Mushrooms, whether wild or cultivated, contain medicinally beneficial polysaccharides in addition to amino acid complexes that are high in lysine.
Lysine is an essential amino acid notably absent in food staples, including wheat, rice, corn, and barley.
Eating mushrooms with bread or in pasta or with rice or polenta, or in a mushroom-barley soup, which is how mushrooms are eaten in much of the world, is the surest way to get the most nutritional benefit from them.
In addition, mushrooms are rich in vitamins and minerals and low in fat and calories ( depending on how you cook them).
Besides, mushrooms are not injected with hormones or raised on binomial.
And hunting wild mushrooms has all the advantages of being in the great outdoors, the only caveat being a little care in selecting choice edible kinds.
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