Health experts warn against undercooking wild mushrooms

Improper cooking of wild mushrooms can lead to nausea, stomach pain, and diarrhea, even when the mushrooms are not poisonous species. According to the Federal Institute for Risk Assessment (BfR), all mushroom meals should be cooked for at least 15 minutes.

Mushroom expert Stefan Fischer of the German Society for Mycology (DGfM) recommends cooking for 15 to 20 minutes at a constant heat of 70 to 80 degrees Celsius. Certain varieties, such as the Hen-of-the-woods (Hallimasch), require up to 30 minutes of cooking time. While store-bought button mushrooms can sometimes be eaten raw, wild mushrooms like morels and red caps can be toxic if not sufficiently heated.

Fischer notes that the chitin in mushroom cell walls is difficult to digest, which can cause health issues if the mushrooms are undercooked. He also warns that large portions, such as breaded mushroom cutlets, must be cooked thoroughly to the center to ensure safety.