(NAPSI)—In the ensemble cast of the produce aisle, finding a stand-out player can sometimes be difficult. After all, each has its own unique characteristics, whether it be taste, nutrition, or health benefits. However, when it comes to mushrooms—which are grown in the dark in nondescript growing houses across the country—it might seem they’re averse to attention.
Yet mushrooms are increasingly taking a starring role on consumers’ plates. Often called the superfood in the produce section, mushrooms take a supporting role in a recipe or shine as the lead of a dish. These formidable fungi are a source of powerful nutrients, low in calories and sodium, and they’re fat-, cholesterol- and gluten-free.