i have long loved the flavor and versatility of mushrooms in cooking. i was even more thrilled with these fungi (aka fun guy) when i learned of the great nutritional benefits. mushrooms have long been studied as antioxidants — literally books can be written on their nutritional benefits. suffice it to say that when it’s raining or snowing outside there is something beyond “comfort” in a bowl of mushroom soup! not only are mushrooms packed with nutrients incredible antioxidants low-cal fat-free and cholesterol-free they are delicious! my “go to” mushroom is a crimini aka baby bella (small portabellos). they look like the white button varieties but they are brown. they have an earthy flavor and are great in everything from salads to soups to pastas to chicken or meat dishes. you can buy them loose in bulk or already sliced for you. simply slice them thin and sauté them in a bit of extra virgin olive oil and garlic with a splash of soy sauce. the water will start to cook out of the mushrooms and you can add to a grilled chicken breast or a burger or piece of fish. by adding chopped fresh cilantro or basil at the end you can even further expand the flavors. if you are using dried mushrooms look for one that has some porcini in it. the flavor is so intense and can elevate the flavors of a recipe instantly. shiitake mushrooms are another favorite of mine. they have a distinct flavor that goes well with asian dishes. i would use a shiitake in a noodle dish that has veggies ginger garlic and soy. they are also great roasted whole and tossed with just a bit of extra virgin olive oil soy sauce and sesame seeds. then top on a steak or serve with wilted spinach as a side dish. i would not use shiitakes in an italian-style dish that has butter or cream.
do mushrooms have nutritional value? which taste the best?