Can You Eat Raw Mushrooms? The Truth About Raw Mushrooms and Their Risks
Mushrooms are loved by most nations and cultures across the world; consumed for their delicious umami flavour, texture and nutritional goodness. But for all their popularity, a common question often arises– is it safe to eat mushrooms raw?
The answer depends on the variety of mushroom in question. There are plenty of mushroom-varieties that are completely safe to consume raw. However, it’s important to know that some types of mushroom can cause digestive issues, or even worse, if eaten raw.
But which mushrooms can you eat raw? Which ones should you cook? And which ones should you never consume?
We'll talk you through all of it in this handy-guide!
Is Eating Raw Mushrooms Safe?
For many commonly consumed mushrooms, eating them raw is perfectly safe. White Button, Oyster, and Chestnut Mushrooms, for example, are often eaten raw in salads and other dishes. Certain mushrooms, though, should be cooked before use to improve nutrient absorption and digestion, while others should not be consumed at all due to potential health risks.
Can Dogs Eat Raw Mushrooms?
We often get asked if dogs can eat mushrooms too. While dogs can eat common mushrooms like chestnut mushrooms, it’s best to avoid letting them consume wild mushrooms. Wild mushrooms, even those growing in your garden or found during walks, can be very dangerous for pets. If your dog eats wild mushrooms, it’s important to contact your vet immediately.
Dogs can also eat cooked mushrooms, but caution is advised. Mushrooms are often prepared with ingredients like garlic or onion, which are toxic to dogs. So, while common mushrooms are safe, always avoid giving your pet mushrooms that have been seasoned with these ingredients.
Can Babies Eat Mushrooms?
Another common question is, "Can babies eat mushrooms?" Mushrooms can be introduced to babies once they begin eating solid foods, typically around 6 months. However, it’s advisable to cook the mushrooms thoroughly to ensure they’re soft and easy to digest for your little one. As with any new food, it’s a good idea to introduce mushrooms gradually to watch for any allergic reactions.
Let's take a closer look at the differences between cooked vs raw mushrooms.
Cooked vs. Raw Mushrooms: Nutritional and Safety Considerations
Mushrooms can have certain benefits and drawbacks depending on whether they’re consumed raw or cooked. Let’s look at some of the key considerations.
Nutritional Value
Raw mushrooms maintain higher levels of certain vitamins, such as vitamin C and some B vitamins. These can be partially lost during heating. However, as we'll see below, the caveat is that not all nutrients are fully accessible in raw mushrooms due to their tough cell structure.
Nutrient Absorption and Digestion
Chitin is found in the cell walls of fungi, including mushrooms. It's a long-chain polymer of N-acetylglucosamine, a derivative of glucose, which makes it a unique and tough substance. Structurally, chitin is comparable to the cellulose in plants and the keratin in human skin and hair.
Humans lack the specific enzymes required to break it down, making raw mushrooms with intact chitin hard to digest. This can lead to gastrointestinal discomfort such as bloating and indigestion because the body struggles to process the fibrous material. It also means the mushrooms' nutrients won't be fully absorbed.
Cooking softens the tissues, helping certain vitamins become easier to release and digest. In other words, certain foods, including mushrooms, may become more ‘vitamin-rich’ when cooked.
Taste and Texture
Cooking mushrooms enhances their natural umami flavour, making them a richer addition to dishes. The heat also softens their texture, making them more palatable.
Mushrooms to Avoid
Some mushrooms should be avoided altogether, whether cooked or raw. Certain wild mushrooms, such as the death cap and some varieties of Amanita, contain toxins that cooking does not neutralise and can be fatal if consumed. We’ll look closer at these in the next sections.
| Aspect | Raw Mushrooms | Cooked Mushrooms |
|---|---|---|
| Nutritional Value | Retain higher levels of heat-sensitive vitamins like vitamin C and B vitamins. | Some heat-sensitive nutrients are lost, but other nutrients become more bioavailable. |
| Nutrient Absorption | Chitin in the cell walls makes it harder to digest raw mushrooms, reducing nutrient absorption. | Cooking breaks down chitin, making nutrients more accessible and easier to absorb. |
| Digestibility | Tougher to digest due to chitin; can cause bloating and indigestion. | Easier to digest because cooking breaks down the tough fibers. |
| Taste and Texture | Crisp texture with a mild flavour. | Cooking enhances umami flavour and softens texture, making mushrooms richer and more palatable. |
| Mushrooms to Avoid | Some wild varieties, such as death caps and Amanita species, are toxic even when raw. | Cooking does not neutralise toxins in certain wild mushrooms, so they should always be avoided. |
Which Mushrooms Can Be Eaten Raw?
