Is it possible to eat dry mushrooms. Dried mushrooms harm and benefit and harm. Properties of dried mushrooms

07.03.2022

Dried mushrooms are used to prepare a variety of dishes. By palatability and nutritional value mushroom blanks are superior to canned mushrooms and aspen mushrooms. However, poisoning with dried mushrooms has not been so uncommon lately. The cause of intoxication is often the harvesting of poisonous mushrooms, which are dangerous to human health.

What is the use

Mushrooms are often referred to as "vegetable meat" because of the vegetable proteins they contain. Dried forest products are superior in calories raw mushrooms Therefore, experts do not recommend their use in dietary nutrition.

Composition of dried mushrooms:

Trace elements: phosphorus, calcium, zinc, sulfur;
Vitamins: A, B, D, E;
Other useful material: organic acids, melanin, urea.

The benefits of dried mushroom products:

famous for its unique composition, and in dry form, the beneficial properties do not lose their strength. Dried boletus contains more than 20 types of amino acids that contribute to improved performance of the digestive organs, metabolism and the formation of new blood cells.
Dried oyster mushrooms have antiviral and anticancer effects.
Dried mushrooms help to cope with constipation.
Mushrooms quickly satisfy hunger.

In cooking, not only whole dried mushrooms are used, but also in powdered form.

How to dry mushrooms

Each housewife has her own way of drying mushrooms, with the help of which it is possible to preserve the aroma and taste of the delicacy. Before you start harvesting, you need to know which types of mushrooms can be dried and which cannot.

tubular mushrooms

Many members of this family are suitable for dry harvesting.

Types of mushrooms:

Aspen mushrooms;
White mushrooms;
boletus;
Mokhoviki.

agaric mushrooms

Agaric mushrooms are distinguished by long stripes under the cap and secreted white juice on the cut. It is this liquid that gives the bitter taste. dried fruits forests.

Kinds:

All varieties of mushrooms;
Umbrella motley;
Champignons.

Volnushki, milk mushrooms and russula are not suitable for this type of preparation for the winter.

Chanterelles

Common chanterelle is used for drying for the winter, but it has a specific bitter taste.

marsupials

A distinctive feature of the marsupial fruits of the forest is a wrinkled bumpy surface, unattractive in appearance. The most famous representative of this family are morels. They contain a lot of toxins, which, if not properly processed, cause food intoxication.

Another representative of the marsupial mushroom family is the white truffle. This forest product grows only in certain places and is rarely found by mushroom pickers.

Mushroom drying rules:

First, forest gifts must be freed from dirt and leaves.
Then you need to select mushrooms that are close in size. Large fruits are cut into several parts, the legs of chanterelles and honey mushrooms are cut off.
Wormy, rotten and overgrown mushrooms are not suitable for harvesting.

Methods for drying mushrooms:

In the sun. For harvesting, only dry and sunny weather is needed. The fruits are strung on a string and dry for about a week. From above it is recommended to cover with gauze so that dust and flies do not sit down.
In the oven. For drying, it is desirable to use grates; in their absence, the baking sheet is covered parchment paper. Dry for at least 8 hours at an average temperature of 60 degrees.
AT microwave oven. This is a troublesome process, but some people still use it. At a power of 100 W, the mushrooms are dried for 15 minutes, then the microwave is ventilated and the procedure is repeated 5-6 times.
In an electric dryer. The cut product is laid out at an equal distance from each other and dried according to the instructions.

Properly dried mushroom is elastic, without burnt barrels, moderately dry.

Dried mushroom poisoning: symptoms

The most common cause of poisoning is the consumption of dried poisonous mushrooms. Inexperienced mushroom pickers can confuse a chanterelle or boletus with a toadstool, and then poisoning cannot be avoided. After heat treatment or drying, poisonous mushrooms still remain dangerous to humans.

Causes of poisoning:

Mushrooms were collected near highways and chemical plants;
Symptoms of poisoning often occur in people suffering from chronic diseases of the gallbladder, gastrointestinal tract, kidney and liver failure;
Poor quality raw materials for drying;
Violation of the technology of harvesting the product for the winter.

