Porcini mushroom

Porcini mushroom is notable for FODMAPs, sorbitol, histamine, tyramine and salicylate. Clear on sucrose, lactose, oligosaccharides, fructose, nickel, oxalates and gluten.

Porcini mushroom contains moderate levels of FODMAPs. Porcini are almost always used dried and rehydrated, and the soaking water is the prize - it is what goes into the risotto. That water holds the mannitol the mushroom gave up. Using the mushrooms and discarding the liquid reverses the usual advice for this dish and is the choice that matters here.

Porcini mushroom contains moderate levels of sorbitol. Porcini carries mannitol, and because it is most often used dried and in small amounts, the practical dose stays moderate even though the dried weight is concentrated.

Porcini mushroom contains only low levels of histamine. Porcini is low when fresh, and that qualifier does more work here than usual. Mushrooms are mostly water and spoil from the inside, and it is that spoilage that builds histamine; a fresh one is low, one that has darkened in the fridge is not. Dried mushrooms have spent weeks doing exactly what drying does.

Porcini mushroom contains only low levels of tyramine. Porcini is low in tyramine fresh. Mushrooms have been surveyed processed and unprocessed, and it is the processing that moves them - dried, pickled or left to darken, they carry more than they did in the punnet. Amounts vary by brand and recipe, so always check the label of the exact product.