MAKE ROOM FOR MUSHROOM

Have you heard people say ‘avoid mushrooms in the monsoon’? City nutritionists and chefs bust the myth

Mushrooms are a delicacy enjoyed by a majority of people. And although there isn’t a stipulation or a particular season for them, it is believed that mushrooms are best avoided during the rains. “Mushrooms grow in damp, sludgy areas that are unhygienic. This leads to bacterial infestation and contamination on them,” explains nutritionist Khushboo Sahijwani. Nevertheless, mushroom lovers need not lose hope. Experts say you don’t have to entirely eliminate mushrooms from your food. “It’s the type of mushroom we need to be careful of, the place from where we buy and the method with which we need to treat them,” adds Sahijwani.

“Mushrooms have good nutritive value, so there is no need for it to be completely eliminated from the diet,” says Jaee Khamkar, dietician, Fortis Hospital Kalyan.

Nutritionist Regina Pinheiro, Bhatia Hospital, explains further, “Mushrooms tend to absorb the matter or material that they grow on. Hence, it is essential to pay attention to the source from where we get them. Well-cultivated mushrooms do not carry a load of heavy metals and toxins from polluted air or water.”

Sahijwani highlights points wherein one can prepare mushrooms safely. She says, “If procured from trusted food stores, they are safe to consume. Opt for the organic variety to be on the safer side. They need to be thoroughly washed, chopped and boiled before cooking. Avoid adding them raw in any form.”

Khamkar gives pointers on recognising safe mushrooms. She says, “Avoid mushrooms with white gills, a ring on the stem and blisters. Those that are red on the cap or stem must be avoided too. Puffy and round mushrooms are safe to eat.”

Below, city chefs share their insights on how to prepare a variety of mushroom dishes safely. Be it the Mushroom Rice Bowl with shiitake mushrooms or 3 Mushroom Parmesan Risotto, made with porcini, take your pick. ”