Edible mushroom

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White mushrooms being prepared for cooking. While common, they are just one of the many types of mushrooms cultivated and eaten.
White mushrooms being prepared for cooking. While common, they are just one of the many types of mushrooms cultivated and eaten.

An edible mushroom is a mushroom that can potentially be safely eaten, including thousands of types of mushrooms that are regularly harvested. Some species that cannot be easily cultivated, such as the truffle or matsutake, are highly prized. On the other hand, some edible mushrooms may have extremely bad taste, such as the Bitter bolete mushroom.

Before assuming that any wild mushroom is edible, check safety rules and be sure of its identification. There is no "test" for edibility other than identifying the species. Even mushrooms that are edible for most people can cause "allergic" reactions in some individuals.

Contents

[edit] History of mushroom use

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The following information is taken from the introduction to Wild Edible Fungi: a global overview. Edible mushrooms, or wild edible fungi, have been collected and consumed by people for thousands of years. The archaeological record reveals edible species associated with people living 13 000 years ago in Chile (Rojas and Mansur, 1995) but it is in China where the eating of wild fungi is first reliably noted, several hundred years before the birth of Christ (Aaronson, 2000). Edible fungi were collected from forests in ancient Greek and Roman times and highly valued, though more by high-ranking people than by peasants (Buller, 1914). Caesar’s mushroom (Amanita caesarea) is a reminder of an ancient tradition that still exists in many parts of Italy, embracing a diversity of edible species dominated today by truffles (Tuber spp.) and porcini (Boletus edulis).

China features prominently in the early and later historical record of wild edible fungi. The Chinese have for centuries valued many species, not only for nutrition and taste but also for their healing properties. These values and traditions are as strong today as they were centuries ago and are confirmed by the huge range of wild fungi collected from forests and fields and marketed widely. China is also the leading exporter of cultivated mushrooms.

It is less well known that countries such as Mexico and Turkey, and major areas of central and southern Africa, also have a long and notable tradition of wild edible fungi. The list of countries where wild fungi are reported to be consumed and provide income to rural people is impressive [1]. For more information on history and other aspects of wild-gathered edible mushrooms see [2] End of extract.

The pharaohs of Egypt enjoyed mushrooms so much, that they decreed mushrooms could only be eaten by royalty and that no commoner could even touch them, thus giving the royal family the entire available supply. In some parts of Eurasia, especially in Russia and Nordic countries, mushrooms are an important part of the diet. Several mushrooms are especially tasty and many are rich in nutrients. Mushrooms are also easily preserved, and historically have provided additional nutrition over winter.

Many prehistoric and a few modern cultures around the world used psychedelic mushrooms for ritualistic purposes. Mushroom cultivation reached the United States in the late 1800s with imported spores from Mexico. Some species such as death cap are extremely poisonous and have been deliberately used as instruments of assassination[3].

Mycophagy (mai'kɒfədʑi), the act of consuming mushrooms, dates back to the times of ancient Roman Caesars. They would have a food taster taste the mushrooms before the Caesar to make sure they were safe.

[edit] Current culinary use

A fraction of the many fungi consumed by humans are currently cultivated and sold commercially. Pioneers such as Paul Stamets are introducing more into cultivation. Commercial cultivation is important ecologically, as there have been concerns of depletion of larger fungi such as chanterelles in Europe, possibly because the group has grown so popular yet remains a challenge to cultivate.

[edit] Commercially cultivated fungi

Home cultivated shiitake developing over approximately 24 hours.
Home cultivated shiitake developing over approximately 24 hours.

Mushroom cultivation has a long history.

[edit] Commercially harvested wild edibles

chanterelles in the wild
chanterelles in the wild
A collection of Boletus edulis of varying ages
A collection of Boletus edulis of varying ages
Hydnum coralloides
Hydnum coralloides

Some species are difficult to cultivate, others (particularly mycorrhizal species) have not yet been successfully cultivated. Some of these species are harvested from the wild, and can be found in markets. When in season they can be purchased fresh, and many species are sold dried as well. The following species are commonly harvested from the wild:

  • Boletus edulis or edible Boletus, native to Europe, known in Italian as Fungo Porcino (plural 'porcini') (Pig mushroom), in German as Steinpilz (Stone mushroom), in Russian as "white mushroom", and in French the cep. It also known as the king bolete, and is renowned for its delicious flavor. It is sought after worldwide, and can be found in a variety of culinary dishes.
  • Cantharellus cibarius (The chanterelle), The yellow chanterelle is one of the best and most easily recognizable mushrooms, and can be found in Asia, Europe, North America and Australia. There are poisonous mushrooms which resemble it, though these can be confidently distinguished if one is familiar with the chanterelle's identifying features.
  • Clitocybe nuda - Blewit (or Blewitt)
  • Cortinarius caperatus the Gypsy mushroom (recently moved from genus Rozites)
  • Craterellus cornucopioides - Trompette du Mort or Horn of Plenty
  • Grifola frondosa, known in Japan as maitake (also "hen of the woods" or "sheep’s head"); a large, hearty mushroom commonly found on or near stumps and bases of oak trees, and believed to have medicinal properties.
  • Gyromitra esculenta this "False morel" is prized by the Finns. This mushroom is deadly poisonous if eaten raw, but highly regarded when parbroiled (see below).
  • Hericium erinaceus, a tooth fungus; also called "lion's mane mushroom."
  • Hydnum repandum Sweet tooth fungus
  • Lactarius deliciosus Saffron milk cap - Consumed around the world and prized in Russia
  • Morchella species, (morel family), morels belong to the ascomycete grouping of fungi. They are usually found in open scrub, woodland or open ground in late spring. When collecting this fungus, care must be taken to distinguish it from the poisonous false morels, including Gyromitra esculenta.
  • Tricholoma matsutake the Matsutake, a mushroom highly prized in Japanese cuisine.
  • Tuber species, (the truffle), Truffles have long eluded the modern techniques of domestication known as trufficulture. Although the field of trufficulture has greatly expanded since its inception in 1808, several species still remain uncultivated. For a list of domesticated truffles, see above.
    • Tuber borchii
    • Tuber brumale
    • Tuber indicum - Chinese black truffle
    • Tuber macrosporum - White truffle
    • Tuber mesentericum - The Bagnoli truffle
    • Tuber uncinatum - Black summer truffle

[edit] Other edible wild species

Many wild species are consumed around the world. The species which can be identified "in the field" (without use of special chemistry or a microscope) and therefore safely eaten vary widely from country to country, even from region to region. This list is a sampling of lesser-known species that are reportedly edible.

Lactarius salmonicolor
Lactarius salmonicolor

[edit] Conditionally edible species

There are a number of fungi that are considered choice by some and toxic by others. In some cases, proper preparation can remove some or all of the toxins.

  • Amanita muscaria is edible if parboiled to leach out toxins.[4]. Fresh mushrooms are hallucinogenic and may cause seizures or coma due to the presence of ibotenic acid.
  • Coprinopsis atramentaria is edible without special preparation. However, consumption with alcohol is toxic due to the presence of coprine. Some other Coprinus spp. share this property.
  • Gyromitra esculenta is eaten by some after it has been parboiled; however, mycologists do not recommend it. Raw Gyromitra are toxic due to the presence of gyromitrin, and it is not known if all of the toxin can be removed by parboiling.
  • Lactarius spp. - Apart from Lactarius deliciosus which is universally considered edible, other Lactarius spp. that are considered toxic elsewhere in the world are eaten in Russia after pickling or parboiling[5].
  • Verpa bohimica - Considered choice by some, it even can be found for sale as a "morel", but cases of toxicity have been reported. Verpas contain toxins similar to gyromitrin[6] and similar precautions apply.

[edit] Mushroom black market

Several mushroom species are cultivated or collected for use in a recreational or ritualistic context. These mushrooms all have hallucinogenic properties and for this reason they are typically not considered edible. Whereas edible mushrooms are commonly defined by their comestibility and hallucinogenic mushrooms are not comestibles, they are nevertheless eaten and when taken in appropriate doses, the mycotoxins present in the mushrooms will be metabolized by the eater and their effects will disappear within several hours.

[edit] Preparing wild edibles

Some wild species are toxic, or at least indigestible, when raw. As a rule all wild mushroom species should be cooked thoroughly before eating. Many species can be dried and re-hydrated by pouring boiling water over the dried mushrooms and letting them steep for approximately 30 minutes. The soaking liquid can be used for cooking as well, provided that any dirt at the bottom of the container is discarded.

[edit] See also

[edit] References

  1. ^ http://www.fao.org/docrep/007/y5489e/y5489e12.htm#P3401_301941 Edible mushrooms by country
  2. ^ http://www.fao.org/docrep/007/y5489e/y5489e00.htm#TopOfPage Boa, E (2004) Wild Edible Fungi: a global overview of their uses and importance. FAO, Rome.
  3. ^ Marmion, V J et. al. The Death of Claudius, The Royal Society of Medicine, © 2002
  4. ^ Rubel, William. Amanita Muscaria
  5. ^ Arora, David. Mushrooms Demystified, 2nd ed. Ten Speed Press, 1986
  6. ^ FDA IMPORT ALERT IA2502
  7. ^ Heim, R. & Wasson, R. G. (Eds.) (1958). Les Champignons Hallucinogènes du Mexique: Études Ethnologiques, Taxonomiques, Biologiques, Physiologiques et Chimiques. Archives of the National Museum of Natural History, Series 7, Vol. 6. Paris: National Museum of Natural History.
  8. ^ G. M. Hatfield, L. R. Brady (1969). Occurrence of bis-noryangonin in Gymnopilus spectabilis. Journal of Pharmaceutical Sciences 58 (10): 1298 - 1299. doi:10.1002/jps.2600581039. 
  9. ^ Paul Stamets (1996). "8", Psilocybin Mushrooms of the World. Ten Speed Press, 245. 
  10. ^ G. Guzmán, J. W. Allen & J. Gartz. A Worldwide Geographical Distribution of the Neurotropic Fungi, an Analysis and Discussion
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