Mushrooms, being neither plant nor animal, have a decidedly weird nutritional makeup; they have basically no fat or calories, but are very high in protein and a wide array of vitamins and minerals (vitamin B2, niacin, manganese, riboflavin, potassium, zinc). Applying heat to any food item, however, changes its nutritional composition. This new research cooked several of the most popular types of mushrooms, including button, shiitake, oyster, and king oyster, in four different ways – deep frying, boiling, microwaving, and grilling – to find out which method preserved the most of the nutrients.
Sure, there are plenty of other ways to cook mushrooms – shallow- or pan-frying, roasting, or sautéing – but from the methods that were tested, grilling and microwaving came out on top. Researchers found no significant decrease in vitamin or mineral content, as well as an increase in antioxidant content, when compared to the raw mushroom. The researchers also made sure to say that they find it perfectly acceptable to add a little oil to the mushrooms before grilling.
Also, who microwaves mushrooms?