🍄 Mushroom

Agaricus bisporus

A soft, meaty food that is not a plant at all; it is a fungus that grows from tiny threads in the soil.

Shaped like a little umbrella with a round cap on top and a short stem underneath, often white or brown.

Mild and a little earthy when raw, and rich and savory when cooked.

Low in calories and a good source of B vitamins that help turn your food into energy.

Cook them sliced in soups, pasta, and stir-fries, or bake them whole; mushrooms are almost always eaten cooked.

Grown on beds of compost in cool, dark places instead of sunny fields, because a fungus needs no sunlight.

Grown indoors all year long, so you can find fresh mushrooms in any season.

People have gathered and grown mushrooms for thousands of years, and France started farming them in caves long ago.

Wild mushrooms in the woods can be poisonous and are very hard to tell apart, so we only eat mushrooms bought at the store.

Never pick or eat a wild mushroom you find outside; only eat mushrooms from the store where a grown-up bought them.