What is Massroom ?

                                             Mushroom

Mushrooms are being used as food since time immemorial. From the nutrition point of view, mushrooms are placed between meat and vegetables. These are rich in protein, carbohydrates, and vitamins. Mushrooms are low in caloric value and hence are recommended for heart and diabetic patients. India is a primarily agriculture-based country blessed with a varied agro-climate, an abundance of

agricultural waste and manpower, making it most suitable for cultivation of all types of

temperate, subtropical and tropical mushrooms. It can profitably be started by landless

farmers, unemployed youths and other entrepreneurs. It requires less land as compared to other

agricultural crops and is basically an indoor activity. Therefore, mushroom cultivation is not only of economic importance but also has important

role to play in integrated rural development program by increasing income and self

employment opportunities for village youths, woman folk, and housewives to make them

financially independent.

 Mushroom has a high protein content of 25-50%, fat (2-5%), sugars (17-47%), my cellulose (7-38%), minerals (8-12%) and vitamins such as D, C, B1, B5, B6, niacin and riboflavin. Apart from serving as protein food, for which they are most popular in Nigeria, mushrooms are also medicinal and have some biotechnology-based functions.

Many of mushrooms produce a range of metabolites of intense interest to the nutraceutical and pharmaceutical (e.g. antitumor, immunomodulation agents and hypocholesterolemia agents) and food (e.g. flavor compound) industries (Chang, 2007).

Many Asian countries use traditionally wild edible mushrooms as delicious and nutritional foods and medicine. Wild edible mushrooms are appreciated not only for texture and flavor but also for their chemical and nutritional characteristics. Cultivated mushrooms have higher protein contents and minerals, low in fat and rich in B vitamins, vitamin D, vitamin K and sometimes vitamins A and C.

Classification of Mushrooms

It is reported that there are about 50,000 known species of fungi and about 10,000 are

considered as edible ones. Of which, about one hundred and eighty mushrooms can be tried for

artificial cultivation and seventy are widely accepted as food.

Agaricus:

Agaricus mushrooms, also known as white or button mushrooms, are the most commonly available, and widely cultivated variety in the world. These round, smooth mushrooms are typically white or beige and vary in size from small (“button”) to jumbo size. Their flavor is relatively mild, especially when eaten raw. When cooked, their woodsy mushroom taste is enhanced. They are used in a variety of different culinary ways and are a versatile mushroom, although not as flavorful as some other varieties.

Crimini:

Also known as cremini, Italian, or brown mushrooms, criminis are closely related to Agaricus mushrooms. They have a similar shape and size as white mushrooms but are brown in color. Their flavor is slightly stronger and earthier than their relative’s. They are used similarly to Agaricus but are more often stir-fried, stuffed, steamed, sautéed, roasted, or stewed. These mushrooms taste like a more intense Agaricus, imparting a slightly more intense flavor.

Portabella:

Portabellas also referred to as portobellos, are the mature versions of crimini mushrooms. They are the largest of the edible mushrooms, growing up to 6 inches in cap diameter. Portabellas have a round cap and a brownish-tan color. Their gills are more visible than other mushrooms, as a result of their greater maturity. They have a meatier texture and taste than other mushrooms and make an excellent vegetarian substitute for beef. They are commonly grilled or sautéed, whole or in large slices, and added to sandwiches or pizzas. They marinate well and are good stuffing mushrooms because of their size. Their hearty flavor enables them to handle stronger accompaniments like blue cheese and balsamic vinegar.

Chanterelle:

Chanterelle mushrooms have a distinctive vase-shaped with curled edges. The gills are prominently featured on the underside, although they are not as substantial as portabella gills. Chanterelles come in a spectrum of colors, most commonly white, yellow, or orange. They have a nutty, sometimes mildly peppery taste and a delicate texture. Their subtle flavor makes them a suitable pairing for eggs, chicken, and fish. Their nutty taste can also handle heavier meats like beef, veal, or venison, which they commonly accompany in European dishes. They are also used in risottos, crepes, or as a topping on pizza.

