Conscious Eating Marvelous Mushrooms


Celebrating a Culinary Powerhouse by Marlaina Donato


the body. Other research is focused on a correlation between white button mushroom consumption and a lower risk of prostate and breast cancer.


Off the Trail and


Into the Kitchen Mushrooms have been used as both nourishment and medicine for ages, but their versatility in the kitchen is what delights Sharon Palmer, a plant-based dietician and author of California Vegan and Te Plant-Powered Diet. “You can sauté or grill them as a side dish, stir them into soups and stews, add them to grain and pasta dishes, chop them into salads or bowls and include them in casseroles,” she advises. “Use finely chopped mushrooms in lentil patties, veggie burgers, veggie ‘meat’ balls and veggie loaves. You really can’t detect their texture, but you get that rich, savory flavor in the recipe.” Palmer favors certain commonly


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eptember is National Mushroom Month, and with it comes bountiful inspiration to plate up some earthy


goodness. Whether we follow the nearest woodland path to forage or visit the local market to stock up on our favorite fungi, autumn is the perfect time to appreciate the delicious world of edible mushrooms. From creamy vegan risotto to golden soups, or from daring sautés punctuated with chiles to savory broths, consuming more mushrooms benefits our palate and well-being.


Health Benefits Te Mayo Clinic reports that mushrooms help curb high blood pressure and protect us from neurodegenerative diseases such


Central Florida www.NACFL.com


as Alzheimer’s and Parkinson’s. Most mushrooms available at the market are a good source of B vitamins and minerals, especially selenium-rich creminis and vitamin D-rich maitakes. A 2021 Penn State study published


in Advances in Nutrition involving data of more than 19,500 cancer patients over several decades reveals that individuals consuming one-eighth to one-quarter cup of mushrooms daily had a 45 percent lower risk of total cancer compared to those that did not. It is believed that the antioxidants ergothioneine and glutathione— present in all mushrooms—contribute to beneficial metabolic processes in


available varieties: shiitake and trumpet mushrooms for their reliable, firm texture; oyster mushrooms for their delicate soſtness suited for stir fries; and petite enoki mushrooms for a crisp addition to salads. To obtain memorable flavor, gourmet varieties such as porcinis can be purchased dried and easily rehydrated for soups and sauces. On the wilder side, foraged mushrooms


such as golden chanterelles are an annual favorite among connoisseurs. “Te mossy, old-growth forests of the Pacific Northwest are some of my favorite fall destinations,” says Langdon Cook, a Seattle-based forager and author of Te Mushroom Hunters, who recommends taking a foraging class or joining a mycological society for hands-on safety tips and in-the-field learning.


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