With the arrival of the rains, between the bushes and the feet of the trees, fungi begin to grow in incredible quantities. Colorful, fluffy, rounded, with a thick stem … they can be shown in many ways but what we must be very clear about is whether they are edible mushrooms or not.
Eating these seasonal delicacies is nothing new. Without fear of making a mistake, it can be said that they are one of the foods, along with some seeds and vegetables, to which we have easier access. However, it is necessary to know a little more about the classification of fungi, since the consumption of some varieties can be fatal.
5 edible mushrooms
1. White mushroom
Also called mushrooms of Paris , they are the most widely cultivated and known in the West and, although they are marketed all year round, their harvest season is in autumn. It is the best-known and most consumed variety of edible mushrooms on the market for its flavor and texture, which make them pleasant to the palate. Its color varies from creamy white to slightly brown.
White mushrooms have a mild, delicate, and somewhat earthy flavor and can be eaten in many ways: raw, cooked, or canned. Don’t worry about how little dirt you can find on its shell, as it can be washed, but avoid mushrooms that look too dry or shiny, as these are two signs that they are past their prime.
White mushrooms are low in calories so they are recommended in low-calorie diets. In addition, they provide protein, vitamins and minerals, fiber, vitamins C, D and B-12 and folic acid (Jeong et al., 2010).
2. Oyster mushroom
The oyster mushroom can be recognized by its rounded, fan-like hat shape. Its tones range from gray to brown, and can currently be achieved in yellow and pink.
Its surface is very smooth and curved and its underside is made up of very fine and delicate lamellae. It normally has a diameter that ranges between 5 and 15 cm depending on the age of the fungus. Its stem is short, slightly hard and it is not pleasant to the palate. Being easy to produce, nowadays they are grown in large quantities on straw bales and on dead wood; consequently, it is one of the most commercialized mushrooms .
It is rich in proteins, fiber, minerals and vitamins, having a high index of B vitamins, vitamin D and antioxidants. In addition, studies have discovered that they have properties that help reduce inflammation and cholesterol (Valverde, Hernández and Paredes, 2013)
On the other hand, oyster mushrooms are very versatile to cook . They can be breaded and fried, grilled, grilled or steamed. They are delicious in salads, sauces, and pickled pickles. Its smell is strong and its flavor is reminiscent of beef. That yes, raw they do not taste good at all.
3. Shiitake mushrooms
Shiitake is probably the most famous Asian mushroom outside and within Asian countries. It is native to China and Japan, but today, shiitake is grown all over the world, including in Latin America.
There is a wide variety of Shiitake mushrooms, and the different types vary in size and the shape of the top of the mushroom. Compared to white button mushrooms, shiitakes are coveted for having 10 times the flavor. In addition, it is capable of providing great and diverse health benefits, such as improvements in immune function (Dai et al., 2015)
Shiitake mushroom is used as a digestive stimulant and also as a natural mouth freshener, it also contains a lot of vitamin A, copper and manganese, as well as having 3 times more vitamin C than oranges and twice as much iron as spinach.
On the other hand, a shiitake mushroom tea is a traditional remedy for colic, indigestion, intestinal gas; and as a herb it helps purify the blood and fight cancer.
4. Cremini mushroom
Cremini mushrooms are small to medium sized mushrooms that have an earthy and mild flavor. While the taste difference between white and Cremini mushrooms is small, some people find the taste of the latter richer and more attractive.
Cremini mushrooms are a great source of vitamins and minerals, as well as antioxidants that help protect cells, and potassium, a mineral that many people are deficient in.
The best way to clean crimini mushrooms to avoid damaging their texture and flavor is to clean them using as little water as possible. To do this, you just have to use a slightly damp paper towel or kitchen towel. Then finely slice it and get ready to enjoy its incredible flavor and aroma. Mushroom lovers enjoy them sautéed, in casseroles, soups, omelets, salads, and even hamburgers.
5. Portobello mushrooms
Portobello mushrooms are a delicious farmed mushroom variety, in the same family as white mushrooms and cremini ( Agaricus Bisporus ), but with a firmer, smoother texture and a sweeter, fresher, more delicate and seductive taste.
The Portobello mushroom has a tan brown hat, but its interior is white and clean. It is considered an exotic mushroom and, given its characteristics, they are ideal for grilling. They are low in calories and with a satiating effect, which makes them a great ally of low-calorie diets. They are also an excellent source of essential amino acids and minerals such as phosphorus, copper, zinc or iron, in addition to carbohydrates.
These mushrooms are used especially for the preparation of pizzas, pasta, rice, omelettes, stews and salads. You can also prepare them in the oven, sautéed or simply raw: in all their presentations they are delicious.
Conclution
Since there are a diverse number of edible mushroom species with small physical differences that produce large differences in ingestion, it is safest to use local guidelines to distinguish the mushrooms that grow in your area, and determine which ones can be ingested by the being human without causing any collateral effects.
References
- Dai, X., Stanilka, J., Rowe, C., Esteves, E., Nieves, C., Spaiser, S., Christman, M… and Percival, S. (2015). Consuming Lentinula edodes (Shiitake) Mushrooms Daily Improves Human Immunity: A Randomized Dietary Intervention in Healthy Young Adults. Journal of the American College of Nutrition. Doi: 10.1080 / 07315724.2014.950391
- Jeong, S., Jeong, Y., Yang, B., Islam, R., Koyyalamudi, S., Pang, G., Cho, K. and Song, C. (2010). Mushroom Identification: Your Guide to Edible Mushrooms. Nutrition Research. Doi: 10.1016 / j.nutres.2009.12.003
- Valverde, M., Hernández-Pérez, T. and Paredes-López, O. (2013). Edible Mushrooms: Improving Human Health and Promoting Quality Life. International Journey of Microbiology . Doi: 10.78929728 / nutrion.microbiology
