Is it just me or do these cooler evenings have your mind turning towards fall? It’s the time of year for cooking all things cozy and savory.
If you were to join my dinner table on a crisp, fall evening, it might not be long before you heard a corny joke or two being cracked. “Why does the mushroom always get invited to parties? Because he’s a fun-gi!” Ok, roll your eyes, but I know it made you smirk a little! Here’s a list of cute fungus puns for the next time you’re serving your favorite mushroom dish or passing time with your kids!
Did you know the average American consumes 3 pounds of mushrooms annually? SO when you place your next Fresh Harvest order–assuming you like mushrooms–add Creminis to your cart. These are an item I use weekly! They have an amazing texture and flavor, and they can be included in so many dishes. Cremini is just another name for Baby Bella mushrooms. These mushrooms are easily made into the star of a dish or can be enjoyed as a veggie add-in to give more texture and nutrition. We recently tried this yummy recipe where Creminis are adding texture, but if you want them to be the main event, try this one.
When storing your mushrooms, keep in mind they are best used in under 5 days. If you do need to store them longer keep them in a brown paper bag (the one Fresh Harvest delivers them in will do!) and add a paper towel to keep them dry.
Mushrooms cross all cultures from North America’s west coast to the Far East and pack a punch of nutritional content for their consumers. These humble fungi qualify as “super” foods due to their antioxidant, selenium, and Vitamin D content. Porcini mushrooms have been found to contain the highest amounts of antioxidants ergothioneine and glutathione which may reduce oxidative stress in the body and impact on reduction of many chronic disease processes. Even the common White Button mushroom contains a higher concentration of these antioxidants than most other foods.
Cooking mushrooms brings forth a rich, savory, tongue-coating flavor known as umami due to the amino acid glutamate, which is also present in meat, fish, and cheese. In Japanese, umami translates roughly to “deliciousness”! Because of this flavor, mushrooms are an excellent stand in to substitute in vegetarian editions of your favorite meat dish.
These powerhouse fungi live in a scientifically classified kingdom of their own. Mushrooms aren’t really plants, they are a type of fungi that have a “plantlike” form – with a stem and cap. The stem and cap is just the “flower” of the mushroom which disperses spores for reproduction. The larger portion of many fungi is underground and can be acres in size! Fun fact: the world’s largest fungus is a specimen of honey mushroom that covers over 2,000 acres in an Oregon forest.
Mushrooms aren’t classified as plants because they don’t make their own food (plants use photosynthesis to make food). The underground part of the fungus uses enzymes to “digest” other substances that it can use as food. Mushrooms often grow in association with plants – perhaps attaching to the side of a tree, or growing out of a dead log as it decays. They are vital in helping to “recycle” nutrients and break down dead plant materials. Fungi bring diversity and stability to ecosystems through forming symbiotic relationships with many organisms.
So, next time you’re planning to host a fall dinner party, feature a mushroom dish on the menu and take a moment to share all about these fun-guys! 😉
Guest contributor Gloria Bunn is an Atlanta based freelance writer, nurse, educator, and Fresh Harvest customer. Her passions include gardening, writing, and spreading the good food movement here in Georgia.