Mushroom Pasta Recipe

The world’s favorite fungus, the mushroom, has proven to be a great addition to countless dishes, sometimes enjoyed as the main ingredient, like a marinated portobello mushroom sandwich or cream of mushroom soup. Besides the fact that mushrooms are delicious, they have many health benefits. They are cholesterol-free, fat-free, low-calorie, and are packed with vitamins. Some mushrooms include potassium, vitamin C and D, and B vitamins like riboflavin, folate, and thiamine. They have been linked to prostate, breast, lung, and other types of cancer prevention. It is suggested that mushrooms can help manage diabetes by providing dietary fiber. A cup of fungus can contain 1g of fiber. The fiber, potassium, and vitamin C in mushrooms are good for heart health. Consumed raw or cooked, marinated or pickled, mushrooms are a great addition to the kitchen and can be linked to many great pasta dishes. Research suggests that fungi were most likely discovered and consumed first in Asia, while in the 17th century a man introduced it to Parisian restaurants where it became known as the ‘Parisian mushroom.’ When it was first introduced in Europe, it was a food of the elite. Today, nearly half of America’s mushrooms come from a small part of Pennsylvania. 

When looking for mushrooms, make sure they are really fresh, as raw mushrooms will start to go bad in a week to ten days later. Make sure your mushrooms aren’t shriveled or browning. They also will smell a little if they are starting to go bad. For this recipe, we have used white button mushrooms but there are a lot of great options at grocery stores and farmers’ markets.