The mushroom is one of the most popular edible mushrooms in the world. It is a mushroom, also known as Egerlingen or Angerlinge, a genus of the family of mushroom relatives.
This is what you should know about mushrooms
Mushrooms contain a lot of nutrients. It does not matter what color the mushrooms are, The skin of the mushroom cap can be white, brown or yellowish in color. The mushroom consists of cap and stalk. It forms very fleshy and medium to large fruiting bodies. The skin of the mushroom cap is white, brown or yellowish in color. The cap surface can be fibrous, smooth or scaly. However, it is always dry. Greasy surfaces indicate rotting processes. The lamellae of the fungus are densely packed. They are initially rather gray to pink in color and appear pale. Only when the fungal spores mature do they develop their characteristic brown to black color. Unlike the spores of the buttonleaf mushroom, the spores of the button mushroom are never white. This important characteristic can help distinguish the tasty Egerling from the poisonous tuberous-leaf mushroom. The lamellar blade of the mushroom is covered with fine flakes on the edge. The stalk is centered and can be separated from the mushroom cap without effort. It has a cylindrical shape. Normally, the stalk is filled, but it can become hollow with age. A tuber is often found at the base of the stalk. However, a volva never surrounds the mushroom body. A volva (sheath) is a bulge-like skin that encases the fruiting body in some mushrooms. A distinctive feature of mushrooms is the velum partiale. This is a slidable ring that remains on the mushroom stem. The flesh of the mushroom cap is usually white. However, it may appear more reddish or yellowish if the skin is injured. The odor of the mushroom depends on the type. Some varieties have an anise or an almond odor. Mushrooms are so-called saprobiontic inhabitants. This means that they are secondary decomposers that live on dead organic matter. They occur naturally on compost, in forests, on meadows or in gardens. In Europe, nine different species of mushrooms are found in nature. These include, for example, the guinea fowl mushroom and the meadow mushroom. In Germany and neighboring countries, mainly white and brown mushrooms are cultivated. A special substrate is required for mushroom cultivation. This is produced from various organic raw materials. The “mushroom seeds” are then added to the substrate under sterile conditions. These are wheat grains overgrown with the mycelium of the mushrooms. In two weeks, the fungus grows through the substrate. With the help of regulation of relative humidity, temperature and CO2 content, the growth of mushrooms can be influenced. As a rule, the mushrooms are harvested by hand.
Importance for health
Mushrooms contain many nutrients. The high copper content has a positive effect on the production of red blood cells. The body needs these for oxygen absorption and transport within the body. Copper also strengthens the immune system, improving the body’s defense against viruses, bacteria and other pathogens. The trace element also promotes wound healing and facilitates the absorption of iron from food. Iron-rich foods should therefore ideally be consumed together with mushrooms. The B vitamins contained in mushrooms also promote blood formation. In addition, they are a prerequisite for a functioning nervous system. A deficiency of B vitamins can, for example, result in insensitivity.
Ingredients and nutritional values
In mushrooms are many different minerals, vitamins and proteins. In particular, vitamins of the B group are represented. Furthermore, the mushrooms contain the provitamin D. This can be converted in the body to vitamin D. The copper content is also worth mentioning. One portion of mushrooms covers half of the daily copper requirement. Mushrooms are not only rich in nutrients, they are also low in calories. 100 grams of mushrooms contain only 21 calories. They are therefore well suited for a low-calorie diet for weight loss. Mushrooms are also suitable for low-carb diets. 100 grams contain only 0.6 grams of carbohydrates, but 4 grams of protein.
Intolerances and allergies
Mushrooms are generally among the foods that are difficult to digest.Therefore, eating larger quantities or eating it just before going to bed can cause digestive disorders with cramps and flatulence. Some people develop mushroom intolerance in the course of life. In this case, the body reacts to the mushroom protein it contains. Possible symptoms of such intolerance are vomiting, diarrhea, abdominal pain, shortness of breath or skin rash.
Shopping and kitchen tips
Cultured mushrooms are available year-round. When purchasing, care should be taken to ensure that the mushrooms are undamaged. However, the mushrooms are quite sensitive. Therefore, they should not be stored for a long time. If stored too long, they become spongy. Therefore, a storage time of two to three days should not be exceeded. The mushrooms can be stored in a bowl in the refrigerator. If the mushrooms are covered with a plastic film, it should be removed. Otherwise, the mushrooms can not breathe and mold will form more quickly. If the temperature is too high, the mushrooms become spongy and smear. Storage in drafts is also not recommended. In direct sunlight, mushrooms turn black and dry. Mushrooms tend to take on the smell and taste of other foods. Therefore, they should not be stored in the vicinity of strong-smelling foods. Fruits containing ethylene should also not be stored together with mushrooms. Otherwise, the mushrooms will become shriveled more quickly.
Preparation tips
Depending on the method of preparation, mushrooms produce more or less waste. In principle, the mushrooms can be eaten whole. However, many people do not like the mushroom stem and cut it off before preparation. Mushrooms should not be washed in standing water. They soak up water, become spongy and lose their aromatic flavor. It is better to clean the mushrooms from dirt with a dry cloth or a small brush. Coarser dirt can be washed off under running water. In principle, mushrooms can also be eaten raw. However, people with sensitive stomachs often react badly to raw mushrooms. To prevent discoloration of cut raw mushrooms, they can be sprinkled with lemon juice. Mushrooms contain the substance agaritin. This has a toxic effect in larger quantities. Mushroom quantities of 100 grams or more should therefore rather be cooked. When heated, the argaritin is broken down. However, mushrooms do not only taste good raw, they can also be fried, steamed, boiled or grilled. They harmonize with Asian dishes, but are also part of German cuisine in the form of hunter’s sauce or hearty mushroom pans. Mushrooms go well with poultry, game and beef. Most other vegetables, pasta, rice and potatoes can also be combined well with mushrooms.
