A quick guide to mushrooms by Amy Wright

A quick guide to

Mushrooms

A quick guide to Mushrooms

By Amy Wright

ontents

Classifications

Species

Foraging

Poison

Medicinal

Recipes

Upcycled Mushrooms

Hallucinogenic

Useful

Classifi 8

cations 9

1- Cultivated Cultivated mushrooms are ones that are grown commercially. Mushroom farmers use a number of different methods and setups to consistently produce mushrooms for the market.

2- Wild Wild mushrooms are those harvested by mushroom hunters and foragers from nature. Some varieties of mushrooms only grow on the live root systems of certain species of trees, or have other characteristics that make them nearly impossible to cultivate in a large-scale agricultural setting. This includes truffles, morels, and chanterelle mushrooms.

3- Medicinal Some varieties have long been used for their medicinal benefits. Shiitake and Maiitake are examples that are great for you but too woody or bitter to eat and can be made into teas or taken in capsules.

4- Poisonous Poision muchrooms can look almost identical to the edible varieties, so knowing the difference before eating is very important. Effects can range from making you very ill to irreversible liver and kidney damage.

11 11

5- Psychoactive Psychoactive mushrooms are commonly referred to as “magic mushrooms.” These mushrooms have psychotropic effects. Most contain a psychoactive ingredient called psilocybin. These types of mushrooms are illegal in many countries so be sure to check the law in your local area.

6- Useful Some varieties of mushrooms aren’t ingested at all, but are used for other purposes instead. This includes as Fly Traps, cleaning up the environment, biofules, packaging, cleaning products, textiles, and even building materials.

13 13

Species

Chestnut Mushroom (Agaricus Bisporus) Another varient of Agricus Bisporus, this mushroom is darker in colour because it is more immature. Also knows an swiss brown mushroom, roman brown mushroom, italian brown mushroom, or cremini mushroom. This mushroom is healthier because it contains more vitamins and minerals.

Button Mushroom (Agaricus Bisporus) Also called baby mushrooms or white mushrooms. By far the most common mushroom in the UK, and guaranteed to be found in grocery stores. All mushrooms used to be brown in colour until 1926, when a mushroom farmer in Pennsylvania found a cluster of white buttons, which he clones and began selling.

Portobello Mushroom (Agaricus Bisporus) This is the final stage of the button mushroom, it is fully- grown and so much larger and more meaty in texture. Hence it’s common use in vegan burgers and as ‘stuffed mushrooms’.

Enoki Mushroom These are common in the supermarket, and mostly used in Asian cooking. They come in large clusters of tiny mushrooms with very long stems and small caps. They are perfect in soups, like ramen. They were first developed in Japan, but is now cultivated world wide.

17 17

Porcini Mushroom Also known as Cep Mushrooms, they are most commonly used in Italian cooking. The taste is distinct and has been compared to sourdough bread, with a slight creamy nutty flavour. They can grow to 10 inches, although most commonly harvested at 1 inch. They are most commonly sold dried, and can be soaked in hot water before use.

Chanterelle Mushroom They have a distincive bright yellow colour and are sweet and peppery in flavour. They pair well with eggs and last longer in the fridge than most other varieties (For about 10 days). There are a few dangerous look-a- likes that can cause bad side effects.

Morel Mushroom These are some of the most sought after wild mushrooms. They aren’t farmed and sold in stores. Families will often have secret “Morel spots” where they know these mushrooms grow and will keep them to themselves. They are nutty and earthy, with a meaty yet tender texture.

19 19

Oyster or king oyster Mushroom Very different in look and taste, this mushroom can seem intimidating. The name derives only from the look and not the taste of the mushroom. They are more mild and sweet, and the king oyster is more meaty and firm. First cultivated in Germany as a subsistence measure in ww1. They also come in yellow and pink.

Truffle Mushroom A truffle is the fruiting body of a subterranean ascomycete fungus. Truffle cannot be farmed as it grows unpredictably and in specific conditions. They have a unique and widely sort after flavour.

21 21

Foraging

These are the main things you should know before you start hunting for mushrooms. First, you have to have at least a general understanding of when and where to look for them. The best time to forage is in Autumn, this is the height of the season and between September and November many different species are in season. Most commonly mushrooms grow wild in woodlands and grassy fields.

However, different mushrooms grow in different environments and under different conditions. If you’re foraging for morels, for example, you won’t find any unless you’re out in the springtime near dead trees on the edge of a forested area. Knowing where and when to forage is only part of the equation, though. Every mushroom hunter should also have a had a good idea of what the mushrooms you’re after look like. There are plenty of poisonous species out there you need to avoid.

25 25

Mushroom identification The golden rule with mushroom foraging is: If you are unsure of a species, do not take the risk. It takes practice and experience to learn how to identify species with absolute certainty, however the general system to working out what mushroom species you have found is as follows- Cap, Spores and Stem.

Cap

Spores

There are many different shapes and sizes that a mushroom cap can fashion, all of which can give an indication as to which family a mushroom may belong to. The first thing to observe is the colour of the cap, and whether the colour changes when bruised. Cutting in to the cap can also be an interesting test to see whether or not the inside of the mushroom changes colour when it is exposed to the air. Any markings on the cap, particularly unusual ones, and the ‘feel’ of the mushroom can indicate the family. The size and shape of the cap is also important- Are the edges in-rolled or turned up? Is there a unique texture? Is the shape round or uneven?

