How to cook mushrooms from a scientific point of view

How to and how not to cook mushrooms

In recent research, Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms. scientists compared the nutrient content of mushrooms, oyster mushrooms and shiitake mushrooms, raw and cooked. Researchers have been able to figure out how different types of cooking - boiling, pan-frying, grilling and microwave cooking - affect the nutritional benefits of these types of mushrooms.

Scientists have found that boiling and frying mushrooms is not a good idea. When cooking, vitamins are lost, and when frying in oil, protein is destroyed and the fat content of the mushrooms increases sharply.

Researcher Irene Ronsero concluded

Nutritional properties of mushrooms are better preserved when they are grilled or microwaved. that when frying and boiling mushrooms, a huge amount of protein and antioxidants is lost. This is due to the fact that soluble constituents are released into water and oil, which significantly reduces the nutritional value of the finished product.

In terms of nutritional value, the grill and microwave are the most gentle cooking tools, as they allow you to preserve the maximum of nutrients. Both of these methods lead to a slight loss of the nutritional value of the mushrooms, as well as to an increase in the antioxidant activity in the finished product.

That being said, the researchers say adding a little oil to the grill won't hurt. If you use a little olive oil, this will hardly affect the calorie content of the finished product.