In addition to explaining how it helps your health, we share three recipes with this mushroom as the star.
Of all the edible fungi, the one most people recognize is the button mushroom. And it is not surprising, because it is present in most supermarkets, in canned products, and the recipe books of various cuisines around the world. Who has not heard of it or tried it at some point in a sauce, for example, or on a pizza?
In addition to providing great flavor and texture, mushrooms are a food worth knowing and used more often in the kitchen because they provide several benefits.
With the scientific name Agaricus bisporus, this mushroom is native to North America and Europe, easily recognizable by its white, round, and somewhat flat appearance.
In the vegetable section of supermarkets, it is usually offered whole, cut in half, or sliced; in any case, in all its forms it can be easily distinguished from other mushrooms, and its image also appears on various packaged products such as sauces or preserves.
“It is made up of three distinct parts: the ‘cap’, white and rounded, which is the fleshiest part of the mushroom; the ‘foot’, cylindrical with a ring – also white – which serves as a support for the cap; and the ‘hymenium’ or set of lamellae arranged like rays, which go from the foot to the outer edge of the cap where the spores are formed,” says the Spanish Nutrition Foundation on its website.
The mushroom, also known as the “Paris mushroom”, grows at any time of the year and is cultivated when the temperature is between 8 and 18° C, with little light and humidity between 70 and 90 percent.
It is said that it began to be cultivated and used in cooking at the beginning of the last century in Paris, France (hence its nickname “Paris mushroom”). Since then, there are countless ways to prepare it and accompany dishes.
Nowadays, mushrooms are often used as a side dish or as a main dish, from soups to sauces or alongside meats, and much has been said about their health benefits, but what are they?
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According to nutritionist María Fernanda Cabrera, to begin with, “these mushrooms are quite rich in vitamins B1, B2, niacin (a form of vitamin B3) and folates (a type of vitamin B)”, as well as in minerals such as potassium, phosphorus, and iron.
B vitamins are involved in cellular respiration and liver detoxification processes and also promote good digestion.
“Like all mushrooms, it is slow to digest and sometimes difficult, due to the chitin it contains, or the characteristics of its proteins rich in nucleic acids. It is not recommended for people with gout,” adds the expert. Chitin is a carbohydrate belonging to the cell walls of fungi.
Those who can benefit from mushrooms are diabetic patients, “because they have a low carbohydrate content (3.45%), and because of their richness in proteins and B vitamins,” says Cabrera.
“In addition to diabetics, overweight or obese people can use it due to its satiating action and low caloric content, as long as they are not fried.”
As for their correct preparation to obtain the greatest benefits, the nutritionist says that when they are very tender they can be eaten raw, cut into thin slices.
He also recommends preparing them roasted or trying them in preserves since they also “retain their aroma well.”
Mushrooms with garlic
Ingredients:
500 g mushrooms
3 cloves of garlic
50 ml virgin olive oil
50 g butter
1 tablespoon white wine
Parsley
Salt
Pepper
15 ml lemon juice
Procedure:
- Wash and slice the mushrooms well and add the lemon juice.
- Chop the garlic cloves into small pieces. Once they are in a pan, add butter and olive oil to fry.
- Add the sliced mushrooms and let them release their juices for a few minutes; add white wine and season with salt and pepper.
- Continue cooking for a few minutes to reduce, then cover and simmer for 5 minutes.
- Once ready, turn off the heat and serve. Sprinkle with fresh ham and serve.
Mushroom tacos with garlic and jalapeño
Ingredients:
4 1/2 cups sliced mushrooms
2 tablespoons olive oil
4 cloves garlic, minced as finely as possible
1 jalapeno, minced very finely (optional)
1/2 teaspoon salt
Ground black pepper
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
Procedure:
- Clean the mushrooms with a dry napkin, removing only the dirt. Slice them all to roughly the same thickness.
- Heat a large skillet. Add the 2 tablespoons of olive oil and the mushrooms and mix well.
- Add the garlic, salt and pepper. The mushrooms will release their juice; just stir occasionally to prevent them from sticking together. Leave them for 5 to 7 minutes and add the jalapeño.
- Leave them until the juice from the pan dries, remove from the heat, and add the lemon juice.
- Mix, add the chopped cilantro, and serve.
Mushroom sauce
Ingredients :
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
Salt and pepper
1 tablespoon oil
2 cups or 1 tray of sliced mushrooms
Procedure:
- In a medium saucepan over medium heat, melt the butter and add the flour. Stir well with a round whisk until no dry flour is visible; a dough will form.
- Add the milk little by little, stirring constantly. At first, do it slowly so that the mixture forms a smooth mixture, then add the rest of the milk and cook, stirring, over medium-high heat until it comes to a boil and thickens. Season with salt and pepper.
- In a skillet, heat the oil over medium heat, and add the mushrooms a little at a time. They should form a layer without overlapping or stacking; if necessary, do so in sections. Cook without stirring until golden brown, 2 to 3 minutes, then turn and brown.
- Blend and… voila! We have our mushroom sauce.
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