Mushrooms

For centuries certain types of exotic mushrooms were a staple for healing, ritual and religion world-wide including ancient Greece, Asia, Eastern Europe, Mayas and Aztecs and perhaps even in pre-historic civilization.

Although technically fungi the modern world has classified mushrooms as a vegetable and the wide variety of edible mushrooms have become an integral part of the culinary world.

Mushrooms add flavor and texture to food without adding fat, sodium or calories.

The most common types readily available are:

Shiitake, portobello, crimini, button or white mushroom, oyster, enoki, beech and maitake.

Also, though not readily available truffles are also considered part of the mushroom family. They grow underground near tree roots and only in certain areas. Truffles are incredibly hard to find and insanely expensive. But for a truffle lover the taste is indescribable and beyond compare.

Each type of mushroom has a unique look and taste.

And while in some areas people like to forage for fresh mushrooms in the woods this should be left to the experts as poisonous mushrooms can be hard to identify in the wild,

When choosing your mushrooms, make sure they feel firm, dry and mold-free. They can be stored in a paper bag inside the fridge for about five days. Brush the dirt off and rinse them lightly when you’re ready to use them.

You can’t go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with antioxidants, beta glucan, potassium, fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. But overall, they are a good source of the following nutrients.