A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Toadstool generally denotes one poisonous to humans.
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic spores which help the fungus spread across the ground or its occupant surface.
Forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their order Agaricales. By extension, the term "mushroom" can also refer to either the entire fungus when in culture, the thallus (called mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
The terms "mushroom" and "toadstool" go back centuries and were never precisely defined, nor was there consensus on application. During the 15th and 16th centuries, the terms mushrom, mushrum, muscheron, mousheroms, mussheron, or musserouns were used.
The term "mushroom" and its variations may have been derived from the French word mousseron in reference to moss (mousse). Delineation between edible and poisonous fungi is not clear-cut, so a "mushroom" may be edible, poisonous, or unpalatable. The word toadstool appeared first in 14th century England as a reference for a "stool" for toads, possibly implying an inedible poisonous fungus.
Many species of mushrooms seemingly appear overnight, growing or expanding rapidly. This phenomenon is the source of several common expressions in the English language including "to mushroom" or "mushrooming" (expanding rapidly in size or scope) and "to pop up like a mushroom" (to appear unexpectedly and quickly). In reality, all species of mushrooms take several days to form primordial mushroom fruit bodies, though they do expand rapidly by the absorption of fluids.
The cultivated mushroom, as well as the common field mushroom, initially form a minute fruiting body, referred to as the pin stage because of their small size. Slightly expanded, they are called buttons, once again because of the relative size and shape. Once such stages are formed, the mushroom can rapidly pull in water from its mycelium and expand, mainly by inflating preformed cells that took several days to form in the primordia.
Raw brown mushrooms are 92% water, 4% carbohydrates, 2% protein and less than 1% fat. In a 100 grams (3.5 ounces) amount, raw mushrooms provide 22 calories and are a rich source (20% or more of the Daily Value, DV) of B vitamins, such as riboflavin, niacin and pantothenic acid, selenium (37% DV) and copper (25% DV), and a moderate source (10-19% DV) of phosphorus, zinc and potassium (table). They have minimal or no vitamin C and sodium content.
Vitamin D
The vitamin D content of a mushroom depends on postharvest handling, in particular the unintended exposure to sunlight. The US Department of Agriculture provided evidence that UV-exposed mushrooms contain substantial amounts of vitamin D. When exposed to ultraviolet (UV) light, even after harvesting, ergosterol in mushrooms is converted to vitamin D2, a process now used intentionally to supply fresh vitamin D mushrooms for the functional food grocery market. In a comprehensive safety assessment of producing vitamin D in fresh mushrooms, researchers showed that artificial UV light technologies were equally effective for vitamin D production as in mushrooms exposed to natural sunlight, and that UV light has a long record of safe use for production of vitamin D in food.
Edible mushrooms
Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Humans have valued them as food since antiquity.
Most mushrooms sold in supermarkets have been commercially grown on mushroom farms. The most common of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species available at many grocers include Hericium erinaceus, shiitake, maitake (hen-of-the-woods), Pleurotus, and enoki. In recent years, increasing affluence in developing countries has led to a considerable growth in interest in mushroom cultivation, which is now seen as a potentially important economic activity for small farmers.
China is a major edible mushroom producer. The country produces about half of all cultivated mushrooms, and around 2.7 kilograms (6.0 lb) of mushrooms are consumed per person per year by 1.4 billion people. In 2014, Poland was the world's largest mushroom exporter, reporting an estimated 194,000 tonnes (191,000 long tons; 214,000 short tons) annually.
- 1 stick butter, divided
- 1 (16.2-ounce) bag frozen sweet potato chunks
- 1 large apple, cored and cut into 1/2-inch chunks
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 frozen boneless, skinless chicken breasts (no need to thaw)
- 3/4 cup apple cider
- 1 teaspoon Dijon mustard
- In a large skillet over medium heat, melt 4 tablespoons butter; add potatoes and cook for 5 minutes, stirring occasionally. Add apple, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and continue to cook for 10 to 12 minutes or until potatoes are tender and begin to brown.
- Meanwhile, in another large skillet over medium heat, melt 3 tablespoons butter; add chicken and cook for 8 to 10 minutes per side or until no longer pink in center; remove to a plate.
- In the same skillet over medium-high heat, add apple cider and Dijon mustard and cook for 5 to 7 minutes or until liquid is slightly thickened. Stir in remaining 1 tablespoon butter and heat until butter is melted. Place chicken back into skillet, sprinkling with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and heat for 2 minutes. Spoon glaze over chicken and serve with potatoes.
***When it comes to the type of apples, that’s up to you. If you like your apples a little more tart, use a Granny Smith, or if you're feeling more All-American, we suggest using a Gala or McIntosh.
1939 – Elizabeth Ashley, American actress
1972 – Cameron Diaz, American actress
HOW TO OBSERVE
2. Go with a buddy. Never swim alone.
3. Watch for currents, moving water, and riptides. These occur in oceans, lakes, and rivers.
4. Swim within your depth. Don’t swim longer than you are physically capable of doing.
5. Take swimming lessons.
6. Learn CPR.
