Published: December 29, 2017
Mushrooms are a popular addition to many recipes and used in a variety of cultures and may be thought of as a vegetable.
The term mushroom is commonly used to identify the cultivated edible fungi readily available in grocery stores.
These mushrooms are usually grown above ground on soil or other food source and are identified by a fleshy body (cap or pileus), and gills (lamellae) on top of a stem (stipe).
The fleshy body is the spore-bearing fruiting body of a fungus, such as the field mushroom (Agaricus campestris), which belongs to the order Agaricales, genus Agaricus.
In addition, the term mushroom is also used to describe an entire fungus and other gilled fungi that do not have stems, as well as fungi that are poisonous or unpalatable.
As well as flavour, mushrooms provide a variety of essential nutrients and texture to your meal. Limited research suggests that mushrooms may boost your immunity while some mushroom derived products may be harmful to your health.
Mushrooms are not a major contributor of macronutrients. The principal macronutrient in mushrooms is water and content varies between mushroom types.