“Mushrooms, wild or cultivated, need to be washed well in an effort to prevent gastro-intestinal infections. Some mushrooms are more preferable cooked to be rid of their strong grassy taste. As nutrients in mushrooms are quite heat-stable, mushrooms remain nutritious whether blanched, braised, stir-fried, cooked in soups, skewered or even dehydrated into snack form.”

Table: Energy, Carbohydrates, Proteins, Fats, Potassium and Dietary Fibres of Selected Mushrooms

Per 100g	Calories (kcal)	Carbohydrates (g)	Proteins (g)	Fats (g)	Potassium (mg)	Dietary Fibre (g)
Shiitake mushroom	34	6.79	2.24	0.49	304	2.5
Portabello mushroom	22	3.87	2.11	0.35	364	2.5
White mushroom	22	3.26	3.09	0.34	318	1.0
Enokitake mushroom	37	7.81	2.66	0.29	359	2.7
Oyster mushroom	33	6.09	3.31	0.41	420	2.3
Shimeji mushroom	31	6.97	1.94	0.19	204	2.7

Source: USDA nutrient database (http://ndb.nal.usda.gov/ndb/search/list)