Eating mushrooms can benefit your health by increasing the amount of iron in your blood, reducing the risk of heart disease and diabetes, protecting your skin from the sun, maintaining bone health, and contributing to weight maintenance.
What are button mushrooms?
Porcine or button mushrooms are made by letting the mushroom bulb dry out for about a week, then roasting it until the juices run clear and the mushrooms become plump. Generally, most button mushrooms are reserved for braising or oven roasting; they have a mild, nutty flavor and sometimes a peppery bite.
You may eat them raw, sautéing them with onions and garlic. Many cooks sauté them in a mixture of red wine and butter until they are glistening, adding chives, garlic, mushrooms, and simmer for about a half-hour. Or you can roast them and add a rich mushroom broth to the pan; cook for about half an hour. These button mushrooms are delicious in soups, on pizzas, or baked in muffins or muffin sandwiches.
All mushrooms are good for you, but these are especially good for you.
Caveats to Mushroom Preparation
Some mushrooms are extremely delicate and tend to be lacking in iron. Try to eat these mushrooms in the days following the harvest. When eating these mushrooms, know that it may be hard to add enough iron to the diet without supplements.
How to Use Mushrooms
Fresh button mushrooms can be cooked on a stovetop for 10 minutes or less or in a frying pan for 5 minutes or less.
If you have a great recipe, please send it to my attention. My recipes have been featured in numerous publications and on national television. I would love to share it with you.
The mushrooms in my recipes are organic, non-GMO, and the food was sourced from a farmer who not only is proud to be an organic farmer but is also trying to promote health through clean foods. If you would like to buy my mushroom recipes, please go to my website.
Mushrooms: Caught Off Guard
It’s the day after the mushrooms are harvested.
The fresh ones, preserved in brine, are packed and prepared.
They are frozen for use next year.
The canned, packaged mushrooms are stored for two years or more.
The mushrooms in the storage containers are more wrinkled than the ones stored in brine.
The canned mushrooms are dented, and the caps are soft.
The packaged mushrooms do not taste as good as the fresh ones.
After about 24 hours, the canned mushrooms are tossed into the frying pan to be sautéed and roasted.
Butter and garlic will never go bad; they keep for years.
Mushrooms are now marinating and roasting on the stovetop.
Butter and mushrooms are cooking in a pan.
Wrap up your kitchen tools and toss them into the refrigerator.
Forgetting to eat mushrooms can be a terrible mistake.
And that’s why they are a staple in the dishes of most large communities around the world.
Mark’s Favorite Things to Eat Mushrooms
Mushrooms should be simmered, over low heat, to prevent the growth of poisonous toxins. You can eat dried mushrooms to use quickly, or you can roast them to add to many dishes, or you can bake them for one or two hours in a hot oven to make fresh mushrooms for any recipe.
For quick-cooking, place dried mushrooms in a dry frying pan. Add just enough olive oil to cover the mushrooms and cook for 20 minutes completely. Then add some more olive oil and garlic to sauté the mushrooms, and the mushrooms will still be great.
Fresh mushrooms are so good when cooked on the stovetop with butter, salt, and black pepper; you would never miss the meat or milk or cream that are often used to thicken other foods.
Try my favorite quick cook time mushroom recipe for tomato sauce. The mushrooms are already cooked and have been dried out. The tomato sauce is sautéed in a pan with butter and a little salt and pepper; the tomatoes are sliced on top, and the pan is roasted in the oven for 5 minutes. It’s great for pizza, burgers, or meatball subs. It will take about 30 minutes to prepare, and you can have fresh mushrooms and tomato sauce to use in about 15 minutes.
Mushrooms are also so good in vegetable or beef soup; try my recipe for Mushroom Soup or my Mushroom and Potato Soup.
Some of my favorite recipes using mushrooms in the days following the harvest:
Stuffed Mushrooms with Spinach
Mushrooms and Peppers in Herb Butter Sauce
Mushrooms with Butternut Squash, Cranberries, and Walnuts
Mushrooms in Tomato Sauce
Roasted Mango and Mushroom Bake
Roasted Mushroom Soup
Mushrooms in Chili Sauce
Smoky-Smoky Mushrooms in Sauce
Mushrooms in Foil Packets
Mushrooms and Cornbread
Roasted Brussels Sprouts and Fennel
Mushrooms with Apple Cider
Mushrooms and Roasted Red Onions
Mushrooms in the Days Following the Harvest
Roast fresh mushrooms on low heat for 30 minutes. Cook them with butter and garlic. Toss in chopped mushrooms and fresh herbs; stir the mushrooms in the pan with fresh herbs.
Rub the stems of the fresh mushrooms with olive oil, salt, and pepper. Roast for about 20 minutes on a hot grill or in the oven; rub with butter and garlic.
When the mushrooms have cooled, toss the stems with a little olive oil and remove them from the stems. You can even chop them up for stir-fry or sautéing on the stovetop.
Foraging Mushrooms for Mushrooms in the Days After the Harvest
Talk about delicious! I usually eat mushrooms for dinner, which is the time they are ripe and ready to eat. At that time, I eat dried mushrooms for breakfast, lunch, and dinner. Sometimes I want a bit of mushroom after I have eaten meat and bread; I’ll usually have sliced mushrooms sautéed with butter and garlic in a frying pan. Then I have fresh mushrooms as an afternoon snack.
Mark’s Favorite Things to Eat Mushrooms
I love mushrooms, and I can eat them for breakfast, lunch, and dinner. I never go hungry when I eat mushrooms, and I don’t think I could ever go without them. The varieties of mushrooms are amazing, and the taste is delicious, and you can find mushrooms growing in almost any season. There is something to