Rethinking Mushroom Preperation

Jon

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I found this article very interesting in that it counters the notion we have that mushrooms need to be cooked by the power of the sun in order to destroy the hydrazine (jk). I also liked that they specified what exactly a "Stuffing Mushroom" is (a Large white button mushroom) but then again maybe I'm just slow :tease. I also found it interesting that the specialist in they inquired about the mushrooms anti cancer/aromatase compounds stated that over cooking a mushroom will destroy the lectins (which, according to him act differently from others). If you read, you'll obviously find things you'll disagree with but I found it a good read reguardless.

Anti-Cancer Strategies: Eat Your Button Mushrooms
 

Vinero

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I thought the smaller white button mushrooms were better aromatase inhibitors and anti-cancer. So frying in butter or coconut oil for about 10-15 minutes might be good after all. Good to know, as I hate boiling mushrooms for too long.
 
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Jon

Jon

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I thought the smaller white button mushrooms were better aromatase inhibitors and anti-cancer. So frying in butter or coconut oil for about 10-15 minutes might be good after all. Good to know, as I hate boiling mushrooms for too long.

Agreed! They taste so much better that way lol. Yeah I was really confused on what a stuffing Mushroom was, the only reason I found this article was because I was trying to figure out what the researchers meant by "Stuffing Mushroom" because in the original research journals they never really specify what it is other than its genus: Agaricus Bisporus
 

Aymen

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Should i boil/fry the canned white mushrooms for a few minutes before eating them ?
 
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Jon

Jon

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They gave those mice in your first study an unspecified amount of pure MFH in their drinking water, not through eating mushrooms. I'm not saying hydrazine isn't a danger, I'm just saying it's probably less of a concern than it's being made out to be if you're cooking your mushrooms.

Your second link doesn't work.
 
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Jon

Jon

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Should i boil/fry the canned white mushrooms for a few minutes before eating them ?

They're probably fine out of the can but I can't imagine eating then cold so if you're heating them in some way before you eat I'm sure you're fine
 
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Jon

Jon

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What defines "overcooking?"

Regardless, I'd rather listen to Peat and Stamets on this matter.

Some discussion:

Paul Stamets Says Talking About Portabello Mushrooms Could Put His Life In Jeopardy

Mushrooms, Preparation And "inflammation"

Mushrooms - Solid + Liquid

You convinced me :) lol

I've always boiled my mushrooms for an hour, drained them, let them cool, and then froze them in in a ziploc bag inside a ziploc bag. I usually microwave them to defrost and throw them in a skillet to sear them a bit. I figured between the boiling, draining, freezing, microwaving, and frying the hydrazine is about 99.9% gone lol.

Thanks for the quotes.

Ps: your avatar is dope, dexters lab will forever be the GOAT.
 
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TripleOG

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You convinced me :) lol

I've always boiled my mushrooms for an hour, drained them, let them cool, and then froze them in in a ziploc bag inside a ziploc bag. I usually microwave them to defrost and throw them in a skillet to seat them a bit. I figured between the boiling, draining, freezing, microwaving, and frying the hydrazine is about 99.9% gone lol.

Thanks for the quotes.

Ps: your avatar is dope, dexters lab will forever be the GOAT.

Action Hank thwarting off aggressively feminizing ponies felt hilariously synonymous with our mission statement. :lol::lol::lol:

I think the problem with tossing the water after long periods of boiling is you may be tossing much of the good stuff, too. Peat acknowledges that in the 3rd thread I linked.

Now the question is: do the beneficial substances extract out the solid mushroom at the same rate as the agaritine? If so, tossing the water doesn't seem ideal. Long boiling times would be preferred in this case to degrade agaritine as much as possible.

Frying or microwaving prior to boiling seems to be a way to drastically reduce cooking times due to how effective they are at reducing agaritine content without having to discard anything.

Pan-Frying
As in the Nordic countries , frying of the cultivated mushrooms in butter or vegetable oils is a much more common cooking procedure than dry baking . We studied the influence of frying sliced A. hortensi s (298 mg kg ±1 ) in these fats for 5min on the agaritine content of the mushroom . The temperature of the vegetable oil and butter , respectively , was around 100 ° C during the entire frying period, the mushroom slices being stirred continuously during the process . After frying for 5 min in vegetable oil, the agaritine content had been reduced to 34.3% of the original agaritine content in fresh mushrooms but only 0.6% of the original agaritine content could be recovered in the oil. Frying sliced mushrooms in butter for 5 min reduced the agaritine content to 69.2 % of the agaritine content in fresh mushrooms before processing. Only 2.8% of the original agaritine content was recovered in the butter. In another experiment , whole mushroom caps of A. bitorquis was fried at around 150 ° C in a pan with sunflower oil for 10 min (5 min on each side). The mushrooms originally contained 338 mg/kg ±1 agaritine. Ten minutes of frying reduced the agaritin e content by 57% . Although the temperature was higher in this frying experiment with A. bitorquis than in the frying experiment with A. hortensis , and the frying time was longer , the slightly less pronounced reduction in agaritine content could be due to that whole mushrooms were fried instead of sliced mushrooms .

Microwave
The influence of microwave heating on the agaritine content of A. bitorquis has been investigated. Twenty gram of sliced mushroom (original content of agaritine 276 mg/kg) was heated in the microwave oven (1000W , 2450 MHz). After 15 seconds the agaritine content was reduced by 41%, after 30 seconds by 51%, after 45 seconds by 61% and after 60 seconds by 65% (Schulzová et al., 2002).

https://web.vscht.cz/~hajslovj/publications/schuzlova_agaritine_fac_vol19_p853-862.pdf

I think @ecstatichamster does the fry -> boil method.
 

ddjd

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I found this article very interesting in that it counters the notion we have that mushrooms need to be cooked by the power of the sun in order to destroy the hydrazine (jk). I also liked that they specified what exactly a "Stuffing Mushroom" is (a Large white button mushroom) but then again maybe I'm just slow :tease. I also found it interesting that the specialist in they inquired about the mushrooms anti cancer/aromatase compounds stated that over cooking a mushroom will destroy the lectins (which, according to him act differently from others). If you read, you'll obviously find things you'll disagree with but I found it a good read reguardless.

Anti-Cancer Strategies: Eat Your Button Mushrooms

View: https://twitter.com/drkohilathas/status/1641073178007961606?t=i5sLJi-uTi8bntvvk4z1Mw&s=19
 
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