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Recent studies revealed that the white button mushroom, also known as Agiracus bisporus, has the same amount of powerful antioxidant as far more expensive varieties of Japanese mushrooms like mitake and matsutake.

Health properties of mushrooms

Mushrooms are precious health food - low in calories, high in vegetable proteins, chitin, iron, zinc, fiber, essential amino acids, vitamins, and minerals. Mushrooms also have a history of use in traditional Chinese medicine. Their renowned effects on promoting good health and vitality and growing body's adaptive abilities have been supported by recent studies.

Mushrooms are full of polysaccharides and phytonutrients that seem to possess powerful anti-cancer properties. The health benefits of mushrooms include lowering cholesterol levels, prevention of breast and prostate cancer and promoting weight loss. They are excellent sources of vitamin D in edible form, calcium, iron, potassium, copper and selenium, and one of the best nutritional choices, especially for vegetarians.

White button mushrooms are the most commonly and widely consumed mushrooms in the world. If left to grow, common white button mushrooms turn into Crimini mushrooms. If Crimini mushrooms are left to grow for another two to three days, they turn into Portobello mushrooms. Mushrooms in a healthy diet

Mushroom caps are great for stuffing while raw mushrooms are used to prepare spreads and dips, or they can be baked with other kinds of stuffing: seafood or cheeses mixed with herbs and spices. Half cup of sliced or chopped raw white mushroom contains about 1 gram of carbohydrates and only 8 calories. One medium white mushroom has about 5 grams of carbohydrates and 4 calories. Five large mushrooms, 6 medium mushrooms or 11 small mushrooms have approximately 2.5 grams of carbohydrates, 1 gram of fiber and around 25 calories.

Hungarian mushroom soup

This delicious recipe is for four servings. Ingredients to prepare a soup: 4 cups of sliced white or Crimini mushrooms, 2 thinly sliced large yellow onions, 2 ½ cups of vegetable broth, 1 cup of non-diary milk, 2 tablespoons of extra virgin oil, 1 tablespoon of soy sauce or tamari, 2 tablespoons of fresh lemon juice, 2 teaspoons of dried dill weed, salt and paper to taste.

Heat extra-virgin oil over low or medium heat and sauté onions for a couple of minutes, until they turn semi-transparent. Add mushrooms, vegetable broth, soy sauce (or tamari) and spices. Stir, cover and boil for around 15 minutes.

Add non-diary milk and cook at a low temperature around 5 minutes while stirring frequently. The mixture will gradually become creamy and this is the right moment to add fresh lemon juice, sea salt, and pepper just before serving.

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