Mushrooms: know their varieties and main characteristics

Mushrooms: know their varieties and main characteristics

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So rich, so easy to prepare, so healthy ... as long as they are suitable for consumption, of course. Because rule number 1 is: don't pick them up in the field, if you don't know them well. Buy them in the market and you will avoid scares. The saying goes: "all mushrooms are edible, although some, only once ...

Nuria Serrano


- Mushroom. Its selenium and vitamin D content contribute to DNA repair and can inhibit the growth of cancer cells. In addition, they are antioxidants. They are very good with garlic, iron, fillings, etc.

- Dehydrated Boletus The properties are the same as those of the frescoes, but not the texture, which worsens. Therefore, they are not suitable for ironing, although in stews, risottos, sauces ... To hydrate the bullets, you must immerse them half an hour in warm water and reuse it.

- Shitake Originally from Asia, its medicinal effects have been known for centuries. Strengthens the immune system and is a cardiovascular ally: it helps regulate tension and cholesterol. It is delicious in soups, as well as sauteed with vegetables.


- Chanterelle It grows in the forests of oaks, undergrowths of beech and pine groves. Never agusana and is excellent in traditional stews and stews.

- Black trumpet It is one of the foods that contains more zinc, so it is very beneficial for the immune system, preventing colds and congestion. It can be included in stews of beans, creams, rice, etc.

- Pleurotus eryngII... Or thistle mushroom. For many "seteros" it is the best. Of great gastronomic value, its flavor is soft, delicate and with a fine and pleasant texture. It can be prepared in cream, with ravioli, filleted in carpaccio, with onion and grilled garlic ...

- Pleurotus ostreatus. Although not comparable to the exquisite thistle mushroom, Pleurotus eringii, they are sometimes sold as such. The Ostreatus It grows on the trunks and stumps of poplars, beech, in small tight clusters. It is prepared in meat and fish stews and also battered.


How they are collected There are mushrooms that can be cut by hand and others not. In both cases, it is important not to damage the mycelium (fungus, itself, that remains buried) or, of course, tear it away. It is always preferable to cut the mushroom with a suitable knife. It is done by the base of the foot horizontally, avoiding penetrating with the tip
of the utensil on the floor.

Thus they are transported. You need a wicker basket or similar, or also a rigid and airy container: in this way the mushrooms are not damaged and the spores are released in the forest itself. You should never use plastic bags, because they ferment quickly and spoil. To keep them at home, put them in the fridge for a couple of days on a tray and without covering them.

DID YOU KNOW… A mushroom is the body of a fungus, the reproductive organ of the mycelia that forms the fungus itself.

CLEAR THEMRemove dirt with a damp cloth With water and a brush. It is better not
wash them, so they don't accumulate more water.

If necessary, they should only be put under the stream, without letting them soak. They can be frozen: raw, cut into slices or blanched two minutes, always very clean and dry.

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