By Tamara Lawson, Marketing Assistant, Co-op Owner
Humans have been using fungi for millennia for culinary and medicinal purposes. The medicinal attributes of mushrooms include antibacterial, antifungal, and anti-inflammatory properties, plus some varieties may help boost and support immunity. Fungi can be found in supplement form as capsules, powders, or liquid extracts. Many mushrooms can also be cooked, canned, frozen, or dried. Dried mushrooms can be easily reconstituted with stock or water.
It’s no surprise that humans enjoy eating mushrooms. In addition to their unique umami flavor, mushrooms are nutrient-rich, offering protein, fiber, and antioxidants. They support a healthier immune system by providing Vitamin B6, Vitamin D, and Selenium. They may even help with brain health, reduce cholesterol, promote lower blood pressure and cholesterol, and help with constipation, parasitic infection, ulcers, and intestinal inflammation for a healthier gut.
While there are many types of mushrooms, they do have some shared characteristics. Fungi store carbon. Fungi help break down organic material as they feed, essentially recycling decaying plants, wood, insects, and animals. They then store the carbon as mycelium underground. In fact, the mycelium constitutes the majority of the mass of the fungi. The mushrooms we see above ground or on the bark of trees are a much smaller part of the organism known as the fruiting bodies. This recycling process helps lock atmospheric carbon back into the soil and releases other nutrients into the soil, which can help plants grow and communicate.
The world of fungi is vast and varied, containing more than 14,000 documented species and likely many more besides. While most of these species are inedible, there are some delicious varieties. Let’s explore a few of those in more detail.
Portabella and Shiitake mushrooms have a lot in common. They both fall under the domain eukaryote, kingdom of fungi, division of Basidiomycota, class of Agaricomycetes, and the order Agaricales before breaking into their own families. Portabella is under the family Agaricaceae, genius Agaricus, and species Agaricus bisporus; whereas the Shiitake is under the family Omphalotaceae, genius Lentinula, and species Lentinula edodes.
Shiitake – Lentinula edodes: Shiitakes can grow up to 10 inches but are generally between 3 and 6 inches. Their off-white gills should not be discolored or slimy, and their caps should be free of any bruising. Look for domed and dappled caps with edges turned under. Shiitakes should have a dry, firm surface with a meaty texture. They contain a woodsy or umami flavor with a rich nutty flavor and a garlic or pine aroma.
How to clean and store Shiitake mushrooms: Trim the base of the stems. Caps can be cleaned with a damp paper towel placed in a single layer in a dish, covered with a barely damp paper towel and refrigerated.
White Button – Agaricus Bisporus is the most common and widely consumed because of its nutritional value and wide range of medicinal properties. The mushroom should have an evenly colored, smooth appearance and a tightly closed cap. Small, cultivated white mushrooms have a mild annd earthy taste. Button mushrooms are edible from cap to stem, but if there are visible gills under the caps, they are past their ripeness. Never soak these mushrooms because they will absorb the water and turn mushy. Using mushrooms of the same size will ensure an even cooking time.
Cremini/Crimini, aka Baby Bella, are simply more mature white mushrooms! They are similar in shape and size but firmer and darker in color than the white button mushroom. Look for tan to light brown color and avoid mushrooms that have dark, soft, or mushy spots. The cremini should appear plump but should also be dry but not dried out. These mushrooms have a full-bodied umami flavor with a hearty texture. A closed veil under the mushroom cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.
How to clean and store white button and cremini mushrooms: Loosen dirt with a soft brush or a dampened soft paper towel. Trim the bottom quarter inch off the stem. Place mushrooms in a single layer on a tray with a dampened cheesecloth or paper towel. If the mushrooms are too wet, gently blot dry. If they are too dry, use a damp cheesecloth or paper towel to store them inside the fridge.
Portabellas are an even more mature state of cremini mushrooms. They are generally 4–6 inches wide at the cap, with thick stems topped with brown caps and dark gills. Choose whole caps that are unbroken. Portabellas have a rich, savory umami flavor and a firm, dense texture.
How to clean and store Portabella mushrooms: Store in a covered container with a damp paper towel in the fridge. Remove stems before cooking and reserve to add to vegetable stock. Wipe the cap with a damp paper towel to remove dirt.
GreenTree is pleased to offer sustainable mushroom cultivation kits from the Mushroom Conservatory of Michigan. All parts of the Oyster or Pleurotus mushrooms are edible, including the caps, gills, and stems.
Blue Oyster– Pleurotus ostreatus offers a mild, savory flavor while Golden Oyster – Pleurotus Citrinopileatus offers a nutty cashew flavor, and the Pink Oyster –Pleurotus Djamor offers a seafood or pork flavor when cooked.
How to clean and store oyster mushrooms: Loosen dirt with a soft brush or a dampened soft paper towel. Trim the bottom bit off the stem. Place the mushrooms in a loosely closed container lined with a paper towel or a paper bag in the refrigerator for up to 2 or 3 days. If the mushrooms are too wet, they will quickly soften and spoil.