While ergothioneine is most potent in shiitake, oyster, maitake, and king oyster mushrooms, the research points out that other varieties, like white button, crimini, and portobello mushroom are still associated with a lower cancer risk. (To expand your mushroom palate, check out this deep dive into 13 mushroom types, their benefits, and how to eat them.)
If you’re not in love with the flavor or texture of mushrooms, don’t worry! The findings show that it only takes about ⅛ to ¼ cup (about 2 mushrooms) daily to make a difference—a 45%-lower-risk kind of difference. So, start out by sneaking the veggie into your favorite dishes: as a popular plant-based alternative to meat, you might not even notice them.
After trying enough mushroom dishes, that unique umami flavor may become something you even start to crave. (Might we recommend these miso glazed mushroom kebabs or blistered mushrooms with croutons and kale to kick off your obsession?).
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