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Ingredients

• Varieties -
• Health & Nutrition

The funguses (fungi) we know as "mushrooms" consist almost entirely of fibers which live in the ground or in decaying vegetation and some are among the largest, heaviest living things - but all unseen to us. When times are good they send up fruiting bodies which are the "mushrooms" we pick for food or "medicinal purposes".

Many mushrooms are highly toxic, and some toxic varieties look very much like edible ones, so wild mushrooms need to be carefully identified before consumption. A few varieties which are themselves non-toxic cause alcohol to become highly toxic.

Unlike plants, funguses do not generate their own energy but subsist entirely on breaking down and absorbing dead or living plant or animal material (and in some rare cases other funguses).

This is by no means a comprehensive list, but includes those I've found available for purchase at reasonable prices. Not included are most of the edible varieties only found wild, though I have included links to sites that do list those.

Not long ago it was difficult to find any but supermarket white mushrooms, but with a proliferation of ethnic markets in the US variety is growing steadily and prices are declining. Currently there is a large growing operation being set up in California as a joint venture with Japan. amd this should improve the situation even more when it comes on line.

Amanita - [Amanita muscaria and many other Amanita spp.]

This large family of mushrooms includes many highly toxic varieties that should not be consumed on penalty of death (self enforcing). Milder varieties are sometimes taken in sub-lethal doses for psychoactive purposes beyond the scope of this document. Some Amanitas are used in cooking but rarely in the US.

Beech Mushroom - see Hon-Shimeji.

Bai-Ling - [Bailing Mushroom, Abalone Mushroom, Pleurotus eryngii var. ferulae was Pleurotus ferulae var. Lanze]

If any mushroom deserves the name "abalone mushroom" this is the one. About the size of a very large abalone (the kind you can't get any more), sliced it looks like abalone steaks and when cooked it even tastes a bit like abalone.

Black Fungus [Wood Ear, Cloud Ear; Kikurage (Japan); Mu-ehr (China); Auricularia polytricha, also A. auricula-judae, Hirneola auricula-judae and others (variation in color)]

This thin nearly black fungus is sold dried and will expand to about 4 times the dried volume when soaked. It is often used in soups and stir fries in China and Korea for its slippery but crunchy texture. It has little flavor of its own but does absorb flavors from other ingredients it's cooked with. In the photo there are three dried ones on the left, each a little over and inch across, and on the right a rehydrated one that was originally the same size as one of the others.

It is held in Chinese medicine to improve blood circulation and relieve atherosclerosis. Preliminary tests in Western medicine are encouraging and include confirmation of anticoagulant properties.
Details and Cooking

Blewit [Blue Foot (when cultivated), Lepista nuda]

Wild and cultivated mushrooms with blue tinted stalks and light beige caps. These mushrooms should be cooked to bring out their unique flavor and because some people are sensitive to blewit toxins when eaten raw. Their flavor is robust enough to complement casseroles, risottos and other substantial dishes - if you can afford them. The cultivated photo specimens, purchased at Whole Foods Market for $40/pound, were typically 2 inches across the cap and weighed 1/2 ounce each.

Boulet - See Porcini.

Cep - see Porcini.

Chanterelle - [Girolle (it), Pfifferling (de), Cantharellus cibarius, C. craterellus and other spp.]

This funnel shaped mushroom is very highly regarded among food enthusiasts in Europe and the U.S.. They are only found wild since all attempts to cultivate them commercially have failed, so they are seasonal and expensive. Always served cooked to bring out their woodsy flavor, they are sturdy and can stand up to being stirred and sautéed.

Cloud Ear Fungus - see Black Fungus

Crab Mushroom - []

If there's anything on the Internet about this one it's buried under hundreds of recipes for mushrooms with crab. It appears to be an oversize Enoki and tastes about the same. Unlike regular enokis these stand up quite well to light cooking, as in soups. The flavor mellows a little but stays about the same. This cluster was 7 inches long and weighed 4-1/2 ounces. The largest caps were about 7/8 inch across.

Crimini [Italian Brown, Agaricus bisporus]

Similar to the White Mushroom (note the same species name) but darker in color and with a deeper, earthier flavor. These are called for in many Italian recipes. They will keep up to 7 days refrigerated in a paper bag.

