View Fun with Fungi – The Facts about Mushrooms - RiAus

CAP MARGINS
tapering
upwards
STEM SHAPES
bulbous
base
striate incurved inrolled
GILLS SPACING
cylindrical
GILLS ATTACHMENT
tapering
downwards
free adnexed adnate sinuate decurrent
distant close crowded
CAP SHAPES
cylindrical
flat
convex
umbonate
bell-shaped
umbo raised
area in the centre
of a cap
funnel-shaped
MYTHS
There are many unsafe myths about the safety of
mushrooms and fungi, but there is no way to tell in
advance if a fungus is safe to eat. Always get wild fungi
identified by an expert before you even consider eating
them.
Please note: a permit from Parks SA is required to
collect fungi from any public area, and specimens must
be lodged with the State Herbarium of South Australia.
Written permission is required before collecting
specimens from private land.
Myth No.1
Myth No.2
Myth No.3
Myth No.4
Myth No.5
Myth No.6
If you peel it, it is safe to eat. Not true!
You can easily peel a Death Cap. The name
gives a clue to the likely side effects.
Poisonous mushrooms turn silver black.
Not true! Poisonous Amanitas don’t
blacken silver.
If animals eat it, humans can. Not true!
Just because slugs eat Death Caps, it
doesn’t mean YOU can!
If it tastes good, it’s safe to eat.
Not true! Not only is it not true, it’s a
dangerous way to find out!
If it smells ‘mushroomy’, it is safe to eat.
Not true! Many mushrooms, even toxic
ones, smell ‘mushroomy’.
If it’s not growing under a tree, it’s safe to
eat. Not true! The tiny, brown bell-like
Galerina is toxic and grows in moss.
in assocation with
rbg.vic.gov.au/fungimap
asfm.org.au
mobilescienceeducation.com.au
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THE FACTS
ABOUT
MUSHROOMS

WHAT ARE FUNGI?
Mushrooms and fungi are living organisms which
develop from spores, rather than seeds. A spore is a
microscopic, single-celled structure.
Unlike plants, mushrooms and fungi can’t make their
own food through photosynthesis because they don’t
contain chlorophyll. Instead, fungi produce an enzyme
which breaks down complex molecules into smaller, simpler
ones which can be absorbed by the fungi.
Fungi occupy most habitats, from rainforest to desert.
They grow in soil and on dung, on non-living organic
material such as bread, and on and inside dead plants and
animals as parasites. Fungi are also found in both fresh
and salt water environments.
Some diseases, such as ringworm, thrush and athletes’
foot are also forms of fungi.
MUSHROOM or TOADSTOOL?
There is no difference between a mushroom and a
toadstool. They are the same thing! Popular culture tends
to refer to edible species of fungi as ‘Mushrooms’ and nonedible
species as ‘Toadstools’, but ‘Fungus’ or ‘Fungi’ is the
more scientifically-accurate term to describe both!
Other forms of fungi include:
Puffballs, Earthballs, Earthstars and Stinkhorns
Club, Coral and Jelly fungi
Bracket and Shelf fungi
Truffles, Disc and Cup fungi
Moulds, Mildews, Rusts, Smuts and Yeast
REPRODUCTION
Fungi reproduce by way of single-celled spores released
into the atmosphere. Most fungi produce spores within the
gills – on the underside of the cap – and rely on the breeze
to carry away the spores.
Some species have more unusual methods of spore
dispersal. Stinkhorns attract flies with their terrible smell,
and sometimes have an appearance similar to that of
rotting meat. The flies then carry away spores on their feet
and disperse them wherever they land.
Puffballs release spores through a hole in the top, which
encourages the spores to puff out in a cloud. The Dung
Fungus can shoot its spores 1-2 metres into the air!
Birds Nest Fungi are small cup-like fungi containing
multiple spore cases (peridioles) which resemble tiny eggs.
These species rely on raindrops to knock the peridioles out
of the cup and into the atmosphere.
Cannonball Fungi shoot their single peridiole into the air
when mature. Though the fungus itself is only a couple of
millimetres in diameter, it can shoot its peridiole up to six
metres away!
TOXICITY
In Europe and Asia there are centuries of trial and error
behind local mushroom folklore about what is safe to eat
and not. Science has only named and described 5% of the
estimated 250,000 species of Australian fungi, and very
little is known about Indigenous Australians’ use of fungi.
