They are beige, a little funny looking and literally from the fungus family. People are often put off by mushrooms but they are actually the definition of something that shouldn’t be judged by its cover. Mushrooms are essentially the umbrella-shaped fruiting body (or sporophore) of certain fungi.
From button, oyster and porcini to enoki and shiitake, mushrooms impart a unique savoury flavour to dishes from many cuisines. If you’re not convinced yet, here are some more reasons to give mushrooms a chance!
Mushrooms contain a substance called ergosterol, which converts into vitamin D upon exposure to ultraviolet (UV) light. This makes the fungus our only known vegan food source of this sunshine vitamin. The amount of vitamin D in a variety of mushroom depends on how long they’ve been exposed to UV light.
Thanks to their earthy and umami kind of flavour, many mushrooms taste quite similar to meat. Instead of using meat or tofu in your cooking, you can make dishes that hero mushrooms for a lighter but still delicious meal.
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These bell-shaped fungi are also a great source of the B vitamins: riboflavin, niacin and pantothenic acid. This vitamin group is great for heart health, helping in cell growth, maintenance of the digestive and nervous system.
They might look intimidating but mushrooms are generally quite easy to clean and cook. Wash them under running water and quickly sauté them in the pan. You can even eat them raw or simmer them in soups over low heat.
Being about 80 to 90 per cent water and basically free of any fat or cholesterol, mushrooms can be a great addition to your diet if you’re trying to watch your weight. They are very low on calories and contain decent amounts of fibre and various nutrients.
So, feel free to experiment with some mushrooms in your regular diet. Just make sure you buy them from a trustworthy store!