Tag Archives: facts about mushrooms

Mother Nature's Magic: Edible Mushrooms


Ever stop to wonder about just how awesome and efficient Mother Nature is? I sure hope so. But if not, let me give you a real quick reason to: Mother Nature has got our backs, and a perfect example of this is the abundance of Vitamin D rich mushrooms found in nature during dark and dreary days.

The human body can make Vitamin D (super important!), but it has to be exposed to sunlight to do so. As you can imagine, Vitamin D manufacturing is a little bit of a problem when sunny skies and warm weather are scarce. Fortunately for us human folk, mushrooms contain this nutrient and have no problem growing in dark, cool, and damp conditions. How handy! It gets better, too- these guys may help to fight sickness by boosting the immune system, which is also quite convenient during winter weather (AKA cold and flu season). Good lookin’ out, Mother Nature.

Some other fun facts about mushrooms are:

  • Ancient Egyptians considered mushrooms to be a food reserved for royalty only.
  • A mushroom is a fungus–not a vegetable or an herb as is commonly thought.
  • Mushrooms are 80-90% water.
  • One portabella mushroom contains more potassium than a banana.
  • Ancient Greeks believed that mushrooms provided strength for warriors in battle.

So, what are you waiting for?! Get to cooking with these royal edibles! Look below for some tasty recipes to get you started, and check out this article if you want to learn about how to maximize your Vitamin D intake via fungi.

Farro (aka emmer) is a chewy, satisfying whole grain. Soak it and cook it slowly to maximize flavor and tenderize the texture.  The fresh herbs and mushrooms add amazing aroma. For the recipe, click here. Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added. Yum! Click here for the recipe. This succulent entrée is crazy simple.  The mirin (sweet rice wine) and tamari meld with the chicken to make a dark sweet sauce. The oven does all the magic. To print the recipe, click here.