Excellent source of riboflavin (B2) and selenium. Good source of niacin (B3), potassium and phosphorus.
What To Look For
Look for dry and firm mushrooms with a sweet earthy smell. If the caps are open, the gills should look fresh (they shouldn't be matted down).
Easy Storage and Preparation
Store in a closed paper bag (or in a cardboard container) in refrigerator for several days. They will turn slimy if kept too long. To clean, wipe with a damp cloth. Do not soak in water to clean.
Can be eaten raw or cooked. Can be sautéed, marinated, grilled, broiled, used in salads, stuffed, or used in soups and stews. Especially good if partnered with olive oil, garlic, parsley, lemon, rosemary, pine nuts, wine, sherry, onions, leeks, or rice.
Polenta with Wild Mushroom Ragout
Pizza with Red Peppers