HISTORY OF MUSHROOM
Throughout history mushrooms have gained many varying reputations, considered both food and foe. Today it is easy for us to find safe, tasty mushrooms at the grocery store, but it wasn’t always this way. Over the years reckless mushroom hunters have thrown caution to the wind with sometimes fatal results, giving food-safe mushrooms a bad reputation. It’s resulted in two very different categories of people—mycophiles (those who love mushrooms) and mycophobes (those who fear mushrooms). Then there are folks like me, who fall somewhere between adoration and trepidation. I enjoy mushrooms, but I’ve heard enough horror stories about them to be cautious; you won’t see me hunting for wild mushrooms without an expert guide by my side. As we’ve familiarized ourselves with their many different species, mushrooms have become less forbidding. With the recent focus on locally sourced food and foraging, the allure of the mushroom doesn’t seem to be slowing down. If anything, mushrooms are now more popular than ever.
Mushrooms are often lumped into the vegetable category, though most of us know that they are actually a fungus. Today the most commonly consumed variety is the button mushroom, or Agaricus bisporus, which makes up about 40 percent of the mushrooms grown around the world. The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and cap. These threads, sometimes referred to as “gills,” are responsible for giving mushrooms like portobellos their meaty taste and texture. As air passes through the threads moisture evaporates, giving the mushroom a rich heartiness you can really sink your teeth into.
A great deal of the mystery surrounding mushrooms stems from their association with poisonings and accidental deaths. The famous French philosopher Voltaire was once quoted as saying, “A dish of mushrooms changed the destiny of Europe.” He was referring to the War of Austrian Succession that followed the death of Holy Roman Emperor King Charles VI. The king’s untimely demise may have been a result of eating amanita, or “death cap,” mushrooms. On the other hand, mushrooms have also been praised for their medicinal properties thanks to their heavy dose of protein, potassium and polysaccharides, which contribute to healthy immune function.
Of course, you can’t have a conversation about mushrooms without touching on the intoxicating variety. Though we may associate hallucinogenic mushrooms with the culture of the 1960s, archaeological evidence suggests that these types of mushrooms served religious and spiritual purposes centuries earlier. Siberian shamans and Vikings are believed to have consumed hallucinogenic fly agaric (Amanita muscaria) mushrooms during religious ceremonies. According to the Mixtec Vienna Codex (13-15 centuries AD), mind-altering mushrooms were used in religious ceremonies in ancient Mexico. Roman Catholic priests also observed and recorded the consumption of hallucinogenic mushrooms by native peoples after the conquest of Mexico in 1519. After the effects of the mushrooms had worn off, the natives would discuss their visions of the future. We now know that these effects were not caused by magic, but rather by the psilocybin and psilocin found in some mushrooms.
For centuries relatively little was known about mushrooms, and for a long time the Eastern half of the world was considered mostly mycophilic, and the West mycophobic. This all changed when the French introduced mushrooms into their haute cuisine. It wasn’t long before the rest of the world began to embrace the mushroom. By the late 19th century, Americans were cooking up mushrooms in their own kitchens. Prior to this time, mushrooms were mainly reserved for use in condiments. Inspired by the French, Americans took mushrooms to a whole new level of devotion. Clubs dedicated to foraging, identifying and cooking various varieties of fungi began popping up all over the country. Even today, locally foraged mushrooms are worth their weight in gold… just ask any mushroom hunter in search of morels after a spring rain shower.
If there is a crown jewel in the realm of fungi, it is the truffle. Referred to as the “diamond of the kitchen” by famous French gastronome Jean Anthelme Brillat-Savarin, truffles are one of the most expensive foods in the world. They grow near tree roots, most often oak, hazel, beech and chestnut, about 3-12 inches below ground. They are sniffed out by dogs and pigs that have been trained to recognize the truffle’s distinct odor. Once a truffle has been located, the trufficulteur (truffle farmer) will very carefully clean the surrounding area to check for ripeness. It is important to never touch the truffle with your bare hands, as this can cause the precious fungi to rot. If the truffle is not yet ripe for the picking, it is recovered and left to reach maturity. This long and labor-intensive process is the reason behind the hefty price tag.
Sargeant also acknowledges the mushroom’s status as the “meatiest” of vegetables, noting that the butcher bill would surely decrease if we would replace some of our meat entrees with mushroom preparations. It seems Sargeant was ahead of her time; today many vegetarians replace the beef in their hamburgers with a seasoned, roasted portobello cap.
Some of the earliest American mushroom recipe preparations were for mushrooms baked on toast in cream sauce. In Studies of American Fungi (1911), Sarah Tyson Rorer suggests baking the mushroom under a glass bell. The bell was then lifted at the dinner table so that “the eater may get the full aroma and flavor from the mushrooms.” If you’d like to make a similar vintage mushroom recipe, with or without the glass bell, try this one from Cooking Club Magazine, published in February 1908. It was printed not long after Americans jumped on the mushroom bandwagon.
BENEFITS MUSHROOM
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions.
Increasing consumption of whole, unprocessed foods, like mushrooms, appears to decrease the risk of obesity and overall mortality, diabetes, and heart disease. They also promote a healthy complexion and hair, increased energy, and overall lower weight.
1) Cancer
Mushrooms are high in antioxidants, just like carrots, tomatoes, green and red peppers, pumpkins, green beans, zucchini, and other whole foods.4 Antioxidants are chemicals that get rid of free radicals, a type of chemical that can harm a person's body cells, potentially leading to cancer. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/antioxidants-fact-sheet
Selenium is a mineral that is not present in most fruits and vegetables but can be found in mushrooms. It plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates.2
The vitamin D in mushrooms has also been shown to inhibit the growth of cancer cells by contributing to the regulation of the cell growth cycle. Placing freshly cut mushrooms in the sun significantly increases their vitamin D content. The folate in mushrooms plays an important role in DNA synthesis and repair, thus preventing the formation of cancer cells from mutations in the DNA.2
2) Diabetes
Studies have shown that people with type 1 diabetes who consume high-fiber diets have lower blood glucose levels and people with type 2 diabetes may have improved blood sugar, lipids and insulin levels.
One cup of grilled portabella mushrooms and one cup of stir-fried shiitake mushrooms both provide about 3 grams of fiber. Fiber also benefits the digestive system and reduces the risk of heart disease and metabolic syndrome.
The Dietary Guidelines for Americans recommend 21 grams to 25 grams a day of fiber for women and 30 grams to 38 grams a day for men.
3) Heart health
The fiber, potassium and vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure. Consuming mushrooms, which are high in potassium and low in sodium, helps to lower blood pressure and decrease the risk of high blood pressure and cardiovascular diseases.
Additionally, an intake of 3 grams of beta-glucans per day can lower blood cholesterol levels by 5 percent.3 The stem of the shiitake mushrooms is a particularly good source of beta-glucans.
4) Immunity
Selenium has also been found to improve immune response to infection by stimulating the production of killer T-cells. The beta-glucan fibers found in the cell walls of mushrooms stimulate the immune system to fight cancer cells and prevent tumors from forming.3
5) Weight management and satiety
Dietary fiber plays an important role in weight management by functioning as a "bulking agent" in the digestive system. Mushrooms contain two types of dietary fibers in their cell walls, beta-glucans and chitin. These increase satiety and reduce appetite. By making you feel fuller longer, they can reduce overall calorie intake.3
TYPES OF MUSHROOMS
1. Agaricus (white mushroom, button mushroom)
Widely available, varies in color from white to light brown and in size from small to jumbo stuffer. Plump and dome-shaped, with a pleasing flavor that intensifies when cooked. Mature Agaricus with open veils have an intensely rich taste. Agaricus is quite versatile, being excellent for use both raw and cooked. Also available canned and dried.
2. Chanterelle (girolle)
Instrinsic to French cuisine, this vase-shaped, bright yellow to orange fungus is expensive when fresh. Nutty and delicate in flavor and texture, they are also available dried and canned. Add late in the cooking process to avoid toughening. Use in salads, sauces and risottos.
3. Crimini (Italian brown)
Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the Agaricus. Substitute for button mushrooms to add a more full-bodied flavor.
4. Shiitake (oak mushroom, Chinese black mushroom, forest mushroom, golden oak)
Ranging in color from tan to dark brown, and characterized by broad, umbrella-shaped caps up to ten inches in diameter, with wide open veils and tan gills. The shitake has a rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked in almost any method, particularly sautéing, broiling and baking. Remove stems before cooking but reserve
5. Oyster
The fluted cap resembles a fan and ranges in color from a soft beige-brown to gray. It can be eaten raw in salads but more often this mushroom is cooked to bring out its delicate flavor and velvety texture. Some say this mushroom has a faint oyster-like or seafood flavor that matches its physical likeness to oysters.
6. Enoki (enokitake, snow puff, golden, velvet stem)
With long stems and tiny, snow-white caps, these mushrooms are joined at the base and resemble bean sprouts. The flavor is light and mild, almost fruity, with a crisp texture. They are also available canned. Before using, cut away from the communal base. Use in sandwiches, salads and as garnishes. If you use them in a cooked dish, add at the last possible moment as heat toughens enoki.
7. Portabello or Portabella
Largest of the commercially available mushrooms, it's the mature version of the crimini. Its popularity derives from a brilliant marketing campaign in the 1980s to sell what were then perceived as "over-mature" common mushrooms. The long growing cycle gives it a deep, meat-like flavor and substantial texture. They are delicious whole—sliced, grilled, baked, stir-fried, or deep-fried. Be sure to trim off the dry, fibrous portion of the stem.
8. Porcini (cepes, boletes, boletus, steinpilze. Singular is porcino)
A favorite in Tuscan recipes, porcini mushrooms resemble the toadstool in a fairytale. Weighing from a couple of ounces to a pound each, with caps from 1-10 inches in diameter, porcini have a smooth, meaty texture with a pungent flavor. They are pale brown in color. With many general cooking uses, they are available in many grades and can be expensive. Also available dried.
9. Morel (black morel)
A relative of the highly-prized truffle this tan to dark-brown, cone-shaped, spongy fungus has a smoky, earthy, nutty flavor. The darker the mushroom, the more pronounced is the flavor. This mushroom must be cleaned well when fresh due to its dimpled head. Like the truffle, it’s expensive, but also available canned and dried.
Thank Youuu
SOURCES :
http://www.pbs.org/food/the-history-kitchen/edible-mushrooms/
http://science.howstuffworks.com/magic-mushroom6.htm
http://www.medicalnewstoday.com/articles/278858.php
https://www.thespruce.com/edible-mushroom-varieties-1807698
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