Mushrooms are generally classified as vegetables, but they are fungi. More specifically, they are the fruiting bodies of the fungus. They reproduce by their spores. Of all the mushrooms, the white mushroom is the favoured one. But species such as the oyster mushroom, shiitake, and chanterelles are also quite well known. The mushroom also has different types, such as the giant mushroom, the chestnut mushroom, cremini, and the portobello. Portobello and cremini mushrooms are almost the same and the only difference lies in their age. Portobello is simply the full-grown version of cremini.
Avoid early spoilage
It is best to store it in the refrigerator. Mushrooms can be kept for 2 to 3 days in a paper bag or plastic container. Avoid storing them together with garlic or onion as it can absorb the taste of that.
How to clean your mushrooms
Mushrooms are best cleaned with a brush or dampened kitchen paper. Doing it this way, the quality and taste are best preserved. Mushrooms absorb moisture easily, so rinsing them under tap water is not recommended.
Cooking with mushrooms
You can bake, boil or fry mushrooms or prepare them in the oven. Because they consist of more than 90% water, they shrink quickly, just like many vegetables.
Pick your mushrooms
In supermarkets and vegetable stores, mushrooms are usually available all year round. They grow wild in summer and autumn. It is strongly not recommended to pick mushrooms yourself in the forest. Poisonous species are sometimes difficult to distinguish from non-toxic ones. Eating poisonous mushrooms can lead to symptoms such as diarrhoea, and vomiting and in very severe cases it can be fatal.
Avoid eating raw mushrooms
It is better not to eat mushrooms raw. They naturally contain the toxin agaritine. Agaritine is toxic to humans in large quantities and may also be carcinogenic. Eating raw mushrooms is therefore not recommended. A few slices won’t hurt, but you’re better off baking or cooking them.
How mushrooms benefit you
Mushrooms contain beneficial nutrients such as vitamin B2, folic acid, potassium, and fibre. You can use mushrooms to vary your vegetables. They are not a good meat substitute. A meat substitute must contain protein, sufficient iron, and sufficient vitamin B1 or vitamin B12. Mushrooms do contain protein and enough vitamin B1, but too little iron. There is no vitamin B12 in mushrooms. B12 is only found in animal products, such as meat, fish, and eggs.
Mushroom with Grilled vegetables
An ideal dish when you are short on time.
- 1 Zucchini
- 1 bell pepper
- 100 grams of portobello mushrooms
- 1 tablespoon olive oil
- 600 grams of potatoes
- 2 pieces of any boneless fish
- 2 tablespoons butter
- 100 ml semi-skimmed milk
- Clean the vegetables. Slice the Zucchini into thin slices, cut the bell pepper into strips, and the mushrooms into slices.
- Drizzle some olive oil over the vegetables.
- Heat a grill pan. Grill the vegetables for some time.
- Let the vegetables cool and sprinkle with some pepper and thyme.
- Peel the potatoes and boil them in a little water for 20-25 minutes.
- Sprinkle the fish slices with some pepper. Bake the fish in the hot butter for about 8 minutes.
- Bring the milk to a boil.
- Puree the cooked potatoes with hot milk, pepper, and nutmeg. Add the fish and grilled vegetables.
Mushrooms- nutritional value.
1 piece (10 grams) of mushrooms contains:
- 2 kcal energy
- 0 grams of fat
- 0 grams of saturated fat
- 0 grams of carbohydrates
- 0 grams of sugars
- 0.2 grams of fibre
- 0.2 grams of protein
- 0 grams of salt
Pasta with mushrooms and peas
- 200 grams of wholemeal pasta, e.g. fusilli, spaghetti or shells
- 100 grams of frozen peas
- 2 spring onions
- 250 grams cremini mushrooms
- 10 basil leaves
- 150 grams of tofu
- 2 tablespoons olive oil
- ½ cup of diced tomatoes without salt
- Cook the pasta in plenty of water according to the instructions on the package.
- Just cook the peas.
- Wash the spring onions and cut them.
- Cut the olives into small pieces.
- Clean the mushrooms and cut them into quarters.
- Cut the tofu into strips or cubes.
- Heat the oil in a wok or large frying pan and fry the tofu and onion rings until brown.
- Fry the mushrooms briefly.
- Add peas and diced tomatoes and bring to a boil.
- Stir in the drained pasta and heat through.
- Season with basil.
If you are planning to cook some quick and easy vegetarian dishes, these effortless recipes won’t let you down. Get inspired from the above recipes and find a new best-loved weeknight dinner.