Symptoms of intoxication

Signs of poisoning become noticeable a few hours after using dried mushrooms for food. The severity of the clinical picture depends on the age of the victim, body weight, and the amount of the delicacy eaten. The general symptoms of mushroom and boletus poisoning are similar to signs of food intoxication.

Signs of poisoning:

Nausea;
Vomiting;
Liquid stool;
Pain in the abdominal cavity of a spasmodic nature.

Distinctive signs of mushroom poisoning are hallucinations, constriction of the pupils, increased sweating, convulsions, tachycardia.

Poisoning with dried mushrooms in children is much more difficult. The body of young patients is more sensitive to the effects of toxins compared to an adult.

First aid and treatment

When the first signs of poisoning appear, the victim should be given first aid. The sooner you start resuscitation, the less toxins will spread throughout the body.

First aid steps:

Gastric lavage. To cleanse the digestive organs of toxins, the victim must drink 1000 ml of boiled water and forcefully induce vomiting. The procedure should be done until the contents of the stomach consist only of water.
The rapid removal of toxic substances from the body helps to take sorbents: Smecta, Enterosgel, Activated carbon, Polysorb.
Drink plenty of fluids to prevent dehydration.

Further treatment should be carried out in a hospital under the supervision of specialists. Complex therapy is designed to eliminate the symptoms of poisoning and to quickly recover the patient.

Treatment of poisoning:

Gastric lavage through a special probe.
To restore the body's water balance, the patient is prescribed droppers with saline and glucose.
In case of poisoning with poisonous dried mushrooms, the patient undergoes hemodialysis.
Restoration of intestinal microflora.

A special position in complex therapy is occupied by dietary nutrition. The daily diet should consist of boiled vegetables and lean meats. Alcohol, soda, fatty and salty foods should be excluded. Compliance with the diet and all the recommendations of the attending physician will allow the patient to fully recover in 2-3 weeks.

Consequences and prevention

The consequences of mushroom poisoning can be the most deplorable. A person who has eaten a dried poisonous mushroom risks getting severe intoxication.

Types of consequences of poisoning:

Exacerbation of chronic diseases of the gastrointestinal tract;
The occurrence of renal failure;
Violation of the intestinal microflora;
With mushroom poisoning in women in position, abortion is possible;
Death. Death occurs in 50-80% of cases of intoxication with a pale toadstool or.

Despite all the dangers of a forest delicacy, mushroom poisoning can be avoided if the safety rules for collecting and drying mushrooms are observed.

Precautionary measures:

You can not buy dried mushrooms in the market from unknown merchants.
Collection of forest gifts should be carried out away from major roads.
Mushrooms that arouse suspicion are best thrown away.
Before drying, mushrooms should not be kept raw for a long time, it is advisable to process them on the day of collection.

Dried mushroom poisoning requires an immediate response. Timely assistance will save the life of the victim and help avoid consequences.

Video: how to store dried mushrooms

If we compare mushrooms and meat, then in terms of the amount of protein, mushrooms are in no way inferior to an animal product. There are very few calories in them, but vitamins, amino acids are enough. The question is, is it possible to eat dried mushrooms that are not thermally processed, definitely not.

My arguments are:
You should not take risks and use dried mushrooms without soaking and boiling. This forest product is very hygroscopic, absorbing everything that is in the air. Therefore, everything that the mushrooms managed to absorb harmful into themselves will suddenly appear in the body.
Correctly and better to do so - soak, boil, pour out the broth, then you can protect your body from toxic substances. In addition, this is a very heavy food for the stomach, they need to be chewed for a long time. Although I know about people who love to drink dried mushrooms with beer, instead of chips. And they think that the best appetizer can not be.

We are all different people, one is such a product for happiness, and the other may have poisoning. You need to listen to your body.

