Mushrooms

Kamba (makunu), Luhya (bubwoba), Kisii (oboba), Turkana (ebaale), Swahili (uyoga).

Description

Mushrooms belong to a group of plants without chlorophyll known as fungi.As these types of fungi are relatively large, they are referred to as Macrofungi.

They originate from a mass (mycelium) of tiny branches which originally germinate from tiny spores distributed by wind and growing where situations are favorable. The mycelium obtains food from the substrate, usually dead organic matter e.g. dead plant material & dung.

The spores germinate when conditions become favorable especially during the raining season. The fruiting body - the umbrella -like structure seen above the ground (pileus) or cap is borne by a stem-like structure, the stipe. The underside of the pileus bears gills which produce spores.

There are many edible species of mushrooms classified into several genera, some, especially those bearing the "death cup" can be very poisonous.

The following are the commonest:

Termitomyces: are fungi found growing on or near termite mounds.These usually have no ring on the stipe. They have a large white cap up to 12 cm across depending on the species, a large stalk and a long "root". They are found on termite mounds where termites cultivate the spores deep in the mound in special "fungus gardens". The spores germinate when conditions become conducive, sending the fruiting body above the mound.

Agaricus species have a pileus which is smooth, free gills, stipe with a ring and brown spores. Some cultivated mushrooms belong to this genus. A common wild example is field mushrooms which has a white cup hardly more than 4 cm across & pink gills and is found in grassland. The gills turn dark brown with age.

Amanita :some species of this genus are edible but others are deadly poisonous.Amanita spp. should thus be identified as many cases of mushroom poisoning are caused by members of this genus. It is distinguished by its green to yellowish-green cap, radial streaks, a ring on the stalk & a cup at the stalk base.

Distribution

Edible mushrooms are found all over depending on species.

Uses

Mushrooms are still used a great deal in stews by the Pokot & especially Giriama having up to 6 types e.g. zhoga-muuyu (on baobabs).

Remarks

Use of mushrooms has declined considerably over the years but they're nutritious, tasty, widely distributed & readily available during the rainy season so we should try them!

While there are a good number of poisonous ones & no general rule to distinguish which from which any with a "death cup" especially just below the soil surface shouldn't be harvested.

Mushrooms showing colors e.g. green should also be avoided. Perhaps the best way is to rely on the knowledge and experience of the local community.Mushrooms are enjoyed for their flavor and texture. They can impart their own flavor to food or take on the flavor of other ingredients.

Their flavor normally intensifies during cooking, and their texture holds up well to usual cooking methods.

It can be added to soups, salads,and sandwiches, or to use them as an appetizer. They also add an appealing touch to vegetable-based casseroles and stews.Click here to learn more on Mushroom Recipes!

Nutritive Value Of Mushrooms

They are valuable health food as high in vegetable proteins, essential amino acids, vitamins & minerals and fiber.They restore our bodies balance and natural resistance to disease.

They are very low in calories, have little sodium and fat and hence they are an ideal food for persons on a weight management program or a diet for hypertensives.

Are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke.

They are a rich source of riboflavin, niacin and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.

Even though fat content in mushrooms is low, its rich in polyunsaturated fatty acid and is cholesterol-free.

The quality of mushroom protein is far superior to the vegetable proteins and is as good as animal proteins.This is because all the essential amino acids are present and interestingly, most abundant is lysine, in which cereals are deficient.