Depictions of mushrooms, in hieroglyphics, date back some 4,600 years. They were prized by the pharaohs in Egypt and believed to 
possess properties of immortality. Mushrooms are low in calories, high in fiber, low in cholesterol and low in sodium. They have their own taste category umami. Ancient civilizations never cultivated mushrooms but allowed them to grow in the wild. Skilled persons knew the difference between edible as opposed to poisonous. Many met their intentional demise via poisonous mushrooms such as the roman emperor Claudius. Ancient Asian civilizations believed mushrooms supported health by strengthening the immune system, in particular shiitake and maitake varieties. Mushrooms lack color, roots, leaves and seeds and are classified as fungi which is why so many people do not find them a desirable meal choice. They are extremely high in selenium, iron, copper, potassium, and niacin. In spite of the fact that they are grown in the dark, mushrooms are a good source of vitamin D (sunshine vitamin) and this vitamin is increased if mushrooms are left in the sun for even 5 minutes before use. There are now so many different types of exotic mushrooms- heishi, cordyceps, turkey tail etc. but even the common white button mushrooms are now believed to hold strong properties that can benefit the immune system. Try exploring the different taste sensations whether you incorporate them in soups, sauces or with other vegetables. My favorite is with breadcrumb stuffing.