How to Prepare Mushrooms in the Kitchen

Dehydrated mushrooms: know their benefits and mode of consumption.

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You can consume a wide variety of dehydrated mushrooms throughout the year, unlike fresh mushrooms, and the best thing is, it is still very tasty.
Today it is possible to find several options of dehydrated mushrooms for your consumption.

Fresh mushrooms are undoubtedly one of the most attractive versions when purchasing mushrooms for your consumption. However, there are several benefits that the “Dehydrated Mushroom” mode offers us that we present below, and most likely, it will make you change your mind on your next purchase.

Enjoying dehydrated mushrooms is an option that is increasingly used in the kitchen since, if you like to consume a wide variety of mushrooms throughout the year, the best alternative is to obtain them dehydrated.

Its main benefit is that the expiration time can be up to two years; And if we talk about the contribution of the flavour of the dried mushrooms, this is equivalent to an even greater quantity compared to the fresh ones.

How to consume dehydrated mushrooms?

The dehydrated mushrooms have a great variety of preparations; either as an accompaniment, add them in sauces, soups or broths, use them in pasta, rice, and a condiment for your preparations, providing a special fungal flavour. Another alternative is mushroom flour, which consists of crushed dehydrated mushrooms, allowing you to create incredible recipes such as homemade bread and even honey cookies based on oyster mushroom flour.
A small portion of dehydrated mushrooms will be enough to add a special flavour to your preparations!

This is why, once you have your dehydrated mushrooms, whether whole or powdered, consumption possibilities are endless, and SetasClub has the opportunity to offer them to you.

Our products, which are based on dehydrated mushrooms, are healthy and natural food. No preservative or additive of any kind is used in the production process, only fresh mushrooms that dehydrate naturally.

If you are interested in purchasing our products based on dehydrated mushrooms, visit the product section where you will find mushroom-based dressing, dehydrated whole oyster mushroom and oyster mushroom flour.

Nutritional properties of mushrooms

The mushrooms and fungi that emerge on the ground or plant remain in forests, or the field is a rich food demanded by the most exquisite palates. For several years, its variety of shapes, colours and aromas has attracted the attention of gastronomy lovers. They stand out not only for their flavour but also for the nutritional contributions of mushrooms. Please include them in your homemade meals: there are many recipes with mushrooms, and very easy!

Mushrooms have been consumed for thousands of years. There is various evidence that both the ancient Greeks and the Romans were great admirers of these foods. In the Middle Ages, some species of mushrooms were exclusive to knights, such as the Tricholoma equestre or knights’ mushroom. The best known mushrooms are the parasol, also known as galamperna, the champignon, the chanterelle or ambulatory, the black mushroom, among many others.
Nutritional contributions of mushrooms and calories

What is the number of calories in mushrooms? You should know that these species have a low caloric content. Specifically, 100 grams of mushrooms contain about 20 calories. This is due to its high water content, which is around 90.7 ml. per 100 grams, which is very favourable for the body’s hydration.

Mushrooms also contain ergosterol, a substance that, thanks to the sun’s rays, is converted into provitamin D2. This is very important, especially for the teeth and the bones, since it favours the absorption of calcium and phosphorus.
We all know what vitamins are, so it is convenient to know that mushrooms are a good source of group B. Among them, vitamin B2 stands out, which contributes to the production of antibodies, red blood cells and energy for the body. Vitamin B3, or niacin, is also present in mushrooms. This vitamin is essential for cell growth and metabolism.
More properties of mushrooms

Besides all this, mushrooms are a rich source of minerals. Among the properties of mushrooms, iodine stands out, which contributes to growth, the thyroid’s proper functioning, and regulates metabolism. They are also a rich source of potassium, a mineral that promotes muscle activity, and phosphorus, which is essential for bones and obtaining energy.

For all these reasons, the consumption of mushrooms is not only a pleasure for the senses, but it is also a considerable nutritional contribution to the body and to maintain good health.
Characteristics and BENEFITS of Mushrooms in the Diet
We are not going to list the different types, which are many, but rather to mention their characteristics:

They provide us with protein, an average of 3.5 percent. (The meat about 18-20)

Very little fat, from 0.2 percent of the xampiñón to 0.8 of the chanterelle or 1.3 of the truffle. Ideal for weight and diabetics.

A relatively appreciable amount of carbohydrates in the case of cep of the order of 5.2 percent, up to 0.2 of the gírgola (thistle mushroom)
The amount of water is high, between 90-95 percent in most species.

Therefore low in calories and an appreciable amount of minerals, the amounts of potassium are higher than sodium. Among the nonmetals, phosphorus, sulphur, boron and chlorine are abundant.

Some of them have a high fibre content.

And in vitamins, we find A, C, D, K and those of group B (B1, B2, B3, B8, B9), which will improve our immune system, vision and nervous system.

How to Prepare Mushrooms in the Kitchen? RECIPES

The recipes already appear in books like “La Cuina de Mercat” by Paul Bocuse or in Culinary guides by A. Escofet. Currently, there are countless publications that we will find from chefs in the country, here you can find several RECIPE books with MUSHROOMS Books about mushroom recipes.

Just remember that they can be done:

grilled,
grilled,
baked,
sautéed,
they combine very well in savoury cakes (pudding with eggs and cream or broth),
But above all, as a garnish to brighten up the dish with its aromatic and scented perfumes, without forgetting the shapes and colours.
They combine very well with meats and a glass of good red wine.

They should not be eaten in excess; proteins and their cells have membranes that are difficult to digest for some people. They also have a disaccharide called trehalose (double sugar) broken down with the enzyme trehalase and is difficult to digest for those who do not have it. Also inadvisable for rheumatics and arthritis.

And before cooking them, make sure they are edible. Ask an expert for advice. When in doubt, give up.