Crimini, chestnut, portabellos and oriental varieties like shiitake and enoki are big on flavour and texture and one of my favourite fridge standbys. If you have mushrooms in the fridge you can whip up a delicious quick meal in minutes whether it is mushrooms on toast, a earthy risotto or a quick pasta.
Wild mushrooms like chanterelle and ceps are a real seasonal treat but if you’re foraging make sure you can confidently identify the edible varieties. You can’t afford to get it wrong. One bad mushroom can kill you.
Mushrooms are not just a gastronomic delight. They provide also a range of health benefits.
Why are mushrooms good for you?
Eating mushrooms is a great way to up your levels of vitamin D, they are the only vegetarian food source of vitamin D (ergosterols in mushrooms convert to vitamin D when exposed to light).
They are also a good source of B vitamins, which help provide energy by breaking down proteins, fats and carbohydrates, and play a key role in the health of our nervous system.
The insoluble fibre Beta-glucan in mushrooms appear to boost immunity and help resistance against allergies.
Mushrooms are a good source of minerals including selenium, zinc and manganese and ergothioneine, that help protect our cells from damage that causes chronic disease. Shiitake mushrooms contain also iron and magnesium.
Mushrooms are best stored in paper bags in the
fridge. Wipe mushrooms clean rather than
washing them, which may result in a watery dish.