The spores can be either produced by gills, pores, or pikes- which can be found on the underside of the mushroom cap. Gills sometimes attach themselves to the stem, they can also be different in colour, spacing, thickness, and consistency.

Stem Again, consider the shape and size. Whether it is tall, short, thin or thick. It is also worth noting if there is a ring on the stem, and if this ring causes a colour change. Then look for markings, freckles, and if the roots extend into the ground or not. Finally, cutting the stem and checking whether the inside is hollow or solid can be a good indicator.

Compare all your findings and find the species that can be described by all of your observations, and again- Only consume if you can be 100% sure of it’s species.

27 27

Gliophorus laetus- Heath Wax Cap

Responsible Foraging Minimise damage Take no more than you plan to consume. Stick to paths and take care not to trample down or damage areas you are collecting from. Uprooting plants is harmful so pick leaves or berries with care, in moderation and avoid damaging plant roots.

Seek permission On some sites, they do not allow foraging for commercial purposes, only for personal use. On some sites it is preferred that you not forage, even for small amounts of fungi or other species. This is on sites that are important for conservation, are habitats for rare or vulnerable species or where there are problems with over-picking. These sites can be identified through signage on site, but please always check before setting off.

Know what you’re picking Never consume a wild plant or fungus unless you are absolutely certain of its identification. It could be rare and protected, inedible or even deadly poisonous. Use reference books to identify them. Fungi can be notoriously difficult to identify, so if you’re unsure it’s best to leave alone.

Only collect from plentiful populations Only collect flowers, leaves, fruits and seeds where they are in abundance. For fungi, only take mushrooms that have opened their caps (so are likely to have dropped their spores). Do not collect small ‘button’ mushrooms.

31 31

Leave plenty behind Wild food is vital for the survival of the UK’s wildlife. Forage carefully to ensure there is enough left for birds and species to consume now and to ensure plants and fungi can regenerate and reproduce. You may not be the only person foraging and plants and fungi need to produce seeds and spores to grow into the next generation.

Do not collect rare species Only take plants and fungi when you are certain you know what they are. Take a good field guide to confirm species in the field and avoid confusion. Some species are protected by law, so know what not to collect. Ancient woods, in particular, can contain many rare species so take special care. If you’re not sure, it’s best to leave it alone.

It is illegal to dig up or remove a plant (including algae, lichens and fungi) from the land on which it is growing without permission from the landowner or occupier. Some species are specially protected against picking, uprooting, damage and sale. A list of these can be found on Schedule 8 of the Wildlife and Countryside Act (1981).

All wild plants are protected under the Wildlife and Countryside Act (1981).

33 33

Poi son

Destroying Angels (Amanita bisporigera) The destroying angel is the most common toxic mushroom worldwide, containing high levels of amatoxins that cause fatal mycetism. In keeping with its name, the fungus begins destroying liver and kidney tissue within two or three hours of consumption, and sufferers experience violent cramping and diarrhea, delirium, convulsions, and vomiting before succumbing to kidney and liver failure. These all-white, oval-shaped mushrooms are often called the fool’s mushroom because they imitate edible species.

Fly Agaric (Amanita Muscaria) The fly agaric is the iconic toadstool of children’s fairy tales. Instantly recognisable with its bright red cap and white spots, this mushroom is very viably not edible. This mushroom is most commonly accidentally consumed by animals, for example dogs (and occasionally cats) The main toxic agents in Amanita muscaria are muscimol and ibotenic acid. These act on the central nervous system causing loss of coordination, alternating agitation and sleep, nausea and in some cases hallucinations. The effects kick in after around one hour but are rarely fatal. One of the biggest risks is due to the crazy behaviour exhibited when intoxicated. Something that didn’t escape the ancients who used these in rituals

Latin American Death Cap (Amanita Arocheae) The death cap, scientifically known as Amanita arocheae, is a deadly poisonous fungus widely spread in Europe. The caps of these mushrooms are greenish in colour and its stripe and gills are white. The death cap resembles several edible mushrooms such as the straw mushrooms and the caesar’s mushroom which increases the risk of accidental poisoning. Amatoxins are the toxins found in these fungi and are characterized by their resistance to changes from heat. It has been reported that one half of a death cap mushroom has enough poison to kill an adult human. The toxins found in these mushrooms cause damage to the liver and kidney which can lead to renal and hepatic failure. The death cap is highly poisonous and is responsible for the most mushroom poisoning in the world.

Death Cap (Amanita Phalloides) This deadly mushroom has been responsible for the majority of human deaths both accidental and on purpose. The death cap has a long history and is associated with the deaths of a number of notable victims including the Roman Emperor Claudius, a pope and a Russian tsar. The primary toxic agent is (amatoxin). It is similar to several edible mushrooms, most notably the paddy straw mushroom which is eaten throughout Asia.

