Spinach pasta with basil and feta.
Lisa M Baragiola

Mushrooms, Little Flavor Surprises

Mushroom Magic

What is your opinion of mushrooms? It always surprises me when people say they don’t care for them. I love their flavor and versatility. Mushrooms are fungi and put in the vegetable category for culinary purposes. The most common types available are white or button, brown cremini, portobello, shiitake, oyster, wood ear and enoki.

Nutrition Information

Mushrooms are low in calories with fiber, protein and antioxidants. They are a good source of the mineral selenium; mushrooms contain vitamin C and potassium which may contribute to heart health. Did you know that mushrooms are the only vegan, non-fortified dietary source of vitamin D? It’s also an ingredient utilized in the Mediterranean eating plan.

Purchasing and Storing

When buying look for firm, dry and unbruised. Avoid any that are slimy and shriveled. Store in the refrigerator and don’t wash until you’re ready to prep them. Clean thoroughly to remove any visible dirt. You can always slice in advance and store a few days for later use.


These gems can be sauteed quickly in a bit of olive oil or butter. Cut into pieces for a vegetable tray or as a salad topping. Use as an ingredient in pasta dishes, omelets, eggs, quesadillas, or wraps. If you follow a vegetarian or vegan diet, portabella mushrooms are a perfect meat substitute for grilling and on sandwiches.

If you’re adventurous and want to forage for wild mushrooms, be cautious and learn from someone who has experience. Start by trying this recipe Roasted Portobello Mushroom Burgers with Blue Cheese.


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