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their placement in the orderAgaricales. By extension, the term "mushroom" can also designate the entire fungus when in culture or the thallus (called amycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
Contents[hide]
- 1 Identification
- 2 Classification
- 3 Mushroom vs. toadstool
- 4 Growth rates
- 5 Size and age
- 6 Human use
- 7 Further Reading
- 8 References
- 9 External links
Morphological characteristics of the caps of mushrooms.
Identifying mushrooms requires a basic understanding of their macroscopic structure. Most are Basidiomycetes and gilled. Their spores, called basidiospores, are produced on the gills and fall in a fine rain of powder from under the caps as a result. At the microscopic level the basidiospores are shot off of basidia and then fall between the gills in the dead air space. As a result, for most mushrooms, if the cap is cut off and placed gill-side-down overnight, a powdery impression reflecting the shape of the gills (or pores, or spines, etc.) is formed (when the fruitbody is sporulating). The color of the powdery print, called a spore print, is used to help classify mushrooms and can help to identify them. Spore print colors include white (most common), brown, black, purple-brown, pink, yellow, and cream, but almost never blue, green, or red.
While modern identification of mushrooms is quickly becoming molecular, the standard methods for identification are still used by most and have developed into a fine art harking back to medieval times and the Victorian era, combined with microscopic examination. The presence of juices upon breaking, bruising reactions, odors, tastes, shades of color, habitat, habit, and season are all considered by both amateur and professional mycologists. Tasting and smelling mushrooms carries its own hazards because of poisons and allergens. Chemical tests are also used for some genera.
In general, identification to genus can often be accomplished in the field using a local mushroom guide. Identification to species, however, requires more effort; one must remember that a mushroom develops from a button stage into a mature structure, and only the latter can provide certain characteristics needed for the identification of the species. However, over-mature specimens lose features and cease producing spores. Many novices have mistaken humid water marks on paper for white spore prints, or discolored paper from oozing liquids on lamella edges for colored spored prints.
Classification
The genus Trichaptum, an example of a polypore, a mushroom without a stalk, fruiting on a log
Trametes versicolor another type of polypore mushroom.
Main articles: Sporocarp (fungi), Basidiocarp, and Ascocarp
Typical mushrooms are the fruitbodies of members of the order Agaricales, whose type genus is Agaricus and type species is the field mushroom, Agaricus campestris. However, in modern molecularly defined classifications, not all members of the order Agaricales produce mushroom fruitbodies, and many other gilled fungi, collectively called mushrooms, occur in other orders in the class Agaricomycetes. For example, chanterelles are in the Cantharellales, false chanterelles like Gomphus are in the Gomphales, milk mushrooms (Lactarius) and russulas (Russula) as well as Lentinellus are in the Russulales, while the tough leathery generaLentinus and Panus are among the Polyporales, but Neolentinus is in the Gloeophyllales, and the little pin-mushroom genus,Rickenella, along with similar genera, are in the Hymenochaetales.
Within the main body of mushrooms, in the Agaricales, are common fungi like the common fairy-ring mushroom (Marasmiusoreades), shiitake, enoki, oyster mushrooms, fly agarics, and other amanitas, magic mushrooms like species of Psilocybe, paddy straw mushrooms, shaggy manes, etc.
An atypical mushroom is the Lobster mushroom, which is a deformed, cooked-lobster-colored parasitized fruitbody of a Russula orLactarius colored and deformed by the mycoparasitic Ascomycete Hypomyces lactifluorum.[1]
Other mushrooms are non-gilled, and then the term "mushroom" is loosely used, so that it is difficult to give a full account of their classifications. Some have pores underneath (and are usually called boletes), others have spines, such as the hedgehog mushroom and other tooth fungi, and so on. "Mushroom" has been used for polypores, puffballs, jelly fungi, coral fungi, bracket fungi, stinkhorns, and cup fungi. Thus, the term mushroom is more one of common application to macroscopic fungal fruiting bodies than one having precise taxonomic meaning. There are approximately 14,000 described species of mushrooms.[2]
Mushroom vs. toadstool
The relative sizes of the cap (pileus) and stalk (stipe) vary widely. Shown here is a species of Macrolepiota.
The terms "Mushroom" and "Toadstool" go back centuries and were never precisely defined, nor was there consensus on application.
