John Myers
Mushrooms are one of the foods that spoil particularly quickly and can thus trigger nausea and vomiting diarrhea. Before you prepare mushrooms and other mushrooms – as with our porcini mushroom soup – it is therefore particularly important to ensure that they are fresh. It is best to store mushrooms in an airy and dry place or in the refrigerator, but in no case for more than two days.
Before preparing them, you should clean the fresh mushrooms, because both self-collected specimens from the forest and cultivated mushrooms can contain dirt contaminated with bacteria. When cleaning, however, many make the crucial mistake and wash the mushrooms under running water. In doing so, they become saturated and lose their typical aroma.
Instead, carefully clean mushrooms with a soft brush and remove coarse dirt such as earth residue. Alternatively, a damp cloth is also suitable. The best thing to do at this step is to look for bad spots and spoiled specimens right away. Greasy mushrooms with permanent bruises and dark discoloration are no longer edible and should definitely be sorted out.
Once the mushrooms have been cleaned, you can start preparing them – for example with our Schnitzeltopf recipe with mushrooms, our oyster mushroom recipes, or our mushroom recipes. Use a large enough pan to sear. Whether sliced, diced, or whole: the mushrooms should not be piled up in it, but seared on all sides. Also, fry them over high heat. Otherwise, the mushrooms will boil in their own juice, losing their volume in the process.
