Mushrooms are a true superfood that can be found in any diet

(Photo: NAK/Zsolt Levai)

Domestic and European mushroom consumption has increased significantly in recent years. Although, like other agricultural sectors, the mushroom sector was also presented with many challenges by the Covid epidemic, the sector has successfully recovered from the pandemic. With the rise of a healthier diet, the demand for mushrooms also increased in the domestic market. While in 2020, the annual consumption of mushrooms per person in Hungary was one kilogram per person, due to the increased demand during and after the epidemic, this quantity rose to 1.5-1.6 kg/person. However, domestic mushroom consumption is still below the European average of 3 kg and the British average of 4 kg.

The largest growing area is concentrated in the central Hungarian region, including Budapest and the capital’s surroundings. 45 percent of the chanterelles grown in the country are grown in this region. Győr-Moson-Sopron and Heves counties also have significant champignon growing areas. Kecskemét and its surroundings, the Danube-Tisza junction, Budapest and its surroundings, as well as Győr-Moson-Sopron and Veszprém counties are among the key mushroom growing areas.

About 60 percent of the chanterelles produced here are exported

A significant part of the export, almost 75 percent, is delivered as fresh mushrooms to foreign markets (Austria, Slovenia, Slovakia, Romania), the remaining 25% reaches export markets (Italy, Austria) in canned form. As a fresh market mushroom, it is sold mainly at home, as well as on the German and Romanian markets. Exotic mushrooms (shiitake, devil’s chariot mushroom) are available in limited quantities in the fresh market.

Mushrooms can be cultivated intensively, up to 250-300 kg of mushrooms can be produced on one square meter of surface

At the same time, to achieve such a large amount, serious investments are necessary: the appropriate climatic conditions must be ensured, as well as the ratio of carbon dioxide, humidity and filtered air. Unfortunately, as in other agricultural sectors, the lack of generational change is becoming an increasingly serious problem among mushroom growers.

 At the same time, the market opportunities are a given, the mushroom has recently appeared more and more frequently on the plates of vegans and consumers following a meat-free diet

Since it contains all the essential amino acids, many people look for mushrooms as a raw material in the production of meat substitutes and alternative foods. In addition, domestic mushrooms are affordable, can be grown locally and sustainably, with limited water use, and hardly any waste is generated when used. It is important to keep the mushroom under running water for only a short time, but never to peel it, as the outer covering also contains valuable nutrients. Mushrooms can be used not only for their caps, but also for their stems. In systematics, fungi used to belong to the world of plants, but today they are classified in a separate group, since the structure of their cells, their body organization and metabolism differ greatly from those of plants.

Mushrooms are a true superfood

It is rich in protein, has a favorable amino acid composition, has a low energy content, high water and dietary fiber content, does not contain cholesterol, is a source of vitamins A, B1,2,3,5,9 and has an exceptionally high vitamin D content. Many people don’t even know that while they are eating the distinctively flavored side dishes, they are strengthening their immune system, cleaning their vascular system, and regulating their glucose balance. The slightly garlic-flavored shiitake mushroom (Lentinula edodes) has been consumed in the Far East for two thousand years, which, in addition to being a delicious delicacy, can be used as a medicine for countless health problems. Freshness is the primary consideration during the purchase, fresh mushrooms have a pleasant smell, can be crushed, and the hat edge is intact. The older the mushroom is, the more moisture it loses, which is why the edges of the cap crack strongly, the flesh becomes spongy, and it is harder to soften when cooking. Mushrooms lose their quality very quickly at room temperature, so they must be processed or refrigerated as soon as possible after purchase, so they can be kept for 2-3 days. In this case, unwrap the mushroom from the foil and store it covered with a damp cloth in the refrigerator. Mushrooms can be used to prepare countless dishes, they are also an excellent choice for soups and meat dishes. It is excellent for grilled, stewed, salad, and mushroom-flavored dishes. It can also be fried, added to egg dishes, sauces, and dips.

NAK/FruitWeb