The season when mushrooms grow the most is close at hand attracting mushroom pickers to the woods rich in numerous species and varieties not all of which are edible: sometimes some toxic and poisonous mushrooms look like the edible ones turning a delicious dish into a health hazard.
In order to prevent risks the Mycology Inspectorate of Reggio Emilia will ensure this year too, from August 21 to November 20, the presence of experts, who will check the collected mushrooms free of charge.
During the collecting it is a good idea to have adequate clothing protecting from bites or stings by animals, to use a stick and to have a knife and a basket. It is also important not to pick mushrooms, which are too young and are difficult to identify, or which are too old and could be spoiled and turn out to be indigestible.
The mushrooms should be picked intact keeping the stalk or other important parts so as to preserve the elements necessary for the identification and should be transported in a way keeping them as entire as possible.
The inspectorate of mycology reminded some other "good rules": use only mushrooms collected in the last 48 hours and kept at low temperature (edible mushrooms could turn into toxic ones as they age); do not forget that edible mushrooms should be consumed well-cooked; ensure that the mushrooms come from low-polluted areas (avoid urban areas or areas near industrial sites); in any case use mushrooms moderately (few times a month, only one dish in the menu) because even edible mushrooms put a heavy strain on the liver; in any case give mushrooms vary carefully to children, pregnant women and people suffering from liver or kidney diseases.
