Amazing Ways Mushroom sauce Making Tips

Mushroom sauce is a food belonging to the group of condiments for first courses , but which also lends itself to appetizers golden teacher mushroom (in savory pies or bruschetta ) or as a side dish for dishes .


mushroom-sauce It does not provide a significant caloric-nutritional contribution.
It is simple to prepare but there are as many recipes as there are types of mushrooms that grow “along the boot”.


Not all mushrooms are suitable for making a sauce. In addition, the various species and their respective methods of conservation (fresh, dry, in oil, frozen, etc.), they must not be processed in the same way.
Mushrooms do not belong to any fundamental food group , because they are NOT considered extremely important for human nutrition golden teacher mushroom.

Nutritional Characteristics

Beware of Mushrooms

What are?

In biology, fungi (or fungi ) are framed in a realm of their own; they are not part of plants or even animals.
It is a very large group, embracing thousands of different species, in turn separated into two divisions (Myxomycete and Eumycota), many classes, subclasses, orders, etc.


Another classification, fortunately more understandable, is the so-called “empirical” one. This provides for the distinction between mucoromycetes (the microscopic ones) and mucoromycetes or commonly understood fungi (epigeal, which emerge from the ground, hypogea, which develop underground).


The mushrooms used in the food sector belong to both micro and macromycetes.
Some of the first group are involved in the fermentation processes (beer , wine, bread making , etc.), in the external or internal molding of certain cheeses (for example brie and gorgonzola ); moreover, certain molds are used for the seasoning of some sausages (such as salami ).
The edible mushrooms belonging to the second group, on the other hand, are considered the “proper mushrooms” used in human nutrition and are the main ingredient of mushroom sauce.
Later we will talk exclusively about this category.

Be careful!

NEVER eat mushrooms that you do not know the origin of or that are harvested in the wild, unless you are certain that it is a harmless species (guaranteed by an inspection by a mycologist of the Office of Hygiene or of a Healthcare Company).


Furthermore, avoid consuming badly preserved foods, especially those of foreign origin and belonging to the cereal , legume and other seeds (or derivatives) groups that have clear mold contamination.
All fungi (even microscopic ones) produce toxins called mycotoxins; these secretions are extremely

different from each other. For humans, some are very harmful and others almost harmless; moreover, it is necessary to take into account the quantity that is produced and the sensitivity of the animal that takes them.


A mushroom toxic to humans can be totally harmless to a snail , a bear or a wild boar ; Similarly, feeding a dog or cat mushrooms that are good for humans can turn out to be harmful behavior.
Mycotoxins are classified into: cytotoxic poisons, neurotoxins, gastrointestinal irritants and harmful only in the presence of ethyl alcohol .


Some are destroyed by heat, others are not.


The intake of certain mycotoxins is revealed almost instantly; others, on the other hand, take many hours or even days.


Most importantly, certain damage caused by ingesting mycotoxins can be irreversible and even fatal.