Raw delights: Mushrooms safe for uncooked enjoyment

Mushrooms are hard to digest even after thermal processing, let alone raw. They can contain substances that are not only difficult for the stomach but can also be toxic. Chitin, the substance that builds the cell walls of mushrooms, makes raw mushrooms hard to digest. Additionally, many species contain natural toxins that break down only during heat treatment. What are the risks of eating raw mushrooms? Gastrointestinal issues may arise. Therefore, most mushroom species must be cooked, fried, or stewed beforehand.

There are exceptions to most rules. Although most mushrooms require processing, it’s worth knowing which can be safely eaten raw. Of course, these are rare situations, and we should always indulge in such delicacies in small amounts. It is more beneficial to eat mushrooms, especially wild ones, after preliminary preparation.

                      
1. Button mushrooms. They have a delicate flavour and work great in salads or on sandwiches.
2. Truffles. They are best raw because their unique aroma loses intensity after thermal processing. Raw truffles can be added to dishes in the form of thin slices or grated sprinkles to enhance the flavour of dishes.
3. Shiitake. This Asian mushroom is most often cooked, but it can be consumed raw in small quantities, such as an addition to sushi.
4. Oyster mushrooms. When raw, they have a delicate taste, suitable for salads or sandwiches.
5. Chanterelles. They can be added in this form to salads, and they also go well with eggs. They are quite firm but have a lot of aroma.
6. Porcini mushrooms. They can be eaten after very thorough cleaning and slicing into thin pieces. Simply drizzle them with olive oil. This way, you have porcini carpaccio.