Harvesting the mushrooms

mushrooms

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.

  • 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.

  • Amanita muscaria

Paralyze insects approaching her. Its venom doesn't have to be deadly.

  • Boletus satanas

Large, but not very toxic.

Start to appear late summer and early fall in our country.

  • Milkman

You have low toxicity, you can only have minor gastrointestinal disorders.

  • 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

mushroom stew

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


Be the first to comment

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.