39 39

Ghost Fungus (Omphalotus Nidiformis) This oyster lookalike only grows in Australia and Japan. So in North America and Europe you don’t need to worry about them. If you live in one of those countries however, you should familiarize yourself with the differences. An easy way to tell is because Omphalotus nidiformis is bioluminescent menaing is litterally glows in the dark- Which is where the mushroom gets its nickname of “ghost fungus”.

Jack O’Lantern (Omphalotus Olearius) They are toxic filled fungi, whose name stems from the pumpkin like colour and shape. Another possible explanation for their name is that their gills glow in the dark, just like illuminated Jack O’Lanterns. Jack O’Lantern mushrooms are found in woodland regions across Europe, South Africa and occasionally in North America.

Conocybe Filaris This innocent looking lawn mushroom is especially common in the Pacific Northwest of America. It features the same mycotoxins as the death cap mushroom, C Filaris, and can be fatal if eaten. Symptoms of eating this mushroom come into effect 6-24 hours after consumed, frequently leading to an initial misdiagnosis of food poisoning or stomach flu. It then leads to gastrointestinal distress, coupled with liver and kidney failure.

Deadly Dapperling (Lepiota brunneoincarnata) The deadly dapperling is a gilled mushroom known to contain amatoxins. Widely distributed throughout Europe and parts of Asia, the mushroom is fairly innocuous and has been mistaken for edible varieties, though poisonings are not very common. Accidental consumption leads to severe liver toxicity and can have lethal consequences if immediate treatment is not received.

Podostroma Cornu-Damae These red, fruiting, rare mushrooms contain trichothecene mycotoxins, which can cause multiple organ failure. Podostroma cornu-damae are native to Asia and have been responsible for many deaths in Japan and Korea. Symptoms can range from stomach pain, peeling skin, hair loss and low blood pressure, to liver necrosis, kidney failure, and if untreated- can be fatal within a few days. They are typically consumed in error because they look similar to the edible ganoderma lucidum variety.

Autumn Skullcap (Galerina Marginata) The autumn skullcap, about and inch and a half in width, tends to grow on decaying coniferous trees and is yellowbrown to brown in color. It is sometimes confused with edible varietals like honey fungus, sheathed woodtuft, and velvet foot. These mushrooms are found throughout the world, including northern points like the Arctic and southern regions such as Australia. Like many toxic species of mushroom, the skullcap contains amatoxin and can result in death within seven days due to liver failure after suffering from diarrhea, vomiting, and hypothermia.

43 43

Medic 44

inal 45

Natures antidote: Medicinal Mushrooms have incredible health benefits of various forms on our bodies. They can increase metal focus, strengthen our immune systems, fire up our libido and even fight cancer growth. Ancient traditions and medicine practices have integrated fungi for centuries, so it is time for us to rediscover their healing powers.

Did you know that mushrooms are more closely related to humans than to plants? Not when it comes to their behaviour of course (they don’t move or reproduce sexually etc.) but when we look at genetic components – mushrooms have some significant similarities to animals.

This is probably also the reason why medicinal mushrooms have so many incredible health advantages on our bodies – from strengthening our immune system to increasing mental clarity and focus to even fighting cancer cells. For those who want to know more about genetic similarities: mushrooms have a lack of chlorophyll (which animals have as well opposed to plants), mushrooms cell walls are constituted of chitin – a component found in insects outer shells, their protein is closer to animal than it is to plant protein, and lastly a component called lanesterol – which both animals and fungi contain but plants lack. Mycologist Paul Stamets says in an interview: “We separated from fungi 615 million years ago… Basically we are descendants of fungi…We share more common ancestors with fungi than we do with any other kingdom…We exhale carbon dioxide and inhale oxygen, as a fungus does.”

47 47

Shiitake The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many East Asian countries. In China, shiitake is called Xiang gu, which translates to “fragrant mushroom.” During the Ming Dynasty in China, shiitake was deemed “the elixir of life”. They are considered medicinal mushrooms because they contain compounds that inhibit the absorption and production of cholesterol in the liver, and contain phytonutrients, which aid in the prevention of plaque build up. They help with blood pressure and circulation. It can be added to many dishes, but is an acquired taste (often described as meaty yet versatile). It can be added as a powder to dishes, or stirred into tea.

Reishi It is one of the most popular medicinal mushrooms because it is able to aid in weight loss, as proven in studies, keep the immune system in check, and may be able to fight cancer cells. The unique element of these mushrooms is that is has great calming properties. Thanks to the compound triterpene, which is a mood- boosting compound that can alleviate anxiety, ease depression and encourage better sleep. Reishi or Ganoderma lingzhi, has been recorded for its use for around 2000 years. Most notably used in China by Taoist monks to promote calmness, as well as enhance their meditative practices. It has even been used by Chinese royalty who sought longevity and held Reishi or “the mushroom of immortality” in high esteem. Reishi was listed the most cherished among the superior herbs, that are considered to prolong life, prevent aging, boost qi, and make the body light. A spoonful of the Reishi powder in a hot, healing cup of tea, or added into the chocolate desert of your choosing is the best way to enjoy it.