You can eat dried mushrooms. The proof of this is the information from the explanations to the question - it is known that at a young age the author liked to gnaw dried mushrooms, tasty and fragrant))

Here you are, years later, the mushrooms did not harm the author’s health at all - from a little lover of dried mushrooms, the girl turned into a smart and beautiful adult woman. By the way, in my childhood I also loved to drag dried mushrooms and apples from my grandmother's stocks. I still couldn’t understand: why do people cook dried mushrooms and apples with pears, because they just taste so much better. Thus, after eating dried mushrooms in childhood, I, like the author of the question, did not notice any negative consequences in my body))

Well, okay, jokes aside)) Now about dried mushrooms in all seriousness. From my point of view, it is in the dry form that mushrooms have a unique attractive aroma, a very tasty aroma. I can only compare dried mushrooms with natural coffee, which is more delicious to smell than to drink cooked.

From dried porcini mushrooms, I prepare a fragrant dry seasoning. I do everything simply: I grind dried mushrooms in a coffee grinder to a state of powder, then I send the mushroom powder for storage in glass jar with tight lid. Sometimes, along with mushrooms, I add a little dried dill and cumin to the coffee grinder. I use mushroom seasoning in small quantities when dressing a variety of cold dishes: salads, pates, sandwiches, etc.

I must say that the unusual mushroom seasoning is very convenient to use. It is stored for a long time, I advise you to try it. I cook mushroom seasoning only from proven and high-quality dried mushrooms, of course))

Mushrooms are an excellent culinary ingredient and are available in dried form. all year round while maintaining the maximum amount of organoleptic properties even after soaking. You can learn about what dishes are the most popular, how to cook dried mushrooms from the article.

Preliminary preparation

Drying is the most common, simple and affordable way of processing and further storage. Dry mushrooms are famous not only for their aroma and outstanding taste, but also for their very modest dimensions. Mushrooms are 85% water, so it is not surprising that when dried, they decrease in size up to 7-9 times. The current sanitary standards allow human consumption of umbrella tinder fungi, all varieties of mushrooms, as well as champignons, morels, white, Polish mushrooms, aspen mushrooms, honey mushrooms, butter and boletus.

Before subjecting this product to any heat treatment they need to be soaked first. The simplest way is this:

Dried representatives of the mushroom kingdom are washed under running cold water to remove traces of sand and dirt.
For 30 g of dried hats and legs, 350-400 ml will be required warm water. Boiling water in this case can not be used.
How long does it take to soak? It depends on the type of mushroom, but the average rules are: the dishes should be covered with plastic wrap and left for 30-45 minutes at room temperature.
After a specified period of time, the remaining liquid is drained into a separate container.

It is worth noting that dried mushrooms, after soaking, increase significantly in size and can be used to prepare a wide variety of dishes, just like specimens that have just been collected and cleaned of dirt and film.

How to soak these mushrooms? For such tasks, it is recommended to use exclusively clean water (warm or cold). By the way, you can soak them in olive oil, to which various spices, spices and aromatic herbs are added.

Cooking

You can cook mushrooms as an independent dish, or use them as one of the ingredients for first and second courses, cold or hot appetizers, as well as for preparing various sauces. Often this product is also used as a filling for pies.

Mushrooms are an excellent source of vegetable protein, the digestibility rate of which is much higher than that of animal protein. When dried, the taste becomes more distinct and rich, so it is worth using them in small quantities during cooking. For example, a medium handful of dried mushrooms is enough for a pot of fragrant soup, and in this case it does not matter whether they were soaked beforehand or not.

Some cooks make finely ground powder from dried mushrooms, which can later be added to various dishes as a spice or to create all kinds of sauces. It is believed that dried mushrooms and chanterelles are best combined with garlic, bay leaves, as well as black and allspice.

Boletus and boletus are not recommended for soups. To speed up the process of cooking chanterelles, it is worth adding a small amount of ordinary soda to the water. It is definitely not necessary to fry mushrooms for too long, because during prolonged heat treatment they lose useful substances.

