The mild-flavored classic whites, the cultivated, smooth, creamy-looking reliables found fresh at every market and—gasp—also sold canned, were sidelined by anyone with pretensions to a fine palate.

Chanterelles, chicken of the woods, creminis, enokis, maitakes, morels, porcinis, portabellas, shiitakes and baskets full of other exotic and lovely fungi provide more flavor, texture and eye appeal (check out all the mushroom varieties in our Mushroom Glossary).

Now, there’s a new reason to take a bite of buttons. Shiuan Chen, Ph.D., Director of Tumor Cell Biology at the Beckman Research Institute of City of Hope, and his team have discovered that Agaricus bisporous, white button mushrooms, are a potential breast cancer and prostate chemopreventive agent. Components in the mushrooms suppress aromatase activity and estrogen biosynthesis (here’s the full article, written for a medical audience).

*Other foods also contain anticarcinogens. For example, pomegranates can inhibit estrogen production and limit breast cancer cell growth. Blueberries may be effective in fighting an aggressive subtype of breast cancer.

So feel free to add white button mushrooms back into your repertoire. Tell critics that they’re a proven anticarcinogen. (It’s likely that other mushrooms are similarly helpful, but they weren’t part of the research study).

Ingredients

1. Cook pasta according to package directions.

2. Meanwhile, heat oil in large deep skillet over medium heat. Add shallots. Cook and stir 3 to 4 minutes.

3. Add mushrooms and asparagus. Cook and stir 5 minutes or until asparagus is tender yet still crisp.

4. Add garlic during last minute of cooking. Sprinkle flour over vegetables. Cook and stir 1 minute. Stir in broth and simmer 3 to 4 minutes or until sauce thickens.

5. Drain pasta, divide among four plates and top with sauce, cheese and basil.

Makes 4 servings.

Serve with a large green salad topped with sliced raw mushrooms and/or pickled mushrooms.

*Recipe courtesy City of Hope.