Unlike vegetables, which are part of the plant kingdom, mushrooms are classified as fungi. This means they have distinct characteristics, such as lacking chlorophyll and not undergoing photosynthesis. Mushrooms are often grouped with vegetables for nutritional purposes due to their similar role in the diet. However, they have a unique nutritional profile that bridges multiple food groups, providing nutrients found in produce, meat, and grains.
Common cultivated edible mushrooms include mainly button mushrooms but also less known mushrooms such as Shiitakes, Pleurotus or Oyster mushrooms, Pholiota, Maitake, or Enoki. Each type has a unique flavour and texture.
All commercially sold fresh cultivated mushrooms are safe to eat, but wild mushrooms should only be consumed with expert guidance due to the risk of toxicity.
Cremini mushrooms are the brown version of the white button mushrooms. They have a slightly darker colour and a deeper flavour. When fully mature, white or cremini mushrooms become portobellos, with a large open cap.
The culinary experience of fresh and canned mushrooms can vary. Whereas canned mushrooms with their earthy flavour integrate seamlessly into cooked dishes such as casseroles and stews, fresh mushrooms provide a pleasing texture and mouthfeel, making them ideal as a side dish or a key ingredient in various recipes. The choice between fresh and canned mushrooms comes down to personal preference and cooking requirements. Experiment with both types to find the flavours and textures that enhance your dishes!
Many cultivated European mushrooms (white button, cremini, portobello, and oyster mushrooms) can be enjoyed raw, but some varieties, such as shiitakes, should always be cooked. Refer to your national guidelines in terms of mushroom consumption.