In this section, we'll take a closer look at which mushrooms can be eaten raw.
White Button Mushrooms (Agaricus bisporus)
White button mushrooms are perhaps the most recognisable and widely consumed mushrooms globally. They’re a staple in grocery stores and kitchens alike, known for their mild flavour and versatility.
White button mushrooms serve as a beginner-friendly introduction to incorporating raw mushrooms into your diet. They provide a balance of flavour, texture and nutrients that can enhance a wide range of dishes.
- CheckWhite mushrooms are safe for raw consumption.
- CheckRich in B vitamins, selenium, and potassium.
- CheckCommonly used in salads, sandwiches, and as a garnish in raw form.
Flavour and Texture
White button mushrooms have a subtly earthy and mild flavour when raw, which makes them perfect for salads or as a garnish on various dishes. Their texture is firm yet tender, providing a nice crunch without overpowering other ingredients.
Nutritional Profile
White mushrooms are a good source of several nutrients, including selenium, B vitamins, and potassium. Eating them raw ensures that these heat-sensitive nutrients are fully preserved, offering maximum health benefits.
Digestibility
While raw white button mushrooms are generally safe to eat, they do contain chitin, which can make them harder to digest for some people.
However, their relatively thinner cell walls compared to other mushrooms make them more digestible than tougher varieties.
Culinary Uses
Beyond salads, white button mushrooms can be sliced thinly and used in sandwiches, wraps, or even as a pizza topping. They absorb flavours well, making them ideal for marinating in dressings or vinegar for added zest.
Cremini Mushrooms (Agaricus bisporus)
Cremini mushrooms, also known as baby bellas, are essentially the same species as white button mushrooms but are at a slightly different maturity stage. They are a popular choice both raw and cooked.
Cremini mushrooms strike a balance between mild and bold flavours, offering versatility and nutritional benefits whether enjoyed raw or cooked. Their deeper flavour compared to white buttons makes them a favourite for those looking to add a little more depth to their dishes.
- CheckCremini mushrooms are safe to eat raw.
- CheckRich in essential nutrients like B vitamins, selenium, and antioxidants.
- CheckCommonly used in raw dishes like salads and bruschetta.
Flavour and Texture
Cremini mushrooms offer a slightly stronger and earthier flavour compared to white button mushrooms. Their texture is denser and meatier, making them satisfying to eat raw in salads or sliced in sandwiches.
Nutritional Profile
Like their white button counterparts, cremini mushrooms are rich in nutrients such as selenium, phosphorus, and B vitamins. Eating them raw preserves these vitamins and minerals, providing maximum health benefits.
Digestibility
Although cremini mushrooms contain chitin like all mushrooms, their slightly firmer texture doesn't significantly hinder their digestibility when eaten raw. They are still manageable for most people without causing digestive discomfort.
Culinary Uses
Raw cremini mushrooms can be finely chopped or sliced for use in bruschetta, salads, and as toppings for various appetisers. Their deep flavour also stands up well to marinades and dressings.
Portobello Mushrooms (Agaricus bisporus)
Portobello mushrooms, due to their large size and dense texture, are often used as a meat substitute in vegetarian and vegan dishes.
Though they can be eaten raw, their meaty texture and earthy flavour are best appreciated after cooking. When cooked, their rich umami flavor intensifies, making them a hearty addition to various meals like burgers, stir-fries, or roasted vegetable platters.
- CheckPortobello mushrooms are safe for raw consumption
- CheckThey are often used as a plant-based meat substitute in dishes.
- CheckRich in nutrients such as potassium, selenium, and B vitamins.
Flavour and Texture
Portobellos have a deep umami flavour and a chewy texture that makes them a great meat substitute, even when raw.
Nutritional Profile
Rich in potassium, B vitamins, and phosphorus, portobellos provide good nutrition. Their larger size also makes them more nutritious compared to their younger counterparts.
Digestibility
Thinly slicing portobello mushrooms can aid digestion. They are often marinated to soften their texture and enhance their flavour when served raw. This can also help digestion.
