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As you cook mushrooms, the cellulose cell walls rupture, releasing the cell contents. Most of the weight of a healthy mushroom is water.

(Most of the weight of most unprocessed foods is water; most of your weight is water, too.)


That water was used by the mushrooms to grow. You cannot distinguish its safety from that of the mushrooms: it was literally inside the cell walls of the fungus.

It is tasty, and I often use it to thin down a sauce.