White Mushroom Recipes

How to cook dried porcini mushrooms? They are usually dried whole, so they are usually soaked before cooking, then squeezed and cut into pieces. popular dish Russian cuisine are cabbage soup, which add delicious and fragrant boletus mushrooms. Classic recipe as follows:

Soaked mushrooms are washed and cut.
Then they are poured with clean warm water and brought to a boil.
Half an hour later, salt and spices (bay leaf, pepper) are added to the broth.
Next, you need to finely grate fresh carrots (1 pc.), Cut the onion into rings (1 pc. Medium size), and potatoes (5-6 pcs.) - into small slices.
Add chopped potatoes to cabbage soup, sauté carrots and onions in olive oil.
After 10–15 minutes, 250–300 g of fresh or sour cabbage are added.
After fifteen minutes of simmering, the cabbage soup is completely ready.

Try to cook a delicious, but at the same time quite affordable recipe that uses dried porcini mushrooms - pasta with fragrant mushrooms. For cooking, you need durum pasta ( hard varieties wheat). Pre-soaked mushrooms are fried, then mixed with pasta and served to the table along with herbs.

No less popular is the sauce with the addition of broth, which remains after boiling mushrooms. To prepare the sauce, the following seasonings are used: cloves, pepper (black peas) and thyme.

What else is worth knowing about cooking

How to cook mushrooms correctly? In the event that there is not enough time to soak them, you can put the product in boiling water and cook over low heat for at least ten minutes. Then drain the water, and rinse the mushrooms and use for cooking other dishes.

For those who are interested in the topic: “Dried mushrooms: how to cook mushrooms in order to preserve their rich taste and aromatic qualities as much as possible?”, The following tips will come in handy:

Firstly, when cooking, it is necessary to strictly observe the proportion of 1: 6. That is, 1.2 liters of pure water will be required for 200 g of dried mushrooms.
Secondly, before blanching or mixing with other ingredients, they need to be cut into small pieces.

Oh, how many recipes for wonderful mushroom dishes exist! This product is equally good and useful both fresh and dried. Choose, cook, try. Enjoy your meal!

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As a result of drying mushrooms significantly reduced, which facilitates their storage and saves space. In dried form, they do not lose their nutritional value, taste and aroma for a long time. Dried mushrooms are superior in nutrition to pickled and salted mushrooms, compared to canned ones, they have more protein.

Not all types of mushrooms can be dried due to the bitterness they contain. Ceps are considered the most delicious and nutritious, followed by boletus, boletus, butterflies, mossiness mushrooms, morels, white truffles, honey mushrooms, champignons, chanterelles and some other varieties of them.

In cooking, both whole mushrooms and ground mushrooms are used. There are many recipes for cooking delicious and healthy mushroom dishes. The most popular are: cabbage soup with mushrooms, mushroom soup, mushroom hodgepodge, mushroom sauce, dumplings with mushrooms and meat, as well as many other dishes.

Mushrooms have a unique balanced composition of biological components, including proteins, fats, carbohydrates, vitamins and microelements. It is an easily digestible low calorie dietary product- a source of protein compounds with 18 types of amino acids (leucine, arginine, tyrosine, glutamine, etc.). On ¾; dried mushrooms are composed of protein compounds.

Mushrooms are rich in vitamins, including: A, B (B1, B2, B3, B6, B9), D, E, PP, and trace elements - potassium, zinc, calcium, phosphorus, copper, sulfur and manganese. The content of B vitamins in mushrooms is higher than in some vegetables and cereals. Useful components fungi are also beta-glucans, melanin, organic acids and urea.

Benefit:

The use of dried mushrooms is beneficial for the body, as it supports many of its functions, immune system, has an anti-cancer effect, supports the processes of hematopoiesis, the nervous system, serves as a prevention of diseases of the cardiovascular system, helps to eliminate bad cholesterol, good metabolism and the condition of the skin, nails and hair.

Contraindications:

Dried mushrooms are not recommended for people with individual intolerance. Excessive passion for mushrooms is also undesirable due to the fact that chitin, one of the proteins in their composition, is practically not processed, which leads to disturbances in the digestive tract.

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Useful substances and vitamins contained in mushrooms

Different varieties of mushrooms differ slightly in the composition of vitamins and nutrients. It is believed that salted and dried mushrooms are more useful, since they are not subjected to heat treatment, vitamins and nutrients are stored in them in greater quantities.

