How to cook wild mushrooms more safely

Control the collection before preparation

Take complete, unprocessed specimens to a VAPKO inspection centre before any consumption. Keep the approved lot separate from study specimens and review it again for condition before cooking. MycoRadar never confirms that a mushroom is present or edible, and no recipe can replace identification. If any fragment, label or collection history is uncertain, exclude the affected lot. A food decision must be based on the actual material presented for control, not a remembered resemblance to a previous find.

• Obtain VAPKO control before processing.
• Keep approved and unknown specimens separate.
• Reject mixed, degraded or untraceable material.
• Follow guidance for the confirmed species.

Use species-specific official guidance

Preparation requirements differ, and cooking does not make every mushroom or toxin safe. Follow current official guidance and the inspector's advice for the confirmed species and intended use. This guide does not invent a universal time or temperature. Do not substitute another species because it looks similar, taste raw pieces to test them or assume drying, freezing or reheating removes every risk. Keep the preparation simple enough that the verified lot remains traceable throughout the kitchen process.

Maintain separation and records

Use clean tools and surfaces and prevent scraps from unknown specimens reaching the meal. Keep a small labelled portion of the verified collection and its field photographs available until there is no concern, without creating an additional food-safety issue. Note who ate the dish and which lot was used. These measures do not make consumption risk-free, but they preserve information that professionals may need. Never serve a wild mushroom dish when any participant's portion contains uncertain material.

Act immediately if illness is suspected

Illness after a wild-mushroom meal requires an immediate phone call to Tox Info Suisse on 145. If the condition appears life-threatening, phone 144. Never cause vomiting or wait for other diners to become unwell. Keep cooked leftovers, cleaning scraps, labels and collection photographs, then follow the instructions received. MycoRadar cannot assess symptoms or certify a dish, and thorough cooking or a normal taste does not rule out harmful exposure.