Dorothy FarrarMushrooms
The mushroom is probably the most widespread edible mushroom in Germany. It deserves its good reputation, because it is not only versatile in the kitchen, but also an extremely healthy food.
Worth knowing about mushrooms
The mushroom is one of the most popular and at the same time one of the best-known edible mushrooms in Germany. About 2.9 kilograms of the fungus are consumed per capita in this country per year. It comes in different varieties, including the common white mushroom, brown chestnut mushroom and giant mushroom, but also lesser-known varieties such as portobello or cave mushroom. All mushrooms have a nutty but not too strong taste of their own, which can adapt to many dishes.
The mushroom originally comes from France, more precisely from Paris. It was discovered there in the 17th century. The free-growing meadow mushroom was quickly bred and was soon considered a delicacy.
The mushroom is considered a vegetable. It needs autumnal, cool weather to grow and loves a humid environment. Both are imitated by breeders in special halls outside of the short outdoor season around October.
Thanks to the breeding halls, the popular edible mushroom is available fresh in stores all year round. There the mushrooms are ripe after about four to five weeks and can be harvested. The harvest is done by hand, as this is the only way for the mushrooms to remain in perfect condition. Since a practiced picker can harvest up to 30 kilograms per hour, the price of the mushroom remains low despite the manual work.
importance to health
Mushrooms are very low in calories. At the same time they are low in carbohydrates and fat and high in protein and contain a lot of filling fiber . Due to their favorable distribution of macronutrients, mushrooms can be used as a low-calorie meat substitute in the kitchen. These properties make the mushrooms a perfect food for weight loss.
In addition, mushrooms also contain valuable micronutrients, which primarily cover the body’s need for B vitamins. Mushrooms also contain the enzyme tyrosinase. This is known to lower blood pressure .
ingredients and nutritional values
The high content of B vitamins such as vitamin B2 (riboflavin), vitamin B3 (niacin) and vitamin B5 (pantothenic acid) is particularly striking when it comes to the micronutrients of mushrooms . The vitamin D content is also high. In addition, the healthy mushrooms also have a high content of the minerals potassium , copper, iron , phosphorus and selenium.
intolerances
For some people, the raw mushrooms in particular cause digestive problems , which manifest themselves in abdominal pain , flatulence or a feeling of fullness . These are caused by the contained chitin. Such problems can be avoided by chewing well or by heating the mushrooms through.
Shopping and kitchen tips
Mushrooms are available all year round and should be processed quickly after purchase. Freshly harvested mushrooms must be stored in a very cool and moist place. They are best kept at a temperature of up to four degrees Celsius and a humidity of at least 95 percent. The refrigerator is therefore an ideal storage place for the mushrooms.
The mushrooms are usually sold in a plastic tray and sealed in foil. This film should be removed at home to avoid condensation. Mushrooms are also in good hands in a paper bag. Then the mushrooms stay fresh in the fridge for about two to three days. Unlike fresh mushrooms, canned mushrooms can be stored for several years.
Before processing, the mushrooms should be cleaned. This is best done with a mushroom brush or a dry piece of kitchen paper. While slight bruises do not affect the quality of the mushroom, moist areas and the end of the stem should be cut out. Larger caps can be halved or quartered, then the mushrooms are ready to be prepared.
preparation tips
In principle, mushrooms are suitable for raw consumption. However, the mushrooms are more common and tolerable when cooked.
Mushrooms are a very versatile and tastefully adaptable vegetable. They can be roasted, grilled, stewed or steamed and go well with pasta or rice, with meat such as game , with eggs , in casseroles, in vegetable pans or in ragouts.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.