Emma Wilson
Bolete mushrooms, also known as fleshy pore fungi, are characterised by the presence of tubes and pores instead of gills. They are usually large, fleshy mushrooms with a variety of colours and a thick or bulbous stem. While some boletes are considered delicious edibles, others are toxic and can even be fatal. There have been reports of certain bolete mushrooms causing hallucinations and being psychoactive, with effects such as seeing xiao ren ren or little people, gastrointestinal distress, and geometrical patterns. These hallucinogenic bolete mushrooms have been reported in Papua New Guinea, China, and the Philippines, with the species Lanmaoa asiatica being the most frequently implicated. However, the findings are conflicting, and the exact species, active constituents, and mechanisms of action are yet to be fully understood.
| Characteristics | Values |
|---|---|
| Family | Boletaceae |
| Common names | Hallucinogenic Bolete, Xiao Ren Ren, Psychoactive Bolete |
| Appearance | Fleshy mushrooms with caps, stalks, and a layer of narrow, tightly packed vertical tubes that create a sponge-like layer under the cap |
| Colors | White, cream, yellow, orange, or red |
| Pores | Sponge-like pores instead of gills under the cap |
| Stem | Thick or bulbous stem with a network of dark lines or spots |
| Edibility | Some species are edible and commonly consumed in well-cooked form, while others are toxic or bitter |
| Hallucinogenic properties | Reported to cause "mushroom madness" and Lilliputian hallucinations, but findings are conflicting and controversial |
| Active constituents | Unknown, but may contain indolic compounds |
| Regions | Papua New Guinea, Yunnan Province in China, the Philippines, UK, US |
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What You'll Learn
- Hallucinogenic bolete mushrooms, also known as xiao ren ren, are said to make people experience Lilliputian hallucinations
- The hypothesis that bolete mushrooms contain highly potent hallucinogens has been treated seriously by some and heavily critiqued by others
- Bolete mushrooms are typically fleshy mushrooms with caps, stalks, and a layer of narrow, tightly packed vertical tubes
- The exact bolete species that produce hallucinogenic effects are not entirely clear due to the difficulty in identification
- Some blue-staining edible bolete mushrooms in the Yunnan province of China are said to be hallucinogenic
Hallucinogenic bolete mushrooms, also known as xiao ren ren, are said to make people experience Lilliputian hallucinations
Bolete mushrooms, also known as psychoactive bolete mushrooms, or "xiao ren ren" mushrooms, are a type of hallucinogenic mushroom. They have been reported in Papua New Guinea, China, and the Philippines. The exact species of the mushrooms, their active constituents, and their mechanism of action are yet to be fully clarified. However, among the most frequently implicated species is Lanmaoa asiatica.
Hallucinogenic bolete mushrooms are said to make people see the "xiao ren ren" or "little people" and hence experience Lilliputian hallucinations. These hallucinations are a unique type of hallucination and are not necessarily consistent with the hallucinogenic effects of other psychoactive mushrooms. They are usually visual in nature, but are also often multimodal, and are almost always perceived as grounded in one's external environment. Aside from "xiao ren ren" hallucinations, the hallucinogenic bolete mushrooms are also reported to make people see walls moving and shifting, geometrical patterns, and strange shapes and object transformations.
The Yunnan mushrooms are said to become non-hallucinogenic when properly cooked (for at least 15 to 25 minutes), which presumably destroys their active constituents. They are commonly consumed in well-cooked form as food in the Yunnan province of China. There have been cases of unintended hallucinogenic mushroom poisonings when the mushrooms are accidentally undercooked or are eaten in large quantities. However, it has been suggested that some level of cooking might be required for the mushrooms to become hallucinogenic.
The phenomenon of hallucinogenic bolete mushroom intoxication in China is well-known and frequently covered in local and national media in the country. The earliest report, published in 1991 by a Yunnan hospital, described 300 cases of Boletus speciosus poisonings. The first report of hallucinogenic properties of bolete mushrooms was in 1936 by a missionary who reported that natives in Papua New Guinea experienced "madness" after consuming the mushrooms. This phenomenon was later described in more detail by anthropologist Marie Reay in the late 1950s, who reported that the mushrooms caused Lilliputian hallucinations.
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The hypothesis that bolete mushrooms contain highly potent hallucinogens has been treated seriously by some and heavily critiqued by others
The idea that bolete mushrooms could contain potent hallucinogens has been a topic of debate among experts. Some have treated the hypothesis seriously, while others have heavily critiqued it.
The discussion began in 1936 when a missionary reported that certain bolete mushrooms consumed by natives in Papua New Guinea caused "madness". This was further explored by anthropologist Marie Reay in the 1950s, who described the mushrooms as causing Lilliputian hallucinations. Mycologists Gordon Wasson and Roger Heim later surveyed mushrooms in the area, identifying six species that were believed to cause hallucinogenic effects, including Boletus manicus.
