First of all, the small mushrooms are the tastiest when cooked immediately after harvesting.
It is enough to clean them thoroughly with a damp cloth or a small brush to remove the soil (in fact, it is better to avoid the direct jet of water, which makes them lose flavor).
And to cook them you can opt for multiple recipes: sautéed with a drizzle of olive oil and a handful of aromatic herbs, in omelette, in soup….
A wellspring of properties
Mushrooms are a food low in carbohydrates and calories and also have an interesting amount of fiber, so they help to reinforce the feeling of satiety, making them a very useful ally when it comes to losing weight.
But not only that: they are also real concentrates of minerals and vitamins. They are rich in iron, zinc, copper, phosphorus and selenium, as well as vitamins B2, B3 and B5, and they are also the only vegetable that produces vitamin D.
Now, in addition to that, all mushrooms have, in general, a good amount of protein (on average, 2.37 g per 100 g of product), which exceeds the level of most vegetables, and beta-glucans, polysaccharides that would significantly increase the activity of immune defenses.
The best ways to cook mushrooms while maintaining their properties
What is clear is that all these nutrients that we have seen are sensitive and can be destroyed during cooking (it has been proven that raw is how these foods maintain more antioxidants, although mushrooms can also be toxic that way).
Therefore, the most important thing is to reduce the preparation time as much as possible, since this is the best way to retain the vitamins and nutrients of almost any vegetable.
And that is precisely why sautéing or including mushrooms in an omelet or scrambled eggs is one of the best options to consume them. To do so, grilling or steaming them first is one of the best ways to prevent them from losing nutrients (and also to avoid extra calories!).
Science has also shown that the least convenient way to cook mushrooms. It turns out that under no circumstances should they be fried, as they lose much of their protein, carbohydrates and antioxidant compounds.