Mushrooms are superfoods that are consistently featured in many of my fitness and recipe magazines. Last May, morel mushrooms were featured on a friend’s social media wall. Then my Oxygen magazine arrived in the mail and highlighted the Morel mushroom as the ‘food of the month’. Oxygen noted that these “elusive mushrooms peek their heads from the ground for a few fleeting weeks in May. Though they’re often sold at stores and food stands, hunting for morels is considered a sport by those who love them for their “meaty” texture and distinctive honeycomb caps. One of the few food sources of vitamin D, morel mushrooms are also a great source of iron.”
Other, edible mushrooms, like Portobello mushrooms also pack a special punch. Fitness Magazine notes that “they’re high in glutamate, an amino acid that has a savory “fifth taste” called umami (the other four are sweet, sour, butter, and salty). When volunteers in a British study slurped soup with or without this flavor, umami eaters ate less but felt just as satisfied. While researchers aren’t sure exactly why, they suspect that umami’s rich, meaty flavors may play a role.”
If you’ve ever had a Marinated Portobello Mushroom Burger, you might understand why/how this superfood might suffice on a meatless Monday or any other day of the week. Are you a fan of edible mushrooms?