Heim, who discovered B. manicus, conducted self-experiments with the mushroom and reported strange dreams and mild psychoactive effects. However, he, along with Wasson and Reay, ultimately concluded in the 1960s that the claims of "mushroom madness" were likely due to "social catharsis" and ritualistic behaviour rather than pharmacological effects. This conclusion was critiqued by psychedelic researcher Giorgio Samorini, who suggested that it may have been premature.
Adding to the complexity of the discussion, mycologist David Arora reported that certain blue-staining edible boletes in Yunnan, China, are believed to be hallucinogenic. Interestingly, Chinese Daoist Ge Hong wrote around 300 CE that consuming a particular wild mushroom raw could lead to immediate transcendence, suggesting a long history of knowledge about potential hallucinogenic mushrooms in the region. Arora's findings indicate that proper cooking methods can render these mushrooms non-hallucinogenic, making them safe for consumption.
While the hypothesis of hallucinogenic properties in some bolete mushrooms has sparked interest, it is important to approach the topic with caution. The exact species, active constituents, and mechanisms of action remain unclear, and only a handful of bolete mushrooms out of the many identified worldwide are known to be toxic.
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Bolete mushrooms are typically fleshy mushrooms with caps, stalks, and a layer of narrow, tightly packed vertical tubes
Bolete mushrooms, or "xiao ren ren" mushrooms, are typically fleshy mushrooms with caps, stalks, and a layer of narrow, tightly packed vertical tubes that create a sponge-like layer under the cap. They are members of the large group of fungi called Basidiomycetes, characterised by the formation of spores on a specialised structure called a basidium. The presence of tubes and their pores or openings gives rise to their classification as fleshy pore fungi. The fruit body of boletes, known as the basidiocarp, shares similarities with the typical mushroom in terms of its cap (pileus) and stem (stipe). However, the key distinction lies in the tube cavity, which may be partially enclosed by a layer of tissue extending from the cap margin to the stem.
Bolete mushrooms are widely distributed and are found in Papua New Guinea, China, the Philippines, and the Yunnan province of China. They come in a variety of colours and can have thick or bulbous stems with a network of dark lines or spots. The pores under the cap can be white, cream, yellow, orange, or red, and they are typically easy to remove. While most boletes are considered safe to eat, some species are highly poisonous and have resulted in fatalities. For example, Satan's Bolete (Rubroboletus satanas) is known for its toxicity.
The identification of edible boletes is crucial for safe consumption. Generally, boletes with red colouring, including on the stem, pores, or cap, are avoided due to potential toxicity. Additionally, if the mushroom's flesh turns vivid blue quickly after being sliced, it is recommended to refrain from consuming it. Bitter-tasting boletes, such as Tylopilus felleus, are not toxic but can ruin dishes with their intense bitterness. Proper cooking is essential, as some boletes may cause unintended hallucinogenic poisonings if undercooked or consumed in large quantities.
The topic of hallucinogenic properties in boletes is controversial. While some species like Boletus manicus and Tylopilus nigerrimus have been reported to cause "mushroom madness," the findings are mixed. Mycologists and researchers have debated the presence of active hallucinogenic constituents, with some suggesting that cooking may be required to induce hallucinogenic effects. The exact species and mechanisms behind these effects remain unclear, and further research is needed to fully understand the psychedelic nature of certain bolete mushrooms.
In summary, bolete mushrooms are typically characterised by their fleshy nature, caps, stalks, and narrow, tightly packed vertical tubes. While most are edible, proper identification and cooking are essential due to the presence of toxic species. The potential hallucinogenic effects of certain boletes add to the complexity and intrigue surrounding these mushrooms.
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The exact bolete species that produce hallucinogenic effects are not entirely clear due to the difficulty in identification
The exact bolete species that produce hallucinogenic effects are not entirely clear, and this remains the case as of 2008. This uncertainty is due to the difficulty in identifying the mushrooms, as many different species closely resemble one another. This similarity is a result of convergent evolution. Furthermore, the people who consume these mushrooms in the region are known to eat hundreds of different types of mushrooms, making it even more challenging to identify the specific hallucinogenic varieties.
Several mushroom species have been reported to be consumed by the Kuma people, including Boletus manicus and Tylopilus nigerrimus. Psilocybe mushrooms, which are also present in these areas, are considered inedible and are not consumed. In 1936, a missionary first reported that some bolete mushrooms consumed by natives in Papua New Guinea caused "madness". This phenomenon was later described in more detail by anthropologist Marie Reay in the late 1950s, who reported that the mushrooms caused Lilliputian hallucinations.