Lions Mane This mushroom is a natural way to gain mental clarity. It is also packed with antioxidants that strengthen the immune system. It is unique because it fosters the production of the bioprotein ‘Nerve growth factor’ (NFG) and myelin, which insulates nerve fibres. If the body lacks these 2 things it can contribute to Alzheimers and multiple sclerosis. Lion’s Mane, or Hericium erinaceus, is a species of mushroom that is beautiful in appearance, it has long cascading shaggy spines resembling a waterfall. Lion’s Mane grows on the trunks of hardwood trees in Northern forests and has been used in TCM (Traditional Chinese Medicine) for millennia and has become a well-established candidate in promoting positive cognitive function It is recommended to take ½ teaspoon a day, over a prolonged period of time to fully notice the effects. You can add this powder in your morning smoothie, coffee or elixir of your choosing.

Turkey Tail Turkey Tail mushroom, or Trametes Versicolor, is one of the most wellresearched functional mushrooms. It grows on dead logs worldwide, and receives its name because its rings of brown and tan look like the tail feathers of a turkey. Turkey tail contains a compound called polysaccharide-K (PSK) that stimulates the immune system. PSK is so effective that it’s an approved anticancer prescription drug in Japan. It also helps to build up the immune system of those receiving chemotherapy, alongside modern medicine of course. This mushroom can be added into a range of drinks, and has even been brewed into ale’s.

51 51

The caterpillar Fungus (Cordyceps) The Cordyceps mushroom is an incredible energy-boosting fungi because of its ability to increase ATP production through pre-cursor compounds like adenosine and cordycepin. ATP is the compound that gives our cells energy. This is why it is recommended when it comes to physical performance. It can also be used to treat lung- related issues like asthma or even seasonal allergies. Cordyceps has been described as a treasure in old Chinese medical books and Tibetan medicine. Traditional healers have recommended the fungus as a powerful tonic because it improves energy, appetite, stamina and endurance. The most well known species of cordyceps is Cordyceps sinensis; the most expensive mushroom in the world costing over $20,000 per kilogram, sold almost exclusively in Asia. For many years, the Chinese weren’t able to cultivate this mushroom, fueling an increasing demand on a small supply. Now, with this particular fungus, it is very important to be aware of what you are consuming because wild Cordyceps sinensis rarely make it to the North American market, yet companies are still advertising Cordyceps sinensis on their mushroom supplements. Luckily, there is one type of Cordyceps species that can be cultivated commercially to produce a mushroom (fruiting body), and that is Cordyceps militaris.

53 53

Recipes

Serves 2

Total Time: 60 Minutes

Ingredients

Directions

225g/8oz chestnut mushrooms, quartered

Preheat the oven to 220C/200C Fan/Gas 7.

1 large baking potato grated (Using the largest holes) and rinsed until the water runs clear 30g/1oz unsalted butter 150g/5½oz cherry tomatoes, halved 4 large free-range eggs Kosher salt Freshly ground black pepper

Recipe by : Rachel Phipps

One- Pan Veggie English Breakfast

Heat half the butter in a large, shallow ovenproof casserole over a medium–high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside. Melt the remaining butter in the pan. Once it has started to froth, add the potato and lots of salt and pepper. Cook for about 10 minutes, or until the potato is starting to colour. Spread the potato in an even layer in the casserole and place in the oven for 10 minutes. Scatter the tomatoes over the potato, then return to the oven for 5 minutes.

Small handful fresh flatleaf parsley, roughly chopped, to garnish

Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6–8 minutes, or until the egg whites are just set and the yolks are still runny.

Hot chilli sauce, to serve (optional)

Garnish with the parsley and serve with chilli sauce if you like.

Serves 8

Total Time: 55 Minutes

Ingredients

Recipe by : Makinze Gore

Stuffed Portobello Mushrooms 8 portobello mushrooms, washed and stems and gills removed Cooking spray 2 tbsp. extra-virgin olive oil 1 (8-oz.) block cream cheese, softened 1 (10-oz.) package frozen spinach, defrosted and squeezed dry 1 c. shredded mozzarella (Optional) 6 strips bacon, cooked and roughly chopped 1/2 c. cherry tomatoes, quartered 2 cloves garlic, minced 1 tsp. dried oregano Kosher salt, Black pepper Pinch crushed red pepper flakes 1/2 c. panko breadcrumbs 1/4 c. Grated Parmesan 4 tbsp. melted butter Freshly chopped parsley, for serving

Directions Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil. Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels. In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes. In a medium bowl combine panko, Parmesan, and melted butter. Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture. Bake until cheese is melted and tops are golden, 15 minutes. Garnish with parsley before serving.

