Can button mushrooms be eaten raw? Precautions for eating button mushrooms raw

The button mushroom is a white wild mushroom of the genus Agaricus that grows on the Mongolian grasslands, generally found in places with sheep bones or sheep manure. Because goods from the Mongolian grasslands were mostly transported through Zhangjiakou City in Hebei Province, this mushroom came to be called "koumogu" (button mushroom). The button mushroom has a very delicious flavor and is the most expensive mushroom on the Chinese market, so can button mushrooms be eaten raw?

1. Can button mushrooms be eaten raw

The composition of the button mushroom is fairly complex, and it also has a certain toxicity, so eating it raw is not recommended. In addition, because the button mushroom grows in the wild, it may also carry some parasites and microorganisms; eating it directly may cause dizziness, nausea and vomiting, followed by symptoms such as restlessness, delirium and visual hallucinations. Every year during mushroom season, quite a few diners end up in hospital for treatment because of mushroom poisoning. Cooking button mushrooms at high heat not only sterilizes them but also makes the flavor even more fresh and fragrant, so it is best to eat them after they are cooked through.

The main producing areas of the button mushroom are grassland regions such as East Ujimqin Banner, West Ujimqin Banner and Abag Banner in the Xilingol League, Hulunbuir City and Tongliao, and its varieties are very diverse, mainly including the poplar button mushroom, the Hong Kong large white button mushroom and the Sichuan leopard-spotted button mushroom. Its nutritional value is very rich: the large amount of plant fiber it contains helps prevent constipation, promote detoxification, prevent diabetes and colorectal cancer, and lower cholesterol levels, and it is suitable for most people to eat.

2. Main ways to eat button mushrooms

There are many ways to eat button mushrooms, with common methods including stir-fried button mushrooms and button mushroom and tofu soup. The specific method for stir-fried button mushrooms is to first wash the button mushrooms with water and cut them into slices 0.2 cm thick, then heat a wok and add rendered lard, add the button mushroom slices and stir-fry until fragrant, pour in clear broth, add refined salt and monosodium glutamate, bring to a boil for a moment, thicken with 10 g of wet starch (5 g of starch plus water), stir well and then plate and serve.

To make button mushroom and tofu soup, first slice both the button mushrooms and the tofu, then put a little oil in the pot, sauté chopped scallions to release the aroma, add broth and then add the tofu and Chinese cabbage; after the soup comes to a boil, add the button mushrooms, cook for a short while, then add salt and a few small dried shrimp and it is ready to serve. Neither monosodium glutamate nor chicken essence needs to be added; the umami of the button mushroom does the job on its own.

That is all for button mushrooms. Friends who want to eat them can check their local market to see whether button mushrooms are for sale, but remember, they must never be eaten raw.