Edible mushroom

FungiAlso called mushroom, edible fungi, mushrooms as food and fungi

Edible mushrooms are fungi sold fresh or dried. Cooks use them raw or bake, boil, simmer, roast, pickle, or preserve them.

Plant-based

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Mushrooms & seaweed
Cooked most in: Europe, Africa, Asia
Top country: Russia
Dishes: 17 in the catalogue
Energy: 22 kcal per 100 g

Photo: Mutney · CC BY 4.0 · Wikimedia Commons

In the kitchen

How to use edible mushroom

Typical ways to cook or use it

Bake
Boil simmer
Pickle
Preserve
Raw
Roast

Preparing it

Clean mushrooms with very little water.

Cooking with it

Cooking reduces the water in mushrooms.

Shopping

Choosing and storing edible mushroom

Keeping it

Freezer · cooked

Sold as: Dried, Fresh
Availability: Supermarkets

Nutrition

What 100 g of edible mushroom holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 46%Fat 5%Carbohydrate 49%of the macronutrients by weight

Nutrition per 100 g of edible mushroom, raw
Energy	22 kcal · 93 kJ
Protein	3.1 g
Fat	0.34 g
of which saturated	0.05 g
Carbohydrate	3.3 g
of which sugars	2 g
Fibre	1 g
Sodium	5 mg
Cholesterol	0 mg

Nutrition per 100 g of edible mushroom, raw: minerals and vitamins
Potassium	318 mg
Calcium	3 mg
Iron	0.5 mg
Magnesium	9 mg
Zinc	0.52 mg
Vitamin C	2.1 mg
Folate	17 µg
Vitamin B12	0.04 µg

Other forms

Protein 39%Fat 5%Carbohydrate 56%of the macronutrients by weight

Nutrition per 100 g of edible mushroom, other form
Energy	31 kcal
Protein	2.9 g
Fat	0.37 g
Carbohydrate	4.1 g
Fibre	1.7 g
Sodium	6.4 mg

Nutrition per 100 g of edible mushroom, other form: minerals and vitamins
Potassium	373 mg
Calcium	5.5 mg
Iron	0.23 mg
Magnesium	10 mg
Zinc	0.51 mg
Folate	35 µg

Source: USDA FoodData Central (foods 169251, 1999629), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where edible mushroom is cooked

17 dishes in the catalogue use edible mushroom. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list edible mushroom among their ingredients.

Origins

The 1300s · United Kingdom
A medieval English cookbook included mushrooms and leeks cooked in broth.

On the table

Dishes made with edible mushroom

12 of the 17 catalogued dishes that use it, spread across the countries they come from.

Makaroni schotel
Europe, Indonesia
Pizza funghi
Italy
Bigos
Poland
Taro with yellow sauce
Cameroon
Luwombo
Uganda
Skoblyanka
Russia
Patriotic soup
China
Smaženice
Pizza quattro stagioni
Italy
Duxelles
Mushrooms on toast
Stuffed mushrooms

Dish lists come from Wikidata; a dish counts when its recorded ingredients include edible mushroom.

Good to know

Diet and allergens: edible mushroom in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: eggs, fish, milk, molluscs, sulphites, crustaceans.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Alcohol: None
Pork: None

Family

Related forms

Kinds: button mushroom, morel, shiitake