Edible mushrooms are the fleshy and edible fruiting bodies of several species of fungi. They belong to the macrofungi, because their fruiting structures are large enough to be seen with the naked eye. They can appear either above ground (epigous) or below ground (hypogeous) where they may be picked by hand.¹ Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.²³ By some accounts, less than 10% of all mushrooms may be edible.³

Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivatable and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle and matsutake) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption.

Before assuming that any wild mushroom is edible, it should be identified. Proper identification of a species is the only safe way to ensure edibility. Some mushrooms that are edible for most people can cause allergic reactions in some individuals, and old or improperly stored specimens can cause food poisoning. Deadly poisonous mushrooms that are frequently confused with edible mushrooms and responsible for many fatal poisonings are several species of the Amanita genus, in particular, Amanita phalloides, the death cap.

History of mushroom use

Mycophagy pronounced /ˈmaɪkəˌfeɪdʒi/, the act of consuming mushrooms, dates to ancient times. Edible mushroom species have been found in association with 13,000 year old ruins in Chile, but the first reliable evidence of mushroom consumption dates to several hundred years BC in China. The Chinese value mushrooms for medicinal properties as well as for food. Ancient Romans and Greeks ate mushrooms, particularly the upper class.⁵ The Roman Caesars would have a food taster taste the mushrooms before the Caesar to make sure they were safe.^{citation needed}

Mushrooms are also easily preserved, and historically have provided additional nutrition over winter.^{citation needed}

Current culinary use

A fraction of the many fungi consumed by humans are currently cultivated and sold commercially. 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

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.

Current medical use

Many species of medicinal mushrooms have been used in folk medicine for thousands of years. The use of medicinal mushrooms in folk medicine is best documented in the East. Medicinal mushrooms are now the subject of study for many ethnobotanists and medical researchers. The ability of some mushrooms to inhibit tumor growth and enhance aspects of the immune system has been a subject of research for approximately 50 years.¹¹ International mushroom research continues today, with a focus on mushrooms that may have hypoglycemic activity, anti-cancer activity, anti-pathogenic activity, and immune system enhancing activity. Recent research has found that the oyster mushroom naturally contains the cholesterol drug lovastatin,¹² and that mushrooms produce large amounts of vitamin D when exposed to UV light,¹³ Below is a list of edible mushrooms that are best known for their medicinal properties.

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.

One recipe for Auricularia auricula-judae is to collect it while still soft, wash it thoroughly and cut it into thin slices. The prepared slices should be stewed in stock or milk for around three-quarters of an hour, and then served with plenty of pepper. The result is crispy and not unlike seaweed.¹⁴

The difficult task of identifying mushrooms in the wild, for culinary or recreational purposes, can produce severe poisoning.¹⁵

Production

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