Edible mushrooms. Although sometimes classified as a vegetable, mushrooms are technically fungi and can be found in the dirt on forest floors.You can find them in grocery stores around you.They have many nutritional and health properties.
When purchasing mushrooms, look for a firm mushroom that’s not too dry, but also not wet. Don’t choose an oyster mushroom with any discoloration or foul smell.
mushrooms have commonly been available in grocery stores in their dried form, but fresh mushrooms are now hitting the shelves. According to the USDA’s nutrient database, one cup of sliced cremini mushrooms has only 66 calories and will give you more than 300 milligrams of potassium. And, if they’re exposed to UV light (if they were harvested from the outdoors as opposed to ones grown indoors), you’ll get more than 900 IU of vitamin D, well over the RDA of 600 IU per day. Most wild mushrooms contain vitamin D, but cultivated mushrooms exposed to UV light will have a label.
Often used as a substitute for meat in burgers, portobello mushrooms are also used in dishes like fajitas or as a low-carb pizza crust. Look for a firm and smooth top, then turn it over and look for gills that are clean and dry. Avoid portobellos that appear either dry or overly slimy. edible mushrooms for sale
Truffles are used mainly as a flavoring, they offer a strong and earthy accompaniment to dips and hot dishes and used for garnishing.
You can buy them, sliced, as a paste or as truffle oil, which is affordable that still provides truffle flavor.
Mushrooms make a delicious addition to pizza, pasta, salads, and more. That said, it’s best to leave searching for wild, edible mushrooms to professional mycologists (scientists who study fungi). If you still want to identify edible mushrooms, use caution. Observe the appearances of mushrooms in your area, and learn more from reliable sources. In the event that you eat an unidentified mushroom, look for troublesome symptoms and seek medical care. edible mushrooms for sale
Buying from where to buy edible mushrooms online
Make sure you get mushrooms which are brown or tan. Most mushrooms with white grill are edible.
Select mushrooms with white, tan or brown caps and stems. Many red mushrooms are poisonous
The red poisonous mushroom is using its only natural warning system, it’s color, to tell scare off its predators off.
Don’t go for mushrooms with patches or scaling of a lighter or darker shade on the cap, which may appear like spots.
These scaly spots are poisonous mushroom varieties.
Use extreme caution when foraging for mushrooms, as many poisonous and nonpoisonous varieties look alike. Some varieties of mushrooms can change their appearance depending upon growing conditions, making identification difficult.
For example, mushrooms of the same variety can develop color differently based on their exposure to sunlight.
Experts suggest never eating any variety of mushroom that you haven’t been able to identify at least 3 times in the wild. A professional should confirm that you have identified the mushroom properly each of those 3 times.
Different Types of Edible Mushrooms
Edible mushrooms are either commercially cultivated or picked from the wild. You can also try cultivating them at home on a small scale. (It’s a fun project!)
Commercially cultivated mushrooms are produced on farms and growing sites all over the world. Below is a list of some common species that go from growing room to grocery store.
White buttons – Agaricus bisporus – The common white button-shaped mushroom in stores.
Cremini – Agaricus bisporus – Slightly larger, brown strain of the white button. Known for its firm texture and heartier taste.
Portobello – Agaricus bisporus (yet again!) – Simply a large, overgrown cremini. Popular on their own and as a meat substitute.
Oyster – Pleurotus ostreatus – One of the easiest species to cultivate, produced all over the world.
Enokitake – Flammulina velutipes – These long and thin mushrooms are popular in soups.
Shiitake – Lentinula edodes – These well-known mushrooms are delicious and good for you.
Wild mushrooms are a little trickier. Certain species have a mycorrhizal relationship with specific tree and plants. The fungus invades the roots of the tree, giving it access to energy-giving sugars and giving the tree greater surface area to absorb water and nutrients.
There are many different ways to identify a mushroom and all should be employed when out foraging.
Where is the mushroom growing, in grassland or woods and what kind of tree they are growing on or under?
Are the mushrooms growing singley or in a ring, troop or tuft?
Do the mushrooms have a distinct smell?
Does the mushroom change colour when cut or bruised?
What is the size, shape, texture and colour of the cap?
What is the size, shape and texture of the stem? Does it have a ring/skirt and are there any markings on it? Is the base bulbous or sack like or narrow and rooting?
Does the mushroom have gills, pores or spikes under the cap? If it has gills how close are they? Do they fork? Are they attached to the stem? Are they brittle or soft and pliable?
What texture is the flesh?
What time of year is it?
Always check with a few different guides/pictures as mushrooms can look very different depending on where they are growing, their age and what the weather has thrown at them.
Knowing the colour of the spore print can be very helpful as it helps narrow down your search by telling you what the mushroom isn’t. A spore print can be obtained simply by removing the stem and placing the mushroom gills down on a piece of clear glass or paper for a few hours, preferably overnight.
The colour of the spore print can be very useful to start following ‘keys’ in a mushroom guide.
It may seem like a long list of things to look out for but it soon becomes second nature to check these and be able to safely identify mushrooms in the field.
Finally, don’t be too upset if you can’t always identify a mushroom, I’ve been picking wild mushrooms all my life and still find the odd mushroom I can’t be 100% sure of.
You’ll see all sorts of advice on whether or not to wash mushrooms before you eat them. The argument is that since mushrooms are mainly made up of water anyway, washing them may make them too wet and mushy. This disturbs the flavor and texture while cooking.
Others will advise that a quick rinse right before use isn’t bad, and that a bowl of salt water is also a good way to remove bugs from wild mushrooms.
My advice? Most mushrooms do not need to be washed. I usually just wipe them off with a damp cloth. Take it on a case-by-case basis, and if your personal edicts of hygiene are telling you to wash them then do it.
Everyone has different tastes, but here are some other rough guidelines for edible mushrooms: Buy edible mushrooms online.