Good and Good for You -- Mushrooms

Okay, true confessions..I am NOT a fan of muckrooms, but I know that I am not the only eater in this world and as an equal opportunity cook, I cannot ignore Good for You foods just because that don't find flavor in my eyes.  So here's some stuff you might like to know about these fungal favorites.

MUSHROOMS

In Western Europe, mushrooms have been a food source since the BCs, though honestly they were used more often for poisoning than enjoying (though for those who enjoyed poisoning people I guess it covered both bases).

Because of the very specific conditions they need to survive (lightless and compost-rich), the successful cultivation of edible mushrooms didn’t begin until the 17th century in France.

Mushrooms are not vegetables because they don’t photosynthesize or produce seeds, flowers or roots. They are, in fact, the “fruiting body” of the fungus (that stays hidden underground) and are related to molds and yeasts.

Despite sounding like something that should be tossed in a corner, they are very good for you.

Ÿ Mushrooms contain no sugars and have few carbs.
Ÿ They are high in dietary fiber.
Ÿ Mushrooms contain compounds that can help prevent cancers and auto-immune disease like lupus.
Ÿ They are a really healthy source of protein (yes, protein! crazy!) which is very good for vegetarians and people of a dieting nature.
Ÿ Mushrooms are rich in selenium, an anticancer antioxidant mineral and a good source of several vitamin Bs.
Ÿ They have a rich almost meaty texture and a delicate flavor and an uncanny ability to intensify the flavor of whatever dish they grace. This special ability is due to an abnormally high level of glutamic acid which makes them a natural version of MSG.

There are MANY mushroom varieties and what you find in most stores are either young white mushrooms (button, Portobello, Crimini) or dark gilled mushrooms (shitake, oyster); the darker ones tend to be higher in beneficial qualities.

Mushrooms shouldn't be washed, but if there is some dirt clinging to them, gentle rinse it away. And don’t peel them or remove the stems because that’s where most of their goodness is stored.

Mushrooms are very sensitive and start to pine away after four days of storage. The best way to store mushrooms is in a paper bag (rather than plastic) which allows them to breathe, but it's best to use them as soon as you buy them or very shortly thereafter.

What is available commercially is cultivated commercially. You should never eat wild mushrooms without a mushroom expert on-hand because you never know what's what and it might just be the last mushroom you “enjoy.”