Medicinal Mushrooms

Excerpted fromHerbs for Health Magazine

Christopher Hobbs L.Ac., A.H.G.

Mushrooms have been valued throughout the world as both food and medicine for thousands of years. Throughout the world, many people enjoy hunting for wild mushrooms, delighting in the variety of shapes, sizes, and colors exhibited by these "flowers of the fall." Europeans have always appreciated the gastronomic value of wild mushrooms. InJapan, pushcart vendors on the streets still sell medicinal mushrooms to the average citizen who uses them to maintain health and promote longevity. Some Japanese people have even been said to travel hundreds of miles in order to collect wild mushrooms that only grow on very old plum trees--such as the Reishi--renowned as a cure for cancer and degenerative diseases. Likewise, for over 3,000 years the Chinese have used and revered many fungi for their health-giving properties, especially tonics for the immune system (Bo and Yun-sun, 1980; Yun-Chang, 1985). To the Yoruba of southwesternNigeriaa number of fungi became an important part of their mythology and medical practice (Oso, 1977).

Mushrooms may also be the perfect food for staying trim and healthy. A recent "letter from the editor" in theNutrition Actionnewsletter (September, 1994) from the Center for Science in the Public Interest mentioned that up to 1/3 of theU.S.population are overweight. Because fats occur in mushrooms in minor amounts, especially compared with protein and carbohydrates, and the fatty fraction consists predominantly of unsaturated fatty acids such as linoleic acid, they may be the perfect food for losing weight and maintaining a healthy heart and cardiovascular system.

When it comes to mushrooms, most Americans and inhabitants of theBritish Islesare rather ignorant. Many people in theUnited Stateshave a distinct dislike, even a fear, of fungi--a phenomenon that may be called "fungophobia"--a term coined by Hay (1887). Rolfe and Rolfe wrote about the distinctly unsavory view of which the British view mushroomsandmushroom hunters, in their delightfulRomance of the Fungus World(1925). Generally, the first association wild mushrooms bring to mind here is "poisonous." The principal edible mushroom most Americans know is the blandAgaricus bisporus(Lange) Sing., or "button mushroom" found in supermarkets. It has little flavor and negligible medicinal value compared with other wild species. In fact, it can even beunhealthfulin the sense that it may be heavily sprayed with malathion and other pesticides (many commercially cultivated mushrooms are among the most heavily sprayed items in the vegetable section). The button mushroom may also have cancer-causing properties when eaten continuously, though exactly how potent this effect might be in humans is not clear. See the section on this common mushroom on page xx for further details.

In recent years other cultivated species such as the oyster mushroom and shiitake have begun to appear in markets.

Happily, however, there are signs that these narrow-minded attitudes in theUnited StatesandEnglandare changing and catching up with the rest of the world. The spreading popularity of natural foods is one factor that has helped re-awaken interest in mushrooms and mushroom-hunting. Another factor is the recent growth of the mushroom-export business, which has been boosted by troubles inEurope. Due to acid rain, sprawling development, and industrial accidents such as the one atChernobyl, millions of acres of mushroom habitat inEuropeandRussiahave been disturbed, and many species of wild mushrooms are becoming scarce (Cherfas, 1991).

Europeimports thousands of pounds of chanterelles and boletuseach year. The high price these traditional gastronomic delights bring creates a good supplementary income for knowledgeable gatherers in theUnited States. Indeed, wild or home cultivation may soon become viable cottage industries in thePacific Northwest, which has the forest habitats and substantial rainfall needed for such ventures. Cultivation as a home business may be preferable to the recent problems that are surfacing in thePacific Northwestamong professional and itinerant pickers alike--namely squabbling over mushroom patches on public lands. A newspaper article told of teams of professional pickers using walkie-talkies to coordinate harvests and mentioned that they can become upset when other pickers strayed into what they considered their turf. In response to the increased harvesting pressure, quotas were recently set in theMt.HoodNational Forest(McRae, 1993). For books and supplies for the cultivation of edible and medicinal mushrooms, see the appendix.

Finally, Japanese products containing LEM, a polysaccharide-rich extract from the shiitake mushroom and similar extracts from maitake are currently undergoing trials inJapanand theU.S.to test their effectiveness in treating various forms of cancer. They show promise for treating people suffering from various forms of cancer and AIDS and are currently in strong demand inJapan. Commercial shiitake cultivators in theU.S.,Canada, and in parts ofAsiaare decidedly interested in this new potential market and are starting large cultivation efforts, hoping the demand will continue to grow as further scientific studies are conducted. At present, pharmaceutical and nutraceutical products from mushrooms may be worth more than 1.2 billion dollars U.S.

