Minimally Processed Mushrooms

Abstract

Mushrooms are important in human nutrition with high protein, minerals, vitamins, low fat content, and low energy levels. They provide an alternative source of protein to people who cannot consume animal foods for different reasons. They are also considered to be a good dietary product with low fat content and energy levels. Mushrooms are consumed for medical purposes as well as for their use as food. There are many mushroom species used in the world for all these purposes. Some of these mushroom species can be cultured, some cannot, and non-cultivable species can only be used by collecting from nature. This chapter provides information on the nutritional value, medical significance, consumption, and extending shelf life of some mushroom species: Agaricus bisporus (J.E. Lange) Imbach, Pleurotus ostreatus (Jacq.) P. Kumm, Ganoderma lucidum (Curtis) P. Karst, Morels (Morchella), some edible species of Tricholoma, Boletus edulis Bull: Fr, and Lentinula edodes (Berk.) Pegler.