Mushroom 101 kitchen insights, tips and benefits

Did you know that in the wild you may find a mushroom that tastes almost exactly like fried chicken?

• The fungus that has a flavour similar to that of fried chicken is named Laetiporus sulphureus, although it is more frequently referred to as “Chicken of the Woods.” It is most often seen on oak trees but may also be discovered on yew, cherry, and sweet chestnut trees. Its distribution spans both Europe and North America. has a vibrant hue and is well-known for its juicy and tender texture, as well as its meaty centre, which is comparable to that of chicken.
• There is no difference between portobello mushrooms, button mushrooms, and white (Cremini) mushrooms. These three distinct types of mushrooms all belong to the same species, Agaricus bisporus; the only difference is that they are in various stages of development. It is a frequent misconception that these diverse types of mushrooms are all entirely distinct sorts, however this is not the case. Since mushrooms gradually lose their water content as they age, the Portobello kind, which is the oldest, is often considered to have the best flavour.
• There are certain mushrooms that glow in the dark. Around eighty distinct kinds of mushrooms have been identified as having the ability to glow in the dark, and researchers are continuously finding new species. The most recent specimen is a delicate mushroom that develops on rotting bamboo and was found in the Indian state of Meghalaya. Because of how brilliantly they illuminate their surroundings, the locals refer to them as “electric mushrooms” and utilise them as natural torches.
• The Yartsa Gunbu, also known as the caterpillar fungus, is a parasitic fungus that kills the caterpillar that serves as its host and then utilises the caterpillar’s body to generate a mushroom that grows out of the caterpillar’s head. They are the most costly mushrooms in the world, selling for a staggering $50,000 per pound (£80,500 per kilogramme) or $2,000 for a single ounce, and the act of eating them is regarded to be a mark of social rank.

Mushroom nutrition values and health benefits

1. Micronutrients may be found in abundance in mushrooms. Copper, potassium, phosphorus, and iron are all found in reasonable amounts in these foods. Copper has a role in the creation of energy as well as the usage of iron. Potassium plays an essential role in the regulation of fluid and electrolyte balance, is necessary for the normal conduction of nerve and muscle impulses, and has the potential to reduce blood pressure.
2. Despite their low calorie content, mushrooms are an excellent source of fibre, protein, and antioxidants. They may also reduce the chance of acquiring significant health disorders such as diabetes, cancer, heart disease, and Alzheimer’s disease.
3. It has been shown that the anti-inflammatory impact of mushrooms may significantly boost the performance of the immune system. According to research, mushrooms have the power to activate macrophages in the immune system. This improves the immune system’s ability to fight off foreign bodies and makes you less vulnerable to major infections.
4. In conjunction with physical activity and several other aspects of a healthier lifestyle, the consumption of mushrooms, the findings of both long-term and short-term studies have shown, may have a significant impact on weight reduction. For instance, when asked to replace 20 percent of their beef intake with mushrooms, participants in a research study exhibited improvements in both their body mass index and the diameter of their bellies.
5. Some of the mushrooms that are offered in supermarkets have been exposed to UV radiation in order to boost the levels of vitamin D that they contain. These mushrooms, after being treated, are one of the greatest sources of vitamin D, which is necessary for maintaining strong bones. Consuming these mushrooms confers the same health benefits as receiving vitamin D either via dietary supplements or from exposure to the sun.
6. Mushrooms are associated with a low incidence of food allergies, however these reactions have been documented. If you are allergic to mould, you run the risk of experiencing a cross-reaction.
7. There are some types of mushrooms that have an unpleasant reaction when combined with alcohol. If you consume alcohol up to five days after eating the inky cap mushroom, you may have symptoms such as rapid heartbeat, flushing, tingling, and others. This is because the inky cap mushroom contains coprine, which has the same effect as the medication Antabuse.
8. However, wild mushrooms and the great range of potentially toxic compounds that they may contain are the source of the majority of the worries over bad consequences. Ingestion of a wild mushroom type that is poisonous may cause irritation of the gastrointestinal tract, which can manifest as abdominal pain, nausea, vomiting, and diarrhoea. These could go away on their own, but if they are severe enough, you might need to go to the hospital.
9. Other types of mycotoxin have the potential to cause cancer, as well as damage to the kidneys, liver, and involuntary nervous system. There is no known antidote for some of these poisons, and they may kill within a matter of hours. Psilocybin and other similar chemicals are found in hallucinogenic mushrooms, and these compounds are responsible for the mental and perceptual impacts of the mushrooms.

