Mushrooms, a type of edible fungus, are consumed worldwide and often described as the “meat” of the vegetable kingdom.

With thousands of varieties, these fleshy fungi range in color, shape and taste. They are rich in B vitamins and also provide a good source of selenium, copper, potassium and niacin. But mushrooms real healing power comes from potent phytonutrients including lentinan and terpenoids – found in shiitakes.

Common culinary varities to enjoy include button, shiitake, oyster, portabello, wood ear, porcini,cremnini, chanterelles, cepe, morels and enoki mushrooms.

Selecting and Storing Mushrooms

Choose plump, clean mushrooms that are firm and evenly colored with caps that are tightly closed. Avoid those that are broken or appear slimy. Store fresh mushrooms with cool air circulating around them.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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