vegetable fungus we all a few of us love. Mushrooms used to repulse me, but over the past few years a love has developed. It started with me liking raw mushrooms on salads and then transitioned into my love of them cooked—the canned version I’m still leery about.
There are so many wonderful reasons why you should eat mushrooms. Basically, they are full of healthy goodness
and often covered in manure.
Mushrooms are a great source of potassium, copper, riboflavin, niacin, selenium, and vitamin D. In fact, they’re the only plant food that contains vitamin D (salmon and some dairy products are other ways to get it). Plus, the most common mushroom we eat in the U.S., the white button mushroom, has shown to reduce the risk of breast and prostate cancer. Fungi for the win!
I like to throw mushrooms into random meals to 1. bulk up the dish and 2. add some extra nutrients. I find they go especially well with spinach on pizza.
This past weekend I made roasted mushrooms , and they were really good for how simple the “recipe” was. All roasted veggies are my favorite, actually, but mushrooms are a new roasted obsession.
1. Preheat oven to 425 degrees. Cover baking tray in tin foil.
2. Quarter mushrooms and place on baking tray. Lightly coat in olive oil and sprinkle liberally with garlic powder, onion powder, salt, and pepper.
3. Bake for 15-20 minutes.
Now go eat some mushrooms.
How do you like to eat mushrooms?