Mushroom

Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or on their food source. They grow in a wide variety of habitats, and are cultivated commercially for consumption. Varieties include button, chestnut, portobello, shiitake, and oyster mushrooms.

Mushrooms are used in food for their distinct umami flavour and meaty texture. They are commonly found in savoury dishes such as stews, sauces, pizzas, and pasta dishes, and can be used as a meat substitute or flavour enhancer. They are also used in processed foods like soups and ready meals.

Mushrooms are a source of nutrients like B vitamins, selenium, and potassium. They contain fibre and antioxidants. Mushrooms are not considered a food additive in the UK; they are a whole food ingredient. Regulatory bodies have not evaluated them as additives. Evidence for specific health benefits or risks from consuming mushrooms at typical dietary levels is generally positive, highlighting their nutritional value.