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The Magical Foods We Eat
And Their Alternative Uses: Mushrooms - the secular and the sacred (part III)

   By Callum Mostyn

A few issues ago we looked at mushrooms. However Josh and I never completed the series and my editor has been kindly reminding me of that. So here is the final part - magical mushrooms. Mushrooms are a kind of fungus. There are thousands of varieties. Many are edible and harmless. Many are medicinally helpful. Some are also toxic and/or hallucinogenic. Meaning they can poison, kill, or alter your perception of reality. A hallucinogen is a substance that affects our senses, altering or inducing false perceptions of sight, sound, taste, smell, and/or touch. Most hallucingens are illegal and I have no desire to discuss the use of hallucinogenic substances here. While I believe there is a place and time within religion for many different experiences, I do not believe using or promoting the use of illegal substances in a general-audience publication is ethical. Nor is this the place for a discussion on whether hallucinogens should be illegal. So let's look at mushrooms from a non-hallucinogenic purpose. How they can heal us, and help us in rituals and spells. Because a mushroom's hallucinogenic properties are not necessarily the determining factor in its application magically. Try investigating the meanings behind the mushrooms you eat. Shiitake, for example, means mushroom of the oak tree...a very appropriate mushroom for Druidic festivals! Medically, shiitake produces an extract called lentinan which appears to be an effective weapon in the battle against colorectal and stomach cancers (although since all studies have involved the use of the extract we do not know if eating shiitake mushrooms has a similar effect). It also has potential as an anti-viral (HIV and Hep B are the major research areas) and in fighting allergies. In Chinese medicine, shiitake is believed to boost the chi, prevent premature aging, and help fight exhaustion...among other more mudane medical effects. All edible mushrooms have health benefits. Some also have medicinal properties (many are anti-viral, anti-cancer, anti-allergy, and aid the respiratory and circulatory systems). They also all feature in stories, folklore, and such. These are all factors we should consider when deciding how to incorporate mushroom magic into our rituals and spells. Treat mushroom like any other food used in spell and ritual by seeking out its common and special properties. For example in rituals involving the air element or healing work tied to the mind and soul think about using Reishi, a mushroom renowned for its healing action upon the respiratory system. Morels make a good addition to earth-based work - not only do they have an earthy taste to them, but they often retain dirt within their dimples. They could also be used in sympathetic rituals involving the mind due to their physical resemblance to the brain. Large, meaty mushrooms make a good substitute for meat in sacrificial work, especially when marinated in a strong red wine beforehand. For work related to family and relationships, or strengthening the community, consider using a communal mushroom such as enoki - above ground it appears to be a cluster of individual stalks, yet when dug up it soon becomes clear that the stalks all spring from the one source, reminding us that we are always connected. Dried mushrooms add interesting texture and visual stimulation to potpourri dishes while incorporating their essence into the blend. I have used diced or powdered dried mushroom in the bath for healing as well as prior to ritual work. Fresh and dried mushrooms appear in almost all of my measl - for both the healthful properties as well as the metaphysical. Anyone who works with fae energy should certainly incorporate mushrooms about the home and garden and if you wish to bring the primary property of the mushroom in to your life - that is, the continuance of the cycle of life and death and the circulation of oxygen, carbon dioxide, and water through our biosphere - then pick up some today.     All mushrooms are edible, but some only once. ~ Croatian Proverb.

Edible Mushrooms Button mushroom: the most common Western variety found in supermarkets. Ranges in colour from white to light brown and in size from a centimetre to 10 centimetres across the cap. Plump and rounded. The smaller the mushroom the younger and more immature and the lighter the flavour. Mature buttons with an open veil have quite an intense flavour. This mushroom can be used raw, marinated, or cooked and is available fresh and canned. Chanterelle: one of the expensive varities, the chanterelle is also cheaper when purchased dried and canned. It is a fluted vase-shape and ranges in colour from bright yellow to orange. Flavour-wise it is nutty and delicate. It is a lovely addition to sauces and risottos but add it later to the dish as it toughens up the longer it is cooked. Crimini or Italian brown: a flatter mushroom than the button, the crimini has a dark cap that ranges in colour from light to a rich brown. It has a richer flavour and makes a good substitute for the button mushroom if you want a more intense taste. Shiitake or Chinese black mushroom or forest mushroom: one of the better known Asian mushrooms, the shiitake ranges in colour from tan to dark brown. Appearance-wise the shiitake has a broad, umbrella caps up to ten inches in diameter. The veils are very open veils and the tan gills noticeable. The rich flavour is very meat-like and is complemented by the meaty texture when cooked. Suitable to most methods, shiitakes do very well in stir-fries and baked dishes. Remove the stems prior to cooking and freeze for use in soup stock. Oyster mushroom a soft brown to grey mushroom that resembles a fan, this mushroom has a very delicate taste and velvety texture. It is ideal for Asian dishes, especially seafood-based ones. Enoki: these resemble bean sprouts with their creamy colour, long stems, and small caps. Very mild tasting they are used raw in salads and sandwiches. Trim away the base before using - and if cooking, add at the last minute to avoid toughening. Portabello: these large mushrooms can grown to the size of plates. Solid and fleshly, they are a wonderful meat substitute. The flat brown cap is the best part to cook as the stem often becomes overly fibrous. Treat them like a delicate meat - slice, dice, marinate, fry, grill, bake. Porcini: domed pale brown caps ranging from 1 to 10 inches in diametre, the porcino can weigh up to a pound. The pungent flavour and smooth meat-like texture make it a good addition in strong-flavoured dishes. It is also quite expensive, but is available dried. Morel: a brown to dark brown, cone-shaped mushroom characterised by a 'brain-like' dimpled appearance. Related to the truffle, it's not quite as expensive. The flavour is very earthy and nutty - strengthening as the colour darkens. Make sure you clean it thoroughly as the dimples can hide dirt. It's also available canned and dried.