Properties: Mushrooms
Edible mushrooms are not only extremely low in calories but also have a rather beneficial nutrient profile that complements the individual diet well. In 100 grams of edible mushroom, there is on average around 2 to 4 grams of protein, which consequently consists of plant-based proteins. As for macronutrients, they contain approximately 3 to 5 grams of carbohydrates (of which about 1 gram is dietary fiber) and 0.5 grams of fats in ripe edible mushrooms. Thus, 100 grams of edible mushroom have on average between 20 and 50 calories. Also worth mentioning is the special vitamin and mineral profile of edible mushrooms. They usually contain large amounts of potassium, which is responsible for signal transmission in human cells. Furthermore, edible mushrooms contain large amounts of magnesium, which counteracts muscle cramps. In addition, the contents of Vitamin B6 and C as well as small amounts of Vitamin D should be noted. While Vitamin B6 is particularly healthy for metabolism, Vitamin C strengthens the body's immune system and Vitamin D is good for the skin and hormone production.
Origin: Mushrooms
Mushrooms as food have accompanied humans since the beginning of time. It is assumed that mushrooms were already collected and prepared during the Stone Age. Mushrooms could also be easily preserved through drying, making them an ideal food for winter storage. During medieval times, however, mushrooms, which everyone could collect in the forest, did not enjoy high culinary esteem but were considered "poor people's food". This only fundamentally changed under the reign of King Louis XIV, who declared edible mushrooms a delicacy. Therefore, around 1650, the professional cultivation of champignons began for the first time, soon followed by that of cepes and porcini. It was also discovered in the outskirts of Paris that champignons particularly prefer dark, damp places on manure fields as well as in dark tunnels. In Asia, however, shiitake mushrooms were particularly popular rather than cepes or champignons. Professional mushroom cultivation in Asia only began in the 20th century. Today, mushrooms are cultivated almost everywhere in the world. With around 1.4 million tons of edible mushrooms per year, the People's Republic of China is by far the largest producer, followed by the USA, where approximately 0.4 million tons of edible mushrooms are grown annually. This results in edible mushrooms being available all year round in local retail stores. They can be purchased either fresh directly or in frozen or canned form.
Uses: Mushrooms
Edible mushrooms must be heated first before use; however, some exceptions like champignons, from which the hemolysin has been bred out, can also be eaten raw. After heating, edible mushrooms are used in various ways: for example, they are popular as a side dish to hearty meals such as meat dishes. Edible mushrooms are also a popular ingredient for soups or stews, for vegetable or egg dishes. Pickled mushrooms are also popular. Mushrooms are consumed in various forms and thus are an important food item on the menu of many cultures.
Storage: Mushrooms
Fresh mushrooms should be consumed within a few days.
Health: Mushrooms
Edible mushrooms are not only a culinary delicacy but also an exceptionally healthy food. Mushrooms provide good amounts of proteins needed for muscle building as well as various fibers and little fat. Moreover, they contain numerous substances that remove harmful substances from the human body and thus support the liver. Mushroom meals also supply large quantities of valuable vitamins and minerals and therefore act particularly metabolism- and immune-supporting. However, edible mushrooms should be consumed in moderate amounts since they are relatively difficult to digest and hence represent a certain burden on the digestive tract. The consumption of edible mushrooms two to three times per week is strongly recommended and has numerous positive effects on individual health.
Besides animals and plants, fungi form a third type of food. Compared to plants, although fungi are also sessile, they cannot perform photosynthesis themselves. Humans have been using fungi as popular food for thousands of years, which in most cases cannot be consumed raw but must first be cooked, fried, sautéed or steamed. Fungi can be divided into multicellular – regular edible mushrooms – and unicellular – such as yeast fungi. Besides the edible mushrooms and yeast fungi that are considered food for humans, there are also molds and poisonous mushrooms, which are harmful and inedible. There are several hundred varieties of edible mushrooms worldwide. The best-known edible mushrooms include the following:
• Chanterelles
• Button Mushrooms
• Porcini Mushrooms
• Birch Boletes
• Shiitake Mushrooms
• Oyster Mushrooms
• Morels
• Cep Mushrooms
• Parasol Mushrooms
Most edible mushrooms require prior heating to become enjoyable, as this makes the contained substance Hemolysin harmless. Edible mushrooms typically have a slightly nutty, mild to sweetish and depending on the type also slightly earthy taste. Therefore, they harmonize ideally with hearty dishes and have been used by humans for thousands of years as popular side dishes. To best preserve fungi, they should be stored in an airy manner – ideally cool. In this state, these can last up to 24 hours. Accordingly, mushrooms should be processed as fresh as possible or frozen accordingly. Fungi can also be pickled, stewed or dried to extend their shelf life.
Interesting Facts About Fungi
Fungi reproduce both sexually and asexually. They feed on organic substances and often form symbiotic relationships with plants. Over a thousand different types of fungi are known. They can cause various fungal diseases in humans. The benefit for humans lies far beyond as an edible mushroom or as so-called bio-fermenters used to produce alcohol. Fungi also play an important role in our culture and technology. Most fungi can be cultivated and bred.
Fungi and Their Different Varieties
Many mushrooms are popular food items. These include species such as chanterelles and porcini, but also mushroom varieties like button mushrooms, shiitakes, and oyster mushrooms. However, it should be noted that fungi can absorb heavy metals which may lead to health issues. Those who wish to collect mushrooms for consumption should thoroughly know the found mushrooms and only take those that are unmistakably edible mushrooms. Some types of fungi contain Hemolysin, a poison that is destroyed only through heating. Therefore, most mushrooms require sufficient heating by cooking or frying before consumption to avoid stomach ailments or even poisoning.
How Fungi Are Used
Among the unicellular fungi, beer, wine, and baking yeasts are the most important useful fungi. Similarly, many types of fungi play a significant role in the ripening process of dairy products, especially sour milk products and cheese. Mushrooms can be bought fresh but also canned or bottled. As whole caps or already sliced or cut into pieces. Frozen they are offered in bags or small boxes and can be refrozen after thawing. They are available in various variations there as well.
Storing Fungi
Fungi can be stored under certain conditions. Under no circumstances should fungi be placed in a plastic bag; the risk of mold is too high. In an airy container, they can be kept cool for about 24 hours. Mushrooms can also be stewed, pickled or dried beforehand, thus extending their shelf life up to one year. Whether as a side dish or main course, mushrooms are very versatile in the food chain.