Mushrooms are a good source of B vitamins, which help the body produce energy from food.
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- Fresh mushrooms may be available in bulk or prepackaged for about the same price per pound. Bulk lets you choose the size and amount you want.
- Choose fresh mushrooms that are dry and firm. Avoid mushrooms that look damp.
- Look for fresh and dried mushrooms and mushroom powders at grocery stores, farmers markets and specialty stores.
- Find canned and frozen mushrooms at most grocery stores.
Some wild mushrooms are very toxic. Only eat mushrooms identified by an experienced mushroom expert (mycologist).
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- Refrigerate fresh mushrooms in containers with airflow, such as paper bags. Avoid airtight containers that can collect moisture and cause the mushrooms to spoil faster.
- For best quality, use fresh mushrooms within a week. For longer storage, sauté and freeze in airtight containers for 10 to 12 months.
- Clean mushrooms just before using. Brush the surface with a soft brush or damp paper towel, or rinse under cool running water and pat dry.
- Store dried mushrooms and mushroom powders in airtight containers in a cool, dark and dry place for up to 2 years.
- Mushrooms have a savory flavor called umami. Enjoy them cooked many ways, including sautéed, roasted, broiled and grilled.
- Substitute different mushrooms for each other in most cooked recipes.
- Slice or chop button, cremini, portabella and enoki mushrooms to eat raw in salads, grain bowls or with dips.
- Soak dried mushrooms in warm water and rinse before using. Strain and save soaking water for a flavorful broth.
- Add dried mushroom powder to flavor roasted vegetables, broths, soups and stews.
1 pound fresh mushrooms = 4 to 5 cups sliced = 2 cups cooked = 3 ounces dried and rehydrated
When kids help make healthy food, they are more likely to try it. Show kids how to:
- gently wipe or rinse mushrooms.
- use a cutting board to slice or chop vegetables.
- use a long handled spoon or spatula to stir vegetables safely.