Edible mushrooms: what they are and what the law provides for the collection

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Zw cN zm lu ti Ft ty GP tP iv if ij pm Kg MJ Xy rf XH jE xd

Edible mushrooms, a tasty food also called poor man's meat for its nourishing properties. It is in fact rich in precious substances for us and passion and patience are enough to obtain them in good quantities. Of course, some technical notions are also necessary, indeed, they are indispensable, because often the beauty of their colors it hides a poison, in some cases deadly.

Edible mushrooms: what they are

THE edible and non-edible mushrooms, are plants unable to live autonomously, therefore they need to find a plant or an organism with which to live parasitically, "sucking" nourishment. There are a great many existing species, over 100,000, and we pass from those so small as to be visible only under the microscope, to other giants in name and in fact.

The first distinction necessary for those who love mushrooms, even only in the dish, is that between Edible mushrooms and poisonous. The only way to do it is to know with certainty the different species and learn name, surname and appearance of deadly poisonous species.

Only i selected Edible mushrooms, we have a fairly complete food, with an excellent energy value and easily digestible. They contain lots of water (on average 88%) but also carbon hydrates, nitrogenous substances, cellulose, ashes and fats (0.4%).

Delicious edible mushrooms: Porcini mushrooms

Between Edible mushrooms the Porcino is one of those that sounds more familiar even to those who are not an expert. It belongs to the genre Boletus, and usually for Porcino we mean 4 species of boleti similar in morphological and organoleptic characteristics. We find them in the oak and chestnut woods of the plain or in the beech and fir forests of the high mountains and can even reach one or two kilograms lost.

These Edible mushrooms they are divided into Boletus edulis, also called bastard or September, Boletus aereus, called broom mushroom, Boletus aestivalis or white mushroom, and Boletus pinophilus or cold mushroom. The last two have a more marked taste and aroma, but less firm flesh, the others are less tasty like edible mushrooms but firmer, very suitable for conservation in oil.

Edible mushrooms: Chanterelle (or Chanterelle)

Among the edible mushrooms the one said Chanterelle it's called seriously Cantharellus cibarius and it is one of the best known, it is collected and eaten everywhere, cooked in oil, parsley, garlic and chilli, alone or as a side dish, or in vinegar or dried. We often find it also as a condiment and that is why it is said "The parsley of mushrooms".

Its smell is intense and aromatic but only after we have cooked it, before it is almost non-existent, the taste is sour-sweet when raw but it becomes sweet and fruity when cooked. The Chanterelle comes out in summer-autumn in the deciduous and coniferous woods.

Edible mushrooms: Drum sticks

One of the Edible mushrooms most appreciated and famous is this, called drum club but actually scientifically known as Macrolepiota procera. It looks like an umbrella or a parasol, it is toxic when raw and often causes intoxication. It is found in deciduous or coniferous forests but also in meadows, clearings or on roadsides, especially in North America and Europe towards the summer.

These edible mushrooms have a light smell, almost nutty, and a sweet taste. H.year considerable size but once cooked they have little yield.Only the hat is eaten while if we want we can dry the stems and then use them in powder for flavor sauces.

Edible mushrooms: Chiodini

Known as "mushroom asparagus", i Edible mushrooms called pegs, (Armillaria mellea), are good and chewable in the upper end of the stem and in the cap while the rest are leathery and indigestible. The chiodino tastes a bit of garlic, has a sour and sweet taste, with a bitter aftertaste that not everyone likes.

It is toxic when raw but is appreciated once boiled in water for 10-15 minutes e prepared in oil or vinegar, or stewed, sautéed, as a condiment for risotto and with meat and sausage. These edible mushrooms grow in the fall, often on tree trunks in North America and Europe.

Edible Mushrooms: Champignon Mushrooms

It is useless to call it Agaricus bisporus, because in the world of Edible mushrooms this is called for everyone champignon and is highly regarded all over the world. Its name "bisporus" in Latin recalls that it has two spores, has a white flesh, slightly turning red, a smell similar to that of musk and a basically sweet flavor. It grows in fertilized fields, in manure in gardens, or in the meadows at the edge of the woods and then we find it in numerous recipes.

Edible mushrooms: harvesting according to the law

Referring to the specific law that regulates the collection of Edible mushrooms we learn that it is prohibited in nature reserves, in national and regional parks, as well as in areas specifically prohibited by the competent forest authority for forestry-cultural reasons. Also in the areas of naturalistic and scientific interest i Mushrooms must stay where they are.

They cannot even be collected in the gardens and lands that form a green area for buildings, unless they are ours. For those who violate the rules, the confiscation of Edible mushrooms collected and administrative penalties.

Edible mushrooms: marketing

The rules that apply to market edible mushrooms are not the same, depends on whether they are fresh, dried or preserved: frozen, deep-frozen, prepared in oil, in vinegar, in brine. Of course, in general, the health authorization required by the general regulations in force is required, then for Fresh mushrooms there is an ad hoc list to check, for species from other countries, they must be recognized as edible by the competent authority in the place of origin.

Six Mushrooms are dry they must have a moisture content not exceeding 12% in order to be sold, while if dried they must be sold in closed packages. An exception is made for the Porcini.

Edible mushrooms: the role of the mycologist

The role of the mycologist is very important for those who want to be sure they have collected Edible mushrooms: it is he who recognizes and controls them in public or private structures. There is a national register of mycologists, updated and also available online, to become a true expert of Mushrooms and it is not necessary to participate in a training course and pass the final exam.