Again and again, one hears that mushroom dishes are not up. But even the best cookbooks hide why. The answer is the book "chemicals in food" the environmental group catalysis Cologne eV
Quote: Mushrooms should not be able to warm up. The reason is the high content of protein and amino acids, which mushrooms prepared by atmospheric oxygen and bacteria in a very short time to uric acid, ammonia and several amino acids highly decomposed. In addition, all fungi instead of otherwise normal cellulose plant in a skeleton from chitin, a nitrogenous substance and easily perishable. The symptoms of such poisoning are abdominal pain, vomiting and nerve damage, in some cases can have fatal. "
Incidentally, canned mushrooms by blanching (immersion in boiling water) and then packing luftdichtes preserved. Even these mushrooms after cooking may not re-up.
