With the arrival of autumn comes one of the most exquisite ingredients in the kitchen: mushrooms. In these months, this product is at its optimum moment for its collection and subsequent cooking.
Mushrooms have been eaten since ancient times. They have been present in the diet of man for more than two thousand years. They are attractive, especially in low calorie diets because they are 90% water.
Nutrient contribution
Mushrooms have approximately 4% protein, 4% carbohydrates, and the rest lipids and minerals. In addition, they are rich in vitamins, including D, so difficult to find in other foods.
There is a great diversity of mushrooms, with different flavors and aromas. They are a highly appreciated raw material in all types of kitchens, even in haute cuisine.
Precautions
What mushrooms are poisonous? In Spain there are numerous species of poisonous mushrooms.
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Amanita phalloides
It has green tones that identify it. Its toxicity is quite high, the poison is very toxic and it can cause death after eating a single specimen.
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Amanita muscaria
Paralyze insects approaching her. Its venom doesn't have to be deadly.
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Boletus satanas
Large, but not very toxic.
Start to appear late summer and early fall in our country.
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Milkman
You have low toxicity, you can only have minor gastrointestinal disorders.
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Russula emetic
In Spain it is located by all the Spanish geography, especially in more humid and moss-rich forest areas.
We will find them in Aragon, the Pyrenees, the Maestrazgo or Lérida, in Galicia, in the Segura and Alcaraz mountains, and in the Cuenca mountains. In Andalusia there are also some species, especially in mountain ranges.
Preparation of the mushrooms
Some varieties are easier to prepare than others. The most used way to cook mushrooms is sautéed. Just a little olive oil, garlic and parsley can be used for an exquisite preparation. You have to heat the oil well and sauté the mushrooms with garlic and a touch of salt to taste.
They are also usually cooked in carpaccio, stews, as a garnish, etc. Even in desserts, within the modern kitchen.
Image sources: Mobile Zone / RTVE.es