Mushrooms are brimming with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium,and copper). They're also low in calories and are thought to have antibacterial substances that help the body.

Cooked, fresh mushrooms offer more nutritional benefit than canned mushrooms, which often have more sodium.

As there are many poisonous mushrooms, it's best to buy your mushrooms from a reputable grower or grocer instead of hunting them yourself.

Incorrectly identifying them can lead to symptoms of sweating, cramps, diarrhea, confusion, convulsions, and potentially result in liver damage, or even death. Be aware that “safe” mushrooms from one geographical area may look almost identical to poisonous ones in another area. Never consume mushrooms unless you are completely certain they are not poisonous.

Select firm, moisture-free (not dry), unblemished caps with no mold.

A paper bag is the best way to store mushrooms, as plastic retains moisture and makes them sweat, accelerating spoilage. Place them loose in a paper bag in the refrigerator. Properly stored mushrooms will last for approximately five days.

Mushrooms can be frozen but they must be cleaned, cooked, and placed in a ½ cup or 1 cup container to freeze. Don't forget to mark the date on the container. Frozen mushrooms will last several months.

Clean mushrooms only when you are ready to use them. Remove any bits of the debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel, or soft brush. 

Mushrooms are versatile and may be eaten raw or cooked whole, sliced or chopped. Certain varieties like shiitake and portabella must have their stems discarded or used only as a flavoring agent, as they are often tough.

Dried mushrooms are intensely concentrated in flavor and should be treated more like a seasoning than a vegetable. You'll need to soak the dried mushrooms in hot water for 20-30 minutes, rinse, then chop, and use. Saving the soaking water and adding it to your sauces or soups will intensify the mushroom flavor.

Squeeze a small amount of lemon juice on mushrooms before cooking to retain the color.

• Add sliced mushrooms to your salad, soups, and pasta
• Use mushrooms as an attractive addition to your vegetable platters
• Make a delicious veggie burger by grilling portabello mushrooms instead of meat
• Include sliced mushrooms in your stir-fries
• Try a homemade white pizza combo with low fat mozzarella topped with different kinds of mushrooms
• Grill mushrooms on your skewers with bell peppers, squash, and pineapple