70g of mushroom has 15 calories (62 kj), 2.2 g protein, 0.2 g fat, and 2.3 g carbs, including 0.7 g fibre.

How to store mushroom and how to buy them

• When you go grocery shopping, pay special attention to the mushrooms and try to pick the freshest ones you can find since they will keep for a longer period of time in the refrigerator if you do. Always search for mushrooms of any species that have a smooth surface, are solid, and are dry. It should not be slimy, squishy, or spotted. Steer clear of them!
• Raw mushrooms may be kept in the refrigerator for up to two weeks before they go bad if they are maintained correctly, as is generally agreed upon by both chefs and other specialists. Some varieties of mushrooms have a longer shelf life than others, while other others may go bad more rapidly. The length of time that mushrooms remain fresh is also influenced by other elements, such as the temperature and humidity of the refrigerator.
• Give them space to breathe. Mushrooms should be stored in a manner that will enable them to get some air without excessively drying them out. A common technique of storing them involves placing them in a paper bag and rolling the top of the bag up loosely before placing it inside the refrigerator.
• Make use of paper towels and plastic shopping bags. One further method for maintaining the freshness of mushrooms is to store them in plastic bags that have been lined with paper towels. This helps to absorb excess moisture. If you do not intend to use the mushrooms right immediately, you should make sure that the towels are replaced on a regular basis. Experimenting with using them in a number of different meals so that you can consume them all before they go bad is a smart idea.
• It is feasible to preserve mushrooms by freezing them for use at a later time. However, since they retain such a large amount of water, it is considerably more difficult to freeze mushrooms while they are fresh. If you do decide to go ahead and do this, make sure that you freeze the items on parchment paper first, and then immediately place them in a bag that is airtight, pressing out as much air as you can before sealing it. They should be cooked before being placed in freezer bags or airtight containers; this is the most effective method for freezing them (use whichever holds less air when sealed).
• Here are some of the most blatant and subtle warning signs that your mushrooms are bad and should be thrown away.
  1. Whether you want to know if mushrooms are fresh, the golden rule is that if they have any slime on them, they are no longer edible. Mushrooms that have been in the fridge for a long time tend to get slimy. Even though they are not necessarily harmful at this stage, it is still good practise to throw them out of respect for your safety and the safety of your guests.
  2. Mushrooms may age without becoming slimy, but instead can become dry and wrinkled. Since mushrooms are already rather wet veggies, drying them out a little bit is OK; nevertheless, you do not want them to get excessively wrinkled in the process. If they have shrunken much, it is best to discard them rather than risk eating them.
  3. They are becoming darker, or at least have some discoloration. When your fungus develop dark patches, you know something is wrong. If you want to make sure your mushrooms stay fresh in the fridge, the best thing to do is to check on them often. Use them or discard them if you see them turning darker or gaining spots.
  4. A minimum of two weeks had passed since they first appeared. In terms of storage period, the widespread belief is that two weeks in the refrigerator is the absolute most that mushrooms may be kept fresh for. Naturally, you should use sound discretion and common sense. They should still be acceptable to eat if they have been out for more than two weeks but have not gone bad in appearance, odour, or texture.
  5. Smells may be picked up from them. You do not want your mushrooms to smell too strongly. They have gone rotten if you can detect an odour. Mushrooms have an aroma, and it will be noticeable if you go very close to them, but it should be very mild and unobtrusive. Indicators of rotten mushrooms include having to tilt your head after picking up and opening the bag. Throw them out!

