Food $ense Kids
Mushrooms
Written by Kelsey Eller RD
Brought to you by the Utah Food $ense program
Part 4 of the Preschool Obesity Prevention: Incorporating Fruits and Vegetables into Mealtime
Objectives
Participant will:
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Participate in a cooking/food sensory experience and sample food.
Participate in a physical activity or game that reinforces food concept.
Identify food name through reading, writing or other activity.
Participate in a food exposure experience by doing an art, craft or other activity.
Teacher Instructions:
*Background facts and nutrition information for the teacher is included on page 10.
This curriculum is to be used in a variety of ways. If time is limited, pick one food experience and one
activity to supplement. Each activity is to be approximately 10-15 minutes. Additional activities are
included in the back of this lesson that can be substituted or included in the lesson.
Required Materials:
 Introduction materials - Fresh mushrooms to pass around. (page 2)
 Ingredients for recipes and materials for food demonstration (page 4).
 Physical activity materials (page 2).
 Reading/writing activity materials (page 2-3).
 Art, craft and other activity materials (page 3).
 Take Home message (page 4).

Utah Food $ense – required paperwork for program.
Preparation Required:
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Review lesson plan.
Review teacher background information (see page 11).
Gather ingredients and materials needed to demonstrate the recipes (see page 4).
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LESSON PLAN
Introduction
Time: 5 minutes
Bring fresh button and portabello mushrooms to show the class and pass around.
Ask the class:
Has anyone ever seen a mushroom before?
What do they look like?
What colors are they? (usually grey, tan, or brown)
Has anyone ever eaten a mushroom before?
In what kinds of foods can you eat mushrooms? (pizza, soups, stir fry, etc.)
Show the picture of button, portabello, and chanterelle mushrooms found on pgs. 5-7
How are those types of mushrooms different? (colors, shapes, etc.)
**Explain that only some kinds of mushrooms are safe for us to eat. Some mushrooms that grow on the
ground can make us sick. Explain to the children that they should never pick mushrooms and only eat
mushrooms that come from the grocery store.
Objective 1: Participate in a cooking/ food sensory experience and sample food.
Time: 15 minutes
 Choose a recipe that will work for your lesson:
o Vegetable Frittata
o Mushrooms with soy sauce
o Mushroom swiss salad
Objective 2: Participate in a physical activity or game that reinforces the food
concept.
Time: 5-10 minutes
“Simon Says”
Play the game “Simon Says” with a twist. Have the kids touch their ears, fold their arms, clap their
hands, stomp their feet, etc. like Simon Says is normally played. But, when Simon Says “mushroom” they
have to do a predetermined activity. The children can choose what that activity can be. The activities can
include hopping on one leg, jumping two times, spinning around in a circle, wiggling, etc.
Objective 3: Identify food name through reading, writing or other activity.
Time: 10-15 minutes
“Mushroom Word Activity”
Make enough copies of pages 9-10 for each child.
Give each child a copy of page 9 and the letters that match.
The kids need to glue the letters in the correct order to spell “Mushrooms.”
Make sure to tell the children that they should match the letters and the right colors.
Note: If there is extra time, the children can cut out their own letters.
Objective 4: Participate in a food exposure experience by doing and art, craft, or
other activity.
Time: 5 -10 minutes
“Paper Plate Mushroom”
Cut paper plates in half; each child needs one half of a plate.
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Allow the children to paint or color their paper plates. If painted, they will need time to dry. Each
child can be given three popsicle sticks to glue onto the back of the plate as the stem. Cotton balls
can also be glued onto the paper plate as spots for the mushrooms.
Conclusion:
Time: 5 minutes
Ask the class:
 What things did you learn about mushrooms today?
 What are some different types of mushrooms ? (button, portabello, chanterelle, etc.)
 What do mushrooms look like, feel like ?
 Did you like the taste and texture of mushrooms?
 What’s important to remember about mushrooms ? (don’t pick them off the ground)
Resources :
http://www.surfnetkids.com
http://www.supercoloring.com/pages/letter-u-2/
http://rarevinylandcompactdiscs.co.uk/catalogue/index.php?main_page=index&cPath=67_89
http://www.craftjr.com/printable-bubble-letters/
http://www.buzzillions.com/reviews/kids-kidkraft-8-inch-wood-letter-r-blue-reviews
http://etc.usf.edu/presentations/extras/letters/varsity_letters/42/27/index.html
http://www.vectorstock.com/royalty-free-vector/48578-letter-o-vector
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689
or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited
from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write
USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
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RECIPES
Topic: Mushrooms
Vegetable Frittata
Ingredients
1 teaspoon olive oil
5 eggs, beaten
1 cups raw mushrooms
1 cup assorted fresh vegetables (bell peppers, onions, tomatoes)
1/4 cup parmesan cheese
Salt and pepper to taste
Directions
In a medium non stick skillet, heat oil over medium heat. Add diced vegetables and cook until tender.
