Names of mushrooms that can be eaten raw (+27 photos)

Every mushroom is unique. Flavor, aroma, and color—all these qualities make this product inimitable. And if cooked properly, it can be a truly exquisite dish. However, not everyone knows that some mushrooms can be eaten raw, without any cooking. However, such consumption can only be safe if certain rules are followed.

Types of mushrooms that can be eaten raw

Not all raw mushrooms are safe to eat. When talking about raw mushrooms, some people probably immediately think of russula, given their name, and they'd be wrong.

But the mushrooms from the list below can be eaten raw, in particular:

• oyster mushroom;
• champignon;
• truffle;
• saffron milk cap;
• milkweed (euphorbia);
• chanterelle;
• porcini mushroom.

Each of these “mushroom” species deserves separate attention and more detailed consideration.

Oyster mushrooms

Oyster mushrooms are a type of mushroom that grows on trees. Oyster mushrooms are grayish in color, although brown and ash-purple hues are also common.

Only the cap can be eaten raw, as the stems are very hard. The mushroom has a distinct flavor and aroma, reminiscent of honey fungus.

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Champignon

The champignon is probably familiar to everyone. It's a delicious treat that can be enjoyed with bread or simply with spices like salt, red and black pepper, etc.

Raw champignons have a sweet flavor and a distinct aroma that's difficult to describe. These qualities add a piquant yet sophisticated touch to dishes in which they're used.

Truffle

Truffle – a truly unusual and unique mushroom. However, not everyone can afford such an expensive treat. In appearance, it vaguely resembles a potato tuber, only the truffle's shape is not as perfectly smooth.

Its flesh is quite dense but juicy, with a loose filling. It can be whitish or yellowish. The truffle tastes like nuts. It's slightly sweet and has a very pleasant aroma, vaguely reminiscent of seaweed. Therefore, not everyone may appreciate this exotic fruit.

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Chanterelles

The name of these mushrooms speaks for itself. They have a fiery orange or ochre-yellowish hue. It is recommended to eat saffron milk caps immediately after picking. It is advisable to salt them well beforehand.

Saffron milk caps have a fleshy, juicy texture. Their juice has a sweet aroma and flavor, and they are a reddish color. However, it's best not to overindulge in them—they're less safe than, for example, button mushrooms.

Spurge

Milkweed, or spurge, is a mushroom often found near roads and trails. It typically grows in areas covered with tree leaves. Milkweed has an orange hue and a distinctive scent, reminiscent of herring.

Note: Milkweed may not be to everyone's taste due to its distinctive flavor. However, this flavor changes after thorough cooking. If you are going to eat it raw, it is advisable to sprinkle it with salt or other spices immediately before serving.

Chanterelles

Chanterelles are not only delicious but also very healthy. They have antiparasitic properties and can be used to treat helminthiasis.

These mushrooms have fairly dense, fleshy flesh, which is light-colored in the center and brighter, orange at the edges. Interestingly, pressing on the mushroom's interior causes it to turn red.

The scent of chanterelles is very difficult to describe. It vaguely resembles the aroma of dried fruit or fresh plant roots.

White mushroom

This mushroom variety has a reddish-brown or completely white cap. These gifts of nature are also known as boletuses.

The stem of this mushroom family member is quite dense, even massive. As many fans of the "quiet hunt" note, this particular member of the mushroom kingdom deserves the highest praise for its unique (in a good way) taste and aroma.

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Cooking with raw mushrooms

Raw mushrooms can be used to create delicious, and most importantly, healthy, dishes. But before you do, it's important to do some preliminary preparation.

Processing Features

First of all, you need to clean the mushrooms you've picked. This is necessary even if you just brought them home from the supermarket. They can contain anything from small leaves to black spots of dirt, and even pests. So, take the time to carefully inspect each mushroom.

After this, rinse the produce under running water, or rinse it several times. Then lay it out on a clean cloth or place it in a colander to drain and dry slightly. Once all the cleaning is complete, you can begin cooking.

Recipes

Below are several recipes for dishes based on raw mushrooms that can be eaten at least every day.

Champignon Salad "Improvisation"

To prepare this dish, slice the tomatoes, cucumbers, avocado, and pear. Finely chop the lettuce leaves or simply tear them by hand. Mushrooms can be sliced ​​or diced. Add walnuts, then dress the salad with sour cream, mayonnaise, and a mixture of lemon and grapefruit juice.

As a result, you should get a salad like this.

Salad with mushrooms and Chinese cabbage

The recipe is based on button mushrooms, but if you're up for experimentation, you can use other mushrooms. In our case, the salad turned out like this:

To prepare it, shred 200g of Chinese cabbage and slice the same amount of button mushrooms. Chop a head of white onion, 2 stalks of green onion, and 2 cloves of garlic. Add chopped parsley. Mix all the ingredients, then dress with a sauce made from:

• 45 ml soy sauce;
• 30 ml olive oil;
• 400 ml lemon juice.

Add spices to taste and the dish is ready.

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Salad with champignons, sesame seeds, tomatoes

This dish turns out beautiful and, most importantly, delicious. It's also easy to prepare, as it only requires a few ingredients.

Cut 200 g of mushrooms into slices, thick strips, or large cubes. Slice 2 medium tomatoes. Finely chop half a bunch of fresh parsley. Mix all ingredients on a plate, as shown in the photo. Sprinkle the finished dish with sesame seeds and serve.

Note: These dishes are very easy and quick to prepare. The recipes above are based on champignons, but you can easily substitute them with any other mushrooms that are safe to eat raw. Don't be afraid to experiment if you're completely confident in the quality and safety of the mushroom product.

Risks and possible consequences of a "raw mushroom diet"

Raw mushrooms can be dangerous for three reasons:

1. Raw mushrooms can easily cause poisoning. This applies not only to poisonous mushrooms, but also to edible ones picked in ecologically unfavorable areas and along highways.
2. Many mushrooms are difficult to digest. Containing chitin and protein, mushrooms often cause gastrointestinal upset. They can also cause allergies.

   

3. Furthermore, it's easy to make mistakes when foraging for these ingredients yourself. Even experienced mushroom pickers are prone to fatal errors. There have been cases of families eating mushroom dishes that resulted in either hospitalization or death. Therefore, if you're a novice mushroom picker, exercise extreme caution when foraging for mushrooms. If you have any doubts about their safety, it's best not to pick them or avoid eating them raw.
   Advice!

   Experts recommend heat-treating any fruit collected in the forest.

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Answers to frequently asked questions

Mushroom dishes are truly delicious and healthy treats. However, one should always know one's limits in their culinary preferences, as excessive consumption of any product can be harmful rather than beneficial.