62 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021
The Mushrooms by Flavor, Preparation and Nutrition Photos by Carla Lucas
Mushrooms are the only source of Vitamin D in the produce aisle
Sources: A Consumers Guide to Specialty Mushrooms and The Mushroom Council (www.mushroominfo.org)
Agaricus Mushrooms Buttons Flavor: mild; blends with anything. Common preparations: raw, sauteed, fried, marinated In a serving of 4-5 white buttons: • 18 calories • 0 grams of fat • 3 grams of carbohydrates • good source of the antioxidant selenium, the B vitamins riboflavin, niacin and pantothenic acid; and copper • Approx. 300 mg of potassium • 2.8 mg of the antioxidant ergothioneine • 15 IU of vitamin D
Shiitake Flavor: rich and woodsy, meaty texture Common preparations: best when cooked in stir-fry, pastas and soups. Can be marinated and grilled. In a serving of 4-5 shiitake mushrooms: • 41 calories • 0 grams of fat • 10 grams of carbohydrates • good source of the antioxidant selenium, providing 26 percent of the Daily Value. • a great source of B vitamins riboflavin, niacin and pantothenic acid; and copper
Criminis Flavor: deeper, earthier flavor than whites, great addition to beef, game and vegetable dishes Common preparations: saute, broil, grill, microwave In a serving of 4-5 crimini mushrooms: • 23 calories • 0 grams of fat • 4 grams of carbohydrates • excellent source of the antioxidant selenium, the B vitamin riboflavin and copper • a good source of potassium, phosphorus and B vitamins niacin and pantothenic acid • 4.9 mg of the antioxidant ergothioneine
