Mushrooms are popular with vegetarians and vegans because of their protein content. It is not equivalent to animal protein, but it is a good substitute for it. It is an important source of amino acids and is naturally gluten and cholesterol free, making it a good staple for people with cardiovascular or diabetes problems -mondja Judith Schmidt dietician and health educator, who was also asked for more tips on mushroom consumption and preparation.
- Is there a mushroom-based diet, an interesting diet?
- Mushrooms are an integral part of a balanced mixed diet and can be found in most diets. The blended diet is a new trend. The English word „to blend” means to mix, to chop. Raw or steamed mushrooms are chopped up and prepared and seasoned in the same way as, say, a bolognese base. This way you can achieve a similar taste and texture as if you had prepared the dish with meat. You don't necessarily have to leave the meat out completely, you can mix it with the mushrooms and make the bologna or, say, a burger. It's important that we're not only doing good for ourselves, but also for the planet, as mushrooms are part of a sustainable diet.
We have recently heard that mushroom consumption may play a role in the prevention of certain cancers, but further studies are needed to draw more accurate conclusions.
- Why mushrooms have a flavour-enhancing and salt-reducing effect?
- The umami (the fifth base flavour) in mushrooms acts as a natural flavour enhancer. There are varieties that do not add bulk but rather a distinctive flavour to the dish. A mushroom dish therefore needs less salt or other spices than usual, which can help prevent or alleviate cardiovascular problems.
- Doesn't cooking and baking destroy all the good stuff in mushrooms?
- Water-soluble vitamins are usually heat-sensitive and will be reduced during cooking, but in most cases there is nothing that can be done because mushrooms are not usually eaten raw and are not recommended. However, it is obviously not beneficial to cook them on a slow fire for a long time, because then you will indeed „destroy” many useful heat-sensitive substances. However, it is also safe and tasty.
- Along with others, cucumber mushrooms are mushrooms that have been pbe heat treated.
- There are even mushrooms that are poisonous when raw, but careful heat treatment can neutralise the toxins they contain. Of course, don't try the poisonous galanga! If you have picked the mushrooms yourself, make sure you have them tested and only buy them from the market if they have been checked by an expert!
Ugly and delicious - this borrowed advertising slogan is the very essence of the kucsmagomba. In spring, it is one of the first mushrooms to be picked from the edge of the woods, in a clearing or along a stream bank until the end of May. It has been observed that they are particularly abundant in areas where forest fires have destroyed or burned the browse. Several species are native to Hungary, such as the Czech, to complicate things a bit. Then there are the pointed ones, and the pusztai, which is even tastier than the next variety, the delicious kucsmagombo. And the least favourite is the bastard mushroom. They all need to be boiled or baked for at least 20 minutes before eating, so they should never be made into fresh salads. But it is worth adding a few seeds to your broth for a special flavour. You can make a stew with the mushrooms and cook them after dipping them in pancake batter.
- How do you prepare the mushrooms? Do you peel them or just wash them?
- I used to peel them, but now I just wash them thoroughly. If you can't completely clean the mushrooms, they may look nicer without the skin, but you lose vitamins and minerals by peeling them. It is said that the shell contains the vitamins, which is not accurate because it is actually under the shell that these substances accumulate. To preserve them, I recommend a thorough soaking and repeated washing.
- Another important rule is to prepare the food quickly after buying or picking it up, and then eat it as soon as possible. Why is this?
- Foods that have a higher water content or a spongy texture and can absorb more moisture spoil more easily. Always try to eat mushroom food fresh, as you need to be very careful with storage. And if you do take leftovers out of the fridge, boil and heat them thoroughly before eating. Preferably measure out the portion before cooking so that the finished dish is ready to eat the same day.
- Every parent knows that you should not give mushrooms to a small child. But who else has to give up?
- The problem is that on the one hand, the fungal fibres are lactating and on the other hand, we cannot digest the chitin they contain. We can make it more digestible by blending and chopping, but it is very important to chew each bite thoroughly. If only because there are enzymes in saliva that help process food. If someone has a stomach or intestinal problem, or is recovering from an illness, don't offer mushrooms! Mothers should be extra vigilant about food hygiene and should really only eat freshly prepared mushrooms. In general, it is true that mushrooms should not be eaten with mushrooms, and that fried mushrooms cooked in a rich fat should be eaten in moderation, as they can cause heartburn, reflux, bile and liver problems in those who are sensitive to them.
This is also worth to know more about the mushroom:
Also known as the meat of the forest, the mushroom is a favourite for its taste and nutritional value. Unlike other vegetables, the in mushrooms lack chlorophyll, which is essential for photosynthesis in plants, i.e. the conversion of inorganic matter into organic matter. It does, however, contain chitin, the polysaccharide that makes the insects' armour tough. The World Health Organisation recommends that you should not eat more than a quarter of a kilo of mushrooms a week, and that you should not pick them near big cities or industrial sites, as they can be rich in heavy metals that can damage your body.#
