Asiago Food 
Mushrooms are the undisputed stars of the fall season. Enjoyed on their own or accompanied by a serving of steaming polenta, stuffed or as the filling of fragrant savory pies, lasagna, crespelle and ravioli, to season pasta dishes, risottos and gnocchi, breaded and fried for those with a sweet tooth or served with a side of cooked vegetables for those who want to stay lighter.
But did you know that with some important precautions, mushrooms can also be consumed raw?
Mushrooms to eat raw
There are various species of mushrooms that are edible even when raw, ranging from well-known ones like Caesar’s mushroom and truffles, to lesser-known ones like St. George’s mushrooms and beefsteak fungus. Let’s delve into some of them in detail.
CAESAR’S MUSHROOM (Amanita caesarea)
Highly sought after among mushroom hunters, the Caesar’s mushroom has been prized since ancient times for its excellent flavor and tender flesh. Raw, it is traditionally enjoyed in carpaccios and salads with a simple emulsion of olive oil, lemon, salt and pepper. Just enough to enhance the delicate aroma of this delicious gift of the woods!
If you are lucky enough to come across specimens of Amanita caesarea in their natural habitat, it is crucial to know that the law strictly prohibits their collection while still closed. This is to prevent the spread of essential spores needed for their reproduction process, as well as to avoid mistaking them for other poisonous species of the Amanita genus, such as the deadly Amanita phalloides.
Caesar’s mushroom Amanita caesarea
TRUFFLE
From this list, we cannot certainly exclude the hypogeal fungus par excellence, the truffle. The black varieties are excellent both raw and cooked, to make the famous truffle sauce “Tartufata” or to use in the preparation of risottos and pasta dishes. The delicate and precious white truffles, on the other hand, are particularly sensitive to heat, and for this reason, their use raw is recommended, thinly sliced and added to the dish just before serving.
Whether it’s white or black truffles, their unmistakable aroma will enhance every dish with a refined touch.
White truffle tagliolini
BEEFSTEAK FUNGUS (Fistulina hepatica)
Beefsteak fungus (also called tongue mushrooms) owe their name to their very special shape that resembles an animal tongue, and they can be encountered in summer or fall on the trunks of deciduous trees such as oaks and chestnut trees.
They have a pleasantly delicate flavor and boast interesting nutritional characteristics, such as a high content of vitamin C. The young specimens of this mushroom, more tender and succulent than the adult ones, are delicious when grilled but are also good raw when sliced thinly and marinated in olive oil, pepper, and coarse salt, with a splash of lemon.
Beefsteak fungus Fistulina hepatica
PORCINI
The porcini mushroom is highly cherished in Italian culinary tradition for its exceptional taste and quality, making it one of the most beloved forest mushrooms.
True enthusiasts know that one of the ways to enjoy it is thinly sliced and dressed with a simple drizzle of olive oil, salt, and pepper, accompanied by shavings of Parmesan, a few arugula leaves, and, if desired, a generous squeeze of lemon. The mushrooms remain crunchy and firm, allowing you to appreciate all their aromatic nuances tending towards hazelnut. For raw consumption, it is important to choose clean and perfectly healthy specimens, with meat that is not excessively tough.
Porcini carpaccio
GREEN BRITTLEGILL (Russula virescens)
The Russula virescens is a fascinating species for mushroom pickers, known for its typical pale green cap. Considered by many as the most flavorful among edible Russulas, thanks to its compact yet crumbly flesh and pleasantly sweet taste. This green brittlegill is usually enjoyed in cooked dishes, but can also be savored raw in salads, in small amounts.
ST. GEORGE’S MUSHROOM (Calocybe gambosa)
Calocybe gambosa, commonly known as St. George’s mushroom, is a spontaneous mushroom that grows in spring in meadows and forest edges. It is therefore one of the first species to inaugurate the mushroom season. It is considered an excellent edible if cooked in risottos or as a seasoning for tasty crepes and omelets, but it can also be enjoyed raw, although its very pronounced smell of fresh flour (which tends to fade only with cooking) may not appeal to everyone.
KING TRUMPET MUSHROOM (Pleurotus eryngii)
Known for the quality of its meat, this mushroom variety is a highly sought-after ingredient. It grows naturally in pastures and uncultivated fields, although the majority of production comes from controlled cultivation. Its meaty texture and unique aroma make it incredibly versatile and a favorite among chefs. Whether cooked or enjoyed raw, thinly sliced with a drizzle of olive oil and lemon, garlic, parsley, and a sprinkle of pecorino or Parmesan cheese, this mushroom is truly a culinary delight.
CHAMPIGNON (Agaricus bisporus)
The champignon mushrooms are among the most common cultivated mushrooms and easily available throughout the year, as well as being very affordable. Delicate and versatile, they can also be consumed raw in fresh salads: simply slice them very thinly and let them marinate in a dressing made with olive oil, salt, lemon juice, and chopped parsley.
Field mushrooms Agaricus campestris (also known as meadow mushrooms) are also a suitable option for consumption, and it is possible to consume the younger specimens raw as well.
Spinach and champignon mushroom salad
How to eat raw mushrooms without any risks
Although the previously described species are edible even when raw, it is crucial to act consciously and cautiously when choosing to consume food without subjecting it to proper cooking.
By cooking the mushroom, it is indeed possible to neutralize toxins and potentially dangerous bacteria for our body. At the same time, high temperatures soften the cell walls and tissues of the mushroom, making it gentler on our digestive system and giving it the soft and velvety texture typical of cooked mushrooms.
It would be ideal to purchase fresh mushrooms from the supermarket or the fruit vendor, as they undergo checks and analyses that certify their complete safety. However, if you come across and collect mushrooms in the woods, it is of utmost importance to take them to a mycological inspection office. They will be able to identify the species, determine their edibility, and provide useful advice on how to use them.
Before consumption, it is always necessary to clean the mushrooms in every part and check that they are perfectly healthy, paying close attention to wild mushrooms (such as porcini and russulas) that are particularly liked by grubs, slugs or other small forest dwellers.
After a thorough cleaning, you can season them and enjoy them in raw preparations, in small quantities.
However, it is important to remember that only fresh mushrooms can be eaten raw or lightly cooked, while frozen and dried mushrooms must be fully cooked before consumption.
Freshly picked wild mushrooms, porcini and Caesar’s mushrooms
Properties of raw mushrooms
Consuming raw mushrooms allows you to appreciate their original texture and their authentic, intense flavor, which often differs from that of the same cooked mushroom. From a nutritional standpoint, raw mushrooms retain all the vitamins, minerals, and valuable antioxidant substances that would partially be lost during cooking.
However, it is crucial to pay close attention to the choice of variety and portion size, as there are edible species that may still be indigestible, as the body’s response to mushroom ingestion varies from person to person. In addition to this aspect, there are possible intolerances and allergic reactions that make the consumption of raw mushrooms a delicate and complex matter.
