John Miller
Mushrooms are a type of fungus that has been consumed by humans for thousands of years. While some varieties, such as shiitake, oyster, and maitake mushrooms, offer health benefits like lowering cholesterol and reducing the risk of cancer, other types, known as magic mushrooms or shrooms, contain the hallucinogenic drug psilocybin. The use of psilocybin mushrooms for therapeutic purposes is currently being explored, but it is important to distinguish them from poisonous mushrooms, which can be dangerous and even fatal. With their distinct savoury flavour and nutritional value, mushrooms are a versatile ingredient in the kitchen, used in recipes ranging from meat substitutes to flavour enhancers.
| Characteristics | Values |
|---|---|
| Flavour | Savoury, mild, meat-like |
| Use cases | Medicinal, culinary |
| Types | Blue oyster, maitake, Italian oyster |
| Health benefits | Source of vitamin D, lowers cholesterol, stimulates growth of healthy bacteria |
| Culinary technique | Sautéing, browning, basting |
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What You'll Learn
Magic mushrooms and their mind-altering effects
Magic mushrooms, or shrooms, are mushrooms that contain the drug psilocybin, which causes hallucinogenic and other mind-altering effects. According to the National Survey on Drug Use and Health, 8.8 million Americans aged 12 and older used hallucinogens, including psilocybin, in 2023, with adults aged 18-25 being the most frequent users. Psilocybin use occurs in various cultures and locations across the world and may have been used as far back as 8,000 years ago. In modern times, psilocybin use may be recreational or by people seeking a transcendent spiritual experience.
The effects of psilocybin are generally similar to those of LSD and include an altered perception of time and space and intense changes in mood and feeling. Some people who consume these mushrooms fresh cover them with chocolate. Psilocybin also causes activity within brain networks to become less synchronized and leads to less distinction between brain networks that normally show distinct activity. The effects of psilocybin vary widely, and adverse side effects are often mild or moderate and may resolve with time. However, some people may require medical treatment, and there is a risk of unpredictable and potentially dangerous behavior, which can lead to injuries.
There is ongoing research into the potential therapeutic effects of psilocybin on the brain, particularly for psychiatric disorders such as depression, anxiety, and addiction. Initial findings from two studies carried out at Imperial College London reported a reduction in measures of depression, with improvements in participant scores on clinical questionnaires. Another study found that psilocybin caused increased brain connectivity in people with depression, even weeks after use. However, patients with depression should not attempt to self-medicate with psilocybin, as taking magic mushrooms without careful safeguards may not have a positive outcome.
It is important to note that the use of psilocybin mushrooms carries risks, including the possibility of poisoning from consuming the wrong types of mushrooms, as psilocybin mushrooms closely resemble some types of poisonous mushrooms. In addition, magic mushrooms are currently illegal in most places, and they may show up on specific drug tests designed for hallucinogens.
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The health benefits of mushrooms
Mushrooms are a type of fungus that is native to North America and Europe. They are known for their delicate flavour and meaty texture, and they are widely recognised for their health benefits.
Mushrooms are packed with essential vitamins, minerals, and antioxidants. They are a rich source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. They also contain selenium, which helps produce antioxidant enzymes to prevent cell damage, and vitamin D, which assists with cell growth and boosts immune function.
Mushrooms are a good source of vitamin B6, which helps the body form red blood cells, proteins, and DNA. They are also rich in potassium and low in sodium, which helps to prevent plaque buildup on arterial walls and maintain healthy blood pressure.
Research shows that shiitake mushrooms help to keep cholesterol levels low. They contain compounds that inhibit the production of cholesterol, block its absorption, and lower overall cholesterol levels in the blood. Additionally, mushrooms are a good source of fibre and polysaccharides, which stimulate the growth of healthy bacteria in the gut.
Mushrooms have also been found to have anti-inflammatory effects, which can improve the efficiency of the immune system. They may also help reduce the risk of developing serious health conditions such as Alzheimer's, heart disease, cancer, and diabetes.
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Mushrooms as a meat substitute
Mushrooms are a versatile and sustainable meat substitute that can be used in a variety of dishes. They are a good source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage, and have been shown to lower the risk of cancer. Mushrooms are also a prebiotic, stimulating the growth of healthy bacteria in the gut and supporting a healthy immune system.
Shiitake mushrooms, native to East Asia, have a rich umami flavour and a smoky note that makes them an ideal substitute for meat in vegan recipes. Their meaty texture works well in stir-fries, soups, and as a substitute for pork in a vegan Mapo Tofu. Oyster mushrooms also make a great meat substitute, with a robust texture that works well in tacos, chowder, and as a substitute for pulled pork in sandwiches.