Pour in eggs, season with salt and pepper and stir mixture until it begins to thicken. Lower heat and cover
for 3-5 minutes until mixture is firm. Uncover and sprinkle with cheese. Slide skillet under broiler to
brown top of frittata. Note: If the skillet's handle is plastic, cover it with a double layer of foil.
Mushroom Swiss Salad
Ingredients
8 C salad greens torn into bite sized pieces
4 C spinach
1 C mushrooms, sliced
1 C swiss cheese, shredded
¼ C red onion, finely diced
¼ C sunflower seeds
*Ingredients for dressing
1/3 cup sugar
½ cup wine vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 tablespoon grated red onion
1 cup canola oil
1 teaspoon poppy seeds (optional)
* Make prior to cooking demonstration if time is limited.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet.
To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance
with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating
on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a
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complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call
(800)795-3572
Directions
Wash and dry salad greens and spinach. Combine them with remaining salad ingredients in a
large bowl. Combine dressing ingredients and whisk together. Drizzle enough dressing to lightly
coat salad. Serve immediately.
Mushrooms with Soy Sauce
Ingredients
1 package of button mushrooms
1tablespoon olive oil
2 tablespoons of reduced sodium soy sauce
2 tablespoons water
Dash of garlic powder (optional)
Directions
Rinse mushrooms. In a medium sized pan add the oil, soy sauce, and water. Cook on
medium for 30 seconds to a minute. Add mushrooms and garlic power. Cook for 5-10
minutes stirring occasionally. Let mushrooms cool a minute before serving.
Tips for Using Mushrooms:
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Buy mushrooms that are dry. Avoid damp, dark or soft mushrooms.
In most cooked recipes, different varieties of mushrooms may be used interchangeably.
For easy marinated mushrooms, cover cleaned button mushrooms with your favorite
vinaigrette, cover and refrigerate for 2 days.
An egg-slicer makes quick work of slicing mushrooms into uniform pieces
Most fresh mushrooms should be used within three days.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689
or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited
from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write
USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
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Preschool Curriculum
Mushrooms
Background Teaching Information
History/Folklore:
In various civilizations throughout the world, including Russia, China, Greece, Mexico and Latin America,
mushroom rituals were practiced. Many believed that mushrooms had properties that could produce
super-human strength, help in finding lost objects and lead the soul to the realm of the gods.
Varieties: Varieties of mushrooms include but are not limited to:
White button – The most popular mushroom; white buttons represent 90% of mushrooms consumed in
the
United States.
Crimini – Also known as baby ‘bellas or browns, criminis are similar in appearance to whites, but have a
light tan to rich brown cap and a firmer texture. Criminis have a earthier flavor than buttons.
Portabella – A larger relative of criminis, portabellas have tan or brown caps and measure up to 6 inches
in diameter. Their hearty taste and texture makes them a flavorful vegetarian alternative.
Maitake – Also called “hen of the woods.” Maitake appear rippling and fan-shaped, without caps.
Shiitake – Shiitake’s are tan to dark brown and have broad umbrella-shaped caps, tan gills, and stems that
should be removed.
Wild mushrooms – Includes morels, truffles, and chanterelles.
Nutrition:
A serving of 4-5 white mushrooms provides 18 calories, 0 grams of fat and 3 grams of carbohydrates, yet
is a good source of the antioxidant selenium; the B vitamins riboflavin, niacin and pantothenic acid; and
copper. And mushrooms have close to 300 mg of potassium per serving, an important nutrient that many
Americans do not get enough of. White buttons also contain 15 IU of vitamin D.
Selection/Storage:
 Purchase mushrooms that are firm with a fresh, smooth appearance.
 Surfaces should be dry, but not dried out, and appear plump.
 Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.
 Some mushrooms may keep for up to one week in the refrigerator.
 Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one
month.
Fun fact: The underside of the caps of mushrooms are called gills.
Resources:
http://homecooking.about.com/od/howtocookvegetables/a/shroomcooktips.htm
http://homecooking.about.com/od/foodstorage/a/shroomstorage.htm
http://lumbervision.net/chanterelles-quality.html
http://www.robertscottbell.com/food/white-button-mushrooms-enhance-enhance-the-immune-system/
http://neigeblanche.wordpress.com/page/2/
http://mushroominfo.com/history-and-background/
http://mushroominfo.com/varieties/
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