Is it safe to eat honey fungus (Tricholoma spp.) that has been soaked overnight?

Morel mushrooms soaked overnight can be consumed if kept at refrigerated low temperatures and show no signs of spoilage. However, soaking at room temperature—especially in hot conditions—is not recommended due to the risk of harmful microbial growth that may pose health risks. If symptoms such as abdominal pain, diarrhea, or vomiting occur after consumption, prompt medical attention is advised.

The low temperature in a refrigerator helps inhibit microbial growth and reproduction. If the soaked morel mushrooms are not slimy, have no off-odors, discoloration, or mold, they can be eaten after thorough washing and complete cooking. Nevertheless, prolonged soaking may lead to nutrient loss and negatively affect texture and taste.

Soaking morel mushrooms overnight at room temperature, particularly in summer heat, allows surface microorganisms to multiply rapidly and potentially produce metabolic toxins. Even with thorough cleaning and cooking, certain heat-resistant toxins may persist, increasing the risk of acute gastroenteritis after consumption.

It is recommended to soak morel mushrooms in warm water below 40°C, for no more than 8 hours under refrigeration or 4 hours at room temperature. After soaking, carefully wash the mushrooms to remove impurities and residual microbes. Ensure they are fully cooked before eating, and never consume any mushrooms that exhibit abnormal odors or appearance.