Make Room for Mushrooms

There’s a fungus among us!

Did you know one portobello mushroom cap has about the same amount of potassium as a banana? Although technically a fungus, mushrooms are categorized by the USDA as a vegetable. These little powerhouses are nutrient-dense and super versatile.

Phytonutrient Power

Apart from being rich in B-vitamins, fiber, and key minerals like potassium and copper, mushrooms also contain tiny phytochemicals that promote health. Although shiitake and oyster have the highest amounts, many types mushrooms contain ergothioneine - a compound that neutralizes free radicals in the body, plus has been shown to decrease inflammation (1). To add to the growing list of benefits, some research has suggested mushrooms may be helpful in inhibiting cancer cells and protecting healthy ones (2).

A Flavorful Assortment

While you can find the classic button mushroom at any grocery store, foodies can rejoice at the variety of mushrooms on the market today. Portobellos are large, flat, and have a slightly sweet taste, especially when sauteed. Portobellos are the perfect size to add flavor and nutrition to sandwiches. Alternatively, the lion’s mane mushroom looks like a fluffy white pom-pom and has been shown to improve cognitive function in clinical trials (3). When cooked, the shiitake mushroom has a smoky, meaty flavor. Mushrooms can be fabulous additions to omelets, pizza, stir-fries, salads, and more. We encourage you to come up with your own ideas for how to incorporate mushrooms - and we’d love to read about it in the comments section!

Savoring the Taste

The distinct taste of mushrooms is a wonderful reminder to savor and relish all the wonderful flavors and aromas that food offers us. Eating should be a relaxing, nourishing experience that makes you feel good. Don’t be afraid to try unfamiliar foods, even if you predict you won’t like them. Having an open mind about what’s on our plates brings us closer improving our relationships with food.

We’ll  leave you with this - next time you’re thinking of how to meet your 5-10-a-day fruits and veggies, consider giving mushrooms a try!

Resources:

  1. http://plantpath.psu.edu/mushroom-industry-conference/52-mushroom-industry-conference/Bob%20Beelman.pdf
  2. https://www.ncbi.nlm.nih.gov/pubmed/22582152
  3. https://www.ncbi.nlm.nih.gov/pubmed/18844328

*Contributed to by CVwellbeing Intern Stephanie Zahares