Mushrooms Are Amazing

Growing Shiitake Mushrooms | Gardening | Andrew Weil, M.D.

2 min

It’s been said that no one is neutral about mushrooms – we are all either mycophiles or mycophobes. I don’t know if that’s true, but I do know that I am a lifelong, passionate fungi lover. I enjoy everything about these fungal fruiting bodies – the thrill of hunting them down on a cool, foggy morning, the careful process of identification confirming that a species is edible (if you are not 100 percent sure of the species, don’t eat it), cooking them in some of my favorite dishes, and, of course, savoring their deep, complex flavors. Add in the fact that many mushrooms have potent medicinal and tonic properties, and you may begin to understand my enduring mycophilia. Here are photos from mushroom adventures I’ve enjoyed around the world.

Learn more: All About Mushrooms

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The largest specimen of Agaricus augustus I've ever seen, by far.
A simple saute with olive oil, salt and pepper in my nonstick ceramic pan. I like to leave the pieces large to preserve the wonderful texture.
Agaricus bears a superficial resemblance to some highly toxic species. Never eat any mushroom if you have the slightest doubt about its safety. A lifetime of mycological study and a huge reference library assured me that this one was good to eat.
Collecting maitake mushrooms with naturalist Alan Muskat near Biltmore estate in Asheville, NC. I always love a good mushroom hunt!
A nice patch of blewits (Lepista nuda).
Blewits up close, the name comes from "Blue Hats" due to their colorful tops.
It's absolutely vital to know your mushrooms before eating anything that is picked wild. Case in point: while harvesting delicious maitake and blewits near the Biltmore estate in North Carolina, we found this perfect example of the Destroying Angel, the commonest deadly mushroom here. If you are not 100 percent sure of the species, don't eat it!
A bounty of maitake mushrooms - also known as hen of the woods.
Growing shiitake mushrooms takes time - this one didn't show up until after a full year of consistent and regular watering.
Preparing these freshly harvested shiitakes for a stir-fry.
Here's the fruit of our mushroom-hunting day near the Biltmore House in Asheville, NC.
Sauteing the blewit mushrooms (also called blue hats) brings out their flavor. Just add a little olive oil and some seasoning and you are ready to go.