Earthstar - [Black Mushroom, Astraeus hygrometricus]

Varieties of this mushroom grow wild in northern California, but these are canned ones from Thailand. The can was labeled with three names, "Black Mushroom", "Earthstar" and Astraeus hygrome trieus. These mushrooms are the shape of a slightly flattened leathery sphere which encloses a puffball. When the fungus is ripe, and the weather is damp, the sphere breaks into a star shape exposing the puffball. If the weather dries the star closes. These were picked well before maturity. Be aware that safety of wild varieties is not proven. See links (F6 and F7

The spherical enclosure is somewhat crunchy and a bit leathery in texture. Simmering for half an hour softens it only a little, but the mushroom develops an interesting meaty flavor - more meaty than any other mushroom on this page. The larger photo specimens are about 1 inch diameter while the smallest in the can was 1/2 inch. They averaged a little under 1/4 ounce each.

Enoki - [Flammulina veluptipes]

This distinctive mushroom grows in clusters of long thin stems each topped with a very small round cap. A favorite of Japanese cuisine, they have a mild flavor and a slight crunch and are generally used raw. If you attempt to cook they they become limp and stringy and the flavor does not improve. left attached to their growing matrix and loosely wrapped they will keep up to 14 days in the refrigerator.

Enoki - Golden - []

These have just appeared in some of the Asian markets in Los Angeles - until now enokis were always white. The photo specimens were 3-1/2 inches high and the caps were up to 0.28 inches diameter but they grew much longer in the refrigerator. These seem a bit sweeter with a bit more mushroom flavor than regular enokis. When cooked they remain crunchy, but the color becomes muddy and the flavor a bit washed out. All in all, I think these are best used raw scattered as a garnish as the white enokis are.

Hon-Shimeji (Brown, White) - [Beech Mushroom, Clamshell Mushroom, Hypsyzygus tessulatus]

In nature these tiny mushrooms grow high in beech trees but are grown commercially on prepared corn cobs. They're sold in clusters of medium length stems with caps 1 inch in diameter and smaller. Both light tan cap and white cap varieties are sold in Japanese and Korean markets. They are used cooked (they're a bit bitter raw) and "stem on", sautéed or in stir frys or soups and remain slightly crunchy even with longer cooking. The flavor is quite mild, slightly sweet, slightly nutty so use them in dishes that won't overpower them. They will keep for about 10 days refrigerated in a paper bag if left on their substrate.

Maitake - [Hen of the Woods, Grifola frondosa]

These frilly funguses start from a tough base and become somewhat crumbly at the outer edges. They are just a bit bitter raw and are generally cooked to bring out their woodsy taste and distinctive aroma. Maitakes have generally been hard to get and very expensive, around US $25/pound, but prices are dropping as production methods are improved. I purchased these, imported from Japan, for about $7.50/pound in an Asian market in Los Angeles. This cluster was about 4-1/2 inches across and weighed 4-1/4 ounces. Left on their substrate and loosely wrapped they will keep up to 10 days refrigerated.

Morel [Morchella Esculentia]
This highly prized mushroom grows in Europe and some parts of the U.S.. It has a wide hollow stem topped with a conical sponge-like cap which is also hollow with very thin walls. Morels are very light in weight but provide a rich nut-like flavor. They are highly resistant to cultivation with only one year-round grower using a patented process. The rest are harvested in season and tend to be expensive when available. They are also available dry but the flavor is different. Fresh ones keep around 10 days refrigerated in a paper bag.

Nameko - [Butterscotch Mushroom, Pholiota nameko]

Oyster Mushrooms - [Pleruotus ostreatus, P. sapidus, P. pulmonarus, P. citrino-pileatus and others] A number of varieties of mild flavored mushroom that come in various sizes and colors and are used cooked. The off-center stem is characteristic and many are fan shaped, highly irregular and overlapping. Most varieties are highly perishable, they will keep up to 4 days lightly wrapped and refrigerated - if you are lucky.

Po-Ku Mushroom - generally these are canned Shiitakes from China or Korea.