The composition of useful substances and vitamins in mushrooms:
- vitamin B;
- vitamin C;
- vitamin D;
- vitamin PP;
- vitamin E;
- iodine;
- zinc;
- phosphorus;
- calcium;
- potassium;
- iron;
- lecithin;
- carotene;
- trace elements;
- protein;
- carbohydrates;
- amino acids;
- essential oils;
— fatty acid;
- sulfur;
- polysaccharides.

Valuable properties of mushrooms and their use

Edible mushrooms contain substances that help fight atherosclerosis and prevent the onset of cancer. Low calorie content, lack of fat with a large amount of protein allows you to quickly get enough of mushrooms without an increase extra pounds. But this is the case if the mushrooms are not stewed or fried, as they very quickly absorb all the fat on which they are fried, and this already adds enough calories.

Many people like not only to eat mushrooms, but also to collect them. Mushrooms can be seen not only in the forest, but also along the road, if there is any vegetation. In this case, you need to boil them, draining the water 3 times.

Before cooking mushrooms, they need to be scraped with a knife, especially the legs, since they accumulate a larger amount of chitin, which is poorly digested by the body. And if mushrooms are salted for the winter, it is better to collect them in the forest, away from roads and hazardous industries. Dry mushrooms should not be purchased from random people, they are proven in stores, vitamins and nutrients are completely preserved in them.

Any variety of mushrooms contains the substance ergothioneine, a natural antioxidant that fights cancer cells. Potent extracts in mushrooms resist migraines, tuberculosis, worms, bronchial asthma, stomach ulcers, gout and other diseases.

Porcini mushrooms normalize metabolic processes and raise immunity; a large amount of lecithin, which they contain, helps fight atherosclerosis and cardiovascular diseases.

Highly delicious mushrooms chanterelles are very popular with mushroom pickers, as they are convenient to cook - they do not have worms. Chanterelles tend to absorb radioactive and harmful substances from the atmosphere, but they have strong immunity against harmful substances, they do not accumulate them, but also remove them from the human body.

Mushrooms contain a lot of fiber that improves digestion, they have a lot of vitamins that positively affect the heart, nervous system, muscles and skin. They are often grown in greenhouses, where there is no harmful environmental impact.

Among the recipes of traditional medicine can be noted milk mushroom and tea mushroom, which, if not a panacea for all diseases, have a beneficial effect on health, as they have anti-inflammatory properties.

In traditional medicine, substances used to treat diseases are isolated from mushrooms. From edible mushrooms, such as saffron milk mushrooms, tanners, receive antibiotics. Extract from chanterelles, due to the ergosterol contained in them, has an antibacterial property.

Harm from mushrooms. How often can they be used?

Mushrooms should not be consumed by children under 12, pregnant women and nursing mothers, as well as people suffering from diseases of the gastrointestinal tract, pancreas and liver.

Adult healthy people are advised to eat mushrooms no more than 2-3 times a week. It can be well cooked, fried and stewed mushrooms, garnish to the main course, mushroom soups. But in large quantities, mushrooms are difficult to consume for the stomach and intestines.

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What is the use

Mushrooms are often referred to as "vegetable meat" because of the vegetable proteins they contain. Dried forest products are superior in calories to raw mushrooms, so experts do not recommend their use in dietary nutrition.

Composition of dried mushrooms:

Trace elements: phosphorus, calcium, zinc, manganese, sulfur;
Vitamins: A, B, D, E;
Other useful substances: organic acids, melanin, urea.

The benefits of dried mushroom products:

The porcini mushroom is famous for its unique composition, and in dry form, the beneficial properties do not lose their strength. Dried boletus contains more than 20 types of amino acids that contribute to improved performance of the digestive organs, metabolism and the formation of new blood cells.
Dried oyster mushrooms have antiviral and anticancer effects.
Dried mushrooms help to cope with constipation.
Mushrooms quickly satisfy hunger.

In cooking, not only whole dried mushrooms are used, but also in powdered form.