Mushrooms can be munched on raw, used in all kinds of dishes (raw and cooked) and make an excellent feature for an impressive and tasty vegetarian meal. The three grades of mushroom (button, cup and flat) refer to the stage of growth at which the mushroom was picked. There is a huge variety of flavours and types of mushroom – and they are used in just as huge a range of cuisines.

While often referred to as a vegetable, the mushroom is actually a fungus. This means that they grow in a very different way from other vegetables and fruit. When it comes to the end product though, the most important things about mushrooms are their flavour and nutrients – and they are packed full of both.

Nutritional facts:

• Full of vitamins, including vitamins D and H and many essential B vitamins including Riboflavin, niacin, folate and thiamine
• Nutrients are often diminished in vegetables when they are boiled in water; because mushrooms are never boiled they retain high levels of nutrients, even when cooked
• Almost zero fat, sugar and salt
• High in non-starch polysaccharides (NSP) which can reduce cholesterol and the risk of heart disease
• Packed full of minerals, including calcium, iron, zinc, magnesium, as well as selenium and ergothioneine – which are both naturally occurring antioxidants

Did you know:

• It is estimated that there are up to 70,000 different varieties of mushroom, but not all of these are edible (only about 250)
• Mushrooms have been used for centuries for medicinal purposes, as well as cultural/ritualistic purposes (particularly the psychoactive properties of some mushrooms)
• Many types of mushroom are highly toxic, particularly the Yellow Staining mushroom and the (aptly named) Death Cap
• Mushrooms have the capacity to double in size every 24 hours – so picking time is crucial to quality and integrity