Never EAT a RAW Mushroom
Food & Nutrition.
The cell walls of mushrooms are indigestible.And raw mushrooms contain compounds that can inactivate digestive enzymes,especially the ones that break proteins into components the body can use.that means you might miss what little nutritional benefit mushrooms offer if you eat them raw.
Because mushrooms are more than 90 percent water,their nutritional value is minimal,even though they contain some protein,essential minerals and vitamin B1.Also,even common cultivated mushrooms may contain mild toxins that can cause stomach upset.Cooking will neutralize them.
A few dried mushrooms.
To use or Eschew?
If you’re tempted to self-medicate with medicinal mushrooms,consider these cautions.Remember that any fungus can be poisonous,and products sold at the corner health-food store haven’t been evaluated for safety or efficacy.
Even if you acquire a nontoxic mushroom believed to be beneficial,you would need to know in what form it should be taken-powder,liquid extract or eaten whole?In what dosage?Ingested or injected?
There’s little standardization in the supplement industry.If you must trymedicinal mushrooms,your best bet is to consult an experienced herbal physician who can decide whether to prescribe them as medication.
Practical Cooking Tips
First,look to see that a mushroom is fresh and springy,with no dark spots,wet spongy areas,dried edges or holes,which can indicate small worms.Clean the dirt off any mushroom,whether you found it in the woods or at the grocery store.Don’t be afraid to thoroughly wash mushrooms under running water,even if cooks have long forbidden this supposedly taste-robbing practice.It’s more important to get rid of any pesticides,pathogen-containing animal waste or fertilizer than it is to preserve any fugitive flavour.Remember that mushrooms are mostly water:A little more won’t hurt and can help ensure that the mushrooms you cook are memorable only for how good they taste.
- Cleaning,trimming and long cooking time benefit most mushrooms.
- Grains such as rice and pasta beautifully amplify and extend the delicate flavours of mushrooms.They taste great in risottos,lasagna,brown rice,soups and ragouts.
- Garlic is a mushroom’s best friend.