22 May 2026
Why is mercury showing up in dried porcini?
The Centre for Food Safety found that a "Hang Hing Hong" brand French dried porcini had mercury levels nearly three times the legal limit. But why do mushrooms absorb mercury in the first place? What makes porcini especially prone to it? And why are dried products always higher than fresh?
Parent takeaway
Trace metals in mushrooms are natural, but dried porcini is best treated as an occasional ingredient rather than a daily one.
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