Buttoned mushrooms and Cremini mushrooms. Images Jeff R Clow / Getty
Most mushrooms found in grocery stores belong to the species of Agaricus bisporus, which include white mushrooms, brown mushrooms (also known as Cremini) and Portobello mushrooms. These edible species are cultivated on a large scale and are full of nutrients.
However, not all edible mushrooms are as rich in vitamin D as some people can claim it.
The agaricus bisporus varieties are indeed nutritious, but their vitamin D content is not naturally high unless they are exposed to ultraviolet light. Standard / Cremini / Portobello Mushrooms cultivated without exposure to UVs have a minimum of vitamin D, while mushrooms treated with UV or exposed to the sun can produce vitamin D.
Other edible mushrooms, such as shiitake and oyster mushrooms, are popular for their fleshy texture and their taste rich in Umami. King Oyster mushrooms, with their thick stems and soft flavors, are ideal for jumpers and grills. The hen of wood (also called Maitake) pushes in nature and is a favorite among foramen for its rich and earthy taste.