Porcini [Boulet (us), Cep (fr), Boletus edulis]

Considered by some the "king of mushrooms", the boulet has a dome shaped cap ranging from tan to reddish brown with a sponge like underside rather than gills. The stem is thick and white to yellow. Dried Porcini are becoming fairly common in U.S. groceries, but at about $5.00 per ounce and up. They are very fragrant, so cheap dried Shiitakes make a poor substitute.

Portobella [Portabello, Agaricus bisporus]

A variety of Crimini that is given a longer growing cycle allowing it to become more mature before harvesting. Note the species name is the same as the Crimini and the White Button mushroom. It can reach sizes of up to 6 inches across and is often used for stuffing or as a substitute for a meat patty in vegetarian hamburgers. The flavor is deeper and meatier than the less mature Crimini. They can be kept up to 10 days refrigerated in a paper bag.

Pom Pom [Monkey's head, hedgehog mushroom, Lion's Mane, Bear's head, Old Man's beard, Satyr's beard, Yamabushitake, Hericium erinaceus]

Irregularly spherical with no stem, these mushrooms grow on hardwood trees. Their mild sweet taste and firm texture are said to make them suitable to replace lobster in recipes. Now the flavor is intriguing but I'm not about to tell you it tastes like lobster. The photo specimens were canned but they are also available dried. The one to the left is 2-1/2 inches from bottom to top but these fungi grow to over a foot across. As you can see from the slice they are solid and meaty.

Psilocybian - [Magic Mushroom, Psilocybe Cubensis and other spp.]
A popular cultivated psychoactive mushroom the use of which is beyond the scope of this document. Photo by John W. Allen, from Magic Mushrooms of Australia and New Zealand - permission will be applied for.

Shiitake [Chinese, Black or Forest Mushroom, Oak Mushroom, Lentinus edodes]

Varying from tan to dark brown, Shiitakes, both fresh and dried are almost always used cooked. They are much tougher than Criminis and have a more intense mushroom flavor. Dried they run from 1-1/2 to 2 inches in diameter and weigh 7 to 10 to the ounce. Fresh they run from 1-1/2 to 2-1/2 inches in diameter and weigh 3 to 5 to the ounce. Of the photo specimens the three on the left are fresh and the two on the right are dried.

Dried Shiitakes are generally sold as "dried black mushroom" or "dried forest mushroom". In any case they are easily identifiable due to the texture of the top of the cap. Fresh shiitakes are now produced in large quantity in several areas of the U.S. and are ever easier to find. In many East Asian markets a special grade of dried shiitakes that is very light in color with deep crackling on the top surface is sold at very high prices, often in windowed gift boxes. Details and Cooking.

Stinkhorn [Bamboo Fungus, Bamboo Heart, Maiden's Veil, Veiled Lady, Dictyophora indusiata]
Stinkhorn is available dried in well stocked Oriental groceries. They look very unpromising as nearly weightless papery shreds but they rehydrate into a mesh stem with an ethereal floating veil. Rehydrate them by soaking in lightly salted water for 20 minutes, then in boiling water for 1 minute.

They have just a little earthy flavor of their own but a delicate crunchy texture that holds up well to cooking and a mesh structure that holds light sauces and broth flavors extremely well. Use them in soups, stews and other light liquidy dishes where they are attractively suspended (the photo specimens are floating in water) and they'll add substance and texture. Nutritionally they are high in fiber and amino acids.

Straw Mushrooms - [Thai straw mushroom, Paddy Straw Mushroom; Nam rom (Viet); Volvariella volvacea]

These are grown on rice straw and are not yet widely available fresh even in California. They are, however, available canned in stores catering to Asian communities. Mistaking the almost identical but highly toxic death cap (Amanita phalloides) for straw mushrooms has resulted in death and need for liver transplants among Asian immigrants to the US and Australia.

Straw mushrooms are canned in two forms: egg shaped with the cap and stem still completely encapsulated by a shroud called the volva, or partially opened with a conical cap on a short thick stem. These are called "unpeeled" and "peeled" on the can but the "peeled" is just a more mature form of the "unpeeled". They are also available dried but not commonly. Straw Mushrooms are very important in Southeast Asian cuisines, particularly Thai. In Vietnam they may be found growing wild on old termite mounds. These are much stronger in flavor than cultivated and fetch a much higher price. Details and Cooking .

