Mushrooms are not a true vegetable in the sense that it does not have any leaves, roots, or seeds, and really does not need any light to grow. It is a fungus, which grows in the dark and creates more mushrooms by releasing spores. Mushrooms are found all over the world and have been a very honored food in many cultures.
Porcini mushrooms are well valued for their meaty texture, interesting flavour, and distinguishing shape. This variety is usually expensive, but is considered as one of the finest-tasting mushrooms. Known as the king of wild mushrooms, the porcini (Boletus edulis), or cep mushroom is widely hunted and harvested throughout South Africa, Europe, North America, Australia, China and Mexico. Due to the fact that porcini mushrooms have not yet been successfully cultivated, fresh porcinis are rarely found in grocery stores.
Mushrooms are brimming with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium, and copper). They’re low in calories and may have antibacterial substances to help the body. Cooked fresh mushrooms offer the most nutritional benefits versus the canned version that may have more sodium.
value – porcini mushroom 100g (raw):
benefits and concerns:
Potassium reduces urinary calcium excretion, and people who eat high
amounts of dietary potassium appear to be at low risk of forming kidney stones.
The best way to increase potassium is to eat fruits and vegetables.
The level of potassium in food is much higher that the small amounts
found in supplements.
sclerosis (MS): The consumption of vegetable protein, fruit juice, and food rich in
vitamin C, thiamine, riboflavin, calcium, and potassium correlates with a
decreased MS risk.
Stroke: Increasing dietary potassium has lowered blood pressure in humans, which by itself should reduce the risk of a stroke. Maintaining a high potassium intake is best achieved by eating fruits and vegetables.
IDE NTIFYING PORCINI MUSHROOMS
NTIFYING PORCINI MUSHROOMS
Porcini mushrooms have a long, firm, fleshy white stalk. The cap is brown, fleshy, round, and convex, and can be smooth or velvety. The underside of the cap differentiates the porcini from most other mushrooms, as it is covered with vertical tube-like pores instead of gills. They have a rich, woodsy aroma.
purchasing fresh porcinis, select mushrooms with firm stems and a rich,
woodsy aroma. If
the stem is mushy or feels hollow, it is infested with insects.
should look for firm, moisture free (not dry), unblemished caps, and free of
is best to buy mushrooms from a reputable grower or grocer instead of hunting
them yourself, as there are many poisonous mushrooms.
Incorrectly identifying them can lead to symptoms of sweating, cramps,
diarrhea, confusion, convulsions, and potentially result in liver damage, or
mushrooms only when you are ready to use them.
Remove bits of the debris on the surface, rinse with cold running water
or gently wipe the mushrooms with a damp cloth, paper towel, or soft pastry
are versatile and may be eaten raw or cooked whole, sliced or chopped.
Dried mushrooms are intensely concentrated in flavour and should be
treated more like a seasoning than a vegetable.
You’ll need to soak the dried mushrooms in hot water for 20 – 30
minutes, rinse, then chop, and use.
Saving the soaking water and adding it to your sauces or soups will
intensify the mushroom flavour.
You can also re-hydrate mushrooms in wine diluted water (about 10:1).
a small amount of lemon juice on the mushrooms to retain the colour.
purchased fresh mushrooms in a paper bag in the refrigerator. Airtight plastic bags tend to retain moisture and will
accelerate spoilage. Properly
stored mushrooms will last for approximate five days.
mushrooms can be stored in a cool place in an airtight container for up to a
Mushrooms can be frozen but they must be cleaned, cooked, and placed in a container to freeze. Don’t forget to mark the date on the container, frozen mushrooms will last several months.
mushrooms are harvested for a limited time each year, therefore availability of
fresh mushrooms are limited. Limited
quantities of mushrooms are slow dried to perfection, which preserves and
enhances the flavours and aromas.
order fresh or dried Porcini mushrooms, contact David de Villiers at 021 – 874
1020 or firstname.lastname@example.org.