57 57

Serves 1

Total Time: 15 Minutes

Recipe by : Forager Chef

Chanterelle Mushroom Omlette

Ingredients 1.5 ounces fresh chanterelle Mushrooms, preferably in small buttons (a generous handful if you don’t have a digital scale) 1 large egg beaten until smooth with a tablespoon water 1 Tbsp Creme fraiche or sour cream 1 tsp chopped fresh fines herbes- Equal parts: Tarragon, Parsley, Chives, Kosher Salt Freshly ground pepper 1 tbsp Vegetable or Canola Oil 1 tbsp unsalted butter Fresh greens, dressed lightly with lemon, olive oil, and a pinch of salt

Directions Clean the Chanterelles. Whisk together the eggs, chopped herbs, and sour cream or creme fraiche. Heat the oil in a small cast iron skillet or a small teflon pan. When the oil is hot and just begins to smoke, add the drained and completely dry chanterelles to the pan, cooking in the oil until they are lightly caramelized and golden, about 2-3 minutes. Season the chanterelles to taste with salt and pepper, then add the butter and melt. Add the egg mixture to the pan, let this cook for 30 seconds, stirring occasionally to form soft curds. When the egg mixture begins to coagulate, turn the heat off and allow the eggs to set with the residual heat of the pan. Finish the omelet by seasoning with a touch of fine salt and serve immediately, topped with the fresh greens if using.

59 59

King Oyster Mushroom Chow Mein Serves 2-3

Total Time: 15 Minutes

Ingredients

Directions

2-3 Oyster Mushrooms

Cook the noodles for 2-3 minutes or as instructed on the packet. Rinse in cold water, drain thoroughly and toss in sesame oil to keep from sticking.

A handful of Brown Mushrooms per person 225g/8oz Egg Noodles Sesame oil 1 Garlic clove Light soy sauce 4 Spring onions 85g/3oz pak choi Pinch of sugar Kosher Salt Freshly ground black pepper (Optionally)

Prepare the vegetables and optional protein. Slice the oyster mushrooms vertically into slices and score one side. Heat 2 tbsp of sesame oil in a wok or large saucepan. Fry the oyster mushrooms until lightly golden and then remove from the pan. Add another 2tbsp of sesame oil and add the chopped garlic and the chopped Spring onions (Save the tops of the spring onions for a garnish) and stir briefly. Add any other mushrooms and optional mangetout, and protein. Stir fry for 3-4 minutes over a high heat. Add the noodles, soy sauce, salt, pepper, sugar and stir. Next add the Pak choi and if you want to the beansprouts and fry for another 2-3 minutes. Drizzle with sesasme oil and sprinkle with a few chopped spring onion ends just before serving.

85g/3oz beansprouts 55g Mangetout, trimmed Diced chicken, pork or Beef

60 60

61 61

63 63

Serves 4

Total Time: 17 Minutes

Ingredients

Directions

½ lb enoki mushrooms, trimmed and separated into small bunches

Bring a pot of water to boil then season with salt.

1 lb Japanese ramen Noodles 1 tablespoon and 1 teaspoon dashi granules 1 quart (8 cups) water ⅓ cup red miso paste 8 ounce soft tofu, diced ½ cup green onion, thinly sliced (and more for garnish) ½ lb baby boy choy, separated

Recipe by : Connie Choi (Sprig and Flours)

Enoki Ramen

Stir in the noodles and cook for 1 minutes and 30 seconds - be careful not to overcook. Drain the water then rinse with cold water to prevent them from sticking. Separate the noodles into 4 medium size bowls. Bring 1 quart of water to boil. Whisk in the dashi granules and red miso paste. Add the enoki mushrooms, baby bok choy, and green onions. Cook for 5 minutes. Add the diced tofu, then reduce to a simmer and cook for another 5 minutes. Ladle the soup over the noodles. Garnish with more thinly sliced green onion and serve.

65 65

Serves 4

Total Time: 55 Minutes

Recipe by : The Spice house

Creamy Porcini Pasta Directions

Bring 4 quarts of salted water to boil in a large pot for cooking the pasta.

Ingredients 2 ounces Dried Porcini Mushrooms 3 tablespoons Unsalted Butter 1 Medium Onion, minced 1 teaspoon Kosher Salt ¼ teaspoon Freshly Ground Black Pepper ¼ cup Heavy Cream

Place the porcini mushrooms in a small bowl and cover them with 2 cups of hot water. Soak for 20 minutes. Carefully lift the mushrooms from the liquid and pick through them to remove any foreign debris. Chop the mushrooms, Strain the soaking liquid through a colander lined with paper towels. Reserve the porcini mushrooms and the strained soaking liquid separately. Melt the butter in a large skillet. Add the onions and sauté over medium heat. Add the chopped porcini mushrooms, salt, and pepper to the pan and cook for 2 minutes. Add the porcini soaking liquid and simmer briskly until the liquid has been reduced by half, about 10 minutes. Stir the cream into the pan and simmer just until the sauce thickens. Taste for salt and pepper and adjust the seasonings if necessary.

1 pound Pasta (Optionally While preparing the sauce, cook and drain the pasta. Tagliatelle, or Spaghetti) Toss the hot pasta with the mushroom sauce and ½ cup grated Parmesan. ½ cup Freshly Grated Parmesan Cheese (plus Mix well and transfer portions to warm pasta bowls. more for garnish) Serve immediately with more grated cheese passed separately.

67 67

Upcycled

Mushrooms 68

Bristol Based Mushroom Farm As food activist & farmer, Patrick has over 15 years of experience in growing food and developing food systems. Patrick’s passion for growing food started at university, where he grew his own vegetables and began to learn the art of growing mushrooms. This hobby blossomed into a career when he started his own ecological & ethical business Upcycled Mushrooms.