In the 1960s, mycologists Gordon Wasson and Roger Heim surveyed 400 mushrooms in the area and identified six species that were claimed to cause "mushroom madness". They sent one purportedly hallucinogenic species, Boletus manicus, to German chemist Albert Hofmann for chemical analysis. However, Hofmann detected only trace amounts of three unidentified indolic compounds, and the quantities were too low for further analysis and identification.
Heim conducted self-experiments with the consumption of tiny amounts of the mushroom, which resulted in strange dreams on one occasion. However, clearly perceptible and uncontroversial psychoactive effects were not experienced. Ultimately, Heim, Wasson, and Reay concluded that due to their inability to identify active constituents and the lack of consistency in reported effects, the claims of "mushroom madness" were likely a result of "social catharsis" and ritualistic "acting out" rather than a pharmacological effect.
On the other hand, contemporary psychedelic researcher Giorgio Samorini has theorized that this conclusion may have been premature, and the mushrooms may indeed possess psychoactive properties. Other boletes besides B. manicus have also been reported to be hallucinogenic, such as blue-staining boletes in the Yunnan province of China. These mushrooms are said to become non-hallucinogenic when properly cooked, and they are commonly consumed as food in the region.
To identify edible boletes, it is important to follow certain rules. Firstly, ensure that the mushroom is a bolete, characterized by an upright structure with a stem and sponge-like pores instead of gills, typically growing in soil rather than on wood. Secondly, avoid any mushrooms with red colouring, as this can indicate toxicity. Finally, if the flesh turns vivid blue quickly after cutting, avoid consumption due to potential toxicity. By following these guidelines, foragers can safely identify non-hallucinogenic boletes for consumption while avoiding toxic varieties.
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Some blue-staining edible bolete mushrooms in the Yunnan province of China are said to be hallucinogenic
Some blue-staining edible bolete mushrooms in Yunnan Province, China, are said to be hallucinogenic. However, the specific bolete species that produce these effects are not entirely clear due to the many different species closely resembling one another. The active constituents of these mushrooms are also unknown. Lanmaoa asiatica, a species of bolete mushroom in the family Boletaceae, is native to southwest China and may have hallucinogenic compounds. It is not clear what these compounds are, but they are likely different from those in psilocybin mushrooms.
The phenomenon of hallucinogenic bolete mushroom intoxication in China is well-known and frequently covered in the media. A Yunnan hospital published the earliest report in 1991, describing 300 cases of Boletus speciosus poisonings. In 2014, a Yunnan woman was purposely consuming hallucinogenic bolete mushrooms to hallucinate and see her deceased daughter. A Beijing hospital published a case series of Boletus speciosus (porcini) mushrooms causing hallucinations in two women in the same year. In 2016, a case report was published of a Hong Kong woman who experienced dizziness, malaise, and visual hallucinations after consuming a bolete mushroom purchased in Yunnan Province. The mushroom was identified as Tylopilus nigerrimus, which is generally considered inedible.
The Yunnan mushrooms are said to become non-hallucinogenic when properly cooked (for at least 15 to 25 minutes), which presumably destroys their active constituents. They are commonly consumed in well-cooked form in the province. There have been cases of unintended hallucinogenic mushroom poisonings when the mushrooms are accidentally undercooked or eaten in large quantities.
Bolete mushrooms (family Boletaceae) are found worldwide and are typically fleshy mushrooms with caps, stalks, and a layer of narrow, tightly packed vertical tubes that create a sponge-like layer under the cap. They are usually large and come in various colours with a thick or bulbous stem and no ring, except for some Suillus species. The pores under the cap can be white, cream, yellow, orange, or red and are typically easy to remove. Out of the approximately 250 bolete species worldwide, only a handful are toxic. Popular edible bolete species in Yunnan Province include Butyriboletus roseoflavus, Lanmaoa asiatica, Sutorius magnificus, and Rubroboletus sinicus.
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Frequently asked questions
No. While some bolete mushrooms are reported to have psychedelic properties, not all of them do. The exact species of the mushrooms, their active constituents, and their mechanism of action have not been fully clarified.
The most frequently implicated species is Lanmaoa asiatica. Other species that have been reported to be psychedelic include Tylopilus nigerrimus and Boletus manicus.
Hallucinogenic bolete mushrooms have been reported in Papua New Guinea, China, and the Philippines. In China, they are found in the Yunnan province.
These mushrooms are said to cause “mushroom madness” and Lilliputian hallucinations, where people see "xiao ren ren" or "little people". Other reported effects include seeing walls moving and shifting, geometrical patterns, and strange shapes and object transformations.
