Non-earth grown foods – List of foods that are Shehakol because they do not grow from the ground:

This includes the following foods:

• Meat of a domestic animal, wild animal
• Poultry
• Fish
• Milk
• Cheese
• Water
• Honey
• Eggs
• Milk

Salt:[2]

Salt receives the blessing of Shehakol [if one eats a small amount to taste and plans to swallow it, and receive some measure of benefit from eating or tasting it.[3] If, however, one takes a large amount of salt or drinks a cup of salt water, then no blessing is said.[4] Likewise if one receives no pleasure or benefit from it, such as if it is very bitter, or one plans to spit it out after tasting it with one’s tongue, then no blessing is recited. [Accordingly, if one is in a situation of Safek Brachos, he should not taste salt in order to say Shehakol over it and exempt the Safek food, as the salt itself is questionable if it should have Shehakol said over it, unless in truth one receives benefit from its taste.]

Mushrooms:[6]

Mushrooms receive the blessing of Shehakol, as although they grow from the ground they receive their nurture from the air and not the ground.[7]

_________________________________________

[1] Shaareiy Teshuvah 204:1; Ketzos Hashulchan 50 footnote 1

[2] See Admur 204:1; Seder Birchas Hanhenin 7:1; Luach Birchas Hanehnin 10:1;  Mishneh and Gemara Brachos 40a; Michaber 204:1; See regarding that need to get benefit from the salt: Birchas Habayis 5:4; Kaf Hachaim 204:6; Piskeiy Teshuvos 204:6 that if you eat a lot of salt or drink much salt water, then no blessing is said; See regarding that no blessing is said when tasting spices that are not eaten plain: Seder 6:19; Luach 9:8; Admur 202:22; Michaber 202:16; Rava Brachos 36b; Piskeiy Teshuvos 202:35-1; See regarding that no blessing is said if taste but spit out: Seder 8:11; Luach 2:12; This follows both the 1st opinion in Michaber 210:2 that only tasting a Revius or more requires a blessing and follows the 2nd opinion in Michaber 210:2 that spitting out never requires a blessing. [Thus, everyone agrees that tasting less than a Revius which one will not swallow does not receive a blessing.]

Explanation: It is explicitly stated in the Mishneh and Poskim, that one who eats salt says the blessing of Shehakol. However, the Poskim explain that this only applies if you have some measure of benefit or pleasure from eating the salt, otherwise, no blessing is said. Thus, if the salt is very bitter, then no blessing is said. Certainly, a blessing is not said if you plan to spit it out. This follows the general rule that a blessing is never said over things that people never eat, such as spices. [Vetzaruch Iyun Gadol, as according to this, a blessing should never be said over salt even if one enjoys it, as it is never common to eat plain salt.] Based on this we can understand why none of the Poskim suggest tasting salt with a Shehakol blessing in order to escape a Safek Bracha on another food [in contrast to sugar which they do suggest], as in truth a blessing can only be said over it for pleasure.

[3] Seder 7:1; Luach of Prus

[4] Birchas Habayis 5:4; Piskeiy Teshuvos 204:6

[5] See Admur 204:1; Seder Birchas Hanhenin 7:1; Luach Birchas Hanehnin 10:1; Mishneh and Gemara Brachos 40a; Michaber 204:1; Birchas Habayis 5:4; Kaf Hachaim 204:6; Piskeiy Teshuvos 204:6

Explanation: It is a clear ruling in the Mishneh and Poskim, that one who eats salt says the blessing of Shehakol.

[6] Seder Birchas Hanhenin 7:1; Luach Birchas Hanehnin 10:2; Admur 204:1; Michaber 204:1; M”A 204:4; Brachos 40a

Bedieved if one said Ha’adama: Some Poskim rule that Bedieved if one said the blessing of Hadamah on mushrooms, he fulfills his obligation. [See Aruch Hashulchan 204:5; Kaf Hachaim 204:2]

[7] How do mushrooms grow: Unlike plants, they don’t rely on sunlight for energy, as they lack chlorophyll. Instead, they feed on organic matter by breaking it down using enzymes. Mushrooms begin as tiny spores, similar to seeds in plants. These spores are dispersed by wind, water, or animals. When spores land in a suitable environment, such as soil, wood, or decaying matter, they germinate and grow into mycelium—thread-like structures that form an underground network. Mycelium absorbs nutrients and is the main body of the mushroom. Under the right conditions, like proper temperature, moisture, and nutrients, the mycelium produces the fruiting body of the mushroom, which is the part you see above ground. This is what we recognize as the mushroom cap and stem. Once the mushroom matures, it releases spores to start the cycle all over again. Mushrooms come in a dazzling variety of types, each with unique characteristics, habitats, and uses.

Types: Here are some common and intriguing ones: Button Mushroom (Agaricus bisporus): The most common type, often used in salads, soups, or pizzas. Shiitake (Lentinula edodes): Popular in Asian cuisine, known for its savory, umami flavor. Portobello Mushroom: A mature form of button mushroom with a meaty texture, great for grilling. Enoki (Flammulina velutipes): Long, thin mushrooms often used in soups or stir-fries. Reishi (Ganoderma lucidum): Used in traditional medicine for its immune-boosting properties. Chaga (Inonotus obliquus): A fungus often brewed into tea, believed to have antioxidants. Lion’s Mane (Hericium erinaceus): Known for its brain-boosting and potential nerve-regenerating properties. Morel (Morchella): Highly prized for their nutty, earthy flavor. Chanterelle (Cantharellus): Beautiful trumpet-shaped mushrooms with a delicate flavor. Porcini (Boletus edulis): A staple in European cuisine, especially in risottos and soups. Death Cap (Amanita phalloides): One of the most poisonous mushrooms, often mistaken for edible ones. Destroying Angel (Amanita bisporigera): Another deadly variety that grows in North America. Psilocybe cubensis: Contain psilocybin, a compound that causes hallucinations. These are used in controlled therapeutic or ceremonial settings in some cultures.