Nutrition News About Mushrooms

Mushrooms Continue to Sizzle into 2019 

The year is coming to a close and all signs are pointing to another hot year for our favorite fungi. In a survey we distributed at the Academy of Nutrition and Dietetics Food and Nutrition Conference & Expo, a resounding number of dietitians shared that mushrooms will continue to top the trends lists. Chalk it up to their delicious taste, versatility, and of course, their great nutrient profile.
Here are five reasons mushrooms are trending up for 2019:
1. Mushrooms are a central ingredient in many of the most searched and shared recipes. Want to know what’s really trending? Let social search and sharing stats be your guide. Food Network recently reported that Mushroom and Chicken Stroganoff is among the most pinned recipes on Pinterest, and Huffington Post previously reported Mushroom Fettuccine among the most posted on Instagram.
2. The blended burger movement is growing. Chefs are blending finely chopped mushrooms with meat for burgers that are more flavorful, healthy and sustainable. Earlier this year, 350+ restaurants served their blended take on the iconic burger in the James Beard Foundation’s Blended Burger Project™. Additionally, SONIC Drive-In became the first fast-food restaurant to serve a blended burger: the Sonic Signature Slinger, made with 35 percent mushrooms, and less than 350 calories.
3. Mushrooms are the base of the trendy bowl craze. Convenient, filling and highly Instagrammable, bowls are trending on menus. And chefs agree: The best bowls all have mushrooms. Consider the Ginger Sesame Bowl at ediBOL in Los Angeles, where Owner Andrea Uyeda notes pickled and marinated mushrooms are the star of this savory bowl.
4. Mushroom sales continue to grow. Grocery buyers are loading their carts with more mushrooms. Sales have increased every year over the past five years, up 4.2% last year[1] alone.
5. Mushrooms provide meaty-like flavor for plant-based and plant-forward dishes. Consumers are craving more plant-based and plant-forward meals. With mushrooms’ inherent umami, diners can get the rich, meaty flavor they love, and be gratified to the fullest extent, no matter how they choose to eat.  
[1] IRI FreshLook Total U.S. week ending 12/31/17.
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The Latest Mushroom Research

Mushrooms Shift the Composition of the Gut Microbiome

Whether certain foods can function as prebiotics, provide fuel for resident beneficial gut bacteria and confer a health benefit, remains an active and evolving area of investigation. Researchers at Pennsylvania State University fed mice the equivalent of a daily 3 ounce serving of freeze-dried white button mushrooms to investigate whether mushrooms could change the gut microbiota. Results indicated that mushroom feeding expanded Prevotella bacteria that are known to be a source of propionate and succinate, short chain fatty acids. 

Feeding mushrooms resulted in creating a community of health promoting microbes in the large intestine that produce protective compounds from the mannitol (sugar alcohol) in mushrooms. Bacteria found in the mushroom fed mice also expressed genes that support utilization of compounds linked to beneficial effects in the brain on food intake and stabilization of glucose. Future work is needed to determine whether human consumption of mushrooms would be beneficial for glucose regulation.
Prebiotic effects of white button mushroom (Agaricus bisporus) feeding on succinate and intestinal gluconeogenesis in C57BL/6 mice.  Cantorna M.T. et al. Journal of Functional Foods 2018; 45:223-232.
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In the Kitchen with Mushrooms

Easy Mushroom Soup

It’s mushroom soup season! This hearty mushroom soup uses a combination of crimini and white button mushrooms for earthy notes that work well with the warming broth.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 

3 tbsp unsalted butter, divided
2 garlic cloves, minced
1 shallot, finely chopped
4 oz crimini mushrooms, chopped
4 oz white button mushrooms, chopped
2 tbsp all-purpose flour
3 cups chicken stock
¼ tsp fine sea salt, or to taste
¼ tsp ground black pepper, or to taste
Sliced sautéed mushrooms for garnish, optional
Chopped parsley for garnish, optional

  1. Melt 2 tablespoons butter in a large pot over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer sautéed mushrooms to a bowl and set aside.
  2. Add remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
  3. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. Season with salt and pepper, to taste. The stock will thicken slightly to be somewhat creamy.
  4. Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.
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Mushrooms in the News

13 Low-Fat Foods That Are Good for Your Health, Healthline
Mushrooms are included in a list of 13 low-fat foods that are good for your health. The article notes that in summary, “Mushrooms are fungi that contain plenty of vitamins and minerals, plus a unique, anti-inflammatory compound called ergothioneine.”
8 Mushroom Recipes We Love, MyRecipes  
Mushrooms are available year-round but fall and winter is often considered peak mushroom season when summer produce is no longer available. MyRecipes shares eight fall mushroom recipes.

How to Cook All the Mushrooms, New York Times
New York Times editor Tejal Rao shares how to roast and pickle mushrooms and includes a unique recipe for Pickled Mushroom Salad.
13 of the Best Keto Foods that Keep You Full, Business Insider  
Abbey Sharp, RD, recommends a diet rich in high-fiber and high-fat foods to keep you fuller longer. Alex Ruani, nutrition science educator at The Health Sciences Academy, recommends adding mushrooms to your diet because they are filling and low in calories.

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