Did you know mushrooms are actually edible fungus? But don’t let that put you off — this delicious food has some distinct nutritional benefits and is a fantastic all-round addition to your vegetable crisper.
Variety
In Australia and New Zealand, we have an abundant supply of button mushrooms, which are the small white mushrooms with a short stem. Varieties, such as oyster mushrooms, shitake and large field mushrooms are sometimes available in supermarkets and most Asian supermarkets will also stock them. And don’t forget canned mushrooms — they are also very tasty!
Nutrition
Regardless of the variety of mushroom, they are all usually good sources of B vitamins, especially niacin. However they are not a source of vitamin B12, which is a common misconception. And they also contribute some fibre.
Selection
When selecting, choose firm, clean mushrooms that are smooth and not wrinkled. They should also be dry and not slimy. Damp or wet mushrooms are starting to deteriorate. Store them in a brown paper bag in the fridge to prevent them from sweating and try to use them within a few days.
Preparation
Mushrooms are one of the easiest foods to prepare and cook. You don’t even have to wash them! Just wipe with a dry cloth to remove any dirt, or you can purchase a special mushroom-cleaning brush. Mushrooms taste great in risottos, soups and omelettes. Toss them into any dish.
Next time you are in the supermarket, why not try a different variety of mushrooms to the ones you usually get? But don’t get too adventurous. If you find mushrooms in the wild, please don’t eat them as they could be poisonous.
Happy cooking!
Your say: What are some of your favourite ways to eat mushrooms? Do you have a favourite mushroom recipe? Share with us below.
This information is provided by the Sanitarium Nutrition Service.
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