Three reasons why mushrooms should be boiled before cooking

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Forest mushrooms are extremely tasty and aromatic. Most people will agree that they are difficult to compare with store-bought champignons. They are radically different. You can hear two opposing opinions about boiling mushrooms: “Of course, I boil them” and “Why? They are so tasty and cook well.”

Opinion of experts and chefs

They unanimously claim that mushrooms should definitely be boiled before cooking. There are three good reasons for this.

Toxins

During the boiling process, toxins and bacteria are neutralized. Mushrooms become safe for further consumption. This is especially true for mushrooms that are conditionally edible. Boil:

• brussels sprouts 5 min;
• butterflies 7 min;
• white mushrooms 10 min;
• chanterelles 20 min;
• borscht 10 min.

During the growth process, mushrooms accumulate toxins, nitrates, and harmful substances. They are like a sponge. Therefore, they need to be boiled. This neutralizes the harmfulness.

Bitterness

If you need to get rid of the unpleasant taste caused by bitterness, you also need to boil. This is especially true for russula. After boiling, it becomes tasty.

Assimilation

Mushrooms contain a high concentration of chitin. It is not absorbed by the body, and also blocks the ability to absorb nutrients. You can increase the absorption of mushrooms by heat treatment. Therefore, you must first boil them, and then fry, stew, bake.