Lions mane mushrooms can be shredded and used as a substitute for crab meat, while king oyster mushrooms are a good addition to spicy creamy udon. Mushrooms can also be sliced and seared, then added to a spicy, creamy sauce with Vietnamese ham and gochujang.
Mushrooms can be used to replace meat in a variety of dishes, adding a savoury flavour and reducing the need for added salt. They are low in calories, fat, and sodium, and can help to lower cholesterol levels. When used as a meat substitute, mushrooms contribute to a more ethical and humane approach to eating, reducing reliance on animal farming and supporting a decrease in environmental degradation.
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The danger of mistaking poisonous mushrooms for edible ones
Mushrooms are a tasty and nutritious addition to many dishes, but it is important to be aware of the dangers of mistaking poisonous mushrooms for edible ones. Even experienced mushroom hunters can struggle to tell the difference between certain types of mushrooms, and the consequences of eating the wrong ones can be fatal.
There are some general rules of thumb for avoiding poisonous mushrooms, such as steering clear of those with white gills, a skirt or ring on the stem, and a bulbous or sack-like base. Mushrooms with red on the cap or stem should also be avoided, as should any with a chemical smell. However, these rules are not foolproof, and even edible mushrooms can make some people ill, as with any new food.
Identifying mushrooms by family is a more reliable method, but it requires a great deal of knowledge. For example, the Agaric family includes both edible and toxic members, but the former usually have pink to brown/black gills, a white cap, and a stout stem, while the latter smell unpleasant, like chemicals or iodine. Even then, there are exceptions, and some toxic mushrooms have no smell at all.
Amanita is a genus of mushrooms that includes some of the most deadly poisonous species, such as the Destroying Angel (A. virosa) and the Death Cap (A. phalloides). These mushrooms are often mistaken for edible varieties, such as the Shaggy Mane, due to their similar appearance. Other deadly poisonous mushrooms include the Funeral Bell, which grows on wood, and the False Morel, which resembles the edible Morchella species but has a wavy and crumpled cap and a solid stem.
The best way to avoid mushroom poisoning is to only eat store-bought mushrooms or those identified by a mushroom expert. If you suspect that you or someone else has eaten a poisonous mushroom, do not wait for symptoms to occur before seeking medical advice.
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How to grow mushrooms at home
Mushrooms are a fungus that can be easily grown at home. They are a great recycler of nature, decomposing matter and turning it into nutrients that can be reused by plants and animals. They also take in carbon dioxide and convert it to carbon. Growing mushrooms can be an exhilarating experience and a natural extension of vegetable and fruit gardening.
There are several ways to grow mushrooms at home, including using a box kit, a bucket, or a log. One can also grow mushrooms in a container, using coffee, tea, and cardboard waste, or household waste. The trick is to start with a small amount of food and add more as the mycelium grows. A clear container is preferable as it allows you to watch the mycelium grow and spot any competing fungi. After you've found a suitable container, you need to get your hands on some spawn (also called mycelium), which is a living fungal culture specially grown for mushroom cultivation. It can be sourced online or from a local mushroom farm.
Cleanliness is essential when growing mushrooms, as airborne contaminants can disrupt their growth. It is also important to maintain a cool, moist, and well-ventilated environment. Most mushrooms fruit best at just below 70 degrees Fahrenheit, and while they need some humidity, too much can cause the fungi to rot. Light is also important, as mushrooms grown in total darkness tend to be weak and colorless. Minimal indirect light is ideal, as too much direct sunlight can cause mushrooms to sunburn and dry out.
Oyster mushrooms are a popular variety to grow at home as they are easy to cultivate, come in a wide range of colours, and are delicious and healthy. They can be grown on a variety of substrates, including sawdust and wood chips, and thrive in the cool temperatures of autumn and winter. Lion's Mane is another good variety for beginners, as it grows fairly easily and offers medicinal benefits. For a more challenging variety, shiitake mushrooms offer a rich flavour and meaty texture but can be quite finicky and may take up to two years to produce the first mushrooms.
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Frequently asked questions
Mushrooms are a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. They also help to keep cholesterol levels low and lower the risk of cancer. Mushrooms are also a good source of vitamin D, which helps the body absorb calcium to maintain and build strong bones.
Mushrooms can be used as a meat substitute, flavour enhancer, or medicinally. They can be added to meals to reduce sodium intake and are naturally low in sodium, fat, calories, and cholesterol.
Shiitake, oyster, maitake, and king oyster mushrooms have higher amounts of ergothioneine. Cremini or portabella mushrooms are a good source of selenium, which helps the body make antioxidant enzymes to prevent cell damage.
Mushrooms can be purchased at farmer's markets or specialty mushroom farms. They can also be grown at home with the right equipment and conditions.
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