What is Mushroom? It is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap, just as do store-bought white mushrooms. (from wikipedia.org) It has been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or herb, but they are actually fungi.

Long time ago, the Pharaohs prized mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food. While medicinal mushrooms have been used in China and Japan for more than 3,000 years to boost immunity and fight diseases such as cancer, only in the last decade has their power begun to be recognized in the United States.  In more scientific terms, a number of compounds in fungi have been found to stimulate the function of the immune system, inhibit tumor growth and boost intestinal flora.  Particularly, mushroom substances called terpenoids help kill bacteria and viruses and exert anti-inflammatory effects, while complex chain-like sugars called polysaccharides have been shown to exert antitumor and immuno-stimulating properties. -The Natural Foods Merchandiser, March 2005

There is an estimated 38,000 species of mushrooms, most provide a wealth of protein, fiber, B vitamins, and vitamin C, as well as calcium and other minerals. They are a great source of phosphorus, magnesium, potassium and selenium, nutrients often lacking in our highly processed-food diets. Mushrooms contain almost no fat or cholesterol. Naturally low in sodium, they are also a good source of fiber. At least three species have established exceptional healing potential: Maitake, Shiitake, and Reishi. These medicinal mushrooms have been shown to boost heart health; lower the risk of cancer, promote immune function; ward off viruses, bacteria, and fungi; reduce inflammation; combat allergies; help balance blood sugar levels; and support the body's detoxification mechanisms. All show promise in lowering the risk of - or treating - cancer. AlthoughMaitakeShiitake treats nutritional deficiencies and liver ailments; and Reishi promotes respiratory health. is specifically recommended for the stomach and intestines, as well as blood sugar levels.

They are enjoyed for their flavor and texture. It can impart their own flavor to food or take on the flavor of other ingredients. Their flavor intensifies during cooking, and their texture holds up well to usual cooking methods, including stir-frying and sautéing. It is popular to add mushrooms to soups, salads, and sandwiches, or to use them as an appetizer. They also add an appealing touch to vegetable-based casseroles and stews.

Important reminder: Some varieties of mushrooms are toxic, so if you're fond of hunting and gathering of mushrooms in the forest and woods make sure you know which mushrooms are safe to eat. If you go to the supermarket, there is no need to worry.