These books and films explain: The magical world of mushrooms

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They can quietly emerge from the ground after an overnight rain: Fungi are neither plants nor animals, and are fascinating in their diversity. Whether as a lasting palatal delight, a beneficial networker in the ecosystem, or an intoxicating substance. Now that it’s picking and cooking season again, here are three tips for fall mushroom fun.

Every mushroom has a story. “The variety of shapes, colors and tastes is endless,” says Marionna Schlatter (42). The Green Party National Assembly Member is also a mushroom inspector and received his diploma at the age of 14. With you.” In his cookbook “Mushrooms from the Forest and the City,” he wrote portraits of a wide variety of mushrooms to be eaten or admired. This includes the honey mushroom. “It is considered the largest living creature on Earth,” Schlatter says. The one in Oregon (USA) The network of fungal filaments of one example covers an area the size of more than 1,200 football fields. The honey mushroom is a parasite. What many people do not know is that it can also be prepared as an edible mushroom. “But it takes practice to recognize it. It causes digestive problems in many people, so it can be consumed before consumption.” “It needs to be dried or boiled,” he said.

If you’re going mushroom shopping for the first time, it’s better to stick to classics like Umbrella or porcini mushrooms, which both taste great. Very important: “These mushroom portraits do not replace the examination of collected mushrooms,” warns Schlatter, who sits on the board of directors of Vapko, the association of official mushroom control bodies in Switzerland. “It’s nice that our book motivates you to eat mushrooms, but only the next trip to check out mushrooms will guarantee a good gut feeling.”

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Recipe: Wild mushroom risotto with wild blueberries
200g fresh wild blueberries (or frozen)
200-300 g mixed wild mushrooms
1 onion
2 cloves of garlic
30-50 g butter
1 bay leaf
3 juniper berries
Thyme, collected leaves
250-300 g risotto rice
100 ml white wine
500–700 ml vegetable bouillon, hot
Grated Sbrinz as desired

Wash the blueberries and drain them in a strainer. Clean the mushrooms and chop them according to their sizes. Finely chop the onion and finely chop the garlic.

Melt the butter in a large pot and sauté the onion and garlic. Add wild mushrooms and sauté. Add the bay leaf, juniper, some fresh thyme and risotto rice to the pot and stir for 3 minutes. Soak with white wine and let simmer. Gradually stir in the hot vegetable broth. Always ensure the liquid is fully absorbed before adding more broth, stirring constantly in a figure eight pattern.

When the risotto rice is a little soft but still has some flavor, add the blueberries and let it cook for another 3 minutes. Add grated Sbrinz if desired, remove from heat and let rest, covered, for 5 minutes before serving.
Recipe from the book “Mushrooms from the Forest and the City” by Maurice Maggi, AT Verlag

Whether chanterelles, porcini mushrooms, autumn trumpets or mushrooms, the variety is excellent between September and November. The cool and rainy weather of autumn can also challenge mushroom enthusiasts. In such cases, the book “Mushroom Whispers” offers a remedy and shows that mushrooms can sprout even from coffee grounds with little effort and can therefore be harvested all year round. The most important thing is a shady spot, according to Magdalena Wurth, agronomist and author of “Mushroom Whispers.”
“The Mushroom Whisper – how your own mushrooms sprout from the ground” by Magdalena Wurth and Moritz Wildenauer, Löwenzahn Verlag

A feeling of deep relaxation spreads. Consciousness and perception expand, the self integrates with nature, and a sense of unity and peace settles. Colors are heard and music is seen. The effects of psilocybin are roughly described in this way in the movie “Fantastic Mushrooms”. Psilocybin is a substance in some mushrooms that can have intoxicating effects. Whether the experience is a high or a fear trip depends largely on the dose taken and the state of the user. Determining the correct dosage is not easy because the active ingredient psilocybin is unevenly distributed in the mushroom. Researchers have found that consumption activates receptors in the brain that release serotonin, the body’s own happiness hormone. Because psychoactive mushrooms are not very addictive, they are being investigated for the treatment of anxiety disorders and depression. The resulting results look promising. More exciting information about the use of mushrooms as medicine can be found in the movie “Fantastic Mushrooms” by Paul Stamets, a mushroom expert, and Michael Pollan, who has written several non-fiction books about mind-expanding preparations.
Movie “Fantastic Mushrooms” (2019)

Source : Blick