Recent studies have shown shiitake and reishi mushrooms are potential cancer-fighters. Reishi extracts have been shown to stop the growth of cancerous tumors and also produce an antihistamine action which can help to control allergies.
Shiitake mushrooms contain a compound called lentinan, which is being used as a cancer treatment in Japan.
Mushrooms are also a good source of riboflavin and niacin and contain no fat or cholesterol.
They are easy to prepare, delicious to eat,healthy too…!!
Here are some tips for selection and storage of Mushrooms.
Mushroom Selection
For common mushrooms, choose those with a firm texture and even color with tightly-closed caps. If the gills are showing, it’s an indication of age, and they are probably past their prime. Discolored, broken and damaged mushrooms with soft spots should be avoided.
If you are cooking mushrooms whole, choose those that are uniform in size to promote even cooking.
Mushroom Storage
Store mushrooms in your refrigerator crisper where they can benefit from cool air circulation. Keep partially covered to prevent them from drying out, but never store packaged mushrooms without venting. Paper bags are a good storage alternative.
Most fresh mushrooms should be used within three days.
Dried mushrooms should be soaked in hot water or part of the recipe cooking liquid for about an hour before using.
Let debris sink to the bottom and use the clear remaining liquid in the recipe for additional flavor.
Mushrooms may also be canned or frozen for future use.