Their rich, meaty flavor isn’t the only reason to eat them regularly.
Nutritionally speaking, mushrooms are in a class of their own.
As members of the fungi kingdom, mushrooms contain forms of fiber that most other plants don’t have, along with high levels of antioxidants. And fun fact: They’re one of the few foods that can produce vitamin D.
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Here’s our mushroom thread for recipes & more:
The amount of oil I use to fry them probably outweighs any health benefit.
Mushroom omelette for breakfast this morning. Mushrooms on toast for last Sunday’s breakfast.
Do you always use oil? I find that butter or a mix of ghee and butter produces more flavorful results. If you like the flavor of butter/ghee, that is.
Mushroom quesadilla for me two meals in a row.
They are pretty miraculous, so I doubt your oil is negating too much of that, unless you’re deep frying them 
I use butter combined with either olive or avocado oil, to sauté shrooms. Once in a while I use ghee.
As long as some fat is involved. I tried the dry-fry method (à la SE? can’t remember now) once or twice & wasn’t a fan. I prefer to start them in a hot pan with just a little fat, then salt to draw out moisture and cover the pan so they release their juices. They basically briefly ‘braise’ in their own flavorful liquor while soaking some of it again. A little more fat for flavah & browning, et voilà.
Now Ima hafta sauté some shrooms again soon. Been a hot minute 
I saw one youtuber dry his (foraged) mushrooms in a food dehydrator, then crush them into a powder and sprinkle it on (basically) everything.
I wonder if the mushroom retains all (or even most) of its nutritional value (when its dried)??
Yes, there are a ton of supplements and teas available that use dehydrated mushrooms, and many cultures dry mushrooms for year-round use as well.
Mushrooms are very healthy. They turn anything they touch into something I won’t eat
mushrooms on pizza equals diet pizza. No calories cause I’m not eating it
Try dry frying.
No. Sometimes I use an oil/butter mix. Other times just butter.
Do you have experience doing this?
No, but I am tempted tho.
Please report back on how it goes if you do!
I messed around with growing them about 15 years ago. I put together a setup involving a modified cooler attached to a humidifier. And I remember reading, in whatever guide I used at the time, that if you mess up the sterilization and things get infected, you will die. My mushrooms grew well. I harvested couple of pounds of caps, cooked them for dinner, and then couldn’t sleep because I was waiting for the signs of imminent death. (Ironic..?) And that was it for me and mushroom growing 
Anyway, I just googled and it looks like there are a ton of home kits at this point that are as simple as a bag. And I suspect it’s a lot safer than my guide let on. Maybe I’ll give it another shot!
How about adding mushrooms into other things? I’ve added mushrooms to pasta, salads, braises, and soups, so I don’t always need to sautee them. I do love sauteed mushrooms too, but I probably never fry them up perfectly as they do in restaurants.
I love mushrooms and have never met a mushroom I didn’t like. Grew up eating a lot of shiitake, so I’m more used to rehydrating the dehydrated version and adding them into different dishes.
Apologies if I’ve mentioned this earlier, but one of the USQ mushroom vendors gives away spent blocks of growing material. I take them to use as compost for my balcony garden, and I always get a pretty decent crop of oyster mushrooms along with whatever else is in the pot. Go grab yourself one! Free! No risk!
Yes, this is a concern 
