Calories: Low

Protein: High

Fat: Low

Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: High

Sodium: Low

Main vitamin: Vitamin B and folate

Main mineral: Potassium

 

 

 

Mushrooms are high in dietary fiber and have traces of protein and small amounts of both Vitamin B and folate. We need to be extra careful though as about 100 of the more than 1000 varieties of mushrooms are poisonous.

 

In fact, 90% of mushroom poisoning comes from two species of Amanita mushrooms. In some cultures, mushrooms have also been put to medicinal use especially in eastern parts of the world.

 

 

 

When looking to buy mushrooms choose smooth, plump, uniformly cream-colored button mushrooms. As mushrooms age, they turn darker, lose moisture and shrink but are often considered more flavor intense than younger ones.

 

I must warn you though as older mushrooms have a shorter lifespan than younger ones, so you cannot store them as long. When storing your mushrooms make sure they are refrigerated and put in containers to allow circulation of air.

 

This prevents moisture from building up, which would hurt the mushrooms. That’s also the reason why you shouldn’t place mushrooms in plastic bags.

 

 

 

When preparing mushrooms, rinse them under cold running water. Rub them dry with a soft paper towel afterwards. You may also scrub them with a mushroom brush if you have one available. When cleaning mushrooms it is best you do not peel the cap as this will make them less tasty.

 

Lastly, cooking mushrooms will often harden the stem of button mushrooms, but it usually doesn’t hurt their nutritional profile. For example, mushrooms are still a great source of Vitamin B even after they have been cooked.