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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. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most ofte
Cook with Mushrooms
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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. 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) or pores on the underside of the cap. These pores or gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.
Highlighted compounds are flavor-active · click to view molecular profile
Safety thresholds
dried oyster mushrooms→ have →water activity of 0.36
“The water activity of dried mushrooms was found to be 0.36”
common foodborne illnesses→ include →cholera, typhoid fever, hepatitis, worm infections, and poisoning from mushrooms, heavy metals, and pesticides
“Common foodborne illnesses in Nepal include cholera, typhoid fever, hepatitis, worm infections, and poisoning from mushrooms, heavy metals, and pesticides.”
What science says
compound effect
“White mushrooms at five different moisture content levels were chosen for the DSC tests. Five heating rates were used to observe the change of the denaturing ranges.”
“The use of non-cultivated plants in a daily diet based on local cuisines is potentially of considerable interest to nutritional scientists, because of the plants' role as local products and their potential as sources of novel nutraceuticals.”
non-cultivated local vegetables and mushrooms→used in→local cuisines
“Daily intake of rice, bread, milk, fruits and coffee, and infrequent consumption of pork, green tea, black tea, tsukemono (pickled vegetables), seaweed and mushrooms were reported.”
Japan-born participants→consume→rice, bread, milk, fruits, coffee, pork, green tea, black tea, tsukemono, seaweed, mushrooms
“In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea.”
