Mushrooms

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The fungus is a fleshy, spore-covered fruiting body. What evokes the name "mushroom" is actually the standard mushroom, which is a cultivated white, undissolved mushroom, with a stump and a hat covered with a gill on the underside. The most common mushrooms are white in color, but there are also brown, black, purple-brown, pink, yellow and cream.

Mushroom recognition

Mushrooms are generally edible and poisonous. Of great importance in the recognition of edible and poisonous mushrooms is the assessment related to whether the juices are released when broken, reactions to injuries, odor, taste, color, habitat, growing season. Tasting and smelling mushrooms also carries dangers due to the various poisons and allergens contained in them. In general, the identification of mushrooms can be done with the help of a local mushroom guide or an experienced mushroom picker.

Composition of mushrooms

Mushrooms are very rich in water, which is why they are low in calories and suitable for people who want to lose weight. Mushrooms supply us with small amounts of mineral salts - depending on the soil on which they grow. Mushrooms contain a large amount of vitamin A, expressed in the form of carotene, as well as appropriate amounts of vitamins C, PP, B1 and B2. An interesting fact is that mushrooms contain vitamin D, which is generally not found in green plants. Phosphorus, iron, potassium and calcium predominate among the microelements. Mushrooms are a very good source of protein, which due to the significant digestibility of mushrooms is digested only 60%. Mushrooms contain useful for the body citric, tartaric, phosphoric and malic acid. Mushrooms contain enzymes, aromatic, dye and extract substances. Mushrooms as well as figs contain benzaldehyde - a strong anticancer substance.

The average caloric content of mushrooms varies from 20 to 40 calories per 100 g of them. The most caloric are the unique truffles - 97 calories per 100 g.

Types of Mushrooms

In total, about 12,000 species of fungi have been identified and described. Many species mushrooms at first glance, they seem to grow overnight. In fact, in all species of fungi, growth takes several days to reach the primary form of the fungus, although they do not grow faster than the absorption of fluids.

There are several types of mushrooms depending on their use, namely:

Edible mushrooms. Edible mushrooms are widely used in many cuisines, such as Chinese, European and Japanese. Although mushrooms are often thought to have little nutritional value, many species are high in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamin, and ascorbic acid. Although not a significant source of vitamin D in general, some mushrooms, can become significant sources after exposure to ultraviolet light, although this darkens their shell. Mushrooms are also a source of some minerals, including iron, selenium, potassium and phosphorus.

The most popular mushrooms of the edible are the so-called Agaricus bisporus, which are generally considered safe for consumption because they are grown in controlled, sterilized environments. Some varieties of Agaricus bisporus are grown commercially, such as white mushrooms, crimino and portabello. Other cultivated species that are available are shiitake, maitake, oyster-like fungus and enoki.

There are several types of mushrooms that are poisonous, and although some of them resemble some edible species, their consumption could be fatal. Picking mushrooms in the wild is risky and should not be done by people who have no knowledge of mushroom identification.

Agaricus bisporus contains carcinogens called hydrazines, but nevertheless, these carcinogens are destroyed by moderate cooking temperatures.

Toxic mushrooms. Of great interest in terms of the chemical properties of mushrooms is the fact that many species produce secondary metabolites that make them toxic, altering the brain. Although there are only a small number of deadly species, some toxic fungi can cause particularly severe and unpleasant symptoms.

Psychoactive mushrooms. The fungus psilocybin has hallucinatory effects. They are known as "magic mushrooms" and are available in stores in many parts of the world, although in some countries their sale is illegal. Consumption of these mushrooms causes hallucinations, and these experiences continue until a few months later.

Due to their psychoactive properties, some mushrooms of this species have played a role in the folk medicine of some countries, where they have been used to perform mental and physical healing.

Psilocybin mushrooms are not the only psychoactive mushrooms. Amanita muscaria is also a species in which the active ingredients are ibotanic acid and mascimol.

Medicinal mushrooms. Currently, many species of fungi that have been used in Asian nations as a medicine for thousands of years have been subjected to intensive research by ethnobotanists and medical researchers. Maitake, shiitake, Agaricus blazei, chaga and reishi are among the species of mushrooms that are being studied as a potential means of fighting cancer, antivirals and protecting the immune system.

In Europe and Japan, polysaccharides-K (under the trade name Crestin) is a chemical derived from Trametes versicolor - a type of fungus that is approved for the treatment of cancer. The shiitake mushroom is a source of lentinan, which is also approved in various countries, including Japan, as a remedy for cancer.

In 2009, a study examining the eating habits of 2018 women showed that women who consume mushrooms have about 50% lower incidence of breast cancer.

Oyster-like mushrooms are a natural source of lovastatin, a widely used cholesterol-lowering drug.

Selection and storage of mushrooms

Buy mushrooms only from reputable places and stores, because as you know the health risks are great. Mushrooms should be fresh, young with thick flesh. Keep in mind that mushrooms are a very perishable product. Under normal conditions, they spoil very easily, forming dangerous substances for the body. Store fresh mushrooms in the refrigerator for a day or two. If you have dried mushrooms, keep their pleasant aroma by placing them in tightly closed jars or boxes. Store dried mushrooms in a dry place at almost normal room temperature.

Culinary use of mushrooms

The main rule before processing is to wash the mushrooms thoroughly under cold running water. For larger mushrooms, it is good to cut the lower, harder part of the stump, because it is unfit for consumption.

Mushrooms can be eaten baked, stewed, fried or boiled, grilled and grilled. Their application in cooking is very large - they are added to vegetable and local dishes, salads, consumed on their own, only slightly flavored.

During the culinary processing of mushrooms follow two basic rules - turn on the stove or oven at a very high temperature, and cook the mushrooms until browned. You can cut the mushrooms into whatever shapes you want, as long as you work with a sharp knife. Smaller mushrooms can leave whole. Know that different types of mushrooms can be cooked together without any problem.

You can best saute the mushrooms in olive oil or butter. When exposed to high temperatures, they release the water they contain. Continue processing until the water has completely evaporated. Once softened and golden, you can add a little red wine if desired. When the wine boils in half, add salt, rosemary, parsley, pepper and onion.

If you want to add mushrooms to a salad, stew, pizza or any other dish, we recommend sautéing them in advance and adding them at the end of cooking the main dish. Do not subject them to too long heat treatment, because they literally dissolve in the dish.

If you cook mushrooms in a pan, do not put too much of them in the pan. When there are too many, the temperature decreases, which is a prerequisite for improper processing.

Larger mushrooms are great for grilling. Sprinkle with fat and spices as desired and bake until done. They can be filled with cheese if desired and lightly baked. Follow the rule that mushrooms are seasoned with spices such as meat and vegetables.

Benefits of mushrooms

Many varieties of mushrooms contain selenium, which is extremely useful for the bladder. A study done on mice showed that white mushrooms have the property to increase the body's immunity. Because they contain large amounts of antioxidants, mushrooms protect against the insidious disease of cancer.

Mushrooms are considered to be one of the best foods for people suffering from nervous disorders. They help reduce calories, do not contain cholesterol, and at the same time provide the body with a number of valuable substances. Mushrooms stabilize blood sugar levels and slow down the activation of insulin.

Harm from mushrooms

Despite their many useful properties, mushrooms also pose a number of health risks. Poisonous mushrooms can cause very serious consequences, and in some cases even death. It is important to know that edible mushrooms also pose health risks, especially if they are not stored or cooked properly. Some people can't handle recycling the hard-to-digest ones anyway mushroomswhich causes stomach discomfort.