How do you like your mushrooms? Fried and sandwiched between sourdough or folded into a creamy risotto? (Trick question. Both are delicious.) While we’ve yet to meet a mushroom recipe we didn’t love, it turns out that how these flavorful fungi are cooked can have a big impact on their nutritional content.
Mushrooms are packed full of goodness (like dietary fiber, protein and vitamins) and are low in calories and fat. But researchers from the Mushroom Technological Research Center in Spain (yep, that’s a real place) recently discovered that frying or boiling them could negatively affect nutrient and antioxidant levels. Womp-womp.
According to the study, published in the International Journal of Food Sciences and Nutrition, boiling your mushrooms decreases vitamins, while frying increases fat content (no surprise there) and causes significant protein loss.
So what’s a mushroom lover to do? Grill or microwave ‘em instead, which will keep nutrients intact and boost antioxidants. Luckily, throwing your mushrooms onto the grill is also one of the tastiest ways to enjoy them. And in more good news, a little bit of oil won’t hurt either. In fact, according to researchers, it may even increase antioxidant levels. Opt for a light drizzle of olive oil for maximum benefit. Grilled mushroom kebabs, anyone?