Upcycled mushrooms is a small scale mushroom spawn lab in Bristol selling a range of exotic and unusual mushrooms cultures and growing supplies to encourage as many people as possible to get involved in growing mushrooms. Upcycled mushrooms is a member of the Land Workers Alliance, a union for small scale agroecological farmers and workers. This is the UK division of La Via Campesina which aim to protect and fight for the rights of traditional farmers globally. Upcycled mushrooms is also a member of the British Mycological Society.

mushrooms. To encourage people to grow amazing mushrooms at home, Patrick developed the UK’s first ready to fruit “grow your own” Lion’s Mane mushroom kits. These kits - and now also Pink Oyster & Wine Cap grow kits. Patrick has also helped set up other innovative & unique farming projects, including the community led urban micro dairy, Street Goat www. streetgoat.co.uk. As a food activist, he gives talks around the world on these projects and more. His current talk on tour: “Postveganism - Moving beyond diet identities.

Patrick now consults with farms to create sustainable growing solutions, using systems which limit the energy required for fungi cultivation whilst also recycling natural waste materials from the local area into food to feed fungi. Through Upcycled Mushrooms, he provided exotic mushrooms to local restaurants, rare local-origin strains of fungi for other growers, and a range of workshops & courses on how to grow edible

I was wondering firstly what drew you to growing mushrooms? I am really into food growing as an idea and have been growing vegeatbles for many years. I had a go at growing mushrooms in my early 20’s and it became a hobby for many years. I basically started growing too many and ended up giving them to all my friends a lot of the time and so eventually decided to try doing it professionally. I then spent several years setting up a commercial farm at Grow wilder in Bristol and then moved into teaching and consultancy and selling supplies for other to be able to grow their own and to inspire more people into the local food movement. My lab started out as a re-purposed shed, but now I have a full room set up.

What are some of the reasons it’s so important for people to buy local food and grow their own too? Localising the food system is the only way we can sort this system out. We need diversity in food production, more smaller farms producing many more crops. My main interest is the way that fungi cultivation can be integrated into that model. How the spent substrate can be used to feed other food growing and how the waste from other bits can grow mushrooms. The art of good farming is when you take up nutrients is to make the nutrients pass through as many different systems as you can before returning to the soil. Our current dominant food model doesn’t come close to this, the nutrients don’t even end up back in the soil.

73 73

Halluci

nogenic

The use of Psychoactive Mushrooms dates back in Ancient texts to about 500 years BC. Some cultures believe they are food from the gods, or that they were placed on earth for shaman or religious believers to be able to communicate with the gods. Only in more recent history (1500’s) that mushrooms were written about for their inebriating effects. Most of the documentation revolves around religion and ceremony, where the hallucinogenic effects of the mushrooms are used to induce visions, prophecies, soulexploring, and soul cleansing. Psychoactive Mushrooms, can cause multiple forms of hallucinations, consciousness disconnection, and distortions. Essentially they see and hear things that aren’t there and cannot process their surroundings. There are many different ways this can occur. They can cause hallucinogenic effects to each of the senses- Visual, Auditory, Tactile, Olfactory, and Gustatory. The chemicals trick the brain into seeing, hearing, feeling, smelling, and tasting things that aren’t there. Other hallucinations include Propriceptive Hallucinations which make the indervidual feel like they’re flying, floating or having an out-of-body experience, and Synesthesia- where the synapses in the brain can cause the senses to blend and merge. For example- Tasting colours, hearing smells, seeing sounds.

1- Fly Agaric (Amanita muscaria) This mushroom is the classic toadstool seen in the children’s fairy tails. It is instantly recognisable with a bright red cap and white spots, and well documented throughout history, they are associated with shamanism and in shamanistic rituals. For over 4000 years it was mixed into a ‘soma’ in India and Iran, then thought to enter you into a trance or ‘state of enlightenment’. In Victorian and Edwardian times they were commonly found pictured on Christmas cards for good luck. They now pop up in many fairy tales such as Alice in Wonderland when she is given “fly agaric’ to eat.

2- Psilocybe (Stropharia) Cubensis These mushrooms are what people typically refer to as “Magic Mushrooms”. It is also known as a Golden Cap or a Divine Dung mushroom, this is because they are commonly found where there is fresh cow or horse dung present, or in fresh manure fertilized soil. Psilocybin, psilocin and baeocystin are present as active constituents in the caps and stems (more in the caps than the stems).

3- Copelandia/Panaeolus mushrooms The Copelandia is a genus composed of 12 mushroom species with hallucinogenic effects. These mushrooms are white to gray or tan in colour, with long, thin, fragile stems. They are scattered though the tropics, growing in grasslands on dead moss, dead grass, decayed wood ect. The Psilocin content tends to turn them blue. This species is known to have a spotted appearance on their gills just prior to being fully mature. This is caused by an uneven ripening of the sporeproducing cells (called basidia) on the gill surface. In some Asian countries, spores from panaeolus mushrooms are an ingredient in shark fin soup as an aphrodisiac.

Molecular structure of Psilocin

H N

CH3 N

CH3

Molecular structure of Psilocybin

H N

CH3 HO HO

O P

CH3

Magic Mushrooms re-balancing the brain Article written by Emma Betuel

There’s no reset button on your brain. But the more scientists learn about magic mushrooms, the more we know that they’re about as close to a reset button as we can get.