Wei Qi Soup for Building Immune Strength

Directions:
Fill a pot 2/3 full with purified or spring water, then add:

Astragalus membranaceus(5-7 sticks)
Ganoderma lucidum(reishi) (1 medium)
any other tonifying mushrooms 2-3
Slightly sprouted beans (1/4-1/2 cup)
(aduki, black, etc.)
Bring water to boil, simmer for 20 minutes, then add:
Organic barley (1/2-1 cup)
(choose amount depending on thickness desired)
Simmer another 20 minutes, then add favorite vegetables such as:
carrots & celery
beet tops (or chard, collards, mustard greens, etc.)
cabbage
potatoes (optional)
sea vegetables (nori, kelp, wakame, etc.)
gobo (i.e., burdock root)
nettles or other wild greens (when available)
garlic & onions

Simmer until the vegetables are tender, then add miso and spices such as ginger, celery, or fennel seed. Make enough for a few days and store it in the refrigerator.

Indications and Dosage: During illness, when solid food is not desirable, drink 3-4 cups of the warm broth (add less barley and more water to make broth). For degenerative immune conditions, eat 1-2 small bowls per day, and drink the broth as desired. For autoimmune diseases such as allergies, lupus, diabetes, and hepatitis accompanied by fatigue, weakness, or autoimmune conditions, eat the soup when desired, or drink the broth. This soup can be used upon occasion (1-2 times per week) for general tonification and may help to increase stamina.

Mushrooms have been valued as both food and medicine throughout the world for thousands of years, but until recently, many in the West associated all mushrooms with poison. The recent surge of Western interest in medicinal mushrooms shows that this attitude may be changing, however. Japanese products containing LEM, a polysaccharide-rich extract from the shiitake mushroom, and similar extracts from maitake are currently undergoing trials inJapanand theUnited Statesto see whether they are effective treatments for various cancers and AIDS. Currently, the total world worth of the pharmaceutical and nutraceutical products derived from mushrooms is estimated at more than $1.2 billion.

Reishi and maitake are medicinal mushrooms that recently have become popular in theUnited States; they are described below. Should you have an inclination to incorporate these or other mushrooms into your diet, preparation suggestions are included. If you choose to gather your mushrooms from the wild, a healthy respect for the possibility of eating a poisonous one is good. Be an informed gatherer. It is best for beginners to learn how to identify edible mushrooms from local experts; community colleges often offer good mushroom-hunting classes.

Reishi
Ganoderma lucidum
The Latin wordlucidummeans ``shiny'' or ``brilliant'' and refers to the varnished surface of reishi's cap, which is reddish orange to black. The stalk usually is attached to the cap at the side. InJapan, 99 percent of reishi growing in the wild are found on old plum trees, although wild reishi are rare.

Medical uses: For 4,000 years, the Chinese and Japanese have called upon reishi to treat liver disorders, hypertension, arthritis, and other ailments.

Recent test-tube and human studies have demonstrated antiallergic, anti-inflammatory, antibacterial, and antioxidant effects. When more than 2,000 Chinese patients with chronic bronchitis were given reishi syrup in tablet form during the 1970s, 60 to 90 percent showed a marked improvement in health, including increased appetite, within two weeks.

Precautions: Although reishi extracts have shown very low toxicity in animal experiments, the long-term effects of reishi and its derivatives are still virtually unknown.

Taking reishi: Reishi may be taken in syrups, soups, teas, tinctures, and tablets, and by injection. The form and dosage should be worked out in consultation with your health-care provider.

Maitake
Grifola frondosa

Until cultivation techniques were devised in 1979, maitake was harvested from the wild. In 1990, Japanese cultivators produced nearly 8,000 tons of maitake, and production is expected to increase with expanding exports to the West.

Medical uses: Laboratory studies have shown that maitake extract can inhibit the growth of tumors and stimulate the immune system of cancerous mice. Human clinical studies of patients with breast and colorectal cancers are under way in theUnited States. In China, sixty-three patients with lung, stomach, or liver cancers or leukemia who took four capsules of maitake extract three times daily before meals for one to three months showed an ``anticancer'' effect. Reports that maitake extracts may help AIDS patients fight Kaposi's sarcoma and other symptoms are preliminary and require further studies.

