Mushrooms are not just toadstools from our fairy-tale books. As fungi, mushrooms are biologically distinct from any other food groups we all know. Although they provide similar nutrients found in these food groups, they also have a unique nutrient profile. These little delicacies make delicious additions to meals, add some magic to the garden and are great for healing our bodies.
History of the mushroom
The word mushroom is derived from the French word for fungi. As early as 1651, fungi became popular in Europe, having been discovered in the vicinity of Paris. They were also consumed centuries ago in Middle and South America. Finally, in 1707, the first controlled cultivation of edible fungi in the vegetable garden was completed, and so the delicious mushroom was introduced into our human diets. Now every year, millions of mushrooms are cultivated worldwide.
Since the first cultivation of mushrooms, many varieties have popped up around the world. Ranging from edible, poisonous and medicinal, it’s important to know your way around the mushroom garden. Here are some of the most important fungi families you need to get to know:
Starting with edible varieties, there are so many to choose from to add flavour to your dinners. The White Button mushroom is one of the most commonly grown mushrooms throughout the world. It's eaten by millions of people every day - and with a little culinary spice, it's anything but boring. The cap of this mushroom spans 3 to 16cm, while the stem is 2 to 8cm long. White in colour, this type of mushroom often has brownish bruising.
Another popular mushroom is the Oyster mushroom. One of the first things you should look for when trying to identify this mushroom is the presence of decurrent gills. These gills are attached to, and run directly down, the stem.