In this brief guide, we are going to answer the question “Can you get sick from eating too many mushrooms? ” with an in-depth analysis of the nutritional information of mushrooms. Moreover, we are going to discuss the recipes for mushrooms.
Can you get sick from eating too many mushrooms?
Yes, you can get sick from eating too many mushrooms because mushrooms contain vitamin D toxicity which can cause vomiting, diarrhea, weakness, bone pain, and kidney problems.
What are the health benefits of eating mushrooms?
Following are the health benefits of mushrooms:
- Contain selenium
- Source of potassium
- Source of Vitamin D
- Beneficial for the brain
- Maintain cholesterol levels
- Good for weight loss
If we eat mushrooms, our body does not become deficient in selenium because nine micrograms of selenium are present in one cup of mushroom and it also prevents cancer.
Source of potassium:
Mushrooms provide a good amount of potassium that is a very potent agent. It is utilized to control heart, muscle, and nerve activities.
Source of vitamin D:
Mushrooms are a source of Vitamin D, so vitamin D is good for bones.
Beneficial for the brain:
Ergothioneine is present in mushrooms and is an antioxidant that boosts brain functions.
Maintain cholesterol levels:
Mushrooms aid in the reduction of cholesterol in the body.
Good for weight loss:
Mushrooms have low caloric but high in fiber, protein, and antioxidants so it helps in losing weight.
How many mushrooms can be consumed in a single day?
You should eat five mushrooms per day only, if you eat too many mushrooms at a time they become detrimental. That’s Why you should avoid eating too many mushrooms.
How can you store mushrooms?
Following are the methods that you can store mushrooms such as;
- Store-packed mushrooms
- Paper bag method
If you buy mushrooms at the market in packets, it will help the longer life of mushrooms. The perforation in the package will allow air to enter and dry off any moisture released by the mushrooms, so simply place them in the refrigerator.
If you don’t use all the mushrooms at once, cover them back up with plastic wrap punched with a couple of holes.
Paper Bag Method:
If you buy loose mushrooms at the store you can keep them fresh for a long time by stashing them in a paper bag. So, when the mushrooms start to release water, the paper bag will absorb that moisture, keeping the mushroom’s surface slime-free for longer, and then place it in an airtight box.
Creamy-ish of Mushroom Soup:
- cup extra-virgin olive oil
- 12 oz. mixed mushrooms
- 1 large sweet onion, finely chopped
- 2 shallots, finely chopped
- Kosher salt
- 4 garlic cloves, thinly sliced
- ⅓ cup dry white wine
- ¼ cup raw cashews
- 1 Tbsp. red or white miso
- Freshly ground black pepper
Garlicky oil and assembly:
- 3 Tbsp. extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 Tbsp. thyme leaves
- ½ tsp. freshly cracked black pepper
- Kosher salt
- Heat oil in a large pot over medium-high. Arrange the mushrooms in a single layer and cook, undisturbed, for 3 minutes, or until browned on the bottom.
- Cook, stirring periodically, until golden brown all over, 5–7 minutes more.
- Add onion and shallots to the pot and sprinkle salt according to your taste.
- Cook, tossing frequently and lowering heat as needed if it starts to brown, until very soft, 8–10 minutes.
- Add garlic but stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporates about 1 minute. After that add 5 cups of water and return mushrooms to the pot. Bring to a simmer.
- Transfer 2 cups of soup with mushrooms to a blender and add cashews and miso. Purée until very smooth. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes, and add salt according to your taste.
Garlicky oil and assembly:
- Bring oil, garlic, thyme, and pepper to a simmer in a saucepan over medium heat. Simmer until the garlic is tender and turning golden, about 3 minutes.
Farro Spaghetti with Mushrooms and Hazelnuts:
- ½ cup blanched hazelnuts
- ¾ cup low-sodium chicken broth
- 1 teaspoon red wine vinegar
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil
- 1 pound maitake mushrooms, cut into bite-size pieces
- 2 garlic cloves, finely chopped
- ½ cup dry white wine
- 12 ounces farro spaghetti
- 1 teaspoon finely grated lemon zest
- First of all, preheat the oven to 350°. We will toast the hazelnuts on a baking sheet and stir until it turns golden brown, about 8 to 10 minutes, and then let it cool.
- After that, blend broth and remaining nuts in a blender until smooth, about 5 minutes. Put the hazelnut stock in a bowl and stir in vinegar and sprinkle the salt and pepper.
- Then we will heat oil in a large skillet over medium-high. Add mushrooms, season with salt and pepper, and cook, until golden brown, 8–10 minutes.
- Then by adding garlic we will cook, stirring for about 1 minute. Add wine. Bring to a vigorous simmer and cook until the wine is slightly reduced, about 2 minutes.
- Cook and drain pasta, reserving 1½ cups pasta cooking liquid.
- Add pasta, 1 cup pasta cooking liquid, and ½ cup hazelnut stock to mushrooms and cook, and add more hazelnut stock to help thicken the sauce, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes.
Here are more recipes of mushrooms, cook and enjoy.
In this brief guide, we answered the question “Can you get sick from eating too many mushrooms? ” with an in-depth analysis of the nutritional information of mushrooms. Moreover, we discussed the recipes of mushrooms.