The term "toadstool" was often, but not exclusively, applied to poisonous mushrooms or to those that have the classic umbrella-like cap-and-stem form. Between 1400 and 1600 A.D., the terms tadstoles, frogstooles, frogge stoles, tadstooles, tode stoles, toodys hatte, paddockstool, puddockstool, paddocstol, toadstoole, and paddockstooles sometimes were used synonymously with mushrom, mushrum, muscheron, mousheroms, mussheron, or musserouns.[3]
The word has apparent analogies in Dutch padde(n)stoel (toad-stool/chair, mushroom) and German Kr�tenschwamm (toad-fungus, alt. word for panther cap). Others have proposed a connection with German "Todesstuhl" (lit. "death's chair").[4] Since Tod is a direct cognate to death, in that case it would be a German borrowing.
The term "mushroom" and its variations may have been derived from the French word mousseron in reference to moss (mousse). The toadstool's connection to toads may be direct, in reference to some species of poisonous toad,[5] or may just be a case ofphono-semantic matching from the German word.[6] However, there is no clear-cut delineation between edible and poisonous fungi, so that a "mushroom" may be edible, poisonous, or unpalatable. The term "toadstool" is nowadays used in storytelling when referring to poisonous or suspect mushrooms. The classic example of a toadstool is Amanita muscaria.
Growth ratesMany species of mushrooms seemingly appear overnight, growing or expanding rapidly. This phenomenon is the source of several common expressions in the English language including "to mushroom" or "mushrooming" (expanding rapidly in size or scope) and "to pop up like a mushroom" (to appear unexpectedly and quickly). In actuality all species of mushrooms take several days to form primordial mushroom fruit bodies, though they do expand rapidly by the absorption of fluids.
The cultivated mushroom as well as the common field mushroom initially form a minute fruiting body, referred to as the pin stage because of their small size. Slightly expanded they are called buttons, once again because of the relative size and shape. Once such stages are formed, the mushroom can rapidly pull in water from its mycelium and expand, mainly by inflating preformed cells that took several days to form in the primordia.
Similarly, there are even more ephemeral mushrooms, like Parasola plicatilis (formerly Coprinus plicatlis), that literally appear overnight and may disappear by late afternoon on a hot day after rainfall.[7] The primordia form at ground level in lawns in humid spaces under the thatch and after heavy rainfall or in dewy conditions balloon to full size in a few hours, release spores, and then collapse. They "mushroom" to full size.
Not all mushrooms expand overnight; some grow very slowly and add tissue to their fruitbodies by growing from the edges of the colony or by inserting hyphae.
Size and age
Yellow, flower pot mushrooms (Leucocoprinus birnbaumii) at various states of development
Though mushroom fruiting bodies are short-lived, the underlying mycelium can itself be long-lived and massive. A colony ofArmillaria ostoyae in Malheur National Forest in the United States is estimated to be 2,400 years old, possibly older, and spans an estimated 2,200 acres. Most of the fungus is underground and in decaying wood or dying tree roots in the form of white mycelia combined with black shoelace-like rhizomorphs that bridge colonized separated woody substrates.[8]
Human use
The button mushroom (Agaricus bisporus), one of the most widely cultivated mushrooms in the world.
Further information: Ethnomycology
Edible mushrooms
Main articles: Edible mushroom, Mushroom hunting, and Fungiculture
Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European, and Japanese). Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such asthiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid. Though not normally a significant source of vitamin D, some mushrooms can become significant sources after exposure to ultraviolet light, though this also darkens their skin.[9] Mushrooms are also a source of some minerals, including selenium, potassium and phosphorus[10].
Most mushrooms that are sold in supermarkets have been commercially grown on mushroom farms. The most popular of these,Agaricus bisporus, is generally considered safe for most people to eat because it is grown in controlled, sterilized environments, though some individuals do not tolerate it well. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki.
Mushroom and Truffle output in 2005
There are a number of species of mushroom that are poisonous, and although some resemble certain edible species, eating them could be fatal. Eating mushrooms gathered in the wild is risky and should not be undertaken by individuals not knowledgeable in mushroom identification, unless the individuals limit themselves to a relatively small number of good edible species that are visually distinctive. A. bisporus contains carcinogens called hydrazines, the most abundant of which is agaritine. However, the carcinogens are destroyed by moderate heat when cooking.[11]
More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified.
Additionally, even edible mushrooms may produce an allergic reaction, from a mild asthmatic response to severe anaphylaxis shock.
