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

Moist and moderately warm - best conditions for mushrooms. Porcini mushrooms, chanterelles, chestnut shoots or red caps are best tasted from the wild. So mushroom pickers are currently in high season and swarming out to gather in forest and field the coveted delicacies. Perhaps you will also find the mushroom of the year 2005 - the weather star shaped by star serpents 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 the mushrooms or to consult an expert", according to a press release from the Consumer Advice Center.

Mushrooms from the forest

Collecting mushrooms requires not only recognizing and distinguishing the many different species but also some expertise:

  • So mushrooms should always be cut off or carefully turned out of the earth.
  • For transport, baskets are best. 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 the wild mushrooms, because the pollution and the radiation exposure present in wild mushrooms can be of concern for these groups of people.

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 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 up.

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

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