However, be aware!
Mushrooms should be purchased from a reputable grower or grocer instead of hunting them yourself, as there are many poisonous mushrooms.
Incorrectly indentifying a mushroom can lead to serious health problems or even death.
Pennsylvania leads the way with producing 501 million pounds (2010) of mushrooms each year. Penn State is instrumental to the mushroom industry in helping improve productivity.
For more information, visit http://extension.psu.edu/mushroom-grower-info.
Today the Mushroom Council plays an important role in promoting mushrooms.
Mushrooms are a great food to eat.
They are super powerhouses of minerals - selenium, riboflavin, niacin, potassium and pantothenic acid.
Mushrooms are also fat free and low in calories.
If you are a novice mushroom cook, here is how to clean and store mushrooms.
First, clean mushrooms only when you are ready to use them.
Remove any bits of debris (mushroom compost) on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel or soft brush.
To retain the color squeeze a small amount of lemon juice onto the mushrooms.
Store mushrooms for up to a week in the refrigerator.
Keep mushrooms in the original packaging until ready to use. once opened, store mushrooms in a porous paper bag.
This will give the mushrooms a longer shelf life.
Here is an easy to make soup.
Add a spinach salad and a glass of skim milk to round out the meal.
Fresh Mushroom Soup
1 1/2 pounds fresh mushrooms
8 scallions
1/2 tsp thyme
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 quart fat-free, no added salt, chicken broth
1 cup plain non-fat yogurt
Chop mushrooms and scallions into bite-sized pieces.
Sauté in chicken broth until tender.
Add thyme, pepper, and mustard.
Bring to boil and simmer for 15 minutes.
Add yogurt, stirring just to blend.
