Fun, as in Fungi…….
When I was a kid I REFUSED to eat them – I had convinced myself that the Mushroom was somehow the second cousin of the Leather Boot. Similar in both color and texture I was sure my parents were screwing with me when they appeared on my plate. To me at that time they also resembled ears. “Thanks mom for the leather boot ears. Clearly I did something to anger you, I’ll just go to my room…”
Flash forward a few (exact number is irrelevant) years and I am now constantly trying to find ways to cook with mushrooms. For this entry I began my search by simply typing “Mushrooms” into Google. Then I realized…what’s the point if when you EAT them you wind up on a hospital gurney or in a closet chanting senselessly to yourself. So we are going to just review the safe mushrooms.
Wikipedia says: Edible mushrooms are the fleshy and edible fruiting bodies of several species of fungi. They belong to the macrofungi, because their fruiting structures are large enough to be seen with the naked eye. They can appear either below ground (hypogeous) or above ground (epigous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. By some accounts, less than 10% of all mushrooms may be edible.
Mushroom cultivation has a long history, with over twenty species commercially cultivated. Mushrooms are cultivated in at least 60 countries with China, the United States, The Netherlands, France and Poland being the top five producers (2000).
- Agaricus bisporus, also known as champignon and the button mushroom. This species also includes the portobello and crimini mushrooms.
- Auricularia polytricha or Auricularia auricula-judae (Tree ear fungus), two closely related species of jelly fungi that are commonly used in Chinese cuisine.
- Flammulina velutipes, the “winter mushroom”, also known as enokitake in Japan
- Hypsizygus tessulatus (also Hypsizygus marmoreus), called shimeji in Japanese, it is a common variety of mushroom available in most markets in Japan. Known as “Beech mushroom” in Europe.
- Lentinus edodes, also known as shiitake, oak mushroom. Lentinus edodes is largely produced in Japan, China and South Korea. Lentinus edodes accounts for 10% of world production of cultivated mushrooms. Common in Japan, China, Australia and North America.
- Pleurotus species, The oyster mushroom and king trumpet mushroom. Pleurotus mushrooms are the second most important mushrooms in production in the world, 25% of total world production of cultivated mushrooms. Pleurotus mushrooms are worldwide, China is the major producer. Several species can be grown on carbonaceous matter such as straw or newspaper. In the wild they are usually found growing on wood.
- Pleurotus cornucopiae
- Pleurotus eryngii
- Pleurotus ostreatus (Oyster mushroom)
- Rhizopus oligosporus – the fungal starter culture used in the production of tempeh. In tempeh the mycelia of R. oligosporus are consumed.
- Sparassis crispa – recent developments have led to this being cultivated in California.
- Tremella fuciformis (Snow fungus), another type of jelly fungus that is commonly used in Chinese cuisine.
- Tuber species, (the truffle), Truffles belong to the ascomycete grouping of fungi. The truffle fruitbodies develop underground in mycorrhizal association with certain trees e.g. oak, poplar, beech, and hazel. Being difficult to find, trained pigs or dogs are often used to sniff them out for easy harvesting.
- Tuber aestivum (Summer or St. Jean truffle)
- Tuber magnatum (Piemont white truffle)
- Tuber melanosporum (Périgord truffle)
- T.melanosporum x T.magnatum (Khanaqa truffle)
- Terfezia sp. (Desert truffle)
- Ustilago maydis (Corn smut), a fungal pathogen of the maize plants. Also called the Mexican truffle, although not a true truffle.
- Volvariella volvacea (the “Paddy straw mushroom.”) Volvariella mushrooms account for 16% of total production of cultivated mushrooms in the world.
An Oyster Mushroom
White Button Mushrooms
Shiitake Mushroom Growing
Truffle
If you’re looking to buy mushrooms and other vegetables and fruits please see this listing of Rhode Island Farmer’s Markets CLICK HERE
Entry by Emily Beauchemin
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