Everything you need to know about… Mushrooms

Hi there, and welcome to another tasty episode of… the Fruit & Root Crew, where we’re on a mission to uncover some of the stories behind the hero seasonal food we eat – from juicy fruits to veggies with va va voom. And to help me this month, here’s Dom.

It’s November… the leaves are falling, the air’s getting cooler and we’re exploring one of the most fascinating foods in the world.

Now, what do you think it is – fruit or veg? Only one way to find out!

It’s time to… Spin the Peel of Fortune!

And our Hero Fruit of the Month is… the Mushroom!

Although to be truly accurate, mushrooms aren’t REALLY a fruit – they’re part of the funghi family.

They’re often classed as what’s called a fruiting body. With their earthy tasty, mushrooms are way more interesting than you might think. Let’s unearth some mushroom magic…

FRUITY FACTS!

Mushrooms are part of the fungi kingdom, which means they’re not only NOT really a fruit or vegetable – but they’re not plants or animals either. They’re something completely different.
And here’s a weird thought, in some ways scientists say fungi and humans share a common ancestor a billion years ago.
The part of the mushroom we eat is the fruiting body. The main part of the fungus is a network of tiny threads called mycelium that lives underground or inside decaying wood.
Mushrooms are decomposers – they break down dead plants and recycle nutrients back into the ecosystem.
They’re also nutritious – low in calories and packed with fibre, vitamins and antioxidants.

Time for a walk on the weird side. Did you know some mushrooms glow in the dark. That’s right –80 species are bioluminescent giving off a soft green glow in the night. One glowing mushroom found in India is so bright the locals call it the electric mushroom and use it as a torch.

Some mushrooms even make their own wind. If there’s no breeze, they release water vapour that cools the air and creates a little breeze to spread their spores.

And get this – the biggest living organism in the world is a mushroom. A honey fungus in Oregon, USA covers over two miles underground. That’s like a hidden underground city of mushrooms.

Some mushrooms have wild shapes too. The Jelly Ear fungus really looks like a human ear. Bird’s Nest Fungus looks exactly like a tiny nest full of eggs. And Dead Man’s Fingers? Yep! they look like creepy black fingers poking out of the soil. Perfect for Halloween. Mushrooms are so tough they can survive in space and scientists wonder if fungi could help grow food on Mars.

Okay… Glowing space mushrooms, underground giants… that’s pretty impressive. There’s over 280 mushroom farms across the UK, so let’s find out more, down on the farm.

MEET THE FARMER… DOWN ON THE FARM!

British farmers grow a variety of different of mushroom – from button and chestnut to the larger portobello and oyster.

They’re grown indoors in big climate-controlled rooms, on a compost made from straw, manure and other plant materials. That’s called the substrate – it’s what feeds the mushrooms.

We start with tiny bits of mushroom called spawn, which spreads into the substrate, forming a white thread-like network called mycelium. It takes about two weeks for the mycelium to grow and then we change the temperature and moisture levels to encourage the mushrooms to pop up.

They grow in waves called flushes – each one producing more mushrooms. When they’re ready, we pick them by hand to make sure they’re in perfect condition.

The whole process takes about six to eight weeks. And because we can grow them indoors, we have a crop all year round.

Urban mushroom farms are becoming popular too – small farms in cities using shipping containers or basements to grow fresh mushrooms close to where people live. Mushrooms don’t need much space, sunlight or water – so they’re one of the most sustainable crops you can grow.

Let’s talk mushroom meals. They’re earthy tasty and full of flavour.

GET IN MA BELLY!

Try mushroom pizza naans… sautéed mushrooms with garlic on top of a yummy naan bread.

Or a steak and mushroom pie – warm, creamy and perfect for chilly evenings.

How about adding mushrooms to pasta sauces, risottos, stir-fries or even burgers.

And mushroom soup is a classic! Just blend cooked mushrooms with stock and a bit of cream. And even steak lovers can enjoy meat free Monday with roast portobello mushrooms – they’re juicy meaty and totally plant-powered, and with British mushrooms grown all year round there’s never a bad time to give them a try!