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Mushrooms are a type of fungus, and the term is generally used to describe them as human and animal food.
Mushrooms can be found in woods and fields, mostly during the autumn season. They generally have much more intense flavour than cultivated varieties.
With the exception of truffles, which are usually used in minute quantities because expensive, mushrooms can be eaten alone as a main dish, but also chopped, sliced and sautéed in butter or added to soups, stews, sauces or soufflés and risottos. We can preserve mushrooms, like shiitake (lentinula edodes), chanterelles (cantharellus cibarius) and ceps (boletus), dried as they are excellent for adding to dishes as stews, soups and risottos.
By nutritional side, the mushrooms are low in calories and contain mainly, in addition to water, water-soluble polysaccharides, minerals and essential amino acids. The Mushrooms help to strengthen the immune system and help prevent and cure many diseases.
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