Precautions: Little information has been collected concerning the toxicity of maitake, although some cases of allergic reaction have been reported.

Taking maitake: Maitake can be found in gourmet restaurants, dried and packaged in gourmet grocery stores, and increasingly in prepared products in theUnited States,Asia, andEurope. As a general health supplement, I recommend taking 3 to 7 g a day in tea or in soups and other dishes.

Shiitake

Medical uses: A vast amount of research into shiitake's medicinal properties has been completed and shows that it has the ability to fight tumors and viruses and enhance the immune system. For more details, refer to the accompanying story.

Precautions: Shiitake is nonpoisonous, but researchers have observed cases of shiitake-induced skin rashes, and some people who work indoors cultivating shiitake experience ``mushroom worker's lung'', an immune reaction to shiitake spores. A watery extract of the whole mushroom is reported to hinder blood coagulation, so people who bleed easily or who are taking blood thinners should check with their health-care provider before using shiitake or its derivatives for a long period.

LEM has shown no evidence of acute toxicity in more than seventeen years of use inJapan, even in massive doses (more than 50 mg a day for one week), though mild side effects such as diarrhea and skin rashes have been reported. Likewise, lentinan has no known serious side effects. People with allergies may experience adverse reactions due to its histamine-sensitizing properties.

Taking shiitake: The traditional dose is 1 or 2 fresh shiitake mushrooms daily for preventive care or 6 to 16 g of dried shiitake in tea, soup, or other dishes. Commercial preparations (extracts in capsule form) of shiitake are available in theUnited Statesin health-food stores but may be expensive. Dried shiitake mushrooms are available in Asian food stores in theUnited States, usually at more affordable prices. To avert possible digestive upset from eating large quantities of fresh shiitake, LEM, which is concentrated and easily absorbed, is preferred as medicine.

Recipe: Stuffed Shiitake

The rich taste of shiitake makes this recipe a perfect one to serve as an appetizer or offer as a light evening meal.

1 dozen fresh shiitake
1 onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon tamari
1/2 dozen wild mushrooms, such as oyster, chopped
1 cup bread crumbs
1/3 to 2/3 cup Parmesan cheese
Chopped parsley to taste
Paprika to taste

Cut the stems off the shiitakes and chop them finely. Reserve the caps. Saut‚ the onion, celery, and garlic in the olive oil. When the onion is transparent, add the shiitake stems, tamari, oyster mushrooms, bread crumbs, and Parmesan cheese, and saute for 3 to 4 minutes longer. Stuff the shiitake caps with the filling, sprinkle them with chopped parsley and paprika, and place them on a cookie sheet. Bake the shiitakes at 375øF for 15 minutes, broil for a minute longer to brown the cheese and serve.

Preparations

Powdered extracts and capsules: Because the scientific literature indicates that whole mushrooms are especially active antitumor agents and immune-system enhancers, I recommend taking dried and powdered mushrooms by the teaspoon, either in a cup of ginger tea or sprinkled into soup or on stir-fry and rice. Mushrooms that are too tough and fibrous to powder can be sliced thinly and dried for use in teas and tinctures. Softer and thinner mushrooms can be easily powdered and put into capsules. A size 00 capsule holds about 400 mg of powdered mushroom. For mild to moderate immune-system support, I recommend taking two capsules morning and evening and, for specific immune-suppressed conditions, two to three capsules three times daily.

Teas and soups: Teas of medicinal mushrooms should be simmered for 40 minutes to an hour, or until they are dark and taste strong. You may add one part ginger to every eight parts mushrooms and one part licorice to every sixteen parts mushrooms to mask any bitterness.

To make a soup, begin with the mushroom tea, to which you may add broccoli, carrots, potatoes, beets, greens, garlic, onions, and/or a little seaweed. Thicken it with a little barley. Fish, chicken, or a little red meat can be added. Simmer for about fifteen minutes. Drink 1 to 3 cups of the soup a day. Tender, fleshy fungi, such as shiitake and oyster mushrooms, can be eaten with enthusiasm, but push fibrous chunks of reishi aside--the essence has already permeated the broth, and they are far too tough to chew, even after boiling.

Christopher Hobbs is a member of the Herbs for Health Editorial Advisory Board. He is author of Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture (Botanica Press, 1995) and many other books. He is a fourth-generation herbalist and botanist with more than twenty years of experience.