Not so much botany as mycology, but I'll give it a whirl. My biology prof and I were having this discussion, and we couldn't think of a reason. The only (edible) mushroom that we know of that can be eaten raw is the white button mushroom--the one most commonly found in grocery stores. Any other (edible) mushroom eaten raw causes gastrointestinal distress. We're wondering what in other species of mushrooms causes the distress that is neutralized in the cooking process. As an aside, any chefs willing to divulge what causes a mushroom's texture to change due to heat? That may also have something to do with the digestability.
2006-09-14
13:19:29
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10 answers
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asked by
xaandria
2
in
Botany