Mushroom season

Here come the winter patés !

We have parsley pesto paté, carrot and red lentil paté and mushrooms, chestnuts and rosemary paté.

Mushrooms are a set of multicellular fungi (basidiomycetes) that includes many species. They tend to grow in the humidity provided by the shade of the trees, but also in any humid and low-light environment. Some species are edible and others are poisonous, and there are even several with psychoactive effects.

Eating mushrooms started already in prehistory. In Chile, edible mushroom species have been found in 13,000-year-old human archaeological sites.

Other evidence of mushroom consumption dates back to several centuries before our era, in China. The Chinese appreciated mushrooms as much for their medicinal properties as for their nutritional properties. Greeks and Romans ate mushrooms, mainly the wealthiest classes. The Roman Caesars had food tasters to test the mushrooms before the emperor, to make sure they were not poisonous.

Mushrooms can also be easily preserved, and historically they have provided additional nutrition during winters.

The great nutritional values ​​of mushrooms make them a good source of magnesium, potassium, phosphorus, iron, calcium and vitamin A, B1. B2, B3, B6 and C.

 

 

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