3 ms·

It would be nice to know what mushroom exactly. For example in pizza they often add something that seems to not even have a proper English name: white mushroom

by rvba 6y ago

It would be nice to know what mushroom exactly. For example in pizza they often add something that seems to not even have a proper English name: white mushroom / common mushroom ( https://en.wikipedia.org/wiki/Agaricus_bisporus https://en.wikipedia.org/wiki/Agaricus_bisporus ), which is cultivated. Then there are countries with a culture of collecting mushrooms (mainly Slavic countries?) which know a lot of varieties and use them for various sauces and condiments. Then there are various types of mushrooms used in Asian cuisine. It is easy to eat 18 grams of mushroom per day -> just some pizza... but I wonder if this really was the most common type, or rather some rarer mushroom. Perhaps something from Japan? Where people live longer.

andrewljohnson 6y ago
"Even though shiitake, oyster, maitake and king oyster mushrooms have higher amounts of the amino acid ergothioneine than white button, cremini and portabello mushrooms, the researchers found that people who incorporated any variety of mushrooms into their daily diets had a lower risk of cancer. "
- Alex3917 6y ago
  Yeah I mean of course mushrooms that eat wood are going to have most of the health benefits.
magneticnorth 6y ago
The English name for Agaricus bisporus is "white button mushroom". Unfortunately I don't have access to the full article, but the link from the paper leads to an abstract that describes this study as a survey of 17 other papers: https://academic.oup.com/advances/advance-article-abstract/doi/10.1093/advances/nmab015/6174025?redirectedFrom=fulltext https://academic.oup.com/advances/advance-article-abstract/d... So likely they're not all based on US consumption of US-common varieties, but I do wish I could find more details.
- vidarh 5y ago
  Brown, chestnut, crimini, portobello and half a dozen other names are also Agaricus Bisporus.
dboreham 6y ago
> It would be nice to know what mushroom exactly. Magic Mushrooms obviously.
vidarh 5y ago
The problem in English is more that it has lots of different names, and a lot of people think some of them refers to different mushrooms (e.g. champignon/crimini/portobello/white/brown/chestnut/button mushroom). Anything you find sold in Western European stores without a 'proper' name, tends to be Agaricus Bisporus, just at different stages of growth. And half the ones you find with proper names usually are too. It annoys me to no end as it's about the most boring, bland, tasteless mushroom around.
- solraph 5y ago
  I recently had the opportunity during the lock down to make use of around kg of saffron milk-cap saffron (aka, red pine mushroom, or Lactarius deliciosus), and it utterly changed my concept of what mushrooms could be. Until that point, I would have told you that I hated mushrooms - that they tasted like mold, or at best, slightly wet rubber - but the saffron milk-caps were completely different, nutty - almost meaty, with a proper texture. Since then I've been on the look out for more interesting mushrooms in my various local grocers, and look out for recipes that make them shine, rather than just using them as filler.
  - vidarh 5y ago
    I picked a lot of mushrooms as a child, to the point I'd sometimes take classmates on detours through the forest near school to pick mushrooms on the way home. The sheer amount of different tastes and textures is astonishing, despite having always been very cautious about avoiding picking any of the ones that can easily be confused with poisonous ones[1], which meant I also avoided plenty of edible species. But as a child I hated Agaricus bisporus. I'd pick them off pizzas, and refuse to eat them in other foods. I tolerate them now, in small quantities, but your description is fitting. I think the only reason they remain so popular is that they're "easy" to grow, while for a lot of other mushrooms cultivation is still an ongoing challenge to do at scale. [1] a caution here to anyone considering picking: pick up a book for beginners; find one that deals with your country and that lists common mistakes local to you and how to recognise them - e.g. people sometimes think they're recognising Agaricus bisporus or related edible Agaricus mushrooms, but are instead accidentally picking a young Amanita virosa, one of the most lethal mushrooms known. It's easy to do safely with a proper book, so I don't want to scare anyone off from doing it, as most places will have plenty of great edible mushrooms that there are no plausible local poisonous ones to confuse them with.

by rvba 6y ago

andrewljohnson 6y ago

"Even though shiitake, oyster, maitake and king oyster mushrooms have higher amounts of the amino acid ergothioneine than white button, cremini and portabello mushrooms, the researchers found that people who incorporated any variety of mushrooms into their daily diets had a lower risk of cancer. "

Alex3917 6y ago
Yeah I mean of course mushrooms that eat wood are going to have most of the health benefits.

magneticnorth 6y ago

The English name for Agaricus bisporus is "white button mushroom". Unfortunately I don't have access to the full article, but the link from the paper leads to an abstract that describes this study as a survey of 17 other papers: https://academic.oup.com/advances/advance-article-abstract/doi/10.1093/advances/nmab015/6174025?redirectedFrom=fulltext https://academic.oup.com/advances/advance-article-abstract/d... So likely they're not all based on US consumption of US-common varieties, but I do wish I could find more details.

vidarh 5y ago
Brown, chestnut, crimini, portobello and half a dozen other names are also Agaricus Bisporus.

dboreham 6y ago

> It would be nice to know what mushroom exactly. Magic Mushrooms obviously.

vidarh 5y ago

The problem in English is more that it has lots of different names, and a lot of people think some of them refers to different mushrooms (e.g. champignon/crimini/portobello/white/brown/chestnut/button mushroom). Anything you find sold in Western European stores without a 'proper' name, tends to be Agaricus Bisporus, just at different stages of growth. And half the ones you find with proper names usually are too. It annoys me to no end as it's about the most boring, bland, tasteless mushroom around.

solraph 5y ago
I recently had the opportunity during the lock down to make use of around kg of saffron milk-cap saffron (aka, red pine mushroom, or Lactarius deliciosus), and it utterly changed my concept of what mushrooms could be. Until that point, I would have told you that I hated mushrooms - that they tasted like mold, or at best, slightly wet rubber - but the saffron milk-caps were completely different, nutty - almost meaty, with a proper texture. Since then I've been on the look out for more interesting mushrooms in my various local grocers, and look out for recipes that make them shine, rather than just using them as filler.
- vidarh 5y ago
  I picked a lot of mushrooms as a child, to the point I'd sometimes take classmates on detours through the forest near school to pick mushrooms on the way home. The sheer amount of different tastes and textures is astonishing, despite having always been very cautious about avoiding picking any of the ones that can easily be confused with poisonous ones[1], which meant I also avoided plenty of edible species. But as a child I hated Agaricus bisporus. I'd pick them off pizzas, and refuse to eat them in other foods. I tolerate them now, in small quantities, but your description is fitting. I think the only reason they remain so popular is that they're "easy" to grow, while for a lot of other mushrooms cultivation is still an ongoing challenge to do at scale. [1] a caution here to anyone considering picking: pick up a book for beginners; find one that deals with your country and that lists common mistakes local to you and how to recognise them - e.g. people sometimes think they're recognising Agaricus bisporus or related edible Agaricus mushrooms, but are instead accidentally picking a young Amanita virosa, one of the most lethal mushrooms known. It's easy to do safely with a proper book, so I don't want to scare anyone off from doing it, as most places will have plenty of great edible mushrooms that there are no plausible local poisonous ones to confuse them with.