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Mushroom are high in water content (60-90%) making them soft which may lead one to believe they are high in SF. However, the measurements of the IF and SF content shows otherwise.

Table 3 in "Commercial mushrooms: nutritional quality and effect of cooking", Food Chemistry, Volume 84, Issue 2 , February 2004, Pages 201-206 gives the SF, IF and total fibre content for a variety of mushrooms (Boletus group, Agrocybe aegerita and Pleurotus eryngii). The total dietary fibre ranged from 2.6 - 9 grams per 100 grams and between 77% and 90% of the total fibre was IF.

In the article "Physiological differences of soluble and insoluble dietary fibre fractions of brown algae and mushrooms in pepsin activity in vitro and protein digestibility" Asia Pacific J Clin Nutr (1995) 4: 251-255
http://www.healthyeatingclub.com/APJCN/Volume4/vol4.2/horie.htm

The authors tested Shiitake, Hiratake and Yanagimatsutake mushrooms and they make the following statements that clear show that IF is much higher than SF.

"The seaweeds showed high values of soluble dietary fibre, 40-60% on dry matter basis, while the mushrooms showed high values of insoluble dietary fibre, more than 90%."
[ASIDE: it looks like seaweed should be on the safe list]

"However, since mushroom consumption by the Japanese is estimated to be about 10g per capita per day in 1991 the dietary fibre content would be about 0.18g for soluble fibre and 2.82g for insoluble fibre."

The values measured in these papers are in agreement with the values in the Feneli food database which shows that 100 grams of mushrooms contain 2.3 grams of fibre of which 2.2 grams or 95% is IF.
http://www.fineli.fi/food.php?foodid=3240&lang=en

The best test is the taste test. If mushrooms are a problem avoid them.

If mushrooms do not give you problems then enjoy them.

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