Mushroom

Over 20 species of edible mushrooms are commercially cultivated in 60 different countries.

Background

Mushrooms are part of the fungi kingdom which also includes yeasts and molds.
Agaricus bisporus is the most commonly consumed mushroom in the world and is typically known as the white button mushroom.
Agaricus bisporus includes three different stages of mushrooms.
- When immature and white, it is known as the white button mushroom.
- When immature and brown, this mushroom is known as cremini or baby bella mushroom.
- When in its mature state, it is known as the portabella mushroom.
Some other edible mushroom varieties include shiitake, oyster, enoki, chanterell, and porcini.
Mushrooms create the savory or meaty flavor umami. Umami is one of the five principal tastes which also includes sweet, sour, salty, and bitter.
Mushrooms exposed to UV lights produce vitamin D2.
Many mushrooms found in the wild are poisonous. Never harvest or consume wild mushrooms if you are not knowledgeable in identifying them.

Raw white button mushrooms are a good source of riboflavin, pantothenic acid, and copper.
- Riboflavin supports growth and development, and red blood cell formation.
- Pantothenic acid aids in fat metabolism, hormone production, and nervous system function.
- Copper assists in bone formation, energy production, iron metabolism, and nervous system function.

Purchase mushrooms that are firm and dry with a smooth appearance. Avoid those that are soft, slimy, or have dark spots.
Mushrooms can be purchased fresh, dried, or canned.
Prepare mushrooms by brushing off any debris with a damp paper towel. You can also quickly rinse mushrooms under running water and pat dry with a paper towel. Do not submerge mushrooms in water. Trim the stem prior to preparing.
Sauté, roast, grill, bread, or stuff mushrooms. Add mushrooms to ground meat, soup, pasta sauce, or use as a pizza topping.
Store mushrooms in the original packaging or transfer to a brown paper bag and refrigerate for up to one week.