The mature portobello mushroom (Agaricus bisporus) is a flat, low-lying, brown fungus. It can grow to approximately 12cm, but this can vary depending on conditions. It is commonly used for culinary purposes for its thick, meaty texture.
Mushrooms are the fleshy bodies of fungi. They have no leaves or seeds and reproduce by sowing spores, which develop thread-like roots called mycelia. Technically, the mycelium forms the main organism and the visible mushroom is its fruit. Mushrooms are extremely fertile, with each mushroom producing trillions of spores in its lifetime. Since they have no leaves, they rely on the nutrients in the ground for nourishment.
In ancient times, mushrooms had a reputation for magic and the supernatural. It was thought that they were brought into existence by bolts of lightning. Some cultures viewed them as food for the gods, and even went as far as forbidding the middle and lower classes from eating them. In Ancient Egypt, only the pharaohs were allowed to consume them.
Portobellos are popular mushrooms for cooking. Much like bamboo shoots, they absorb the flavours of sauces they are cooked in.
The word mushroom is thought to derive from the Old French ‘mousseron.’
Portobello mushrooms have more potassium than a banana. They do not contain any sugar, making them a suitable foodstuff for diabetics. Studies suggest that mushrooms are a source of vitamin D, particularly when exposed to ultraviolet light.
They are rich in ergothioneine, a potent antioxidant compound, which can help to repair damage from oxidisation. This action is useful in cosmetic products because it can greatly benefit the skin.
We blend fresh portobello mushrooms and add them to our fresh, handmade cosmetics.
We use fresh portobello mushrooms in our Full of Grace serum bar for their skin-conditioning properties. The mushrooms are packed with beneficial antioxidant B and C vitamins, which can help protect skin from damage.