Culinary Uses
In raw dishes, thinly sliced portobello mushrooms are excellent in salads, carpaccio, and as toppings for rustic sandwiches. Their meaty texture makes them a popular meat substitute for vegan and vegetarian dishes, even when not cooked.
Chestnut Mushrooms (Agaricus bisporus)
Chestnut mushrooms, closely related to the white button and cremini mushrooms, are enjoyed for their rich, nutty flavour and firm texture. They can be enjoyed both raw and cooked.
Chestnut mushrooms are a popular mushroom variety for chefs and home cooks alike.Whether you choose to enjoy them raw or explore their potential through various cooking methods, they bring depth and nutrition to any dish.
- CheckChestnut mushrooms have a rich, nutty flavour can be eaten raw
- CheckThey are packed with fiber, B vitamins, potassium, and antioxidants.
- CheckCommonly used in salads when raw or in risottos and stews when cooked.
Flavour and Texture
Chestnut mushrooms have a deeper, earthier flavour compared to their white button counterparts, and their texture is both firm and meaty. They work well in many dishes whether raw or cooked.
Nutritional Profile
Chestnut mushrooms are a nutritious choice, packed with fiber, B vitamins, and essential minerals like potassium and selenium. They also contain antioxidants.
Digestibility
While these mushrooms can be eaten raw, cooking them can enhance both their flavour and digestibility.
Culinary Uses
In their raw form, thinly sliced chestnut mushrooms add an umami flavour to salads and are excellent for pickling. When cooked, their nutty flavour intensifies, making them perfect for stir-fries, risottos, and as a hearty addition to soups and stews.
Check more Chestnut Mushroom recipes here.
Lion’s Mane Mushrooms (Hericium erinaceus)
Lion’s Mane mushrooms, with their unique, shaggy appearance resembling a white pom-pom, are not just visually striking but also packed with nutritional and medicinal benefits. They can be eaten raw, but cooking is recommended.
Lion’s Mane mushrooms are known for their unique seafood taste, striking looks and culinary versatility, making them a popular choice for chefs.
- CheckLion's Mane mushrooms have a sweet, mild, seafood-like taste.
- CheckKnown for brain-boosting benefits.
- CheckBest cooked for better digestion, though safe to eat raw
Flavour and Texture
Lion's Mane has a mild, sweet flavour with a texture reminiscent of seafood, particularly crab or lobster. This makes it a favoured ingredient in raw vegan dishes that mimic seafood textures and flavours.
Nutritional Profile
Lion’s Mane mushrooms are renowned for their brain-boosting properties, often linked to promoting nerve growth factor synthesis. It's also rich in antioxidants, polysaccharides, and beta-glucans, which support immune health and overall well-being.
Digestibility
Although it can be eaten raw, Lion’s Mane is better digested when cooked. The fibrous nature of the mushroom can be tough to break down, so light cooking can help soften its fibres. This makes it easier to digest and releases more of its beneficial compounds
Culinary Uses
In raw form, thinly sliced Lion’s Mane can be a great addition to salads and gourmet sandwiches. It’s often used in raw food recipes to substitute for seafood due to its texture. Cooking, however, enhances its flavour and digestibility, making it versatile for sautés, soups, and as a meat substitute in various dishes.
Oyster Mushrooms (Pleurotus ostreatus including Pink and Yellow varieties)
Oyster mushrooms, while technically edible raw, are rarely consumed this way due to their tough, fibrous texture and somewhat bland flavour. Cooking significantly enhances their umami richness, softening the mushrooms and bringing out their delicate sweetness. This applies to the Pink and Yellow varieties as well, which, though they can be eaten raw, are much better after being cooked.
Oyster mushrooms are particularly popular among chefs and home cooks for their adaptability.
- CheckSafe for raw consumption, but cooking improves flavour and texture.
- CheckNutrient-rich: high in protein, fibre and B vitamins.
- CheckVersatile in the kitchen; pink and yellow varieties bring visual appeal
Flavour and Texture
Oyster mushrooms have a mild, slightly sweet flavour with a tender texture when cooked. Pink and Yellow varieties share a similar mildness but tend to be more vibrant in colour.
Though edible raw, their texture is slightly tougher; cooking significantly improves their appeal.
Nutritional Profile
Oyster mushrooms have great nutritional value. They are a great source of protein, fiber, and B vitamins, and they contain significant levels of zinc, iron, and potassium. Oyster mushrooms also have natural statins, which may help to lower cholesterol.
