Mushroom

The common mushroom (Agaricus bisporus) mushroom also called Paris, is a species of fungus grown for food. It comes in bunches or clumps tight, with hat round and slightly flattened during growth is attached to the foot by a ring.


Different varieties are grown, but we know and that we find in our markets is the variety A. bisporus var hortensis, is white and originally from Pennsylvania.

They can be found at any time of year, fresh and preserved.

Attention mushroom pickers, there are also varieties of wild mushroom growing in scrub and are often found in late summer and autumn. There are some varieties dangerous (toxic), which are different from edible its yellowish odor and some because they volva. When in doubt, and to save intestinal disorders, better not take them home.

The mushroom emphasizes its lightness, neutral taste and delicate with high water content and very few carbohydrates and fats. It is a plant which has been listed by U.S. researchers as food that contains as many antioxidants, overtaking the wheat germ and chicken liver. It is sometimes said of them, they are a very nutritious food for their low-carbohydrates and fats but are rich in minerals and vitamins. They are particularly suitable for diets, about 20 calories per 100 grams. mushrooms

Mushrooms have numerous applications in the kitchen. They can be eaten raw, in salads, as a garnish, in scrambled, omelette, in a thousand ways and are good resources for vegetarians.

Tips
To avoid losing their property, are best eaten as soon as possible. Can be stored in the refrigerator, I advise that you may have wrapped in a damp cloth and in the vegetable drawer, they will remain 4 or 5 days without losing quality. Another warning, easily absorb odors from other foods, do not you may keep close to fish or other penetrating odor.