Edible mushroom

An edible mushroom is a mushroom that can potentially be safely eaten, including thousands of types of mushrooms that are regularly harvested. Some species that cannot be easily cultivated, such as the truffle or matsutake, are highly prized. On the other hand, some edible mushrooms may have extremely bad taste, such as the Bitter bolete mushroom.

Before assuming that any wild mushroom is edible, check safety rules and be sure of its identification. There is no "test" for edibility other than identifying the species. Even mushrooms that are edible for most people can cause "allergic" reactions in some individuals.

History of mushroom use

The following information is taken from the introduction to Wild Edible Fungi: a global overview. Edible mushrooms, or wild edible fungi, have been collected and consumed by people for thousands of years. The archaeological record reveals edible species associated with people living 13 000 years ago in Chile (Rojas and Mansur, 1995) but it is in China where the eating of wild fungi is first reliably noted, several hundred years before the birth of Christ (Aaronson, 2000). Edible fungi were collected from forests in ancient Greek and Roman times and highly valued, though more by high-ranking people than by peasants (Buller, 1914). Caesar’s mushroom (Amanita caesarea) is a reminder of an ancient tradition that still exists in many parts of Italy, embracing a diversity of edible species dominated today by truffles (Tuber spp.) and porcini (Boletus edulis).

China features prominently in the early and later historical record of wild edible fungi. The Chinese have for centuries valued many species, not only for nutrition and taste but also for their healing properties. These values and traditions are as strong today as they were centuries ago and are confirmed by the huge range of wild fungi collected from forests and fields and marketed widely. China is also the leading exporter of cultivated mushrooms.

It is less well known that countries such as Mexico and Turkey, and major areas of central and southern Africa, also have a long and notable tradition of wild edible fungi. The list of countries where wild fungi are reported to be consumed and provide income to rural people is impressive ^[1]. For more information on history and other aspects of wild-gathered edible mushrooms see ^[2] End of extract.

The pharaohs of Egypt enjoyed mushrooms so much that they decreed mushrooms could only be eaten by royalty and that no commoner could even touch them, thus giving the royal family the entire available supply. In some parts of Eurasia, especially in Russia and Nordic countries, mushrooms are an important part of the diet. Several mushrooms are especially tasty and many are rich in nutrients. Mushrooms are also easily preserved, and historically have provided additional nutrition over winter.

Many prehistoric and a few modern cultures around the world used psychedelic mushrooms for ritualistic purposes. Mushroom cultivation reached the United States in the late 1800s with imported spores from Mexico. Some species such as death cap are extremely poisonous and have been deliberately used as instruments of assassination^[3].

Mycophagy (pron. /ˈmaikəˌfeɪdʒi/), the act of consuming mushrooms, dates back to the times of ancient Roman Caesars. They would have a food taster taste the mushrooms before the Caesar to make sure they were safe.

Current culinary use

A fraction of the many fungi consumed by humans are currently cultivated and sold commercially. Pioneers such as Paul Stamets are introducing more into cultivation. Commercial cultivation is important ecologically, as there have been concerns of depletion of larger fungi such as chanterelles in Europe, possibly because the group has grown so popular yet remains a challenge to cultivate.

Commercially cultivated fungi

Commercially harvested wild edibles

Some species are difficult to cultivate, others (particularly mycorrhizal species) have not yet been successfully cultivated. Some of these species are harvested from the wild, and can be found in markets. When in season they can be purchased fresh, and many species are sold dried as well. The following species are commonly harvested from the wild:

Other edible wild species

Many wild species are consumed around the world. The species which can be identified "in the field" (without use of special chemistry or a microscope) and therefore safely eaten vary widely from country to country, even from region to region. This list is a sampling of lesser-known species that are reportedly edible.

Conditionally edible species

There are a number of fungi that are considered choice by some and toxic by others. In some cases, proper preparation can remove some or all of the toxins.

Mushroom black market

Several mushroom species are cultivated or collected for use in a recreational or ritualistic context. These mushrooms all have hallucinogenic properties and for this reason they are typically not considered edible. Whereas edible mushrooms are commonly defined by their comestibility and hallucinogenic mushrooms are not comestibles, they are nevertheless eaten and when taken in appropriate doses, the mycotoxins present in the mushrooms will be metabolized by the eater and their effects will disappear within several hours.

Preparing wild edibles

Some wild species are toxic, or at least indigestible, when raw. As a rule all wild mushroom species should be cooked thoroughly before eating. Many species can be dried and re-hydrated by pouring boiling water over the dried mushrooms and letting them steep for approximately 30 minutes. The soaking liquid can be used for cooking as well, provided that any dirt at the bottom of the container is discarded.

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