Digestibility
While oyster mushrooms can be eaten raw, they contain a protein called ostreolysin, which is better managed by the body when these mushrooms are cooked. Cooking not only makes them easier to digest but also helps to bring out more of their natural flavours.
Culinary Uses
Raw oyster mushrooms are perfect for salads. Their slight sweetness enhances their raw consumption, but they can also be marinated to bring out more of their flavour. When cooked, they become incredibly versatile, suitable for stir-fries, baking, and grilling.
Which Mushrooms Need To Be Cooked?
Shiitake Mushrooms (Lentinula edodes)
Shiitake mushrooms must be cooked before consumption mainly due to the presence of lentinan, a polysaccharide that can cause digestive discomfort and allergic reactions when consumed raw. This compound, while beneficial for its immune-boosting properties when broken down through cooking, can otherwise irritate the stomach lining. A very uncommon but possible side effect is what's known as "shiitake dermatitis," an allergic skin reaction.
Cooking shiitake mushrooms not only neutralises lentinan but also enhances their flavour and makes them easier to digest, thus unlocking their rich, smokey flavour and improving their overall safety profile. Cook shiitakes for at least 5-7 minutes until they reach an internal cooking temperature of 266-293 degrees Fahrenheit.
King Oyster Mushrooms (Pleurotus eryngii)
King Oyster mushrooms can technically be eaten raw, but this is uncommon due to their tough texture and slightly metallic taste. Cooking transforms them into a tender, meaty mushroom with a rich, savory flavour. Their dense structure softens during cooking, making them easier to digest and more flavorful, with a hearty texture ideal for use in grilling, roasting, or stir-frying.
King Oyster mushrooms are often used as a meat substitute in vegetarian and vegan dishes due to their firm, fibrous texture, which closely resembles the mouthfeel of meat. Their ability to hold up to high-heat cooking methods like grilling and searing makes them a versatile, satisfying alternative in dishes such as vegan steaks, stir-fries, and skewers. When marinated or seasoned properly, they absorb flavours beautifully.
Morel Mushrooms (Morchella spp.)
Morel mushrooms are enjoyed for their distinctive earthy taste and unique, sponge-like appearance. However, these mushrooms must be cooked before consumption due to the presence of hydrazine toxins. Consuming raw morels can cause serious health issues, including gastrointestinal distress and neurological symptoms. The FDA produced a study into morel mushrooms in 2023. The study expresses the importance of preparing these mushrooms through cooking. The heat from cooking effectively breaks down these toxins, making the mushrooms safe to eat. Cooking morels also enhances their nutty flavour, increasing their appeal as a food for consumption.
Chanterelle Mushrooms (Cantharellus spp.)
Chanterelles are known for their flavour, which is a mixture of nutty and peppery notes infused with a fruitiness and delicate aroma. However, chanterelles must be cooked prior to consumption. The reason for this is twofold: raw chanterelles contain tough fibres that are difficult to digest. Secondly, like many wild mushrooms, chanterelles can accumulate harmful bacteria and toxins from their environment; cooking ensures that these potential hazards are eliminated, making the mushrooms safe to eat.
Porcini Mushrooms (Boletus edulis)
Porcini mushrooms, known for their rich flavour and substantial texture, are a favourite in many gourmet dishes but should not be consumed raw. Cooking porcini is essential not only to enhance their earthy taste but also to improve digestibility. Raw porcini can contain complex proteins and other compounds that are tough on the digestive system and can cause discomfort. Cooking breaks down these compounds and softens the mushrooms' fibrous tissues, making them easier to digest and releasing their full flavour profile, which makes them ideal for hearty dishes like stews, soups, and risottos.
Mushrooms That Should Never Be Eaten (Raw or Cooked)
While many mushrooms can be enjoyed safely after cooking, some varieties are inherently dangerous and should never be consumed under any circumstances. These mushrooms contain toxins that cannot be neutralized by heat or other forms of preparation, posing serious health risks.
Let’s explore a few of the most notorious types that fall into this category.
False Morel Mushrooms (Gyromitra species)
False morels are often confused with true morels due to their similar appearance, but they are significantly more dangerous.
These mushrooms should never be eaten raw—or cooked—due to their high levels of gyromitrin, a toxin that can be extremely harmful. The body converts gyromitrin into monomethylhydrazine (MMH), a toxic compound also used in rocket fuel. Ingesting this toxin can lead to serious health issues such as nausea, vomiting, dizziness, and in severe cases, seizures, liver damage, or even death. Unlike certain toxins found in other mushrooms, cooking false morels does not reliably eliminate gyromitrin, making them dangerous to consume in any form.
For these reasons, it’s essential to avoid false morels entirely, whether raw or cooked. They may resemble edible varieties, but their risks far outweigh any culinary appeal.
Death Cap Mushrooms (Amanita phalloides)
The Death Cap mushroom, known as Amanita phalloides, is one of the most dangerous mushrooms in the world. It is responsible for the majority of mushroom-related poisonings globally, and even consuming a small amount can be fatal.
Death Caps contain a group of potent toxins called amatoxins, which can cause severe liver and kidney damage. These toxins are heat-stable, meaning that cooking, drying, or freezing the mushrooms does not reduce their toxicity. Initial symptoms of poisoning might not appear for 6 to 12 hours, often mimicking common food poisoning, which makes it particularly insidious. By the time symptoms become severe, the toxins have already caused significant internal damage.
The Death Cap can be easily mistaken for edible mushrooms such as puffballs or certain types of wild mushrooms, so it’s crucial to avoid foraging mushrooms unless you're absolutely certain of their identity. Instead, buy a mushroom growing kit from a reputable supplier.
Destroying Angels (Amanita species)
Destroying Angels, a group of highly toxic mushrooms from the Amanita genus, are among the most lethal fungi found in the wild. Like the Death Cap, they contain potent amatoxins, which attack the liver and kidneys, causing severe and often irreversible damage. Even small amounts of these mushrooms can be fatal if ingested.
The danger with Destroying Angels is that they can easily be confused with edible varieties, especially when foraging. Their pure white appearance might look innocuous, but they carry the same deadly amatoxins as the Death Cap, which cannot be destroyed by cooking or any form of preparation. Initial symptoms are delayed, often taking up to 12 hours to appear, and include nausea, vomiting, and severe abdominal pain. Without immediate medical treatment, the toxins can cause liver failure and even possibly death.
Given their high risk and potential for confusion with harmless mushrooms, Destroying Angels are among the deadliest mushrooms and should be avoided under all circumstances.
How to Safely Consume Raw Mushrooms
Consuming raw mushrooms can be a delightful way to add variety to your diet, but it’s important to take the right precautions. Here are some key steps to ensure you're safely enjoying your raw mushrooms.
1. Do Your Research
Before consuming any mushroom raw, it’s essential to understand which varieties are safe to eat raw. As we've explored throughout this guide, many mushrooms offer nutrients and flavours that can be enjoyed raw, but not all mushrooms are this safe. Do your research to stay safe if you’re ever unsure.
And if you decide to purchase mushrooms online, buy from a trusted source like Merryhill Mushrooms where you can be confident about the quality and safety of the varieties you are consuming.
2. Grow Your Own Mushrooms
If you want full control over the mushrooms you consume, growing your own can be a fantastic option. With mushroom grow kits available from Merryhill Mushrooms, you can cultivate safe-to-eat varieties like Pink Oyster mushrooms or Lion’s Mane right at home.
This way, you know exactly how the mushrooms have been grown and handled, ensuring the highest quality for raw consumption.
3. Clean your Mushrooms Before Use
Even when purchased from a trusted seller, it’s essential to clean your mushrooms thoroughly before consuming them raw. Gently rinse mushrooms under water to remove dirt and potential bacteria. For mushrooms with crevices, like oyster mushrooms, use a soft brush or damp cloth to clean them more thoroughly.
4. Store Your Mushrooms Properly
To ensure freshness and safety, make sure you store your mushrooms properly. Keep raw mushrooms in a paper bag in the refrigerator to maintain their quality and prevent moisture buildup, which can lead to spoilage or bacterial growth.
5. Understand Their Compounds and Makeup
Mushrooms contain unique compounds, and while many people can eat them raw without issue, some may experience digestive discomfort or allergic reactions. For instance, as mentioned earlier, oyster mushrooms contain a protein called ostreolysin, which is best neutralised by cooking in large quantities. Always pay attention to how your body reacts to raw mushrooms and proceed cautiously if you're trying a new variety.
6. Get Expert Help if Unsure
If you’re ever unsure about consuming raw mushrooms, it’s always best to consult an expert. Don’t hesitate to reach out if you have any questions or concerns about raw mushroom consumption.
