Mushrooms offer a remarkable combination of nutritional, medicinal and environmental benefits. There are a multitude of mushroom varieties, each with unique characteristics, but all edible mushrooms offer a distinctive umami to dishes. Umami is often considered the fifth basic taste, along with sweet, sour, salty and bitter. This earthy, savory taste makes mushrooms extremely versatile and a good meat alternative.

Nutritionally, mushrooms are low in calories and fat, yet rich in essential nutrients. They are an excellent source of B vitamins, which help convert food into energy and support brain function. Mushrooms also contain important minerals like selenium, copper and potassium, as well as dietary fiber. Some varieties, such as shiitake and maitake, even contain compounds that may help regulate cholesterol levels. When exposed to sunlight or ultraviolet light, mushrooms naturally produce vitamin D, making them one of the few plant-based dietary sources of this crucial nutrient.

Medicinally, mushrooms support immune health and disease prevention. Beta-glucans, polysaccharides that stimulate the immune system and help fight infections, are found in pink oyster, reishi, turkey tail and maitake mushrooms. Reishi mushrooms are renowned for helping the body cope with stress and promoting relaxation. Lion’s mane has been studied for its potential to stimulate nerve growth and support cognitive function, offering promise for neurodegenerative conditions such as Alzheimer’s disease. Cordyceps is prized for improving stamina and oxygen utilization, making it popular among athletes. Chaga, turkey tail, reishi and maitake mushrooms are being studied for anticancer effects due to their complex chemical composition, according to the National Cancer Institute.

Beyond human health, mushrooms play a crucial ecological and environmental role. Nick Brooks of FarmBox Foods––a gourmet, sustainable mushroom grower––stated, “Mushrooms grow on agricultural byproducts, use minimal water, and produce very little waste. Mycelium, the root-like web of mushrooms, are under each step we take; the mushroom itself is the fruit of mycelium, like an apple from the tree.”

Mycelium is being explored for sustainable technologies such as packaging, textiles and building materials that are biodegradable and environmentally friendly. Surfboards, coffins, leather-like fabrics and many more items are being created using mushrooms.

Beyond button and portobello, other mushroom varieties can be found at some grocery stores or ordered through mushroom growers such as FarmBox Foods Fresh and Fox Fungi. Brooks said all the mushrooms mentioned are popular, and his personal favorite is chestnut mushrooms for their nutty sweetness.

Mixed mushrooms are available frozen as well as dried, but they will have a different texture and taste from fresh. Entire books, including cookbooks, are devoted to mushrooms, for those who want to dig deeper. If whole mushrooms are not appealing, look for coffees, teas and other mushroom products to get some of the benefits without cooking with them.

 

By Lisa Nicklanovich; photos courtesy of FarmBox Foods Fresh