Collecting mushrooms - but right: How fungus lovers get their money's worth

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Moist and moderately warm - best conditions for mushrooms. Porcini mushrooms, chanterelles, chestnut shoots or redcaps taste best from the wild. So mushroom pickers are currently in high season and swarming out to collect in forest and field the coveted delicacies. You may also find the Mushroom of the Year 2005 - the weather star shaped by star-spikes and leopard patterns. But be careful when collecting mushrooms. For example, the Bavarian consumer advice center points out to every mushroom collector that they only collect mushrooms that they know well. "In order to avoid poisoning, in case of doubt it is essential to refrain from using mushrooms or to consult an expert", according to a press release from the consumer center.

Mushrooms from the forest

Collecting mushrooms, besides recognizing and distinguishing the many different species, also requires some expertise:

  • So mushrooms should always be cut off or carefully turned out of the ground.
  • Baskets are best for transport. Plastic bags are unsuitable because under exclusion of air the mushroom protein quickly decomposes and can form toxins.
  • Pregnant women and toddlers are advised not to consume wild mushrooms because the pollution and the exposure to radiation in wild mushrooms can cause concern for these groups.

Alternative: culture food mushrooms

But nobody has to do without the mushroom enjoyment altogether. After all, in addition to the seasonal offer of wild mushrooms from the wild, there is now a wide range of cultivated mushrooms. Advantage: They are available all year round in consistent quality. The most important cultivated mushrooms in Germany are mushrooms, shiitake and oyster mushrooms and can be used in many different ways in the local kitchen.

Tips for preparation

But no matter if wild or cultivated mushrooms, there are a few basic rules to follow during preparation.

  • So it is true that mushrooms should be processed as quickly as possible and should not be stored for too long. The best way to dry them, rinsed only briefly under running water. Otherwise they lose their aroma.
  • Mushrooms can be eaten raw, roasted, cooked, stewed and braised. Also dried or pickled in vinegar or oil, they taste delicious.
  • Incidentally, contrary to earlier views, warmed mushrooms were poisonous, we know today that this is not true. Remains of mushroom dishes may well be warmed up. The prerequisite is, however, that they are cooled rapidly after preparation and heated to at least 70 ° C during warming.

If you would like to know more about mushrooms, their production, storage and preparation, you will find detailed information and recipe tips on the website was-we-essen. Stiftung Warentest also informs about the specialties in an online special. (Aid)

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