Admit it. You’re out there. You or someone you know claims to not like mushrooms. Usually people are afraid of them because of the whole “fungus” thing. Well, if that’s the case, I hope those of you who have this ridiculous fear never have to take any form of penicillin. Because you’re ingesting…that’s right, fungus.
Maybe you just don’t like the taste of mushrooms. I can appreciate that. However, mushrooms can be pretty bland. If you season or marinate them well, they no longer taste like mushrooms.
Do you have a texture issue? I have a son who still can’t stand oatmeal because it’s texture. Well, something YOU can do with mushrooms that I can’t do with oatmeal is chop it finely and stick it in all kinds of things – eggs, soups, burgers, sauces. That way you can still get the nutritional value of the mushroom without the texture.
Regardless of your excuses, there’s no denying the nutritional value. Here are just a few of the things found in mushrooms:
- Niacin
- Riboflavin
- Folate
- Phosphorus
- Iron
- Panthothenic Acid
- Zinc
- Potassium
- Copper
- Magnesium
- Vitamin B6
- Selenium
- Thiamin
They are also known as a great weight loss food. They’re low in calories and carbs, but high in fiber and water content.
Here’s a few more little known facts about mushrooms….
There are more than 3,000 types of edible mushrooms! Some are delicacies, some are found most anywhere. I have yet to meet a mushroom I didn’t like. Whether they’re dried, fresh, white, dark, chewy, light or meaty – they all have unique and different flavors that can easily complement other foods.
If you or someone you know has a mushroom aversion, I’d start with button mushrooms. These little guys have a ton of good things packed inside them, a bland flavor, are easy to find, and will take ton any taste you want them to. Chop them small and fine, and no one will ever know they’re in your dish. Or better yet – grill them. Nothing masks the taste of something you’re unsure of than some smoke. I’d try the easy grilled vegetable dish with mushrooms as a good starting point.
Portabellas – the steak of mushrooms. Both the baby bellas and the regular size are meaty and thick. They have a little more unique flavor to them, but when marinated and seasoned, again – the “mushroom scariness” should go away. And you are left with a vegetable that is marinated like a meat, cooked like a meat, but without all the calorie and fat of a meat. Who wouldn’t want that? If you’re ready for the big dogs, try this portabella burger or this one with an aioli sauce. You won’t be disappointed.
Maybe you want to mask the mushroom flavor by stuffing them AND smoking them? I’ve got the perfect recipe for you: Smoked Stuffed mushrooms.
STILL don’t think you would like them? Wrap bacon around ANYTHING and it tastes better, so try our Bacon Wrapped Mushrooms!
I found my facts at
http://www.fitday.com/fitness-articles/nutrition/calories/the-nutritional-value-of-mushrooms.html#b
There were many more fun facts there if you are interested in learning more.
I’m one that doesn’t like the fungal flavor of mushrooms…how do I find the ones that don’t have that?
Hi Coreen!
I would recommend trying button mushrooms first. Those are by far the most mild. You could try cutting them small and only putting a few in – hiding them in things like salads, pasta, or gravy is usually a good way to disguise your brain. Research shows that an adult brain must attempt things 30 times before accepting it. 🙂 Maybe your brain will begin accepting mushrooms soon. Good luck!
I was hoping that you had chili in your array of recipes