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Home -> Shop By Store -> MushroomMushroomIntroduction to MushroomsAgaric is an old term for any mushroom. It was derived from the classical Greek name for mushroom, "agarikon", and named after the town of Agara, once famous for its mushrooms. The scientific classification of Agaricales comprises all the families of mushroom-like fungi, especially those with caps having radiating gills and which grow on stems. Technically, they may called agarics in ordinary speech, but the term is never used. The name 'agaric' is also never restricted just to just "true" mushrooms, as those of the genus Agaricus, cultivated mushrooms, or their numerous close relatives. Thus, we still have 'orange agaric', including both the edible and poisonous forms of Amanita, as well as the saffron milk cap (Lactarius deliciosus). At one time, edible mushrooms were distinguished from poisonous ones by labelling these as "toad stools". Botanically, however, there is no simple distinction. Scientists now use the term 'mushroom' in the strict sense of denoting only the fruiting body of a fungus of either the order Agaricales or the order Boletales. There are many edible species of natually occurring fungi. In Continental Europe, those collected from the wild and sold at markets are inspected by local pharmacists or health inspectors, who verify that those for sale are indeed edible and safe. Certain mushrooms contain psychoactive chemicals (mainly Psilocybin) that cause certain nerve receptors in the brain to misfire. This creates an euphoric sensation and a highly altered sense of reality which can result in hallucinations. These mushrooms have been used for thousands of years in religious and shamanic ceremonies, including during "sacred quests". Abuse of these hallucinogenic mushrooms is one major cause of poisoning. Another is misidentification. One mushroom in particular is responsible for many poisonings. The Panther Amanita (Amanita pantherina) gained a reputation as a magic mushroom. However, it also contains toxins that fatally attack the liver and kidneys. These effects are intensified with dried mushrooms. After consuming these deadly mushrooms, symptoms may not become apparent for two or three days. The victim then quietly slips into a coma, and seeking medical attention at this point is useless. Any mushroom from the deadly Amanita family should not be ingested under any circumstances. Other members include the Destroying Angels (A. ocreata) and Death Caps (A. phalloides). Cultivation Mushroom cultivation has had a widely varied past. The Romans esteemed them as a delicacy, while the rich employed collectors to find the most desirable species. By the late 17th century, varieties of garicus began to be grown in underground caves in the Paris region where giant heaps of manure were impregnated with soil taken from fields known to have horse mushrooms growing naturally. For many centuries, cultivated mushrooms were a delicacy enjoyed only by the wealthy; and from the 18th century on, most stableyards had a shady corner where there was a mushroom bed Constituents Mushrooms are low in calories, until fried in butter; but they do contain many nutrients, including potasium, linoleic acid, folate, iron, and the B complex vitamins. They are about 90% water, low in fat, and have most of their carbohydrates in the form of indigestible chitin. They also may contain up to 3% useful proteins, depending on the species. Cultivated mushrooms, however, contain very little vitamins C and K. The chanterelle owes its colour to caroten. It also contains vitamin D. Mushrooms are usually wiped free of dirt and debris, but certain ones require soaking to remove the dirt and insects imbedded in their deep crevices. Few rarely need peeling, and some have stems that should not be eaten. ALWAYS have a knowlegeable person confirm the species before any mushrooms are eaten as there are lookalike species which can be lethal. |
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