Ingredient: Mushrooms
Mushrooms are just the tip of the iceberg. Known as the mycelium, there’s also a huge underground fibrous network there, hidden under the soil or inside wood. And mushrooms can suddenly pop up out from that, out of the blue.
There are thousands of varieties, from familiar button, chestnut, oyster and shiitake mushrooms to lion’s mane, reishi and chaga. Most mushrooms sold in UK supermarkets are cultivated indoors under carefully controlled conditions, often on compost, straw or wood-based growing blocks. Wild mushrooms are a real delicacy but you had better know what you are doing, as plenty of poisonous ones look delicious.
Everyday edible mushrooms provide B vitamins, selenium and copper, alongside beta-glucans and the antioxidant ergothioneine. Mushrooms exposed to UV light can also provide vitamin D, so look for packs labelled “vitamin D-enriched”.
Their rich, savoury flavour makes mushrooms wonderfully versatile. Slice them into a ragu, stir them into soups or use them to add depth to gravy. Chopped finely, they can also be an easy way to introduce their savoury flavour to children.
