Mushrooms, virtues of a delicious foodstuff
The beginning of autumn and especially the months of September and October are the ideal time to go mushroom hunting. These are rich in beneficial properties for our organism and can be eaten in many different dishes.
Mushrooms, in fact, are a delicious food that can add flavour to many different dishes and, at the same time, have very few calories and are rich in properties and benefits for our body.
Properties
Fungi, or mycetes, are a kingdom of eukaryotic, unicellular and multicellular organisms comprising more than 700,000 known species, not all of which are edible, and to which yeasts and moulds also belong. All fungi are heterotrophic, i.e. they obtain their nutrients from the external environment by absorbing them through their walls.
Composed of almost 90% water and with very few calories, mushrooms are a source of fibre, carbohydrates, protein including lysine and tryptophan, minerals and vitamins. Rich in calcium, iron, manganese and selenium, mushrooms also contain folate and B vitamins, including Vitamin B2, which is essential for red blood cell production and metabolism, and B3, which contributes to the proper functioning of the nervous system and proper oxygenation of the blood.
Benefits
The intake of mushrooms is considered useful by non-conventional medicine especially during seasonal changes as a natural antibiotic, due to their ability to strengthen the immune system and protect the body from seasonal ailments. They also have the ability to lower LDL bad cholesterol and control blood cholesterol levels, boost metabolism, fight and prevent ageing due to their antioxidant content, and prevent cardiovascular diseases.
How to consume mushrooms
Mushrooms can be bought fresh, frozen, dried, or picked especially in September and October. Moreover, they can be eaten raw or cooked and used in the preparation of condiments for pasta, rice or polenta, as side dishes, fried, in salads and in many other dishes. In any case, it is always very important to make sure that mushrooms are safe, buying them from authorised dealers or, if you pick them yourself, having them checked by ASL experts before consuming them: ingesting inedible mushrooms, in fact, can be very dangerous and cause damage to health, up to and including death.
Moreover, as with all foods, mushrooms should be consumed without exceeding quantities and with caution with regard to children under the age of three, the elderly and pregnant women.
RECIPE - Trifoliated mushrooms
Ingredients
- 400 g mushrooms;
- enough onion;
- a handful of parsley;
- measured extra virgin olive oil;
- salt.
Procedure
Take the mushrooms and finely slice them with the help of a knife. Rinse them under running water and salt them lightly. Put them in a saucepan together with just enough finely sliced onion, a sprinkling of chopped parsley, 1 - 2 tablespoons of extra virgin olive oil and just enough salt to season. Cook over moderate heat with a lid, stirring occasionally. When cooked, serve as a side dish in combination with a protein main course of your choice, e.g. lean meat or fish.
