No one seems to be neutral about mushrooms. You either love ‘em or hate ‘em. I’m officially on team mushroom. How about you?
I’m fervently fond of fungi, and now there are a lot of new reasons why you should be a mycophile too. That was the topic of my most recent post on WebMD’s blog Real Life Nutrition called Mighty Mushrooms.
Image courtesy of HK2046 on flickr
Scientists are unearthing a variety of potential benefits linked to mushrooms – from boosting our immune system and fighting infections to protecting against heart disease, diabetes, and certain cancers. Many of the medicinal qualities of mushrooms are traced to beta glucans – the same type of fiber that gives oatmeal its cholesterol-lowering abilities. Mushrooms are also packed with some surprising levels of nutrients, including B vitamins and the minerals selenium, potassium, and copper.
Some of the latest news about mushrooms involves vitamin D. Researchers found that bringing mushrooms out of the dark and exposing them to ultraviolet light causes their vitamin D content to soar, making them an unlikely but significant source of this important bone-building, immune-enhancing nutrient.
Mushrooms are also packed with antioxidants – even more than many deeply hued vegetables, including carrots and tomatoes. When it comes to one particular antioxidant, mushrooms are at the top of the heap. Penn State researchers found that mushrooms are the richest source of ergothioneine. Mushrooms contain 12 times the levels found in wheat germ – once thought to be the highest natural source of ergothioneine.
Other studies suggest mushrooms can help with weight management. That’s not surprising since mushrooms are about 90% water and contain few calories and virtually no fat. Dr. Lawrence Cheskin, director of the Johns Hopkins Weight Management Center in Baltimore, conducted a study that used mushrooms as a meat substitute. Participants in the study saved 350 to 400 calories a day by using sliced, diced, or ground up mushrooms in place of meat in lasagna, chili and other entrees.
The Mushroom Trend
Fried shiitake mushrooms at La Birreria at Eataly by ChrisGoldNY on flickr
Beyond the renewed attention by the medical community, mushrooms are becoming culinary stars– no longer relegated to the supporting cast in a salad or on a slice of pizza.
These fragrant, woodsy fungi are now featured front and center on restaurant menus, from grilled portabella “steaks” and baby bella mushroom wraps to porcini-laden pastas, warm ragouts spiked with morels, and shitake risottos. Supermarkets now stock a burgeoning array of pre-washed, pre-sliced fresh mushrooms and myriad packages of exotic dried mushrooms – perhaps the greatest evidence of America’s new love affair with mushrooms.
If you don’t think you like mushrooms, it’s worth giving them another chance. Try grilling or sautéing mushrooms in a little olive oil and garlic instead of eating them raw – you might not be as turned off by the texture. Or grill a meaty portabella mushroom cap to use in place of a burger. These flavorful ‘shrooms are a good place to start if you haven’t been a mushroom fan in the past.
What are your favorite ways to enjoy mushrooms?
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Nitro-scrambled egg at The Fat Duck by 
Barramundi, squid and preserved lemon salad with black rice by 
Tartares of Niman Ranch Beef and Watson Farm Lamb, and Monkfish Liver with Scallions and Sea Salt by 
Ground beef and bone marrow and lamb and pickle cucumber sliders by 
Image courtesy of 
Michael Kornick’s Fish Bar in Chicago by 
Michael Kornick’s DMK Burger Bar in Chicago by 
And you’ll find lots of different dessert examples, like this fried cheesecake on a stick by flickr user lynn.gardner.
Street food is practically synonymous with food on a stick (photo credit by flickr user Maya83).
…including kebabs (flicker user Blacksails)
You could practically eat food on a stick all day long, which is exactly what flicker user Zoomar has done here…
It’s not all about street food and restaurant fare…food manufacturers have gotten in on the trend too. Hope we’ll see better examples in the future…
More on the food on a stick trend:
Look for food companies to target flavors, foods and messages to different generations — from Baby Boomers to Gen-Yers. The younger set remains the most interested in gourmet, ethnic and spicy foods — and is more likely to explore healthy and performance-based eating. They’re the main drivers of fresh, all-natural, organic and naturally fortified foods.
photo credit: MGH on flickr
Natural functionality and inherent nutrition are beginning to shift interest away from traditionally fortified foods. Protein is among the “new nutrient” superstars, along with potassium and magnesium (especially as interest in reducing sodium soars). Whole grains topped the list of the most sought after health claims on packages, followed closely by high fiber. For the first time, whole wheat bread out sold white bread.
photo credit: marybarbour on flickr
photo credit: banh mi by paghababian on flickr
One-third (33%) of consumers plan on self-treating more and going to the doctor less. Weight control and cholesterol lowering lead the list of the most desired functional food benefits, followed by digestion, immunity, enhanced metabolism, blood pressure lowering, satiety, healthy blood sugar levels, and memory.
photo credit: Pillsbury on flickr
Then comes the shocker: Kokonas had tracked down the old car and was secretly having it rebuilt by a custom shop. The story is chronicled in the video that was played at the event — and you can see for yourself here: 
Of course, the food was quite fabulous as well. Champagne was flowing and the hors d’oeuvres were provided by the talented 
There were vanilla bean lollipops…
and roasted beets dipped in strawberry powder.
photo courtesy of 
Freekeh courtesy of flickr user: 
Double Pumpkin Risotto courtesy of flickr user 
Bulgogi Burger Wrap courtesy of flickr user 
photo: courtesy of flickr user 
photo: courtesy of flickr user 
photo courtesy of flickr user 
Sumac coated salmon on braised leek, butternut pumpkin and bacon mash courtesy of flickr user 
