I found this recipe for Fresh Mushroom Salad in my dead mom’s recipe box. This is a recipe absolutely no one should follow. While it might be ok to eat a king bolete raw, the mushrooms you get from the store—button mushrooms, creminis, portobellos—are all Agaricus bisporus and they may all be toxic. Cooking the mushrooms will remove much of the toxins.
So here’s the recipe for what it’s worth, which really isn’t much. I don’t know where it came from, but it was clearly typed on a typewriter and then photocopied.
FRESH MUSHROOM SALAD
1 lb large mushrooms
6 T lemon juice
1 T chives
1 T chopped parsley
1 T dried tarragon leaves
½ c bottled Italian style dressing
¼ c finely chopped pimento
½ t salt 1/8 t pepper 1½ t sugar
2 T prepared mustard
- Wash & dry mushrooms
- Thinly slice mushrooms into large bowl. Sprinkle with lemon juice, chives, parsley, & tarragon; stir gently. Refrigerate, covered 1 hour.
- Meanwhile, in bowl, combine salad dressing, pimento, salt, pepper, sugar & mustard, stir to mix well. Refrigerate, covered 1 hour.
- To serve; toss mushrooms with dressing. Arrange on bed of lettuce on large platter. 6-8 servings.
No, eating raw mushrooms is probably not what killed my mother, although Agaricus bisporus probably contains carcinogens.