Suillus Granulatus - [Granulated slippery Jack, Suillus granulatus]

This Boletus type mushroom is rather a newcomer to the commercial market but is now being grown in China. It appears mostly in marinated form, as the photo specimens are. In the wild they grow up to 3 inches across but the photo specimens were about 1-1/4 inch, As with other Boletus type mushrooms the underside of the cap has pores rather than gills. A light flavored mushroom.

Toriashi Mushroom - []

These are quite common in Asian markets in Los Angeles, generally produced in Taiwan but probably also China. Except for a couple exporter listings and one menu item from a caterer in Singapore they are unknown on the Internet, at least under the name toriashi. They are available canned and are pretty much interchangeable with straw mushrooms except they need to be cut differently because they are a little firmer and more elongated. The largest of the photo specimens was 2.75 inches long, 0.9 inches diameter at the stem end and weighed 0.63 ounce.

Truffles
Truffles, white, black or whatever, have become exceedingly expensive and efforts to cultivate them continue with very mixed success.
Notice: One mystery has recently been solved - why some people rave about truffles and others just don't see the point. If you have not been exposed to truffles over some period of time don't bother with the expense until you've checked them out. 25% can't smell them at all and 40% hate them, but those who've been exposed to them for some time come to love them. It's a chemical thing (androstenone).

White Fungus - [Silver Ear, Tremella fuciformis]
This fungus is very much like the Black Fungus except it is white. Once very expensive it is now farmed and quite common in Asian markets. While most fungi break down plant material for food, this one is actually a parasite on another fungus. As you can see from the photo specimens, which were the same size dry, this fungus doesn't expand anywhere near as much as the Black Fungus and has a tighter structure. They have almost no flavor but are delicately crunchy, a little less so than the Black Fungus, and absorb flavors well. The soaked specimen is 4-1/2 inches across.

White Button [Supermarket Mushroom, Paris Mushroom, French Cultivated, Agaricus bisporus]

This common mushroom is not particularly interesting from a flavor standpoint but it's easy and economical to grow in quantity. It was, in fact, the first mushroom cultivated in quantity with production started in limestone quarries outside Paris in the 18th century. They will keep up to 7 days refrigerated in a paper bag, but darken and start to shrivel. They will become slimy and rot within hours if kept in plastic. The photo specimens are around 2 inches across, fairly typical, but they are also sold somewhat larger and quite a bit smaller. Small ones are also avaiable canned.

Wood Ear Fungus - see Black Fungus

Benzine & Hydrazine:   Raw white mushrooms are known to contain some amount of benzine and hydrazines, both known carcinogens. Hydrazines can survive even extended cooking. These mushrooms also contain other compounds, including antioxidants, which suppress tumor formation and growth (3). The total impact on health is unknown but in general even raw white mushrooms are generally considered safe in commonly consumed amounts.

Vitamin D:   Mushrooms are about the only non-animal source for vitamin D, a vitamin which most people are reported to be deficient in. It has recently been found that even short exposure to ultraviolet light greatly increases the vitamin D content when applied either before or after harvest. It does, however, cause white mushrooms to be browner, more like crimini mushrooms. The mushroom industry is planning to market "D enhanced" mushrooms.

General:   White mushrooms (and presumably others) are a good source for copper, potassium, selenium and the B-vitamins niacin, pantothenic acid and riboflavin. They also contain a powerful antioxidant, ergothioneine, in greater quantity than in the next best sources, chicken livers and wheat germ. Mushrooms are very low in calories and are fat and cholesterol free (4)..

Links

• F1 - Wild Edible Fungi - Food and Agriculture Organization of the United Nations
• F2 - Mid Hudson Mycological Association - Some Edible and Medicinal Wild Mushrooms of the Mid Hudson Region.
• F3 - Fungi of California - MykoWeb
• F4 - Growing Gourmet and Medicinal Mushrooms - Paul Stamets.
• F5 - Mushrooms See the Light - Los Angeles Times 31 Mar 2008 F4.
• F6 - Earthstar - Mykoweb.
• F7 - Earthstar - Tom Volk's Fungus of the Month.