Mycologist gave tips on mushroom processing

Maxim Dyakov, a leading specialist at the Department of Mycology and Algology at the Moscow State University Faculty of Biology, told us how to process mushrooms correctly.

In an interview with Radio 1 on Friday, September 4, the expert noted that mushrooms are a perishable product that absorbs all the dirt from the environment. According to the expert, mushrooms need to be processed as soon as possible after harvesting, since the decomposition process begins almost immediately.

The specialist recommends collecting mushrooms in a basket that allows good air flow and protects them from damage. In a sealed bag, they can quickly begin to deteriorate. After returning home, mushrooms should be processed immediately: boiled, frozen or dried to stop the decomposition process.

In addition, it is necessary to collect mushrooms only in ecologically safe places. They are capable of accumulating heavy metals, radionuclides, pesticide residues and other harmful substances.

The day before, Dyakov noted that there is no universal way to distinguish a poisonous mushroom from an edible one. According to him, it is possible to collect only those mushrooms in which a person is absolutely sure, RT clarifies.

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And what do chefs recommend considering when working with them in the home kitchen?

Mycologist Nikita Komissarov told IA Regnum on September 2 that 26 species of mushrooms are under protection in the Moscow region, and some of them are easily confused with ordinary forest finds. Therefore, it is better to study the Red Book of the region in advance. At the same time, he noted that 90% of mushroom pickers make mistakes when preparing autumn honey mushrooms. According to him, if you do not boil the mushrooms for 20-30 minutes after boiling or fry them until the liquid has completely evaporated, the toxins can cause an acute reaction of the body, notes 360.ru .

Nutritionist Olesya Stupak told Izvestia on September 1 that some mushrooms can cause severe poisoning with liver and kidney damage, and symptoms sometimes appear only after a few hours. The reason may be errors in harvesting and cooking, as well as the use of old mushrooms.

In July, mycologist Dmitry Tikhomirov warned that pale toadstool is easily confused with an ordinary edible mushroom, and its use is fatal even in minimal doses. Symptoms of intoxication can appear within an hour, but the most severe consequences for the kidneys and liver occur after 6 to 12 hours, according to NSN.

Prior to this, mycologist Mikhail Vishnevsky, in a conversation with the Moscow city news agency, said that there are several types of deadly mushrooms in the Moscow region — pale toadstool, smelly fly agaric and bordered galerina, which is easily confused with honey mushrooms. He stressed that it is better not to use the application to identify mushrooms because of their unreliability.