Different Kinds of Mushrooms

Mushrooms, those tiny fungi that grow wild in fields around the world, provide numerous health benefits to those eating them. They are low-calorie foods, filled with Vitamin D and other nutrients that help people maintain healthy cholesterol and increase immunity. Mushrooms are also a good meat substitute for anyone who wants to try a vegetarian or vegan sandwich. However, many people have only had one or two of the different kinds of mushrooms and may not realize that other edible mushrooms are there.

Maitake

Maitake mushrooms which resemble fan-like lobes clumped together contain a woodsy flavor and are in season during the fall. These heart-healthy plants contain Vitamin D and support the immune system, lower blood sugar, and suppress tumor growth, according to report by the American Mushroom Institute. They are best eaten in spinach salads and soups because they add a strong flavor to the dishes. When they are out of season, maitake mushroom can be bought dried or frozen at select store.

Shiitake

Shiitakes are one of the kinds of mushrooms many people are familiar with because they often top pizzas made at gourmet Italian eateries that make fresh pizzas. They often accompany toppings like sun-dried tomatoes and goat cheese. People can also add these kinds of mushrooms to stir-fried dishes. Shiitake mushrooms contain the carbohydrate lentinan, an antiviral and antimicrobial that enhances the immune system. In addition, they contain antioxidants that fight free radicals. Shiitake mushrooms are readily available year round at grocery stores.

White Button

As the name suggests, the caps of these kinds of mushrooms resemble buttons. They have a mild flavor that is enhance by sage. White buttons are antioxidant-rich like their cousins, the maitake, but white buttons cost less. Because they contain natural carcinogens, though, it is that these mushrooms be cooked in order to destroy them.

Morel

Morels are cone-shaped mushrooms that grow wild in the spring. They look like tiny dark, burnt mushrooms. They are darker than other kinds of mushrooms which add to their bold flavor. Vegetarians and vegans, in particular, get rich sources of protein form these mushrooms, approximately two grams per five morels. These kinds of mushrooms, when sautéed, accompany vegetables like asparagus, peas, and fava beans, and they work well in pasta sauce. Dried morels are available year round at many stores.

Oyster

Oyster mushrooms, shaped like fans, grow with on tree trunks and rotten stumps. They add a peppery flavor to potatoes when roasted or sautéed in olive oil and rosemary. Oyster mushrooms are protein rich and filled with fiber. Fiber naturally helps reduce cholesterol, so combining these mushrooms with olive oil doubles the heart-healthy benefits.

Portobello

Grilled Portobello mushroom burgers are great substitutions for animal protein. These kinds of mushrooms grow up to six inches in diameter, which makes them a great large enough to fill a burger bun. Portobello mushrooms contain more potassium than bananas. Like white buttons, they should be cooked before eating.

Mushrooms contain nutrients that benefit the entire body and add variety to anyone’s diet. When cooked properly, they add flavor to numerous dishes that we eat. However, everyone must remember to wash them immediately before consumption.

Sources:

American Mushroom Council, http://www.mushroomcouncil.com/export/sites/default/nutrition/MushroomNutrition.pdf

Nutrient Data on Mushrooms Updated,” United States Department of Agriculture, http://www.ars.usda.gov/is/pr/2006/060818.htm