Raw Mushrooms are fungi, they are not a vegetable, but they are used and served as a vegetable. They are a low-calorie and low-carbohydrate food that can be used differently in cooking.
Many types of mushrooms, ranging from Oyster, shitake, enoki, crimini, cloud ear, and more. One of the largest cultivated mushrooms is the portabella, which can grow up to 15.24 centimeters in diameter. Fresh mushrooms are available in all seasons, compare to wide mushroom usually only in the summer.
Are raw mushrooms safe to eat?
Many people use the white button, to chop up and put in salads raw. Some suggest that not to cook mushrooms because cooking helps to release its vitamins and minerals. Some raw mushrooms contain small amounts of toxins, which are destroyed when cooked. However, cooking highly-toxic mushrooms are not safe to eat.
Recipes and Preparation Tips
When shopping raw mushrooms, look for fresh mushrooms that are clean and free of blot, such as soft, moist spots and discoloration. Store the fresh mushroom in the refrigerator in an open container for about five days. Don’t wash them until just before use.
Allergies and Interactions
Food allergies to mushrooms are rare most of the time. You may have a cross-reaction if you are eaten the molds.
Some mushrooms interact with alcohol in nasty ways. The mushroom cap contains coprine, acts like the drug, which can cause a racing heart, flushing, tingling, and other symptoms when mixed with alcohol as long as five days after eating the mushroom. Some other mushrooms give digestive aches to affected people who have alcohol with them.