When I was young, every family order of pizza included mushrooms. My father would sometimes sneak mushrooms under cheese to make it extra special. They were a hit with my dad, but they didn’t make the pizza. I am now older, and I have a refined palate. (I still love Cinnamon Toast Crunch), but I understand why mushrooms are so special in culinary arts. The mushrooms are versatile and adaptable to many different dishes, thanks to their incredible texture and flavour. To top it all, I discovered how wonderful mushrooms are for your overall health. Here’s my tribute to the mushroom. Visit Soulcybin before reading this.
Edible mushrooms rank right up with broccoli and green tea when it comes to their health benefits. In fact, antibiotics first came from mushrooms. Mushrooms, which are 80-90% water, have low calories but high fiber. You can eat them fat-free and cholesterol-free. They also have low sodium levels, making them a good choice for hypertensive patients. There are other good reasons to include mushrooms in your cooking.
The body can benefit from mushrooms’ probiotic properties, which means that they are good for its health. The high level of nutrients riboflavin is part of mushrooms’ probiotic potential.
Potassium, which is a mineral that lowers blood pressure and helps reduce stroke risk, can be found in mushrooms. Medium portabella mushrooms have more potassium per ounce than orange juice, bananas or any other beverage.
Anti-cancer research is centered on the phytonutrients present in mushrooms for many decades. In many countries medicinal mushrooms can be used in conjunction with other cancer treatment methods.
White mushrooms can come in many colors, including light brown to white. These smaller white mushrooms are known as button mushrooms. They are readily available in grocery stores and make a great addition to any recipe. The mild flavor of freshly harvested white mushrooms is delicate. They develop a more complex taste as the caps get darker.