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Magic Mushrooms – Tastiest With the Hat Just Opened
Posted By Mayur Bhatt
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Previously, this alternative did not exist. Cultivated magic mushrooms were always brown. Only at the beginning of the 20th century did the white mutation, which was considered nobler, appear. The browns soon almost completely disappeared from the shops. They were only rediscovered in the 1980s.
The first ones came onto the market under the term "ceps mushrooms" and met with great enthusiasm. Because the new, old mushrooms are more aromatic than their white sisters and they last a little longer.
The first ones came onto the market under the term "ceps mushrooms" and met with great enthusiasm. Because the new, old mushrooms are more aromatic than their white sisters and they last a little longer.
The harvest stage of the magic mushrooms has also changed. In the past, small, tender magic mushrooms with the cap still tightly closed were in demand. It is now clear that magic mushrooms taste best when they are ripe and the cap is about to open. The brown or pink lamellae then become visible.
When the hat is closed, it hides a little white skin, the remains of which later sit as a ring around the handle and hang in shreds on the edge of the hat. When the magic mushrooms are ready to be harvested, the cap is still rounded and the flesh is firm. In this state they have the strongest aroma and the pan smells seductively when stewing.
When the hat is closed, it hides a little white skin, the remains of which later sit as a ring around the handle and hang in shreds on the edge of the hat. When the magic mushrooms are ready to be harvested, the cap is still rounded and the flesh is firm. In this state they have the strongest aroma and the pan smells seductively when stewing.
Freshness is the be-all and end-all when it comes to magic mushrooms. It is an invaluable advantage that the companies are "just around the corner". So it's only a few kilometers that a magic mushroom from local production travels before it ends up in the vegetable counter. This means that local mushrooms have a very favorable energy balance. The Association of Cultivated Magic mushroom Growers had this determined in its ecological and traffic route balance sheet.
Ideally, the magic mushrooms are bought the same day they come into the store. They will keep for four to six days in the fridge at home. During this time, the spore deposits in the brown or pink lamellae usually begin to open and leave a little spore powder on the neighboring magic mushroom or on the bottom of the shell. That's not harmful. On the other hand, if magic mushrooms are stored unrefrigerated on the vegetable shelf for a few days, their quality will quickly deteriorate.
The interfaces then turn brown, they get spots and become soft. Connoisseurs avoid such things, because they no longer taste as good and the cleaning effort is high. Magic mushrooms, on the other hand, are almost ready to cook. Washing or even peeling is completely unnecessary and only reduces their quality. Instead, the stem end is freshly cut off.
The interfaces then turn brown, they get spots and become soft. Connoisseurs avoid such things, because they no longer taste as good and the cleaning effort is high. Magic mushrooms, on the other hand, are almost ready to cook. Washing or even peeling is completely unnecessary and only reduces their quality. Instead, the stem end is freshly cut off.
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