White mushrooms

White mushroom

White mushrooms are the garden variety edible white button mushrooms. Although there are over 2000 types of edible mushrooms, the white buttom mushrooms are the most commonly eaten of the mushrooms. Also called Agaricus, white button are the most common and least expensive mushrooms to appear on grocery store shelves. They have a mild taste and can be used in just about anything from salads to sauces. Button mushroom flavor intensifies when cooked, making them ideal for sautéing and grilling.

Availability of mushrooms

Mushrooms should be purchased from a reputable grower or grocer instead of hunting them yourself, as there are many poisonous mushrooms. Incorrectly identifying a mushroom can lead to serious health problems or even death. Mushrooms are available year around and indifferent varieties.

How to properly use mushrooms?

Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms.

• Selecting: Select mushrooms that look firm,moisture-free (not dry), that have unblemished caps,and are free of mold. For best results place purchased loose mushrooms in a paper bag in the refrigerator, airtight plastic bags tend to retain moisture and will accelerate spoilage. Properly stored mushrooms will last for approximately 5 days.
• Cleaning and Preparing: Clean mushrooms only when you are ready to use them. Remove any bits of debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel or soft brush.
• Preparation Hint: To retain the color squeeze as mall amount of lemon juice onto the mushrooms.

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  White mushrooms

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  White mushrooms in store

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  White mushroom soup

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  Mushroom curry

Storing and cooking of mushrooms

• Storing: Mushrooms keep for up to a week in the refrigerator. Keep mushrooms in the original packaging until ready to use. Once opened, store mushrooms in a porous paper bag. This will give the mushrooms a longer shelf life.
• Cooking: Mushrooms are very versatile and can be eaten raw or cooked whole, sliced or chopped. Certain varieties like shiitake and portabella must have their stems discarded or used as a flavoring agent, as they are often tough.
• Sautéed: Cut mushrooms in slices and add to a pan melted butter or oil. Sautee mushrooms until liquid is gone or until golden brown.
• Roasted: Combine salt, pepper and garlic with whole mushrooms. Bake in the oven at 400 degrees for 30 minutes or until golden brown.
• Microwave: Add mushrooms to a microwave safe bowl, cover and cook on high for 2 to 3 minutes Grilling and broiling: This works best if larger mushrooms are used. Brush oil on the mushrooms until moist, add salt and pepper, grill or broil for 4to 6 minutes on each side.

Nutritional benefits

Highlighting Nutrition in Mushrooms:Mushrooms are high in selenium, riboflavin, niacin potassium and pantothenic acid. Mushrooms are fat free and low in calories.

Keto friendliness of mushrooms

Ketometer two - very keto friendly

Mushrooms are very low in carbohydrates, rich in protein and are considered very keto friendly.

Health Benefits of Mushrooms

• Healthy, versatile mushrooms are an excellent addition to your plate. Mushrooms impart a fifth taste sense called umami, which is savory. Hearty meat-like mushrooms are an economical and nutritious way to enhance any meal.
• Mushrooms are low in calories (one cup of raw sliced mushrooms has about 20 calories) and high in vitamins and minerals. A source of potassium, mushrooms can provide selenium and copper, depending on the variety. They have three B-complex vitamins: riboflavin, niacin and pantothenic acid, which help release energy from the fat, protein and carbohydrates in food.
• Mushrooms also can be excellent sources of vitamin D if they have been exposed to ultraviolet light right before or after harvesting. Mushrooms provide plenty of opportunity in the kitchen. This is one vegetable you’re better off cooking as it releases more of the nutrients. Try grilling, stir-frying and sautéing to limit fat.
• Choose mushrooms with a firm texture, even color and tightly closed caps. They can be refrigerated in a paper bag for up to one week, but they’re best used within a few days. Before preparing them, brush mushrooms off with your finger then rinse and pat dry with a paper towel (do not soak them). Some mushrooms, like shiitakes, should have their stems trimmed before cooking.

Also see

Other types of [[mushroom]s

Mushrooms, white, raw

Portion	100 g
Fiber, total dietary	1 g
Calcium, Ca	3 mg
Iron, Fe	0.5 mg
Vitamin A, IU	0 IU
Vitamin C, total ascorbic acid	2.1 mg
Protein	3.09 g
Total lipid (fat)	0.34 g
Carbohydrate, by difference	3.26 g
Energy	93 kcal
Sugars, total including NLEA	1.98 g
Cholesterol	0 mg
Sodium, Na	5 mg
Fatty acids, total saturated	0.05 g

Nutritional information on White mushrooms

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs