White Mushrooms

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Preparation, uses, and tips

White mushrooms can be eaten raw or cooked. They are often served in salads and with dips, or can be added to soups, sauces, egg dishes, casseroles, and stews. Immediately before using fresh white mushrooms, clean them gently with a cloth or soft brush and remove the base of the stem. When serving white mushrooms raw, sprinkle them with lemon juice or vinegar to prevent them from turning brown.

Buying and storing tips

When buying fresh white mushrooms, select mushrooms that are intact and firm. Avoid mushrooms that are wrinkled, slimy, ragged, or spotted. White mushrooms will stay fresh for up to seven days when stored in the refrigerator in a paper bag. White mushrooms can also be frozen if necessary. To freeze, place raw white mushrooms on a tray in the freezer; when frozen, store in the freezer in a plastic bag or container.

Varieties

White mushrooms with small caps are sometimes referred to as “button” mushrooms, while mushrooms with large caps are called “jumbo.” They are sold fresh, tinned, and dried.

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Nutrition Highlights

White mushroom, 1/2 cup (100g) (raw, pieces)
Calories: 8.7
Protein: 1.01g
Carbohydrate: 1.43g
Total Fat: 0.12g
Fiber: 0.42g

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