Cooking techniques, secrets, and tips from the kitchen

1. The flavour of mushrooms is often characterised as earthy or woodsy. Mushrooms are often used as a flavour enhancer because of their high umami content, which comes from the glutamate they contain. They get firmer and more “meaty” in texture as they cook and release water, which contributes to the common description of their intense savoury flavour.
2. While it is true that mushrooms should not be submerged in water or cleaned more than necessary, a quick washing is perfectly OK. Most cultivated mushrooms do not need any cleaning (simply brush off any big particles of dirt), but if you see any dirt, give them a quick rinse under cold water and dry them in a salad spinner. Spread them out on a clean tea towel and pat them dry if you do not have a salad spinner.
3. Even while it is safe to eat raw mushrooms like button mushrooms, this preparation is not the most appetising. Once cooked, their umami properties are brought out and the water content is removed, resulting in a much more concentrated flavour. Morels, like many other varieties of mushroom, are poisonous unless properly cooked.
4. When frying mushrooms, many people get anxious because of their sponge-like property, which causes them to rapidly soak up the oil in the pan. Fry mushrooms to perfection every time by following the steps outlined in the following instruction, which is presented in a step-by-step format.
   • Start by heating a frying pan over medium heat, then adding oil in a large amount.
   • After adding the sliced mushrooms and ensuring that they are equally spread across the pan, let them alone to simmer until they begin to release the water that they contain.
   • Because the mushrooms can steam if there is too much moisture in the pan, it is vital to avoid crowding the pan. If necessary, work in two batches.
   • Once the majority of the liquid has been absorbed by the mushrooms, give them a toss and then add a knob of butter and a pinch of salt.
   • Continue to sauté the mushrooms until they are golden brown all over on both sides.
5. When mushrooms are roasted, their flavour intensifies and they become more substantial. To avoid steaming and stewing, the mushrooms benefit from a two-step cooking method that begins with the removal of water. Until the mushrooms have lost their moisture, roast them at 200oC/Gas 6 for 15 minutes after spreading them out in a single layer in a baking dish. Take them out, drain the liquid, throw them in a little oil with whatever seasonings you prefer (I like to use herbs and garlic) and roast them for another 10 to 15 minutes. They need to be wrinkly and soft.
6. Mushrooms are great for grilling because their high water content allows them to resist high temperatures and direct heat. It is possible the mushrooms could seem dried on the exterior, but they will still be moist and soft on the inside. Marinating mushrooms before grilling is a great way to infuse them with any flavours you choose. Mushrooms should be skewered if they are little, but larger mushrooms may be grilled whole.
7. Mushrooms pair well with strong flavours like those found in alliums (garlic, onions, etc.), most herbs and spices, eggs, dairy (especially cream and cheese), legumes (lentils and pulses), and carbs (pasta, grains, and rice). Because of their adaptability, mushrooms may be used in a wide variety of traditional meals, including risotto, soup, and other hearty favourites.

History of mushroom from the beginning until today

• Around 4,600 years ago, the Egyptians considered mushrooms to be plants of immortality; the Pharaohs declared that only they could eat mushrooms. Because of this belief, only the Pharaohs were allowed to consume mushrooms.
• The ancient Romans had the belief that mushrooms were the divine sustenance of the gods. Even if there are a lot of individuals that harvest mushrooms for the purpose of consuming them, there are still a lot of misconceptions and erroneous notions that exist today.
• For many generations, both the Chinese and the Japanese have relied on the healing properties of mushrooms. Shiitake mushrooms were first cultivated in China circa 800 years before the common era.
• The cultivation of mushrooms was first documented in Western culture around the year 1650 in Paris, France. Diverse civilizations were responsible for the development of different species.
• The gardeners of England learned from their counterparts in France that growing mushrooms was a fairly simple crop that needed little in the way of labour, money, or space.
• Around the year 1865, mushroom growing has started in the United States. Portobello and Crimini are both well-known names for genetic variations of the Agaricus bisporus mushroom.
• The vast majority of people in the 21st century who consume mushrooms do so because they are interested in the nutritional advantages or culinary uses of mushrooms. Mushrooms of the gourmet kind are not only delicious but also a nutritious complement to any diet. Some species are even dried and used as dietary supplements in an effort to stave against diseases as diverse as cancer and the effects of age.