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.
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