You definitely don’t eat mushrooms that you choose!

You can even grow it yourself in your own yard. But be sure to enjoy it while it is still young and fresh. Otherwise it melts into a viscous mass and is no longer suitable for use in the kitchen. And be careful: there is a risk of confusion with other poisonous tintlings – so only harvest the mushroom if you are absolutely sure that it is edible.

Eight types of mushrooms that you definitely shouldn’t eat

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Enjoy the Schopfintling quickly

When it comes to the Schopftintling, the right time is particularly important: harvest and eat the mushroom while it is still young. You can tell by the fact that the hat has not yet spread. The lamellae of the mushroom should be white to slightly pink in color. If both are the case, you can enjoy the Schopfintling without any problems.

On the other hand, if you wait too long, it will begin to dissolve. Then you can only dispose of the mushroom. In this case, you can no longer use the Schopftintling to prepare food.

A mushroom with many talents

The Schopftintling presents itself as a versatile mushroom with which you can conjure up many delicious dishes in the kitchen. It is particularly suitable for soups and stews. Its taste is a little reminiscent of asparagus. When you have collected ink, it is best to bring it to the table on the same day.

Take a close look at every single mushroom before using it. If the slats take on a dark shape, it is better not to use the hat anymore. In order to increase the shelf life a little, you can do two things during the harvest: First, be extremely careful when you remove the mushroom from the ground. Second, separate the hat from the stem as quickly as possible.

Important: only collect what you are sure to know

The German Society for Mycology (DGfM) warns on its homepage: "Mushroom poisoning occurs most frequently due to mushrooms that are too old (…) or that have been stored for too long or incorrectly." The consumption of raw and insufficiently steamed mushrooms can also have serious consequences. Therefore, pay attention to correct storage and appropriate preparation.

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And, according to the experts, when collecting mushrooms: "Only pick mushrooms that you know for sure. You definitely don’t eat mushrooms that you choose! Only when you are sure of the knowledge after repeated determination do you think of the frying pan." If you don’t want to do without fresh mushrooms from the forest, you should definitely observe the following notice from the DGfM: "Have your mushrooms checked for edibility only by certified mushroom experts DGfM and ask him for his ID from the DGfM". Basically, when in doubt, leave a mushroom standing and don’t take any risks.

Its name already reveals that the Kaiserling is a very special mushroom. In ancient times, it was considered so precious that it was reserved for the respective rulers. Today it is one of the most popular edible mushrooms and is found mainly around the Mediterranean.

Eight types of mushrooms that you definitely shouldn’t eat

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The Kaiserling likes a warm climate

The Kaiserling is known by a second name, which sounds much less majestic: orange-yellow amanita. This name describes the appearance of the mushroom quite well. Indeed, the Kaiserling has a hat that is characterized by red and orange tones. The flat domed hat measures seven to 15 centimeters in diameter. The yellow stem also protrudes up to 15 centimeters and is two to three centimeters thick.

At home in southern Europe

Since the Kaiserling thrives well in a mild climate, the fungus is found mainly in southern Europe. Spain, southern France and Italy are considered to be the main find places. With a little luck, however, you can also discover the Kaiserling in particularly sunny areas of southern Germany.

The ideal mushroom for light cuisine

The Kaiserling is a classic summer mushroom that you can harvest from August. It is perfect for light summer cuisine and forms the basis for many delicious recipe ideas.

For example, you can serve the mushroom with a green salad and some bread as an easily digestible meal. Fried Kaiserlings also taste delicious as a side dish to an omelette. More hearty recipes are also popular with gourmets: Combine the Kaiserling with scrambled eggs and then add shallots. To top it off, all that’s missing is a little bacon, and the rustic menu is ready.

Mushroom calendar 2020: when can you pick which mushrooms during the mushroom season? Hobby for experts: Recognizing and identifying edible mushrooms Avoid dangers: pick mushrooms – important information for your safety Important Measures: Hunting for Mushrooms – How To Prepare

Important: only collect what you are sure to know

The German Society for Mycology (DGfM) expressly warns on its homepage: "Only pick mushrooms that you know for sure. You definitely don’t eat mushrooms that you choose! Only when you are sure of the knowledge after repeated determination do you think of the frying pan." If you don’t want to do without fresh mushrooms from the forest, you should definitely observe the following notice from the DGfM: "Have your mushrooms checked for edibility only by certified mushroom experts DGfM and ask him for his ID from the DGfM". Basically, when in doubt, leave a mushroom standing and don’t take any risks.

Once you have collected fresh mushrooms, you do not necessarily have to eat them right away, you can keep them for a period of time. Here are some tips on how to properly store and dry mushrooms.

