Mushrooms: from buttons to Bear's Heads, Portobellos to Porcinis, Shiitake to Chanterelle - good to eat and good for you.
It's National Mushroom Month here in the US. More mushrooms than ever are available in your farmers' markets and grocery stores. And more research is showing these friendly fungi are not only good, but good for us.
What has more potassium than a banana? A Portobello.
Selenium, Copper, B-complex vitamins: all critical to various bodily functions such as production of red blood cells. Mushrooms are loaded with these essential nutrients.
In my Mail Order Produce article (from France to China to Boston in a Box) I introduced you to exotic
Bear's Head mushrooms, but even your friendly white button mushrooms are getting lots of attention these days.
Multiple studies are turning up important health benefits including boosting the body's immune response. Researchers are particularly interested in its positive effects on prostate cancer.
Mushrooms contain high levels of glutamate, nature's flavor enhancer. Similar to the more familiar MSG (monosodium glutamate), naturally occuring glutamate found in high quantities in mushrooms significantly enhance flavor of many foods.
Check the cover of September's Gourmet Magazine for a great photo including Drumstick mushrooms. These mushrooms are often part of our Shabu Shabu dinners.
They are unsung heroes, turning eggs into omelettes. Easy and elegant appetizers are minutes away from a simple carton of button mushrooms.
What are your favorites?
