What do you think of when you think of mushrooms? Do you think of dark, damp places, like the basement or a fallen log? Those little ‘toadstools' that pop up in your yard after a heavy rain? Or do you think of those mass-produced, flavorless button mushrooms found packaged in styrofoam and plastic in the neighborhood supermarket? Or, like some people, do you think of the mushrooms that can open your third eye and bend the edges of reality. Or, like other people, do you just think ,"Yuck! I'm not eating a fungus! Don't they grow in poo?"
Personally, when I think of mushrooms, I think, "Mmmmmmmm, you can do so many things with them!" I've only met one variety of mushroom that I did not like.
Mushrooms have long been regarded with suspicion. There is something very mysterious (and some would say unsettling) about our friend the mushroom, from their magical appearance after a heavy rain, to the very colors and shapes of these fungi.
Every variety of mushroom has its own shape, color palette and flavor. Some have a dark, earthy, woodsy flavor, while others are lighter and more reminiscent of shellfish. They come in tan, creamy white, and muted shades of grayish brown. Some are golden or black! And the inedible ones have more vivid colors, such as the Amanita Muscaria, with its white-splotched red cap.
They grow in clusters on logs, in fields, or even in areas that have burned in forest fires, like my beloved morels. With all of these factors in mind - their appearance, the way they seem to magically pop up overnight - it's no wonder mushrooms are a common feature in fairy tales, spellbooks, folklore, and stories about witches.
Mushrooms have long been a part of the human diet, but cultivation did not begin until the 18th century in France. The Pharaohs of ancient Egypt ate mushrooms, with the belief that mushrooms brought immortality. Pharaohs, who were seen as godlike, were the only ones allowed to consume mushrooms. Other people, such as the Romans, believed eating mushrooms increased one's physical strength. Some cultures even thought of them as an aphrodisiac.
Mushrooms have been used medicinally for many years as well. Chinese black mushrooms, known as wood ear, contain an anticoagulant-type substance, which acts as a blood thinner. In 1960, a scientist at the University of Michigan discovered that shiitake mushrooms contained an antiviral substance that could stimulate the immune system.
Psilocybin mushrooms have long been used by ancient peoples. Hallucinogenic species of Psilocybe have a history of use among the native peoples of Mesoamerica for religious communion, divination, and healing, from pre-Columbian times up to the present day (Wikipedia). They are a popular (and illegal) recreational drug in the United States. If you want to find out the effects of this type of mushroom, do so at your own legal risk.
Mushrooms are ruled by the moon, that mysterious orb that sails through the night sky and has its own set of myths, stories and superstitions. Their ruling element is earth, and it's no surprise that their ruling energy is psychic awareness. You can get the benefit of increased psychic awareness by adding everyday culinary mushrooms to your meals. Just remember to keep the intent in mind and visualize heightened psychic awareness as you eat. Burning a blue candle while preparing meals can also help.
Remember that there are many safe, edible varieties of mushrooms available, but there are also many deadly types of mushrooms as well. Several accidental deaths still occur each year when amateur mushroom hunters pick the wrong mushroom by mistake. Even with a good field guide, I wouldn't recommend gathering your own mushrooms. It takes a lot of experience and one mistake can send you to the hospital, or worse. The only mushroom I would condone hunting is the morel. It's easy to identify, but not very easy to locate and most mushroom hunters prefer to keep their locations a closely guarded secret.
Instead, I will include links to sites that sell dried mushrooms and starter kits so you can grow your own morels, shiitakes, and more.
The following recipe comes from Ina Garten, the Barefoot Contessa. Cream of mushroom soup is one of my favorites. Enjoy.
Cream of Wild Mushroom Soup
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Sources for this article:
The Encyclopedia of Wicca in the Kitchen, Scott Cunningham
http://en.wikipedia.org
www.foodnetwork.com
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