Edible and delectable fungus is among us
Unique taste and texture account for mushroom’s popularity
Known as the meat of the vegetable aisle, mushrooms are actually edible fungus and have been part a delicious part of our diet for thousands of years. A unique flavor and texture make the mushroom a staple in Far Eastern and European cuisines.
Not all mushrooms are edible. In fact, many mushrooms are poisonous and it is very difficult to discern an edible mushroom from a poisonous one. You should only eat store purchased mushrooms which have been raised on a commercial mushroom farm.
The most common supermarket mushrooms are the white button and the brown Italian crimini mushrooms. Other varieties include shiitake, maitake, oyster and enoki. Portabello mushrooms are simply brown criminis allowed to grow large.
Mushrooms provide a good amount dietary fiber and iron, are low calorie, low fat and low cholesterol. They are typically enjoyed raw as a salad ingredient or cooked as a garnish.
Haven’t thought about mushrooms in awhile? Perhaps the time has come to reconsider them as a tasty part of your next meal.
… only eat mushrooms purchased at market …