There are so many varieties of mushrooms that it’s impossible not to enjoy them. Fruity, meaty, velvety, peppery, and creamy – mushroom’s flavors taste amazing raw or cooked. They are very versatile and can be thrown in just about anything and prepared in so many ways; raw, sautéed, roasted, stuffed, breaded, stir-fried, seared, and grilled. Mushrooms give you a great, meaty texture in recipes and are packed with vitamins and minerals too.
- Mushrooms are the only fruit/vegetable that can produce Vitamin D – which is necessary for our body to absorb calcium.
- They are great for immune system support, as mushrooms help reduce icky inflammation in the body
- Research has shown that mushrooms may help prevent cardiovascular disease. Mushrooms reduce the binding of certain immune cells onto the lining of the aorta artery. With the binding reduced, blood flow improves and aorta damage is prevented.
- Mushrooms also have B2 Vitamins, which are needed for our bodies to convert food into fuel, which is then used to produce energy. B vitamins are also important for the health of our skin, hair, eyes, and liver.
Mushrooms usually fall on the “clean fifteen” so no need to buy organic.
Purchase mushrooms that look plump and firm. A closed veil under the mushroom’s cap indicates it’s fresh, while exposed gills usually mean it’s old. (An old Italian fruit vendor taught me that trick; let’s not question it!)
Store mushrooms in their original packaging where they will keep up to a week. If buying loose mushrooms, place them in a container and plastic wrap the lid (like a store-bought package) to keep fresh.
Earthy chanterelle mushrooms + sweet potato noodle goodness + fresh sage + vitamin filled spinach + cashew cream sauce = one delicious bowl of autumn comfort. Read the recipe (1 comment)
Warm quinoa + sweet apple + vibrant kale + crunchy hazelnuts + antioxidant packin’ garlic + fragrant thyme + the most delicious mushroom of fall + maple tahini dressing = one delicious way to celebrate the flavors of Autumn. Read the recipe (6 comments)
Valencian bomba rice + delicious veggies + smoky paprika + heavenly saffron + bright parsley + salty olives = Your plane ticket to Barcelona and a delicious vegetable Paella! Read the recipe (1 comment)
A hint of Nice + crispy, yet soft socca + sautéed vegetables + salty olives + tender baby spinach + an optional, but very recommended glass of Rosé = delicious, simple Socca Vegetable Flatbread. Bon Appétit! Read the recipe (4 comments)
Shakshuka veggified with spinach, mushrooms, and extra goodness. This is the ultimate brunch or brinner! Read the recipe (2 comments)
A simple veg and ginger packed miso soup that comes together in 20 minutes. Pure comforting bliss! Read the recipe (2 comments)
Noodles made of zucchini topped with warming tomato sauce and balsamic vinegar sauteed mushrooms. Holy moly, the Italians must think I'm crazy. Read the recipe (2 comments)