The Lampa mushroom, scientifically known as Agaricus Lampsanensis, is a species of edible mushroom that is found mainly in Europe and Asia. The mushroom has a unique appearance, with a light brownish cap and a stout stalk that can grow up to 30cm tall. Apart from its aesthetic appeal, the Lampa mushroom has numerous health benefits that make it a popular choice for consumption.

Nutritional Value of the Lampa Mushroom

The Lampa mushroom contains a wide range of nutrients that contribute to its nutritional value. These include protein, fibre, vitamins B and C, phosphorus, and potassium, among others. The mushroom is also low in calories and fat, making it an attractive option for those who are watching their weight.

Antioxidant Properties

One of the primary benefits of the Lampa mushroom is its antioxidant properties. The mushroom contains high levels of ergothioneine, a powerful antioxidant that helps to protect the body against oxidative stress. Oxidative stress has been linked to a range of health conditions, including cancer, heart disease, and Alzheimer’s disease.

Immune-boosting Properties

The Lampa mushroom is also known for its immune-boosting properties. It contains beta-glucans, a type of sugar that is known to stimulate the immune system. Studies have shown that the beta-glucans found in the Lampa mushroom can help to improve the body’s defences against viruses, bacteria, and other pathogens.

Culinary Uses

Apart from its health benefits, the Lampa mushroom is also a popular ingredient in many culinary dishes. The mushroom has a rich, savoury flavour that makes it an excellent addition to soups, stews, and stir-fries. It can also be sautéed or grilled and served as a side dish or used as a topping on pizzas and sandwiches.


Here are two simple recipes that incorporate the Lampa mushroom:

Mushroom and Barley Soup

– 500g Lampa mushrooms, sliced
– 1 onion, chopped
– 2 garlic cloves, minced
– 100g pearl barley
– 1 litre vegetable stock
– 2 tablespoons olive oil
– Salt and pepper to taste

1. Heat the oil in a large soup pot and add the onion and garlic. Sauté until softened.
2. Add the sliced Lampa mushrooms and sauté for another 5-7 minutes.
3. Add the barley and vegetable stock and bring the mixture to a boil.
4. Reduce the heat and simmer for 45 minutes or until the barley is tender.
5. Season with salt and pepper to taste.

Grilled Mushroom Caprese Salad

– 500g Lampa mushrooms, sliced
– 2 medium-sized tomatoes, sliced
– 150g fresh mozzarella cheese, sliced
– Handful of fresh basil leaves
– 2 tablespoons balsamic vinegar
– 2 tablespoons olive oil
– Salt and pepper to taste

1. Preheat the grill to medium-high heat.
2. Brush the Lampa mushroom slices with olive oil and season with salt and pepper.
3. Grill the mushroom slices for 2-3 minutes on each side or until tender.
4. Arrange the grilled mushrooms, tomatoes, and mozzarella on a platter.
5. Drizzle the balsamic vinegar and remaining olive oil on top.
6. Garnish with basil leaves and serve.


In conclusion, the Lampa mushroom is a valuable addition to any healthy diet. Its rich nutritional profile and numerous health benefits make it a popular ingredient in many culinary dishes. Whether you grill it or add it to soups and stews, the versatility and taste of the Lampa mushroom make it a must-try for any adventurous food lover.