The edible exceptions: Discovering mushrooms safe for raw dishes

Mushrooms are difficult to digest, even after being cooked, so eating them raw compounds the issue. They can contain substances that are not only taxing on the stomach but potentially toxic. Chitin, which makes up the cell walls of mushrooms, renders them difficult to digest when raw. Moreover, many species contain natural toxins that only disintegrate during heat treatment. What are the risks of eating raw mushrooms? Gastrointestinal issues could arise. Therefore, most species need to be cooked, fried, or stewed beforehand.

There are exceptions to every rule. Although most mushrooms require processing, it’s helpful to know which can be safely eaten raw. Of course, these instances are rare, and such delicacies should be enjoyed only in small amounts. It is usually more beneficial to eat mushrooms, especially wild ones, after some preparation.

1. Button mushrooms. These have a delicate flavour and work wonderfully in salads or on sandwiches.
2. Truffles. best enjoyed raw, as their unique aroma diminishes with cooking. Raw truffles can be added to dishes as thin slices or grated sprinkles to elevate the flavour.
3. Shiitake. While typically cooked, this Asian mushroom can be consumed raw in small quantities, such as in sushi.
4. Oyster mushrooms. They have a delicate taste when raw, suitable for salads or sandwiches.
5. Chanterelles. These can be included in salads or paired with eggs. They are quite firm but boast a lot of aroma.
6. Porcini mushrooms. Can be eaten after being thoroughly cleaned and sliced thinly. Simply drizzle with olive oil for a delicious porcini carpaccio.