People who collect mushrooms for consumption are known as mycophagists, and the act of collecting them for such is known asmushroom hunting, or simply "Mushrooming".
Toxic mushrooms
Main article: Mushroom poisoning
Young "Death Cap" Mushrooms next to some matches.
Of central interest with respect to the chemical properties of mushrooms is the fact that many species produce secondary metabolites that render them toxic, mind-altering, or even bioluminescent.
Although there are only a small number of deadly species, several others can cause particularly severe and unpleasant symptoms.
Toxicity likely plays a role in protecting the function of the basidiocarp: the mycelium has expended considerable energy and protoplasmic material to develop a structure to efficiently distribute its spores. One defense against consumption and premature destruction is the evolution of chemicals that render the mushroom inedible, either causing the consumer to vomit (see emetics) the meal, or to learn to avoid consumption altogether.
Psychoactive mushrooms
Main article: Psilocybin mushrooms
Hallucinogenic Psilocybemushrooms
Psilocybin mushrooms possess psychedelic properties. They are commonly known as "magic mushrooms" "mushies" or "shrooms" and are available in smart shops in many parts of the world, though some countries have outlawed their sale. An article in the Journal of Psychopharmacology has made correlations between the induced hallucinations and subjects' experiences up to several months later.[12]
Because of their psychoactive properties, some mushrooms have played a role in native medicine, where they have been used in an attempt to effect mental and physical healing, and to facilitate visionary states. One such ritual is the Velada ceremony. A practitioner of traditional mushroom use is the shaman and curandera (priest-healer).
Psilocybin mushrooms are not the only psychoactive fungi. Amanita muscaria pictured above is also psychoactive. The active constituents are Ibotenic acid and Muscimol. The Muscaria chemotaxonomic group of Amanitas contain no amatoxins or phallotoxins, and are not hepatoxic. Some dry these in the sun to transform the Ibotenic acid into the more psychoactive Muscimol.
Psilocybin, a naturally occurring chemical in certain psychedelic mushrooms like Psilocybe cubensis, is being studied for its ability to help people suffering from psychological disorders, such as obsessive-compulsive disorder. Minute amounts have been reported to stop cluster and migraine headaches.[13] A double-blind study, done by the John Hopkins Hospital, showed that psychedelic mushrooms could provide people an experience with substantial personal meaning and spiritual significance. In the study, one third of the subjects reported that ingestion of psychedelic mushrooms was the single most spiritually significant event of their lives. Over two-thirds reported it among their five most meaningful and spiritually significant events. On the other hand, one-third of the subjects reported extreme anxiety.[14][15]
Medicinal mushrooms
Main article: Medicinal mushrooms
The most well known "medicinal mushroom", Reishi.
Many species of medicinal mushrooms have been used in folk medicine for thousands of years. The use of medicinal mushrooms in folk medicine, is best documented in the East. Medicinal mushrooms are now the subject of study for many ethnobotanists and medical researchers. The ability of some mushrooms to inhibit tumor growth and enhance aspects of the immune system has been a subject of research for approximately 50 years.[16] International mushroom research continues today, with a focus on mushroom's that may have hypoglycemic activity, anti-cancer activity, anti-pathogenic activity, and immune system enhancing activity. Discoveries so far include, that the oyster mushroom naturally contains significant amounts of lovastatin,[17] and that certain fungi may be a future source of taxol[4]. To date, penicillin, lovastatin, ciclosporin, griseofulvin, cephalosporin, and ergometrine, are the most famous pharmaceuticals which have been isolated from the fungi kingdom.
Other uses
"Tinder fungi"
Mushrooms can be used for dyeing wool and other natural fibers. The chromophores of mushrooms are organic compounds and produce strong and vivid colors, and all colors of the spectrum can be achieved with mushroom dyes. Before the invention of synthetic dyes mushrooms were the source of many textile dyes.
Some fungi, types of polypores loosely called mushrooms, have been used as fire starters (known as tinder fungi).
Mushrooms and other fungi play a role in the development of effective biological remediation and filtration technologies. The US Patent and Trademark Office can be searched for patents related to the latest developments in mycoremediation and mycofiltration.
Further Reading
- Lindequist, U.; Niedermeyer, T.H.J. ; Jülich, W.D. (2005). "The pharmacological potential of mushrooms.". Evid Based Complement Alternat Med. 2: 285. doi:10.1093/ecam/neh107. PMID 16136207.http://ecam.oxfordjournals.org/cgi/content/full/2/3/285.
