Mushrooms: The keys to a successful harvest

It is not always easy to find among the vast amount of species a really healthy and tasty edible fungus. Chanterelles, mushrooms, milk caps, lobster mushrooms, trumpets of death, parasol, morels and truffles... Many of them (aspecially harvested in "wild") are a real delight. Others, however, are indigestible, toxic or even fatal.

Poisoning prevention requires accurate identification of the specimen. You should never use a product for which there is any doubt, or take into account the opinion of a person whose knowledge in mycology is not well established

It is therefore better to rely on a professional. After return home it is better to check the crop by a pharmacist or a member of an association of mycology. For their convenience, it is recommended to collect specimens in very good condition and to remove the hat and the vellus.

It recommended to quickly consume the harvest within 2 days. Mushrooms should be stored in the crisper of the refrigerator. Avoid putting them in a plastic bag: they will degrade faster. Do not hesitate to extend their cooking, because the only species that can be eaten raw is the Paris mushroom.

On the other hand, the mushrooms should be eaten in reasonable quantities, since some of these edible products become toxic if taken in excess. You can get a muscle and biological disorder and even serious kidney failure.

Finally, you should know that wild mushrooms are truly "sponge" to pollutants. A good reason to carefully choose the pickup location, prefer the middle of a green forest, farther of a road or a factory.

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