Dark spots in cultivated mushrooms not bad

Dark spots on cultivated mushrooms have no effect on flavor or shelf life

07/13/2012

Dark spots on recently bought mushrooms do not affect flavor or shelf life. This is indicated by the Bund Deutscher Champignon- und Kulturpilzanbauer (BDC) in Bonn.

For cultivated mushrooms, avoid contact with water
Cultivated mushrooms, which include, for example, mushrooms or oyster mushrooms, often have dark spots. These are harmless pressure points, which affect neither the taste of the mushrooms nor their durability. If you want to avoid the dark spots, mushrooms should be carefully transported and stored, as the BDC told the news agency „dpa“ announced. Before mushrooms are eaten, they should be rubbed off with a kitchen crepe. If the stalk end is a bit dry, it should be removed. Cultivated mushrooms must not come into contact with water, as they absorb the liquid quickly and get a slippery consistency. In addition, they lose their aroma.

To fill mushrooms, the style should be gently squeezed. An egg cutter helps to cut mushrooms into fine, even slices. An onion chopper can be used for mincing.

Mushroom cultivation takes place on sterile substrate
For mushroom cultivation, a fungus-adapted substrate, for example, with straw and wood chips, disinfected by different microbial processes. Subsequently, the substrate is inoculated under sterile conditions with the fungus mycelium. Depending on the type of fungus, the growth of the substrate takes different lengths. A mushroom mycelium takes about 15 days, after about three weeks, the first mushrooms can be harvested. (Ag)

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Image: Sara Hegewald