Are you ever standing before the grocery store’s produce section, unsure which vegetable to buy? Do you ever wonder what the difference is between mushrooms and microgreens? If you’ve ever asked yourself these questions, you’ve come to the right place.
Microgreens and mushrooms are two popular ingredients in modern cooking. They are often used as a source of nutrition in salads, soups, sandwiches, and smoothies. Both mushrooms and microgreens are considered “functional foods” as they offer several health benefits. However, there are some critical differences between the two that set them apart from each other.
Microgreens and mushrooms, both nutrient-rich and versatile, are grown in controlled environments with a short growing period. Microgreens, young vegetable and herb seedlings, have a mild flavor and short shelf life. Mushrooms, fungi growing on organic matter, have an intense flavor and longer shelf life. Preparation and shelf life differ significantly.
We’ll see how mushrooms and microgreens differ, as well as the health benefits that come with their consumption.
We will look at how these two ingredients are grown, their nutritional properties, and how they can be used in the kitchen. We’ll also discuss each ingredient’s health benefits, so you can decide when to select the suitable ingredient for your dish.
By the end of this post, you will clearly understand the differences between mushrooms and microgreens, allowing you to choose the suitable ingredient for your recipe confidently.
So, if you want to add unique flavors and nutrient-rich ingredients to your next dish, this post is for you!
Quick Reads
Microgreens vs. Mushroom: A Brief History | Microgreens vs. Mushrooms: Similarities | Microgreens vs. Mushrooms: Differences | Microgreens vs. Mushrooms: Key Growing Tips | Microgreens vs. Mushrooms: Shelf Life | Key Takeaways: Microgreens vs Mushrooms | Related Questions | Share the Guide | References
Microgreens vs. Mushroom: A Brief History
Microgreens, the young sprouts of vegetables and herbs, are harvested before maturity. Eating microgreens dates back to ancient civilizations, including the Chinese, Egyptians, and Greeks.
However, microgreens became popular in Western cultures in the early 2000s. This is partly due to the growing interest in health and nutrition, as microgreens are a concentrated source of nutrients. Microgreens are also becoming more popular because they are easy to grow at home and can be added to various dishes.
The word “microgreen” was first coined in the 1980s by chef and author Steven Jenkins. Microgreens are often called “baby greens” or “sprouts.” Hundreds of microgreens can be grown, including arugula, broccoli, radish, and kale. Microgreens bring you a rich source of vitamins, minerals, and antioxidants. Microgreens are an excellent choice for people trying to get rid of or keep their weight in check because they have very few calories.
Mushrooms are fungi used as a food source for thousands of years. The documented species of mushrooms are more than 14,000, each with a unique taste, texture, and nutrition profile. They are low in calories, fat, and carbohydrates but are high in protein, fiber, vitamins, and minerals.
Humans have eaten mushrooms for centuries, and their use dates back to ancient civilizations. The earliest known record of mushrooms being eaten is from China, where they were cultivated as early as 6,000 BC. The ancient Egyptians, Greeks, and Romans also ate mushrooms. In Europe, mushrooms were widely eaten in the Middle Ages after they were introduced from Asia.
Mushrooms became more popular in Europe during the Renaissance and were often used in medicinal preparations. Today, mushrooms are eaten worldwide and are essential to many cuisines.
The word “mushroom” comes from the Old French word “mousseron,” which means “little mouse.” The ancient Greeks believed that mushrooms were the food of the gods, which they used for many occasions in religious ceremonies. Mushrooms were believed in some cultures to be magical and used as a cure for evil spirits. Today, mushrooms are still used in some traditional medicines and are being studied for their potential medicinal benefits.
There are hundreds of plants, herbs, roots, and fruits you can grow and eat as microgreens. Explore my post “Top 30 Microgreens You Can Easily Grow Indoors.”
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Microgreens vs. Mushrooms: Similarities
Microgreens and mushrooms are considered “superfoods.” They are nutrient-dense, containing high levels of antioxidants, vitamins, and minerals. Some studies showed that microgreens could bring up to 40 times more nutrients than mature plants from the same species.[5] Likewise, mushrooms are also loaded with essential vitamins and minerals that give them a nutritional component in every meal.
