The cooking and washing of mushrooms is a much asked-about topic at farmers markets and is frequently asked by grocery store personnel, health department staff, and educators alike. Luckily, there is a USDA resource that answers this question, the Mushroom Good Agricultural Practices guide.

Cooking

• Since mushrooms are not considered a high-risk food (like meat/eggs), cooking them to an internal temperature of 145 degrees F should be sufficient.

University of Illinois Extension does NOT recommend the consumption of specialty/gourmet mushroom species in a raw state. All specialty/gourmet mushrooms should be thoroughly cooked prior to consumption.