Fresh and dried mushrooms are found in a wide array of shapes and sizes, textures and flavours. Most mushrooms are poisonous in varying degrees, with effect ranging from digestive upset to paralysis and death. It is important, especially with wild mushrooms, to know the species that are edible and not make any mistakes.
White button, or field mushrooms are found in most grocery store and are the most consumed, but not much nutrition as:
Nutrients: selenium, riboflavin, copper, niacin, pantothenic acid, potassium, phosphorus, protein, vitamin D, iron.
May help with: cardiovascular disease, high blood pressure, high cholesterol, prostate cancer, breast cancer, immunity, weight loss.
Recipes this week: Three recipe ideas to incorporate Mushrooms in your Eat For Life meals.
Choose mushrooms that are:
Avoid mushrooms with:
Store fresh mushrooms in paper bag, in the crisper drawer of the refrigerator for about 5 to days. Dried mushrooms are a shelf-stable food that will last for months in your pantry.
Rinse mushrooms only before using them. Do not peel or remove the stalks. Mushrooms can be eaten in salads, omelets, pasta, soups, muffins, and breads.
sources: staying health with nutrition, foods for health, eat well be well, healthline.com, factyhealth.com whfoods.org