| Used as garnishes or for flavor | Microgreens are often used as a garnish for salads and other dishes. In contrast, mushrooms are used for their unique flavor in many dishes, such as soups, sauces, and stews. This versatility makes them valuable ingredients for various dishes and cuisines. |
| Prevalent in plant-based and vegetarian diets | Microgreens and mushrooms are popular ingredients in plant-based and vegetarian diets as they are rich in nutrients and provide a meaty flavor and texture to dishes. |
| Used as a substitute for meat | Due to their meaty flavor and texture, microgreens and mushrooms are often used as a substitute for meat in vegetarian and vegan dishes. |
| Highly adaptable | Microgreens and mushrooms can be grown in various environments, climates, and conditions, making them versatile ingredients for various dishes. |
| Beneficial for the environment | Microgreens and mushrooms are often grown using sustainable methods, such as hydroponics, which are more environmentally friendly than traditional farming methods. Compared to the production of cattle, they are also less carbon-intensive. |
| Grown in controlled environments | Microgreens can be grown on the soil or in hydroponic systems. In contrast, mushrooms are grown in controlled conditions in a laboratory or farm. This allows growers to ensure the product’s quality and yield consistency. |
| Short growing period | Microgreens can be ready to harvest within 7-14 days, and some species of mushrooms can be harvested in as little as 7 days. This makes them an attractive option for those who want to grow their own food or for farmers who want to get multiple crops yearly. |
| Easy to grow at home | Mushrooms can be grown in various ways, including store-bought mushroom spawns. On the contrary, microgreens may be grown using soil or hydroponic systems. Growing your own mushrooms and microgreens is a great way always to have fresh, nutritious ingredients. |
Microgreens vs. Mushrooms: Differences
Microgreens and mushrooms are popular ingredients in various dishes to enhance their flavor and nutritional value. Although they share some similarities, they have some significant differences that set them apart.
| Seedlings vs. Fungi | Microgreens are the young seedlings of various vegetables and herbs that are harvested before they reach maturity. Mushrooms, on the other hand, are fungi that grow on organic matter such as wood or soil. |
| Different Growing Mediums | Microgreens are typically grown in soil or hydroponically and are ready for harvest within a few days to two weeks. Unlike microgreens, mushrooms are not grown from seeds but from mycelium spores, the fungus’s vegetative part. |
| Different Flavor Profiles | Microgreens are delicate, usually mild, and can add a fresh, crunchy texture to dishes. They are often used in salads, smoothies, and sandwiches, as well as to garnish plates.
By contrast, mushrooms have a meaty texture with a distinctive earthy taste and slightly nutty flavor commonly found in soups, stews, sauces, or cooking. |
| Shelf Life | Microgreens are perishable and should be used within a few days of harvest to ensure their nutritional value and flavor are preserved. Mushrooms, on the other hand, can be stored for several days or even weeks if they are kept in a cool, dry place. |
| Nutritional Profile | Microgreens are rich in vitamins C, K, and E and iron, calcium, and other essential minerals. They are also a good source of antioxidants and phytochemicals that can help protect against disease and improve overall health.
Mushrooms, on the other hand, are a good source of fiber, protein, and B vitamins, including riboflavin, niacin, and pantothenic acid. They are also rich in antioxidants, including ergosterol and beta-glucans, which can help reduce inflammation and improve immunity. |
| Food Preparation | Mushrooms should be cleaned thoroughly before being cooked, while microgreens should be washed and dried before use. Mushrooms can be cooked in various ways, from sautéing to grilling, while microgreens are best eaten raw. |
Microgreens and mushrooms are equally similar and different. Both are nutrient-rich and can be used in various dishes, from soups and salads to stir-fries and casseroles.
Microgreens vs. Mushrooms: Key Growing Tips
Growing microgreens and mushrooms can be a fun and rewarding hobby but an equally lucrative business. Both are relatively easy to grow and can provide a fresh and nutritious addition to your meals.
Growing Microgreens:
Microgreens are sprouted seeds harvested when they are just a few days old. You will need seeds, a growing medium (such as soil or a hydroponic growing medium), and a tray or container to grow microgreens. Sprinkle the seeds on top of the growing medium, mist them with water, and place them in a warm, bright location. Fresh microgreens will be ready for cooking in just a few days.
Interested in growing microgreens commercially? Discover how in my post, “Stay Legal and Profitable: Understanding Microgreens Sales Licenses and Permits.”
Growing Mushrooms
Growing mushrooms is more involved than growing microgreens, but it is still relatively easy. You will need a mushroom growing kit, spores of a mushroom, and a dark, cool location to grow mushrooms. Place the fragments in the growing kit, add water, and place them in a dark, cool location. In a few weeks, you will have fresh mushrooms ready for cooking.
While you can only grow microgreens and mushrooms together using mushrooms as compost,[4] they can be grown separately and combined in dishes for a delicious and nutritious meal.
Microgreens can be grown quickly at home on a windowsill or in a hydroponic system. In contrast, mushrooms can be grown in a dedicated mushroom growing kit.
Explore more in my post, “Growing Microgreens At Home in Containers.”
Microgreens vs. Mushrooms: Shelf Life
Storing Microgreens
Microgreens are delicate and should only be stored in a way that keeps them fresh. Put microgreens in a damp towel and place them into plastic bags for storage in the refrigerator. To avoid mold growth, leave any extra moisture in the paper towel. For up to five days, microgreens may be stored in the refrigerator.
You can freeze microgreens if you need to store them for longer than a few days. To freeze microgreens, wash them, pat them dry, and place them in a freezer-safe bag or container. Frozen microgreens will last for up to 1 month.