By following these steps, you can enjoy the benefits of raw mushrooms while ensuring that you're doing so safely and responsibly.
Conclusion
Understanding which mushrooms are safe to eat raw and how to prepare them properly is essential for enjoying their full nutritional and culinary benefits without getting sick.
Throughout this guide, we've explored the varieties of mushrooms that can be safely consumed raw, such as white button, cremini, and oyster mushrooms, as well as those that should be cooked, like shiitake and porcini mushrooms. We've also discussed dangerous varieties, such as death caps and false morels, which should never be eaten, raw or cooked.
FAQs About Eating Raw Mushrooms
- 1. Can I eat mushrooms raw every day?
Yes, you can eat certain mushrooms raw daily, such as white button, cremini, portobello, and oyster mushrooms. However, it’s essential to ensure that you’re consuming safe varieties and to properly clean them before use. If you're consuming large amounts, it's important to monitor for any digestive issues, as some mushrooms contain tough fibers like chitin, which can be hard to digest for some individuals.
- 2. What are the best mushrooms to eat raw?
The best mushrooms for raw consumption include white button, cremini, portobello, oyster mushrooms (pink, yellow, and king), and chestnut mushrooms. These varieties are safe to eat raw and can add great texture and flavour to salads, sandwiches, and raw platters.
- 3. Which mushrooms should never be eaten raw or cooked?
Certain mushrooms are dangerous regardless of preparation. Death cap mushrooms, destroying angels, and false morels are highly toxic and should never be eaten. Cooking does not neutralise the deadly toxins they contain, and even small amounts can be fatal.
- 4. Why do some mushrooms need to be cooked?
Mushrooms like shiitake, morel, and porcini contain compounds that can cause digestive issues or allergic reactions when eaten raw. Cooking these mushrooms helps break down these compounds, making them safe to eat while enhancing their flavour and texture. For example, shiitake mushrooms contain lentinan, which can cause an allergic reaction in some people if consumed raw. Yes, some people can have allergic reactions to mushrooms, especially in their raw form. This can be due to certain compounds found in mushrooms or an individual's specific sensitivity. If you experience any discomfort such as nausea, itching, or swelling, it’s best to avoid consuming raw mushrooms and consult a medical professional.
- 5. Can I be allergic to raw mushrooms?
Yes, some people can have allergic reactions to mushrooms, especially in their raw form. This can be due to certain compounds found in mushrooms or an individual's specific sensitivity. If you experience any discomfort such as nausea, itching, or swelling, it’s best to avoid consuming raw mushrooms and consult a medical professional.
- 6. How should I store raw mushrooms?
Raw mushrooms should be stored in a paper bag in the refrigerator. This allows the mushrooms to breathe while preventing moisture buildup which can cause spoilage. Avoid storing them in plastic bags as this can trap moisture and lead to slimy, unusable mushrooms.
- 7. Can I grow my own mushrooms to eat raw?
Yes, growing your own mushrooms is a great way to ensure you have safe, fresh varieties at home. You can use mushroom grow kits from trusted suppliers like Merryhill Mushrooms, which offer safe-to-eat varieties like oyster mushrooms and lion’s mane. Growing your own mushrooms gives you full control over how they're handled, ensuring safety and quality.
- 8. Can raw mushrooms give you food poisoning?
While it’s less common, raw mushrooms can harbour bacteria or contaminants, especially if they’ve not been handled or stored properly. Wild mushrooms in particular can carry harmful pathogens. To minimise this risk, it’s important to purchase mushrooms from trusted sources like Merryhill Mushrooms and clean them thoroughly before consuming them raw.
- 9. How do I know if a mushroom is safe to eat raw?
If you're unsure about whether a mushroom is safe to eat raw, it’s essential to do thorough research or consult an expert. As we’ve discussed in this guide, certain varieties such as white button, oyster, and cremini mushrooms are generally safe. However, other varieties like morels or porcini must be cooked, and some, like death caps, should never be eaten. If in doubt, it’s always best to seek advice from a trusted mushroom provider like Merryhill Mushrooms or a local expert.
- 10. Can I eat wild mushrooms raw?
It’s strongly recommended not to eat wild mushrooms raw unless you are absolutely certain of the species and its safety. Many wild mushrooms are toxic and can cause serious health issues even in small amounts. Foraging requires expert knowledge, and if you're inexperienced, it's best to avoid consuming wild mushrooms altogether or consult with a mushroom expert first