Are mushrooms healthy?

Mushrooms are low in both calories and carbs, while providing a wealth of macro and micronutrients - B vitamins, selenium, zinc, Vitamin D, and copper. Mushrooms are high in antioxidants, particularly ergothioneine and glutathione , which may protect cells from damage.

What are the best ways to cook mushrooms?

Mushrooms can be sauteed, grilled, roasted or simmered, all with great results.

What are the most popular mushrooms to cook with?

Button, cremini, portobello, shiitake, oyster, morel, chanterelle, porcini, enoki and maitake.

What is the best way to store mushrooms?

Mushrooms’ high moisture content makes them very perishable. Store them in a paper bag or container with airflow to allow air circulation. Mushrooms can also be wrapped in a paper towel and placed in an opened plastic bag. Mushrooms can last up to 10 days in the fridge if stored properly.

What is the best way to clean mushrooms?

Use a brush or rough towel to brush away any loose debris, keeping mushrooms dry instead of washing them in water. If mushrooms are very dirty and must be washed, make sure to towel dry or air dry them on a sheet pan before cooking.

40 Irresistible Mushroom Recipes!

Description

Earthy, meaty and flavorful, mushrooms offer a plethora of uses in the kitchen! Here are our 40 Best Mushroom Recipes from around the globe: Mushroom Cacio e Pepe

Ingredients

Units Scale

Simple Sauteed Mushrooms

16 ounces mushrooms- cremini, button, shiitake, portobellos, chanterelles, morels, porcini, oyster
1 tablespoon butter or ghee
1 tablespoons olive oil
salt and pepper to taste
1 shallot, finely diced
2 garlic cloves, rough chopped
1 tablespoon fresh thyme, sage, or rosemary
optional: splash white wine, red wine, marsala wine, sherry wine, ruby port, etc.
optional additions: truffle oil, soy sauce, fresh flat-leaf parsley.

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Instructions

Clean mushrooms using a dry brush or towel. If very dirty, wash or soak in water, pat dry and allow to fully dry on the counter or on a sheet pan in a warm oven. Key is to start with DRY mushrooms.
Cut or tear to a similar size- roughly 1/2 inch thick.
Heat oil and butter in a large saute pan or cast iron skillet over medium-high heat. Add mushrooms and season with salt and pepper. Saute until just beginning to brown about 5 minutes.
Lower heat to medium or medium-low. Add shallots, garlic and thyme, continue sauteeing until fragrant and mushrooms release their liquid, and cook this off, another 5-7 minutes.
Add a splash of wine if you like, to deglaze the pan. Cook this off.
Taste and adjust salt and pepper. Add a few drops of truffle oil to elevate ordinary mushrooms, or a few drops of soy sauce if seeking deeper umami flavors. The key is to use a light hand. For brightness a little fresh parsley is nice.

Notes

Serve atop your favorite pasta, or as a side with chicken, fish, over pizza, etc.

Nutrition

Serving Size: ½ cup
Calories: 93
Sugar: 2.8 g
Sodium: 599.1 mg
Fat: 6.6 g
Saturated Fat: 2.4 g
Carbohydrates: 7.6 g
Fiber: 1.4 g
Protein: 3.3 g
Cholesterol: 7.6 mg