Freshly picked mushrooms and water do not mix well. Or at least that is what some experts in this product so associated with autumn claim, who recommend only removing dirt in the forest with the help of a brush so that cleaning does not affect its flavor and texture. At that point, the hat is still wet and it is easier to discard organic debris or soil, they note. But does not washing mushrooms with water before cooking pose any health risk?
First of all, it is important to differentiate between mycetisms or poisoning caused by mushrooms and food poisoning. The first occurs when a toxic mushroom is consumed - in Spain the most common are Amanita phalloides and those of the Lepiota genus -, while the second occurs due to bacterial contamination or the presence of heavy metals in the food.
Although mycetism or poisoning caused by mushrooms tends to be more worrying (in the case of the Amanita phalloides it can be fatal), food poisoning can also occur and give us a hard time. "Many pathogenic bacteria are ubiquitous and are found, for example, in the soil. Hence the importance of cleaning and washing mushrooms to remove dirt and dirt," warns food technologist Miguel Ángel Lurueña, author of the blog Gominolas de Petroleum. "Not washing them is a very big health risk," agrees Mario Sánchez, also an expert in food technology.
As an example, Lurueña refers to botulism, one of the risks associated with the consumption of mushrooms when they are not stored correctly. It is a rare but serious disease that can cause symptoms such as abdominal cramps, difficulty breathing or vomiting, the World Health Organization points out in this report. Preserving fresh mushrooms without refrigerating them in an airtight container can facilitate the proliferation of the bacteria that cause this poisoning (Clostridium botulinum).
But there should be no panic. By cooking mushrooms, the risk of suffering from food poisoning is significantly reduced, although their consumption will be even safer if we wash and store them correctly. In the end it is like riding a motorcycle, says Lurueña. "It is advisable to take precautions: not running, keeping the light on, etc. If we only do one of those things, the probability of suffering an accident is greater. Furthermore, if we subordinate everything to a single measure and that failure, we will go wrong."
It must also be taken into account that there are microorganisms that produce heat-resistant toxins, such as the aforementioned Clostridium botulinum. This means that if we have left the mushrooms in an airtight container for a long time and these poisonous substances develop, cooking will not eliminate them.
Storage is also key to reducing risks. Fresh mushrooms should be stored in a container that allows air circulation, such as a tray or paper bag. Whether or not they are kept in the refrigerator will depend on the species, but the general recommendation is to refrigerate them. Lluís Riera, food safety expert and director of the Saia consultancy, advises separating mushrooms from the rest of the food in the refrigerator to avoid cross-contamination and consuming them as soon as possible, "because they are very perishable products."
For cleaning, which should be done just before cooking so as not to affect their quality, you must wash your hands with soap and water. Next, mushrooms that are bruised or in poor condition should be discarded, the Government of Canada states in this document, which advises washing them gently with a damp cloth or a soft-bristled brush, or soaking them in cold water and drying them with kitchen paper. Riera prefers the second option, "to better eliminate organic remains."
It is necessary to spend more time cleaning the lower part of the mushroom, "because it can store bacteria and viruses," point out the authorities of the North American country.
At this point, many may wonder if washing mushrooms with water can affect their delicate flavor. And although some chefs and experts have echoed this risk, it is not entirely true. "Washing them excessively or submerging them in water can affect their organoleptic properties, since mushrooms absorb a lot of moisture. But if we wash them carefully under the tap and dry with kitchen paper, absolutely nothing happens," says Mario Sánchez, who He is also the author of the food dissemination portal SefiFood.
Mushroom expert Llorenç Petràs, who has run a mushroom stall in Barcelona's Boqueria market for more than 50 years, agrees. "I always wash them with water when they are bought in a store, because they have passed through many hands and are a little more damaged." If he picks mushrooms in the forest, he skips this step, because he cleans them right there with the help of a brush while they are still wet, but he insists that it depends on the species. "The chanterelles, for example, are usually filled with soil, which is not the case with the rossinyols."
As for whether water can affect its taste, Petràs denies it. "It's better to remove the dirt under the tap than to end up chewing dirt. If it absorbs a little moisture, it will release more water into the pan, but it will be just as good when we eat it." Santiago Orts, biologist and co-founder of Huerto Gourmet, also believes that there is no problem with moistening the mushroom a little to clean it. "It is much worse if it is dry. 50% of its flavor depends on its freshness," he concludes.
