You too can make delicious mushroom soups, stews and gravies using recipes in
Flavorful Fortified Food – Recipes to Enrich Life.
April 16 is the Day of the Mushroom. When was the last time you considered the versatility of this vegetable? Mushrooms can be eaten raw with dips, sliced on salads, sautéed, stuffed, used in soup and gravy, and as a vegetable in shish kabob, to name a few. Mushrooms are available all year. Nutritionally, one cup of mushrooms is only 21 calories and a good source of potassium, riboflavin, niacin, pantothenic acid, phosphorus, selenium and copper.
There are more varieties of mushrooms that the traditional brown or white buttons most of us are familiar with. Many found in the wild are so potent as to be dangerous if eaten, so it’s advisable to leave those to the experts specializing in their identification and use. If you’re taking a walk in the woods, admire them, photograph them, but don’t eat one. It’s best to get yours from your grocery store.