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it's great to take advantage of chanterelle, oyster, shiitake, straw, and many others when you find them. each mushroom has its own flavor and texture, but all add umami to the menu. mushrooms are not actually a vegetable; they're a fungus. they contain b , calcium, magnesium, phosphorus, potassium,...
https://www.vrg.org/journal/vj2019issue4/2019_issue4_cooking_tips.php