The raw truth: Which mushrooms are safe to eat uncooked

Mushrooms are hard to digest even after being cooked, let alone when they're raw. They may contain substances that are not only tough on the stomach but can even be toxic. Chitin, the substance that makes up the cell walls of mushrooms, makes raw mushrooms difficult to digest. Additionally, many species contain natural toxins that only break down when cooked. So, what are the risks of eating raw mushrooms? Gastrointestinal issues may arise. As a result, most mushroom types need to be cooked, fried, or stewed beforehand.

There are exceptions to most rules. Although most mushrooms require processing, it’s helpful to know which kinds can be safely eaten raw. Of course, these are rare situations, and we should enjoy such delicacies in small amounts. It's generally more beneficial to eat mushrooms, especially wild ones, after some preparation.

          
1. Button mushrooms. They have a delicate flavor and work great in salads or on sandwiches.
2. Truffles. They are best raw because their unique aroma reduces in intensity after cooking. Raw truffles can be added to dishes in thin slices or grated to enhance flavor.
3. Shiitake. This Asian mushroom is most often cooked but can be consumed raw in small quantities, such as an addition to sushi.
4. Oyster mushrooms. When raw, they have a delicate taste, suitable for salads or sandwiches.
5. Chanterelles. They can be added to salads and pair well with eggs. They are quite firm but have plenty of aroma.
6. Porcini mushrooms. They can be eaten after very thorough cleaning and slicing into thin pieces. Simply drizzle them with olive oil for a porcini carpaccio.