This study is based on brain images taken from nine participants who were either injected with psilocybin or a placebo. The scientists used those images to create a “wholebrain connectome” which provides a picture of all the physical neurons in the brain, as well as the activity of the neurotransmitters that are being shuttled back and forth. During your average day in the human brain, neurons are constantly firing and neurotransmitters are traveling welltrodden paths through the brain, somewhat like cars on a freeway. On magic mushrooms, those networks are “destabilized”, Kringlebach explains.

affect serotonin flow in the brain. “We wanted to investigate the role of neurotransmission in dynamically changing the activity in whole-brain networks — and how this changes neurotransmitter release in return,” he explains.

Previous research has shown that new networks appear in tandem. It’s as if those cars on the freeway were given free rein to stray from the highway and take back roads towards new destinations. Scientists are beginning to understand how this works. For instance, psilocybin (as well as psychedelics like DMT) mimic serotonin, a neurotransmitter related to feelings of happiness or love. Kringelbach suggests that these mushrooms do more than simply

When the scientists adjusted their model to have these processes work independently, they found that they weren’t able to recreate the same “destabilization” of networks that you would usually see when someone is on magic mushrooms. The same breakdown in their pattern happened when they replaced the typical serotonin receptors utilized by magic mushrooms (5-HT2A receptors) with other types of serotonin receptors.

The models showed that the brain is able to tap into new networks by coupling the effects of neuron activity and the release of neurotransmitters, like serotonin. The release of neurotransmitters and the firing of neurons work together – and when you have one without the other, the whole system falls apart.

Taken together, this suggests that both the receptors themselves, and the patterns of neuron activity are necessary for psilocybin to really work. Psilocybin — the hallucinogenic chemical in certain mushrooms — can reshape cells in the brain, and increasingly, shows potential for treating addiction or depression. Now, using new brain models, scientists are getting a better idea of how it all happens. Scientists constructed a model of the human brain on psilocybin, illuminating how magic mushrooms allow our brain to access untapped potential. This model shows that, under the influence of psilocybin, the brain creates a feedback loop of neuron activity and neurotransmitter release (the chemical messengers that neurons use to communicate). This finding was published Monday in Proceedings of the National Academy of Sciences. That dynamic creates a one- two punch that could allow the brain to tap into otherwise inaccessible states, including the “destabilization” of individual brain networks and the creation of a more “global” network across the brain. That destabilization is one hypothesis that scientists have used to explain why magic mushrooms can create psychedelic experiences. But it could also underscore why it has potential as treatment for disorders like depression, explains Morten Kringlebach, the study’s first author and a senior research fellow at the University of Oxford. “Using this model will be crucial for truly understanding how psilocybin can rebalance neuropsychiatric disorders such as treatment-resistant depression and addiction,” Kringlebach tells Inverse.

Useful

Is Fungus the Future?

(Information from Mushrooms: An Ecological Alternative to Plastics? by Alexio Manning)

The world produces 381 million tonnes in plastic waste yearly – this is set to double by 2034. Because it is non biodegradable, meaning it decomposes very slowly, plastic poses a huge threat to the well being of animals, people, and the environment. It is estimated that by 2050 the ocean will contain more plastic than fish, in terms of weight. Whilst recycling can be a solution to plastic waste, it has proven difficult to manage therefore is not creating big enough change. One solution that has been gaining popularity is a recyclable, decomposable, versatile material made from Mushrooms.

89 89

MyceliumOften referred to as In particular, a fungus is being used in manufacturing by a company to replace plastic packaging;

‘Natures Glue’ which makes up to 40% off all our plastic production. Ecovative design products with the use of Mycelium which they refer to as “nature’s glue”. Mycelium is the key part of the fungus that grows by extending long strands that can attach itself to structures. The mushroom packaging produced by Ecovative uses agricultural waste as the packaging mould for the fungus to attach to and grow from, the fibres of the fungus then bind together forming a solid and strong product. The manufacturing process can last from a few days or weeks depending on the product being created, the process for the mushroom packaging follows something like this:

90 90

1. Agricultural waste such as corn stalks are steam pasteurised and chopped up 2. Trace nutrients and water is added Mycelium in the form of pellets is mixed in, and the complete mixture is put into a packaging mould 3. The mould is sealed and placed on a rack away from light 4. Between three-five days later the fungus has grown into the mould shape 5. The product is cooked to stop the growth of the mycelium

91 91

The result is a material that has the same properties of polystyrene packaging in form, function and cost, with the added benefit of being able to decompose in your very own garden after its function has been fulfilled. Since the manufacturing process for the mushroom packaging is primarily done by the growth of the fungus that requires no hydrocarbons and very little resources, the energy consumed to produce products is less than that of plastic manufacturing. The mycelium growth process can grow from various waste materials (such as corn/rice husks, cotton wastes) that can be locally sourced with minimal transport costs.

All these above factors make mycelium based products cheaper to produce than plastic. The alternative, polystyrene is manufactured from styrene (a byproduct of crude oil), which uses natural gas to produce steam for the process and electricity to run the equipment and moulding machines. Mushrooms can be easily grown and extracted from nature or in a laboratory, compared to polystyrene that depends on the extraction of fossil fuels.