Shiitake:

Shiitake mushrooms, also known as Chinese, oak, black forest, and golden oak mushrooms, are more readily available worldwide than other Asian mushrooms. They have a distinctive umbrella-shaped cap with a thin, woody stem. Like portabellas, shiitakes range in color from tan to dark brown and have open “veils,” or visible gills. They have a soft, slightly spongy texture, and a strong, meaty, woody flavor. They are an excellent vegetarian meat substitute and have long been used in this capacity in Asian cuisine. Shiitakes are most often stir-fried but are also used in pasta dishes. While their stems are usually removed because of their tough texture, they can be boiled to make strong, rich stocks.

Oyster:

Oyster mushrooms have a delicate texture and taste similar to chanterelles. Named for their faint resemblance and, according to some, slight flavor similarity to oysters, these mushrooms are a mainstay of Japanese and Chinese cuisine. They have perhaps the most color diversity of all of the edible mushrooms: white, yellow, pink, grey, brown, and black oyster mushrooms are common and prevalent. The distinct flavor or oyster mushrooms make them a delightful accompaniment to seafood and shellfish, although they also pair well with other meats like chicken. They are usually stir-fried, but also take well to braising, sautéing, and stewing. They are also excellent raw.

Enoki:

Enoki are the smallest of the edible mushrooms, growing in tight clusters of long, yellowish, beansprout-like stems with tiny white caps. Unlike other edible mushrooms, enoki do not cook well; when used in cooking they are added at the last minute to prevent toughening. They are an ideal raw mushroom, making a satisfyingly crunchy addition to salads, sandwiches, and as a whimsical garnish to a variety of dishes.

Porcini:

Also known as king bolete, porcinis resemble fairytale toadstools, with thick pale stems, wide, spongy, brown or reddish-brown caps, and porous undersides in place of gills. Their meaty, nutty flavor lends itself well to a variety of dishes. They are a popular ingredient in Italian, Provencal, and Thai cuisines, adding depth to stews and stocks, a nutty flavor to pasta, and a meaty texture to salads.

Morel:

Morels are the most unusual looking, and readily identifiable of wild edible mushrooms. Their nut-brown, cone-shaped, honeycomb-like cap and short stem distinguish them from other mushrooms. Like shiitake mushrooms, morels are often dried for commercial sale. Their distinctive sweet earthy flavor makes them an excellent flavor enhancer for sauces, however, morel enthusiasts often fry them, or use them in warm salads. Although morels have long had a cult following among mushroom hunters, they have more recently become a prized delicacy in haute cuisine akin to truffles. Although featured in a variety of different types of cuisine, they are most often found in French dishes.

Truffle:

Perhaps the most coveted of fungi, truffles have a long history as a culinary luxury. Unlike other mushrooms, truffles are subterranean fungi that bear little resemblance to their other edible brethren. They are round, knobby, and irregular in shape, and can be as small as a walnut or as large as a human fist. The most well-known and highly regarded truffles are the French black truffle, and the Italian white truffle, although several regions around the world harvest their own endemic varieties for culinary use. The Oregon white truffle is a regionally popular variety that has recently developed notoriety for its excellent flavor and wide availability, and is fast becoming a substitute for the rarer European varieties. Truffles are perhaps the most pungent of the edible fungi, with a strong earthy scent that can fill a room. They are used sparingly in cooking almost like a spice, often grated or minced and added to oil or butter to flavor a dish.

Mushroom Cultivation

Although many mushrooms resist captivity and can only be found in the wild, a variety of edible mushrooms are commercially cultivated. All of the above listed mushrooms are currently farmed, bringing a wider fungal bounty to national and international markets.

Mushroom farming relies on controlling the temperature and humidity of the growing environment, and providing the desired fungi with an appropriate organic substrate for it to feast on. For many mushrooms, wood is ideal, however, many commercial farmers use a variety of carbohydrate-rich substances depending on the type of mushroom they are cultivating: sawdust, hay, corncobs, recycled paper, brewer’s grain, coffee grounds, soybean meal, and urea are all used in bulk to produce mushrooms. To combat contamination by pests and microbes, which can result in failed production, mushroom farmers sterilize the growing substrate to destroy any bacteria.

A mushroom’s growth cycle begins when tiny spores are released from the gills of parent fungi that then grow into mycelium, a network of fibers that seek out nutrients deep under the soil’s surface. These mycelia release enzymes that break down organic compounds, providing fungi with nutrients. It is only when the mycelium has stored enough carbon and nutrients that the fungus produces its fruiting bodies, which are the recognizable and edible components of mushrooms.