Mushrooms, also known as "Egerlinge" or "Angerlinge", are a delicious and healthy vegetable that can be used in many different dishes. Mushrooms consist of 91 percent water, on average about 4 percent protein and less than 1 percent fat.

Mushrooms are considered low in energy. They contain essential amino acids, vitamins K, D (in the form of D2), E and B, niacin and the minerals potassium, iron and zinc. Mushrooms are also particularly hearty: umami has long been regarded as the fifth flavor that describes this hearty aroma. This is due to glutamic acid, which is found in mushrooms as well as in other protein-rich foods such as meat, tomatoes and cheese. Cooking, drying or fermenting brings out the savory taste in particular.

Regional mushrooms are offered at the markets in Bonn or at the Markt-Schwärmereien. There are also some food start-ups in the Cologne area, such as Pilzling, where mushrooms are grown on city farms.

You can find more information on this in the following shopping guide for regional organic food:

There is a difference between wild and cultivated mushrooms. The wild mushroom grows mainly after pronounced rainy seasons and its classic time is from June to October.

The cultivated mushroom is grown and harvested all year round: The Germans' favorite mushroom is therefore available all year round.

Mushrooms are a delicious and healthy vegetable that can be used in many different dishes. They can be used raw in salads or sandwiches or served as a side dish with meat or vegetable dishes. They are also a good ingredient for soups, stews or sauces. Mushrooms are also delicious fried, grilled or baked stuffed in the oven.

Many mushrooms are wasted due to overproduction or unsold stocks and mushrooms are also a food that is often bought but unfortunately also often thrown away at home.

What can you do to reduce food waste from mushrooms?

• Shop more consciously.
  When shopping, you should pay attention to the quantity and only buy as many mushrooms as you actually need. Leftovers can also be frozen for later use. If you have bought too many mushrooms, you can also process them further, e.g. into soups, stews or sauces.
• Use leftover mushroom stalks.
  The mushroom stalks are often thrown away, although they are also edible and rich in nutrients. You can chop them up and use them as an ingredient in soups or stews.
• Buying so-called "surplus" mushrooms.
  These mushrooms often have unusual shapes or sizes and are therefore not suitable for sale in supermarkets. However, they can often be bought at a reasonable price directly from the farmer or at weekly markets.

What is the best way to store mushrooms at home and how can mushrooms be processed?

Mushrooms are best kept in the fridge to preserve their freshness and quality. They should be stored in closed packaging, e.g. in a paper bag or plastic bag. This reduces moisture and therefore mold growth. However, mushrooms should not be stored in airtight packaging, as this can cause them to spoil quickly. The optimum storage temperature for mushrooms is between 2 and 4 degrees Celsius.