Mushrooms are a frequent topic of conversation in my house during the autumnal months, as my hepatologist husband deals with several patients each fall who tempt fate by eating wild mushrooms. Word to the wise: unless you’re a mycology expert, don’t pick mushrooms to eat! It’s not worth liver failure and death. You can see the other Dr. Gholam saying as much recently on local television. But beyond the deadly varieties you find in the Midwest this time of year, mushrooms are an incredibly versatile ingredient. Sheldon Cooper of the Big Bang Theory has fun with flags, but we are about to have fun with fungi!
Mushrooms have progressed tremendously beyond being a staple of vegetarian cuisine or a popular pizza topping. Since beginning my role as Innovation Director at Step Change Innovations, I’ve come across a great deal of mushroom-based ingredients. Allow me to highlight a few mushroom uses I find most interesting.
Alternative protein sources: Fungi have been in use as protein sources for some time. Specifically, mycoprotein, derived from the fungi Fusarium venenatum, has a great amino acid profile and has had great success under the Quorn brand. Additionally, fungi can be used in fermentation to improve other protein sources. MycoTechnology has leveraged fungi to improve the digestibility and functionality of plant-based proteins. I tasted some chef-prepared meat analogs at their IFT booth in July and was incredibly impressed by the texture and flavor. As fermentation derived ingredients continue to trend, I’m sure we will see greater utilization of fungi to produce or modify proteins.
Alternative fiber sources: Mushrooms long have been recognized as a source of fiber and the aforementioned mycoprotein also brings fiber to the table. There are reports in the scientific literature examining mushroom-derived β-glucans and their various health impacts beyond adding to dietary fiber intake. Research on β-glucans from other plant-based material has demonstrated their prebiotic and cholesterol lowering activities. Early reports suggest β-glucans from mushrooms may provide useful in cancer treatment.
Health benefits galore: Mushrooms play no small part in this huge trend I’ve observed in recent years of east meets west–plants used in traditional Eastern medicine have gained traction in the west and increasing research is going into understanding the exact molecules and mechanisms behind these botanicals. Species like reishi, chaga, and lion’s mane have been touted for their health benefits such as supporting immune health, fighting inflammation, and helping with sleep and relaxation (not necessarily in that order and there is some overlap between species). Orgenetics recently launched a line of functional mushroom blends targeted at specific health benefits.
What do you think of the recent interest in mushrooms? What health benefit provided by mushrooms most interests you?