- ^ Volk, Tom (2001). "Hypomyces lactifluorum, the lobster mushroom". Fungus of the Month.http://botit.botany.wisc.edu/toms_fungi/aug2001.html. Retrieved 2008-10-13.
- ^ Miles PG, Chang S-T (2004). Mushrooms: cultivation, nutritional value, medicinal effect, and environmental impact. Boca Raton, FL: CRC Press. ISBN 0-8493-1043-1.
- ^ Ramsbottom J (1954). Mushrooms & Toadstools: a study of the activities of fungi. London: Collins.
- ^ [1]
- ^ [2]
- ^ [3]
- ^ Nelson N (2006-08-13). "Parasola plicatilis". http://collectivesource.com/fungi/newpages/Coprinus_plicatilis.html. Retrieved 2008-10-13.
- ^ "A Fungus Among Us". Extreme Science. n.d.. http://www.extremescience.com/biggestlivingthing.htm. Retrieved 2007-11-14.
- ^ Associated Press (2006-04-18). "Light-zapped mushrooms filled with vitamin D: Bringing 'shrooms out of the dark packs them with sunshine nutrient". MSNBC. http://www.msnbc.msn.com/id/12370708. Retrieved 2008-10-13.
- ^ "Nutrition Facts and Analysis for Mushrooms, white, raw". http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2482/2. Retrieved 2009-07-10.
- ^ Sieger AA (ed.) (1998-01-01). "Spore Prints #338". Bulletin of the Puget Sound Mycological Society.http://www.psms.org/sporeprints/sp338.html. Retrieved 2008-10-13.
- ^ Griffiths R, Richards W, Johnson M, McCann U, Jesse R (August 2008). "Mystical-type experiences occasioned by psilocybin mediate the attribution of personal meaning and spiritual significance 14 months later". Journal of psychopharmacology (Oxford, England) 22 (6): 621–32. doi:10.1177/0269881108094300. PMID 18593735. http://jop.sagepub.com/cgi/pmidlookup?view=long&pmid=18593735.
- ^ Sewell RA, Halpern JH, Pope HG (June 2006). "Response of cluster headache to psilocybin and LSD". Neurology 66 (12): 1920–2. doi:10.1212/01.wnl.0000219761.05466.43. PMID 16801660. http://www.neurology.org/cgi/pmidlookup?view=long&pmid=16801660.
- ^ Griffiths RR, Richards WA, McCann U, Jesse R. (Aug 2006), "Psilocybin can occasion mystical-type experiences having substantial and sustained personal meaning and spiritual significance.", Psychopharmacology (Berl). 187 (3): 268–83,doi:10.1007/s00213-006-0457-5, PMID 16826400
- ^ Weil, Andrew (10/16/2006). "Looking for Mushroom Magic?". http://www.drweil.com/drw/u/id/QAA400055. Retrieved 2009-04-25.
- ^ Borchers AT, Krishnamurthy A, Keen CL, Meyers FJ, Gershwin ME (2008), "The immunobiology of mushrooms", Exp Biol Med 233 (3): 259–76, doi:10.3181/0708-MR-227, PMID 18296732
- ^ Gunde-Cimerman N, Cimerman A. (Mar 1995), "Pleurotus fruiting bodies contain the inhibitor of 3-hydroxy-3-methylglutaryl-coenzyme A reductase-lovastatin.", Exp Mycol. 19 (1): 1–6, doi:10.1006/emyc.1995.1001, PMID 7614366
- Edible Wild Mushrooms of North America: A Field-to-kitchen Guide (1992) ISBN 0-292-72080-0
- Mushrooms of Northeastern North America (1997) ISBN 0-8156-0388-6
- All That the Rain Promises, and More (1991) ISBN 0-89815-388-3
- Growing Gourmet and Medicinal Mushrooms (2000) ISBN 1-58008-175-4
- Mushroom Cultivator: A Practical Guide to Growing Mushrooms at Home (1983) ISBN 0-9610798-0-0
- Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact (2004) ISBN 0-8493-1043-1
- Mycelium Running: How Mushrooms Will Save The World (2005) ISBN 1-58008-579-2
- Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi (1986) ISBN 0-89815-169-4
- Psilocybin Mushroom Handbook: Easy Indoor and Outdoor Cultivation (2004) ISBN 0-932551-64-5
- Psilocybin Mushrooms of the World (1996) ISBN 0-89815-839-7