Generality
The mushroom sauce is a food belonging to the group of condiments for pasta dishes, but it is also suitable for appetizers (in savory pies or on bruschetta) or as a side dish for dishes (such as sautéed mushrooms).
It is easy to prepare but there are as many recipes as there are types of mushrooms that grow "along the boot".
Not all mushrooms are suitable for making a sauce. Furthermore, the various species and the respective conservation methods (fresh, dried, in oil, frozen, etc.) must not be processed in the same way.
Mushrooms do not belong to any fundamental food group, because they are NOT considered extremely important for human nutrition.
Nutritional Features
 | ||
| Chemical composition | Value for 100g | |
| Edible part | 100% | |
| water | 88.0 g | |
| Protein | 2.5 g | |
| Total lipids | 5.2 g | |
| Saturated fatty acids | 0, 70 g | |
| Monounsaturated fatty acids | 3.92 g | |
| Polyunsaturated fatty acids | 0.58 g | |
| Cholesterol | 0.0 mg | |
| Carbohydrates available | 1.5 g | |
| Starch | 0.7 g | |
| Soluble sugars | 0.8 g | |
| Total Fiber / Prebiotics | 3.2 g | |
| Soluble fiber | 0.0 g | |
| Insoluble fiber | 0.0 g | |
| Phytic acid | 0.0 g | |
| Alcohol | 0.0 g | |
| Power | 62.4 kcal | |
| Sodium | 15.1 mg | |
| Potassium | 329.7 mg | |
| Iron | 2.1 mg | |
| Football | 14.4 mg | |
| Phosphorus | 93.6 mg | |
| Magnesium | - mg | |
| Zinc | 0.5 mg | |
| Copper | - mg | |
| Selenium | - µg | |
| Thiamine | 0.13 mg | |
| Riboflavin | 0.25 mg | |
| Niacin | 4.18 mg | |
| Vitamin A retinol eq. | 55, 89 RAE | |
| C vitamin | 8.46 mg | |
| Vitamin E | 0.91 mg | |
The mushroom sauce has a rather low energy intake.
Calories are mainly supplied by the lipids of extra virgin olive oil, followed by proteins and finally by carbohydrates.
Fatty acids are basically monounsaturated, peptides of medium biological value and simple carbohydrates.
Cholesterol is absent, while the fibers, or rather the prebiotic molecules of the fungi, are abundant (they are not exactly the same as those found in most vegetables).
With regard to minerals, the concentrations of potassium, iron, phosphorus and zinc stand out.
Regarding vitamins, the levels of PP (niacin), B6 (pyridoxine), vitamin D (calciferol) and provitamin A (or retinol equivalent) appear to be discrete.
The mushroom sauce lends itself to the diet against overweight and has no contraindications for diets intended for the nutrition of metabolic pathologies such as: hypercholesterolemia, hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension.
It does not contain gluten and lactose.
It has no contraindications for vegetarianism and veganism.
Fungus intake may be inadvisable during pregnancy.
The average portion of mushroom sauce is about 100 g cooked.
A prescription
Ingredients for 4 people
- fresh mushrooms (nails, galletti, ovuli, porcini mushrooms and champignons) 500 g,
- extra virgin olive oil 20 g,
- fresh chopped parsley 20 g,
- dry white wine 150 ml,
- clove of garlic dressed n ° 1,
- fine salt and ground black pepper QB.
Method
- clean, peel and chop the mushrooms.
- In a sauté, pour the oil and the crushed garlic clove. Heat over a low heat.
- When the oil is flavored, remove the garlic, add the mushrooms and sauté with a teaspoon of salt and pepper QB.
- When the mushrooms have flushed out all the water and the water has evaporated, add the white wine.
- Allow to reduce, turn off the heat and add the chopped parsley.
Passatelli with Mushroom Sauce
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeMushrooms for the sauce
The most used mushrooms in Italy to cook the sauce are:
- Scorzone truffle: it is suitable for cooking and is a rather prized ingredient. Not everyone chooses to mix it with other mushrooms, which tend to be overwhelmed. The most appreciated pairings are: scorzone-porcino dry and scorzone-ovulo.
- Porcini (various species).
- Good egg (very valuable and hardly used in the mixed).
- Chanterelles or chanterelles.
- Pioppini or piopparelli
- Chiodini.
- Champignons.
Secondly we can also find: Colombina verde or verdone, Pleurotus (various species), Funghi di San Giorgio, Prugnolo, Morel mushrooms, ink coprino (still closed), Mazzatamburo, Manina or ditola, Marzuolo, Gambesecche etc.
In the sauce, the mushrooms can be used fresh, dried up (they have a stronger taste), frozen (raw or cooked) and in a jar.
Beware of Mushrooms
What are?
In biology, mushrooms (or mycetes) are framed in a realm of their own; they are not part of plants or even animals.
It is a very large set, which embraces thousands of different species, in turn separated into two divisions (Myxomycota and Eumycota), many classes, subclasses, orders, etc.
Another classification, fortunately more understandable, is the so-called "empirical" classification. This provides for the distinction between micromycetes (microscopic ones) and macromycetes or fungi commonly understood (epigees, which emerge out of the ground, hypogeum, which develop underground).
Mushrooms used in the food sector belong to both micro and macromycetes.
Some of the first group are involved in the fermentation processes (beer, wine, bread making, etc.), in the external or internal molding of certain cheeses (for example brie and gorgonzola); moreover, some molds are used for the seasoning of some sausages (such as salami).
The edible mushrooms belonging to the second group, on the other hand, are considered the "proper mushrooms" used in human nutrition and constitute the main ingredient of the mushroom sauce.
Later we will talk exclusively about this category.
Be careful!
NEVER eat mushrooms of which you do not know the origin or which are harvested in the wild, unless you are certain that it is a harmless species (guaranteed by an inspection by a mycologist of the Hygiene Office or of a Healthcare Company).
In addition, avoid consuming poorly preserved foods, especially those from abroad and belonging to the cereal, legume and other seeds (or derivatives) groups that have a clear mold contamination.
All fungi (even microscopic ones) produce toxins called mycotoxins; these secretions are extremely different from each other. For man, some are very harmful and others almost harmless; moreover, it is necessary to take into consideration the quantity that is produced and the sensitivity of the animal that takes them.
A fungus toxic to humans can be totally harmless to a snail, a bear or a boar; likewise, making a dog or cat eat good mushrooms for humans can be harmful.
Mycotoxins are classified into: cytotoxic poisons, neurotoxins, gastrointestinal irritants and harmful only in the presence of ethyl alcohol.
Some are destroyed by heat, others are not.
The intake of certain mycotoxins is revealed almost instantly; others, instead, take many hours or even days.
The most important aspect is that certain damages caused by the ingestion of mycotoxins can be irreversible and even fatal.