There are many ‘look-alikes’ in the mushroom kingdom.
Unless you are an expert, don’t eat anything you can’t
positively identify with 100% certainty. For instance, some
specimens of Death Cap Mushroom (Amanita phalloides)
look almost-identical to the edible Paddy Straw Mushroom
(Volvariella volvacea).
Fungi can be unpredictable in their effects. Some people
will have an allergic reaction to a particular species of
fungus, while others will experience no ill effects. Other
people have a severe allergic reaction to Oyster Mushroom
spores, causing a condition known as ‘Mushroom Lung’.
A person can have no reaction after one meal of
mushrooms, but be violently ill the next time they try the
same species.
Some species, such as the Common Roll-rim (Paxillus
involutus) have a toxic effect which only becomes apparent
years after consumption.
Some fungi have ill effects only when combined with
certain foods or drinks. For instance a species of Ink cap,
(Coprinopsis atramentaria), has unpleasant side effects
if consumed with alcohol because it produces a substance
very similar to Antabuse, the proprietary drug used to
treat chronic alcoholism.
Fungi are very good at absorbing toxins. This makes
them great as natural cleaners of toxic waste, but means
that mushrooms picked from the sides of roads, close to
chemical sprays or vehicle exhaust, should never be eaten.
Junior Field Naturalists SA Inc.
Junior Field Naturalists SA Inc. is a nature club for
primary school children held on the last Thursday of each
month. Children are encouraged to bring along any
interesting specimen (e.g. fossil, insect, etc.) for
show-and-tell. Occasional Field Trips are held during the
year.
For further information contact:
Rona Sakko, President, Junior Field Naturalists SA
ronadel@dodo.com.au 0419 827 723
MUSHROOM HEALTH
Mushrooms are neither a fruit or vegetable. In fact, they
are not even a plant food. Mushrooms reside in a different
biological kingdom to either plants or animals. Because
mushrooms are so different they have a different nutrient
profile to vegetables as well. There are over 3,000 types of
edible mushrooms available in the world. The most common
Western mushroom is the white capped ‘button’ mushroom.
Mushrooms have a relatively small cost and a big impact
on flavour. Try these dishes :
• Mushroom omelette - add ham and any other
vegetable you enjoy. Mushrooms add an amazing
flavour to quiche or frittata.
• Try adding enoki or oyster mushrooms with different
texture and taste to soups and salads.
• Add sliced mushroom to stir fries and spaghetti
bolognaise, wraps and sandwiches.
• Add some breadcrumbs and fresh herbs to large
mushrooms, like Portobello mushrooms, and toast
under the grill for a snack, entrée or to serve with
dinner.
• Mushroom pizzas on pitta or muffin breads.
• Grilled mushies on toast.
• Add mushroom to BBQ skewers with meat and or other
veggies.
Mushies aren’t just for vegetarians! Mushrooms are a
great source of vitamins and minerals and some protein
as well as some of the other benefits below, making them a
great food for all:
1. Mushrooms contain some of the highest antioxidant
quantities of any food in the world.
2. Mushrooms are very filling but are low in kilojoules,
making them a great ‘weight management’ food.
3. A serve of mushrooms provides more than a quarter
of your daily needs of the essential vitamins riboflavin,
niacin, pantothenic acid and biotin. These keep your
metabolic system and cell production functioning
efficiently.
4. Mushrooms are a good source of essential minerals
such as selenium and copper and folate - all those
things found in vitamin supplements that nature can
provide! Good intake of selenium is linked to a
reduction in prostate cancer risk and folate protects
against spina bifida in unborn babies.
5. Mushrooms are a wonderful source of fibre, to keep
your digestive system healthy.
6. Mushrooms are a rich source of umami flavour, a rich
savoury element, allowing the taster to use less salt in
cooking or flavouring.
NUTRIENT
PROTEIN (g) 3.3
CARBOHYDRATE (g) 0.3
FAT (g) 0.3
CHOLESTEROL (mg) 0
FIBRE (g) 1.5
ENERGY kJ (kcal) 103 (24)
A 100g of raw mushrooms contains just
103 kilojoules (24 Calories), virtually no fat,
while giving you a healthy amount of fibre.
The fibre in mushrooms differs to that found
in vegetables in that it appears to help
control blood cholesterol and may protect
against some cancers.