“Fungi” or mushrooms were cultivated around the year 600 in Asia. They were later introduced in Europe in the 17th century. It was at that time that a melon grower in Paris gave its nickname of “Parisian mushroom” after discovering it growing in his field. Its farming started later in Netherlands, at the beginning of the 19th century.
This variety is one of the few mushrooms that can be eaten raw. It is fantastic thinly sliced and tossed into salads or simply marinated in olive oil, garlic, pepper, and a little chopped chili. The brown ones are older and have a deeper flavor, while the white are younger and have a more mild flavor.
Mushroom is rich in vitamin B6 and C, essential compounds to increase quantities of neurotransmitters, red blood cells and collagen. It is also packed with potassium which is essential to maintain good fluid status in cells and support nerve transmission & muscle function. Finally, mushrooms are made of dietary fibres, which are important to ease digestion.
Sautéed, braised, fried, or grilled, they go perfectly as a side dish with meat or added to pasta.
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