Mushrooms: More Than a Topping

Photo courtesy of Isabella Bruno

An addition to pasta, a mix-in for an omelet or as a salad topping, mushrooms are found in many dishes, but they never really make the spotlight. In recent years, the popularity of these fleshy fungi have rapidly increased as more unique kinds of mushrooms have been showing up at farmers markets and supermarkets. A community of mushroom lovers is alive and present. They are more than ready for the ‘shroom bug to catch on.

“There’s more than just the white mushrooms that we sort of all grew up on,” David Clement, who has a masters degree and doctorate in plant pathology, said.

Different kinds of mushrooms provide various textures and flavors that can be appealing to shoppers. Chanterelles have a light-fruity taste, while

morels look like a honeycomb and have a nutty flavor. Enoki is a thin, white mushroom that is often used in salads and soups.

Clement is an adjunct faculty member for the University of Maryland Extension program within the College of Agriculture and Natural Resources. He specializes in plant pathology.

“I think there is more of a demand now for different choices,” Clement said.

Sales of U.S.-produced specialty mushrooms have increased 240% over the last six years, according to the USDA’s National Agricultural Statistical Services.

Senior agronomy major Isabella Bruno is a mushroom enthusiast who believes people are getting more interested in plants and mushrooms because of new products on the market.

Not only can you get mushroom chocolate and tea, but you can even buy mushroom coffee.

Four Sigmatic, an online store for mushroom drinks, has been making and selling mushroom coffee since 2012. Their coffee has half of the caffeine as regular coffee, but the company claims it provides steady energy levels and immune support. Plant-based products are becoming more popular as consumers are discovering their health benefits.

Mushrooms are also being explored as a meat substitute. They make up their own category of food, Clement said. They are a great source of fiber and are very low in calories, according to the July 2014 issue of The Journal of Nutrition. Some studies even suggest mushrooms support weight management and healthy immune responses.

Over 90% of the mushrooms sold in the U.S. are white button mushrooms, according to Eric Toedter of South Mill farms, a mushroom wholesale company based in Kennett Square, Pennsylvania. Toedter is the manager of research development in the farming department.

“We’re growing 1.2 million pounds a week,” Toedter said.

In the last few years, South Mill started producing and selling shiitake and oyster mushrooms as the demand for unique mushrooms increased, Toedter said.

Bruno, 22, enjoyed mushrooms her whole life but has recently expanded her passion by going out and foraging.

“I could get mushrooms at the store. I just like to be outside and be doing something. It’s cool to go out and see how many I can find,” Bruno said.

Bruno said she has found around 25 different kinds of mushrooms. She normally goes foraging alone on weekends in Rockville and in areas around campus.

“It grows all around us and there is something really cool about being able to go out in the woods and get something and eat it, it’s very satisfying,” Bruno said.

Bruno usually decides what she is looking for in advance but sometimes surprises herself with what she can find.

“It takes a very practiced person to make sure not to get anything that’s poisonous,” Clement said.

Bruno recommends doing extensive research before trying any mushroom you collect.

Bruno encourages students who are hesitant about foraging to put themselves out there.

“Go to the farmers market and try all the cool mushrooms but also go outside and try to look for them,” Bruno said.