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Beat blood sugar highs and lows with these nutritious fungi. Plus, use these cooking tips to whip up a delicious dish.
When you’re planning to enjoy a sweet treat—chai latte, pumpkin pie—you might want it to follow a mushroom main course. A new study suggests mushrooms can help prevent some of the blood-sugar spikes and dips that happen after eating something sugary, which may translate to improved energy levels throughout the day and during your yoga practice. Though this study looked only at portobellos, other mushrooms have similar chemical properties and likewise contain the amino acid ergothioneine, which may be responsible for the effect, says study author Peter Horvath, PhD, of the University at Buffalo. Here are some flavorful shroom varieties—along with delicious ways to prepare them—from Jasmin Ilkay, a registered dietitian and food-science professor at Cal Poly Pomona.
This meaty mushroom works well in a sauce or veggie gravy. In a saucepan over medium heat, cook 2 finely diced large portobellos, 2 diced scallions, 1⁄2 cup flour, 3 minced garlic cloves, and 3⁄4 cup beef or veggie broth until thickened. Serve over meat or tofu.
The caps are wavy and curved, and the taste is slightly creamy and woodsy. They’re delicious but pricey, so save for special occasions. Make them the star of a pasta dish with spinach, garlic, and fresh Parmesan.
See alsoRoasted Morels with Shallots
These mushrooms are tall and white and often clumped together like a miniature mushroom forest. The flavor is mild and slightly sweet, so eat them raw in a salad or sandwich.
The dense texture and woodsy yet slightly sweet flavor make these a great substitute for scallops. Sauté half-inch stem slices in butter. Season with salt and black pepper, and serve.
See alsoEarthly Delights