Chef Mushroom

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SIGNIFICANT VITAMIN D CONTENT
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Mushrooms are the only vegetables that contain vitamin D in its natural form in significant amounts. This is a significant help and natural alternative, especially in winter, in vitamin-deficient months.
FULL VALUE PROTEIN
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Mushrooms have a complete set of proteins, they contain all the essential amino acids. Amino acids are essential for the body to function. It differs in this from plants whose protein supply is not complete.
IMPORTANT SOURCE OF SELENIUM
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Consumption of only 100 grams (= 3-4 pieces) of mushrooms covers half of an adult’s daily selenium needs. Selenium helps to improve immune function and mental health, to protect cells from oxidative stress and it contributes to the maintenance of the normal conditions of hair and nails.
RICH IN FIBER
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The mushroom has a high dietary fiber content, mainly due to chitin. Although chitin slows down digestion, it lowers cholesterol. Fibers help to eat and maintain the healthy functioning of the intestines, by consuming them we can achieve a long-lasting feeling of satiety.
LOW CALORIE
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Mushrooms have a low calorie content, which is why their consumption is especially beneficial for dieters and diabetics.
MACROELEMENTS
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Significant potassium and phosphorus content. Potassium helps to maintain normal muscle function and blood pressure. Because it contains these two elements in large amounts, but is low in sodium, its consumption is recommended for everyone.
FOR THE HEALTH OF THE HEART
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Due to its glutamate content, mushrooms can be used to reduce salt consumption during cooking. Glutamate emphasizes the natural taste of foods and gives the food a distinctive aroma, but has no effect on blood pressure and vascular health.
WITH VITAMIN B FOR ENERGY
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Mushroom is rich in vitamin B. This vitamin is needed to replenish the body’s energy stores, improving the quality of red blood cells and the body’s ability to carry oxygen. The more oxygen, the greater the vitality and strength. Vitamin B helps to maintain good well-being, to reduce tiredness and fatigue and to maintain the normal condition of skin.
DO NOT PEEL
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It is a sad experience that many people peel the mushrooms, which is unnecessary. On one hand, it is a waste of time because peeling is not easy. On the other hand, with peeling we lose valuable minerals and vitamins, since the vitamin D and B content of the mushroom is concentrated in the outer 1-2 mm. So do not peel the fresh mushrooms, just rinse them under running water, but do not soak!
RAW
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White button mushroom and chestnut mushroom can also be eaten raw, making them excellent for salads.
SIMMER IN VARIOUS WAYS
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Mushroom caps can be simmered under a covered hot pan with little water, in a steam oven or in a steamer.
ROAST LIKE THIS
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Roast the mushrooms on a little fat for a few minutes in a hot pan without cover, until the water content boils away.
HOW TO FREEZ IT
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Frozen mushrooms can be stored in the fridge for up to a year, but different mushrooms need to be frozen differently. High moisture mushrooms are better ingredients, such as wild mushrooms or maitake. Most cultivated mushrooms can be frozen raw or cooked.

For fresh mushrooms, the fresher at the time of freezing, the better. Do not soak! Cut into small slices, depending on how you want to use it. If you want to freeze it raw, place the slices on a baking sheet covered with baking paper so that the pieces do not overlap. Freeze for two hours. Then place the mushrooms loosely in a freezer bag and use within a year.

For many fungi it is better to heat treat before freezing. Simmer the mushroom slices on a fat medium-low heat. Allow to cool, then place in a freezer bag and place horizontally in the freezer and also use within a year.
STORAGE TIME
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In general, it can be said that the cultivated mushroom can be kept in the fridge for 4-7 days after picking, but if the cap of the mushroom is still dry, not mucous and/or stained and odorless, it can be consumed safely.
CONSUMPTION
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If possible, always eat the dishes prepared from cultivated mushrooms on the day of preparation!
MUSHROOM COMPOST
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The button mushroom compost consists of a mixture of straw, horse and poultry manure, gypsum and water. The mushroom compost is the result of complex biological and microbiological processes, pasteurization and inoculation with mushroom spawn.
COMPOST PRODUCTION
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After the preparation of the raw materials, the compost goes through a high-speed mixing, irrigation and mixer line and then the fully homogeneous compost is placed on a so-called maturing floor for 2-4 days. In this area, due to the continuous computer controlled air supply, ripening processes take place with the aid of a high-pressure fan and a floor-mounted nozzle system. The final maturation takes place in fully enclosed, under-ventilated bunkers.
HIGH WATER CONTENT
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The compost is covered with a sterilized casing soil from which the mushroom obtains the moisture needed for growth, since 92% of the mushroom is water.
MODERN MUSHROOM FARMS
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In addition to the traditional mushroom cultivation done in caves, more and more mushrooms are cultivated in modern mushroom farms, where professionals provide the adequate conditions via computers.