Mushrooms: tips and information about edible mushrooms

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Mushrooms: tips and information about edible mushrooms

Tips to Collect and Dispose of edible mushrooms

Collecting only mushrooms that you know, without a doubt, even if the are only two or three varieties. If in doubt, consult a mushroom consultant is usually more competent than the neighbor. Provision of books with good illustrations and detailed descriptions of edible mushrooms and their poisonous double-should have-goers generally. So dramatic sounding head are the end of names such as Satan’s boletus, witch boletus, or gray bladed Sulfur by the way, there is no reference to the toxicity.

Advice you can – for free – from the Pilz consultants, get their names and addresses are know to the Department of health or the municipalities. Many community colleges offer courses for Mushroom identification.

Novice mushroom collectors should concentrate on the family of Boletes – these have under the hat for a so-called sponge. Almost all of the Boletes, such as Boletus, you can eat even the inedible cause symptoms of usually only a minor poisoning.

Lamellar mushrooms, the mushrooms and the knoll leaves mushrooms are often poisonous.

Important to Collect, to reap the fruit as a whole body (including the stem and the part that is in the earth), because this is the only way the type can be determined uniquely. Mushrooms should be submitted at least 24 hours after the harvest best, or stir-fried eaten cooked, raw mushrooms often cause digestive discomfort.

What fungi?

Mushrooms are a tasty, calories are a poor addition to our dining plan. Yet some species, such as oyster mushrooms and chanterelles, have a high fiber content that is beneficial to our digestion. According to the German nutrition society (DGE), the content of vitamins Niacin and folic acid in many fungi species over the other vegetables, and thus they can afford to supply an important contribution.

Since some Fungi accumulate heavy metals such as cadmium and mercury, is not recommended by the DGE to consume more than 250 g of wild mushrooms per week. Because these are not, however, be eaten throughout the year, it is safe, if the amount is exceeded in the mushroom season temporarily.

Mushroom ragout – delicious and easy


  • 200-300 g of mixed mushrooms
  • 1 onion
  • 1 TBSP Butter
  • a little parsley
  • Salt and pepper

Preparation: The finely chopped onion in Butter until they are translucent, then the sliced mushrooms and sauté. Parsley sprinkle with salt and pepper. Good Appetite!

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  • Mushrooms: fun with risk
  • Mushrooms: Mushroom Poisoning
  • Mushrooms: tips and information about edible mushrooms