It's after the rains, and mushrooms are popping up all over. But don't eat mushrooms unless they come packed (and pick mushrooms from the ground if you are an expert).

We don’t have to be top shelf to prize the lush, earthly flavour of these fungi. But whether it's dainty oysters or the familiar buttons, you'll get some newly discovered health benefits.

Mushrooms safeguard against cancer. They are rich in disease fighting phytochemicals, and eating them regularly has been linked to a lower risk of breast cancer in studies studies of Chinese and Korean women. Mushrooms also prevent prostate cancer cells from multiplying in mice-and might do the same in men.

They supply hard-to-get nutrients. One medium-sized mushroom can supply 21% of the recommended daily intake of selenium and one-third your need of copper; it also has as much potassium as a medium-size banana. Mushrooms are just as rich in minerals,a recent analysis found. What's more, mushrooms retain their nutrients even when stir-fried, grilled, or microwaved.

They help us cut calories. When mineed meat was swapped out for mushrooms in some dishes, people consumed 400 fewer calories per day, according to an American study. Researchers estimate that if we substitute mushrooms for meat in one meal every week, we can loose more than two kilos in a year.

But there's a warning: Don't sabotage this fringe benefit by preparing mushrooms with loads of butter. Instead, toss them into a nonstick pan that's been lightly sprayed with oil, then saute on low heat until they soften as suggested by Janis Graham.

Therefore, it left us now that how well we gain benefit from this magical fungi!

(AW:Samrat Biswas)