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Eight types of mushrooms that you definitely shouldn’t eat

Photo series with 8 pictures

Storing fresh mushrooms: tips

Wild mushrooms keep for a few days if properly stored. It is best to store fresh mushrooms in the refrigerator, as they spoil quickly in warmer temperatures. The Stiftung Warentest recommends placing the mushrooms in a container that is permeable to air – never in a plastic bag, because mushrooms start to rot in this easily and can also develop toxic substances. Also, be careful not to squeeze the mushrooms as they are very sensitive to pressure. They’re safe in the fridge’s vegetable compartment. In cold temperatures, you can also store the mushrooms on the balcony overnight. 

Mushrooms dry for longer shelf life

If you want your mushrooms to last longer than two to three days, drying them is a good method. To do this, you need to first thoroughly clean the mushrooms, and then cut them into thin slices. Tip: An egg cutter is recommended for even slices. With small mushrooms it is often enough to cut them in half.

There are three ways to dry mushrooms:

In the dehydrator: Drying the mushrooms in a dehydrator is the best way to preserve their flavor and vitamins. The mushrooms are dried evenly for two to four hours at around 50 degrees Celsius. In the oven: make sure that the temperature is 40 to 50 degrees Celsius throughout. Place the mushroom slices on baking sheets lined with baking paper or a wire rack and set the oven to convection. Provide adequate ventilation by leaving the door ajar with a wooden spoon. So the moisture can pull away. We do not recommend drying in the microwave, as the mushrooms in it only get mushy. In the air: Generally speaking, drying mushrooms in the air is only recommended in dry, hot weather. To do this, cut the mushrooms into slices and thread them on strings. The pieces must not touch. It is also important that you do not wash the mushrooms beforehand. Alternatively, you can spread the panes out on a wire or wooden grid. According to the site "passion-pilze-sammeln.com" you should now let the mushrooms dry in the shade and not in the blazing sun. This protects the aromas. The mushrooms have to be brought in overnight as there is a risk that they will draw moisture again.

It is best to store dried mushrooms in well-sealable jars in a dark, dry place. A pinch of pepper, which you put in the glass and then shake well, helps against parasites. The mushrooms can be kept for several months and are very suitable for refining sauces or soups, for example.

Important: only collect what you are sure to know

The German Society for Mycology (DGfM) expressly warns on its homepage: "Only pick mushrooms that you know for sure. You definitely don’t eat mushrooms that you choose! Only when you are sure of the knowledge after repeated determination do you think of the frying pan."

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If you don’t want to do without fresh mushrooms from the forest, you should definitely note the following advice from the German Society for Mycology (DGfM): "Have your mushrooms checked for edibility by certified mushroom experts from the DGfM and ask them for their ID from the DGfM". The DGfM offers a list of mushroom experts, which you can filter by postcode.

There are poisonous mushrooms in Germany which can even be life-threatening and which are confusingly similar to edible mushrooms. We will tell you what to look out for and which mushrooms you should not eat under any circumstances.

Green Tuber MushroomFake ChanterelleCommon Bile BoletusCollect Only What You Are Certainly KnowledgeableMushroom Poisoning: What To Do?

When collecting mushrooms, the greatest danger comes from doppelgangers: these are poisonous specimens that look like edible mushrooms so they can be confused. The following overview shows you popular edible mushrooms and their dangerous doppelgangers.

Green tuber mushroom is deadly

Watch out for doppelgangers: Left: green cap mushroom (poisonous!), Right: meadow mushroom (edible mushroom) (source: imago / Metodi Popow, blickwinkel)

Eight types of mushrooms that you definitely shouldn’t eat

Photo series with 8 pictures

The untrained eye can quickly mistake the common meadow mushroom for a deadly poisonous green cap mushroom. The cap mushroom is responsible for 90 percent of fatal poisonings – that is around five deaths per year. Even 60 grams of the fresh mushroom can be fatal to an adult.

Panther mushroom can cause seizures

Attention doppelganger: left: panther mushroom (poisonous!), Right: pearl mushroom (edible mushroom) (source: imago / imagebroker, blickwinkel)

The pearl mushroom is often confused with the panther mushroom, which contains neurotoxins. At the beginning of the intoxication there is a feeling of intoxication, in severe cases there is impaired perception, hallucinations, muscle twitching and seizures. If consumed in excess, it is fatal.

Wrong chanterelle is not appetizing 

Attention doppelganger: left: false chanterelle (poisonous!), Right: chanterelle (edible mushroom) (source: imago / blickwinkel, chrome orange)

Another prominent case is the chanterelle and its doppelganger, the false chanterelle, which is also known as the orange-yellow fork leaf because of its color.