Why do we eat dried mushrooms? Dried mushrooms offer a variety of benefits for consumers and mushroom growers.
You may already be familiar with dried mushrooms. You can get dried mushroom online or at the grocery store or health food store.
The mushroom grows when it is red. This often allows fullness in the case of redness. For mushroom or feed producers who find or grow in large quantities, they can be used by drying the mushrooms for a longer period of time.
The process can be as simple as placing the fungus in the sun to dry or placing it in a dehydrator overnight at around 115-120 degrees Fahrenheit. They usually dry out when they are a little crispy like french fries.
This mushroom drying process is a form of canning and extends the shelf life of mushrooms. For example, if you plant mushrooms in the fall and get high yields, or if you see a lot of red when giving them at the same time of the year, you can dry these mushrooms to get delicious food throughout the winter.
There is vitamin D in mushrooms. Fungi contain a component in their cell walls known as ergosterol. When exposed to sunlight, this compound is converted to vitamin D. If we eat dried mushrooms exposed to sunlight in winter, we can get lots of vitamin D this way.
Mushrooms can be exposed to sunlight at any time to enrich the vitamin D content, even when the fungus dries or after it dries. Either way – before or after the drying process – you can still take advantage of the added benefits of vitamin D.