Storing Mushrooms
It is best to store mushrooms in a cool, dark place and not in the refrigerator, as this would cause them to get spoiled quickly. To store mushrooms, place them in a paper bag and keep them in a cool, dark place, such as a pantry or cabinet. If you need to store mushrooms in the refrigerator, place them in a paper bag, but keep them in the vegetable crisper.
The shelf life of mushrooms depends on the type of mushroom, how they are stored, and the conditions in which they are stored. In general, mushrooms can be stored in the refrigerator for 3-7 days. However, some types of mushrooms, such as shiitake and oyster mushrooms, can last up to 10 days. If you store mushrooms for longer than 7 days, you can freeze them. To freeze mushrooms, wash them, pat them dry, and place them in a freezer-safe bag or container. Frozen mushrooms will last for up to 6 months.
Explore sustainable microgreens farming in my post, “The Complete Guide to Organic Microgreens Farming: For Home Gardeners and Entrepreneurs.”
Key Takeaways: Microgreens vs Mushrooms
Superfoods are those foods with high nutrient content, for example, microgreens and mushrooms, popular in modern cooking. They are versatile, used in various dishes, and have a short growing period, making them attractive for home growers. They are also environmentally friendly, often grown using sustainable methods. However, their growth process, flavor, and shelf life differ. Microgreens are young seedlings harvested before maturity with a mild flavor and a short shelf life. Mushrooms are fungi grown from spores with an earthy flavor and a longer shelf life.
To sum it up, here are your top seven key takeaways:
- Mushrooms are a fungus that grows in dark, humid environments. At the same time, microgreens are immature vegetable plants harvested before they reach their full size.
- Nutritionally, they both provide a wide range of vitamins, minerals, and antioxidants. Still, mushrooms contain more protein, while microgreens contain more fiber.
- Taste-wise, mushrooms have a savory, earthy flavor, while microgreens are slightly sweet and mild.
- Regarding preparation, mushrooms should be cleaned thoroughly before being cooked. At the same time, microgreens should be washed and dried before use.
- Mushrooms should be kept dry, and microgreens must be preserved at room temperature.
- Both mushrooms and microgreens can be used in various dishes, from soups and salads to stir-fries and casseroles.
- Mushrooms and microgreens are nutrient-rich and provide many vitamins, minerals, and antioxidants.
Related Questions
What are the main nutritional differences between microgreens and mushrooms?
Microgreens are rich in a wide range of vitamins, minerals, and antioxidants, with mushrooms having an abundance of proteins, fiber, and B vitamins. Both are considered superfoods and can contribute significantly to a balanced diet.
Can I substitute mushrooms for microgreens in recipes?
While both are nutritious, they have different textures and flavors. Microgreens are delicate with a fresh, often slightly spicy taste, while mushrooms have a meaty texture and an earthy taste. Therefore, they may need to be more direct substitutes in recipes. Check out this delicious microgreens recipe: “Omelette with Mushrooms and Tomatoes.”
Which is easier to grow at home, microgreens or mushrooms?
Both microgreens and mushrooms can be grown at home with the right conditions. Microgreens require light and can be ready to harvest within 1-2 weeks. Mushrooms require a controlled environment and can be ready to harvest in a few weeks. The ease of growing depends on your specific conditions and preferences.
If you want more in-depth information, contact Andrew Neves at andrew.neves@microgreensworld.com.
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- For a wealth of knowledge, read the post “The Beginner’s Nutritional Guide to Incredible Microgreens” to explore more about microgreens.
- Discover how to grow microgreens. Read this post, “Beyond the Windowsill: Growing Microgreens on Your Balcony or Patio.“
- Interested in the business side? “Harnessing Technology for a Greener Future: A Guide for Microgreens Entrepreneurs.”
INTERESTED IN MICROGREENS?
Join the community
Join more than 50,000 other health-conscious individuals and couples who visit our site and receive weekly emails from us to help them grow more microgreens to live healthier and longer lives.
References
- Millard, Elizabeth. Indoor Kitchen Gardening: Turn Your Home Into a Year-round Vegetable Garden* Microgreens* Sprouts* Herbs* Mushrooms* Tomatoes, Peppers & More. Cool Springs Press, 2014.
- Schramm, Derek D. “Revitalizing human health can be achieved through herbal microgreen permaculture.” Advances in Complementary & Alternative Medicine1 (2018): 5-6.
- Gutmann, Martin. Starting up a semi-automated and modular mushroom production facility. Diss. Wien, 2023.
- Poudel, Pradip, Anela EK Duenas, and Francesco Di Gioia. “Organic Waste Compost and Spent Mushroom Compost as Potential Growing Media Components for the Sustainable Production of Microgreens.” Frontiers in Plant Science 14 (2023): 1229157.
- Xiao, Zhenlei, et al. “Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens.” Journal of Agricultural and Food Chemistry 60.31 (2012): 7644-7651.
