Funghi
Gills
Gills of St George'S Mushroom is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. fungal savoury meatiness with species-specific aroma. Handle by the moisture and perishability of st george's mushroom: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. brown hard in wide pans; avoid steaming in crowded oil. Pairs with butter, garlic, thyme, cream, soy. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.41 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 9.4 mg
- Salt 0.05 g
- Total Carbohydrate 4.05 g
- Dietary Fibre 1.93 g
- Total Sugars 1.53 g
- Complex / starch 0.49 g
- Protein 2.82 g
- Water 93.9 g
- Energy 29.9 kcal
- Water 93.9 g
- Carbohydrates 4.05 g
- Protein 2.82 g
- Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 59.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.46 mg
- Vitamin B3 — Niacin 4.58 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.9 µg
- Vitamin B9 — Folate 22.1 µg
- Vitamin C 2 mg
- Vitamin D 3.3 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
- Minerals 411 mg
- Major Minerals 409 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.46 · vitamin-b3-niacin: 4.58 · vitamin-b5-pantothenic-acid: 1.7 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.9 · vitamin-b9-folate: 22.1 · vitamin-d: 3.3 · vitamin-e: 0.11 · vitamin-k: 1.1 ·
Minerals
Gills of St George's Mushroom: composition reflects this culinary part relative to the whole ingredient.
History
Cultivation and drying expanded year-round st george's mushroom supply, including named gills portions.
Restaurant demand for distinct fungi cuts and grades raised st george's mushroom’s profile, including named gills portions.
Foragers and early cultivators brought st george's mushroom into European and Asian market cookery, including named gills portions.