The most famous example of a fungus, which PO becomes poisonous, is the green geese. In fresh form it contains small amounts of toxins, but during evaporation of water, their concentration increases. This means that dried green geese can lead to serious poisoning, including muscle damage (rabdomist) and kidneys. However, not only the geese are problematic. Caution should also be exercised in the case of such species as:
- Riga,
- huts,
- Cany,
- Mleczayles,
- buttermilk,
- Ceglastopora boletus.
Drying not only deprives these mushrooms of taste, but causes the accumulation of irritants and toxic substances. These types of substances often precipitate during cooking or long stew. It is better not to risk with drying in their case.
Drying mushrooms does not always mean safe maintenance. When water evaporates from the fruiting bodies, all the substances present in them become heavily concentrated. If there are toxins in the mushroom, their quantity on a gram of dried is incomparably larger than in fresh flesh. What’s more, the drying process itself does not distribute dangerous compounds, and in some cases even increases their activity.
An additional threat is the fact that dried mushrooms have a more intense taste and aroma. This can lead to more at once, and thus to take a larger dose of toxins. Besides, poorly dried or incorrectly stored mushrooms easily mold. Mold, in turn, produces mycotoxins, which can be as dangerous as natural poisons occurring in some species.
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Although some species are better to avoid, many mushrooms are great for drying. In this respect, porcini mushrooms, mushrooms or koźlars reign. To do it safely, it is worth ensuring that the process takes place properly. Above all Never wash mushrooms before drying. This could lead to their mold. Just gently clean them with a brush or a damp cloth. Cut them into thin slices, which will dehydrate faster and evenly.
The optimal drying temperature is about 40-50 ° C. Thanks to this, the mushrooms retain their nutritional values and the process will go safely. Drying is best carried out in a ventilated place, with good air circulation and away from the direct sun. Mushrooms must be dried until they become fragile and brittle. Only then can they be translated into sealed containers, preferably glass or metal, and stored in a dry, cool place.