The real decision relies on the willingness of companies who use plastic packaging and consumers of these products to take the initiative to support mycelium technology and alternatives to plastics. As companies such as Dell and Puma lead by example in using these products or consumers become more well informed, mycelium is being advocated and improved by engineers, scientists, designers and artists alike. There are even Grow It Yourself (GIY) concepts going around encouraging people to grow their own projects and products using safe mushroom materials and processes, encouraging community involvement within the use of mycelium. While mycelium grown products will not be replacing our dependence on plastics in the next few years, it is a step in the right direction. Showing us that the incorporation of ecological engineering principles into projects is possible.

On top of this it really only has a few weaknesses. The material takes longer to produce than most plastics, there is less variability in the range of products can be produced, and it is not as fire resistant as Styrofoam.

93 93

Vegan Leather Source: Jennifer Hahn for De Zeen

made by mush

Adidas, Stella McCartney, Lululemon and Gucci’s parent company Kering have teamed up to invest in a novel material called Mylo, which is grown from mycelium but rivals the look and feel of animal leather.

rooms

As part of a newly established business consortium, the brands have each agreed to spend seven-figure sums to help level up the production capabilities of Mylo’s inventor, US biotechnology company Bolt Threads.

The plan is to create a supply chain for the vegan leather, which would allow it to be manufactured at a commercially viable scale. Mylo is a leather alternative made by biotechnology company Bolt Threads “What we are trying to do with Mylo is scaling it beyond where biomaterials have been – relegated to one-offs or museum pieces – and instead making it a material that millions and tens of millions of people can wear every day,” Bolt Threads vice president of product development Jamie Bainbridge told Dezeen. According to Bainbridge, the consortium represents the largest joint development agreement to-date that is aimed at introducing a biomaterial to the mass market.

The material is made from mycelium, the root structure mushrooms and other fungi. After a number of brands and even entire fashion weeks have gone fur-free in recent years, vegan leather could be the next step. As an animal byproduct, it doesn’t just emit greenhouse gases and consume finite natural resources through the rearing of livestock, it also causes environmental pollution through the tanning and dying process. In return for their investment, the four brands in the Mylo consortium will have exclusive rights to use Bolt Thread’s mycelium-based alternative, with the first products expected to hit shelves in 2021. The hope is that this initial investment will eventually allow Mylo to be produced at a similar speed and efficiency as other mass-market materials, in order to make it affordable even for smaller companies. “In our current stage, we are dependent on large brands to help subsidise the massive costs it takes to figure out how to make Mylo at a commercial scale,” said Bainbridge.

95 95

“These companies are enabling us to develop a process that will eventually produce a high-quality leather alternative at a comparable price to leather hide but that’s going to take a few years.”

“Mylo is free of highly hazardous chemicals and substances such as DMF (dimethylformamide) and chromium, some of the most noxious chemicals used in animal and synthetic leather,” he said.

The consortium is made up of a strategic mix of luxury and sportswear brands, in a bid to showcase that a novel, bio-based material can live up to the high aesthetic and performance standards that are inherent in these industries. According to Bolt Threads,

Compared to animal leather, the company claims that the process of producing the material emits fewer greenhouse gases while consuming less water and natural resources than are involved in the rearing of livestock. Unlike synthetic leather alternatives, it also does not use any petroleumbased plastics such as polyurethane or PVC, which emit carbon as they are produced and will take hundreds of years to break down in landfills.

Mylo can replicate the look and feel of real leather across a range of colours and textures and can be made into everything from shoes to bags and jackets. These mycelium cells are fed with sawdust and other organic material and placed on square growing mats. In a humidity- and temperature-controlled environment, they are allowed to grow into a foamy layer – “imagine a big bag of smashed marshmallows” – and finally harvested. Through further processing, this mycelium network is turned into a sheet of material that resembles cork but is much thinner and more flexible, which is then tanned and dyed by the same tanneries that work with animal leathers. These processes normally involve harmful chemicals such as chromium, which can lead to wastewater pollution and knock-on health effects for workers. Bainbridge claims Bolt Threads only work with companies that have been awarded global sustainability certifications.

Longtime Bolt Threads collaborator Stella McCartney has created a special edition of her iconic, chaintrim Falabella bag from the material. Although never made commercially available, the one-off piece was put on display as part of the V&A’s Fashioned from Nature exhibition in 2018.

97 97

Special thanks to: Upcycled Mushrooms FB: @UpcycledMushrooms Alexio Manning Jennifer Hahn (De Zeen)

Recipes from: Rachel Phipps Makinze Gore Forager Chef Connie Choi (Sprig and Flours)

With help from: Grace Alexander UWE Graphic Design

100

101 101

A quick guide to Mushrooms With over 14,000 species that we know of, Mushrooms are some of the most interesting organisms on our planet. Mushrooms can do everything, from creating new building materials, to making a delicious meal. This book is a quick, comprehensive guide to all types of mushrooms/ fungus, including Edible, Poisonous, Hallucinogenic, and medicinal.

102