The Low-Down on Mushrooms: An Interview With a Scientist

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Mushroom picking has been a part of Polish tradition for ages, but what do we really know about mushrooms themselves? Can you cure yourself with mushrooms? Can they save our planet? Wouldn’t it be great to speak with an expert and finally find out exactly what the benefits of mushrooms are? Well, that is exactly what I did.

In this strikingly informative interview, Dr Cecylia Uklańska-Pusz and I discuss the healing effects of mushrooms, we discover their properties, what exactly makes them toxic, why pickled mushrooms are unhealthy, how easy it actually is to cultivate mushrooms in our gardens and much more. She shares with us priceless information, e.g. that mushroom picking does not have to be limited to autumn and that Poland has been a leader in mushroom cultivation in Europe for over ten years!

Dr Cecylia Uklańska-Pusz is a lecturer at the Wrocław University of Environmental and Life Sciences, in the Department of Horticulture. Previously, she studied food technology at the same university, later completing her PhD at the Department of Horticulture. She has been dealing with mushrooms, especially cultivated ones, for over twelve years.

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Agnes Dudek: A question I always begin with – can you tell me a little bit about yourself? How did you became interested in mushrooms? Did your family influence you or maybe you grew up next to a forest?

Cecylia Uklańska-Pusz: I always liked going for walks in the forest, and although mushrooms did not always attract my attention because unfortunately my immediate family did not pick them, I started becoming interested in them myself. Later, I got a postgraduate degree in the cultivation of edible and medicinal mushrooms at the University of Life Sciences in Poznań, where I met Professor Marek Siwulski, the author and co-author of many books about mushrooms. I started teaching mushroom cultivation at work, and I’ve been doing that for some time now.

AD: What is your specific area of work and research?

CU-P: The cultivation of edible mushrooms, such as champignon and oyster mushrooms; cultivation additives that enrich the chemical composition of the fruiting bodies of mushrooms with the trace elements necessary for our health; and the use of LED lamps in cultivation.

AD: What fascinates you most about mushrooms?

CU-P: The fact that they’re so extraordinary and not yet fully discovered. Mycologists estimate that about 10-15% of species are known; the rest are waiting to be identified and described (2-4 million species) – most of them are microscopic fungi, as the large-fruiting ones are much easier. They have a lot of properties that have been known for thousands of years in some cultures, while other cultures only discover them with the help of ‘the aided eye’. Although in some countries the tradition of using mushrooms is deeply rooted in the culture, as it is in Poland, only now are we rediscovering what may have been known to us many centuries ago and was forgotten. Mushrooms have been used continuously in Eastern culture for several thousand years – as we know from written sources, as well as from paintings, sculptures and tapestries. They have an important place in Chinese medicine and are also used in conventional medicine to treat many diseases. Additionally, the different forms of mushrooms, their shapes and colours, are fascinating, and the fact that they form the ‘Internet’ of the world says a lot about what we may not yet know.

AD: Can you tell me more about edible mushrooms and their properties?

CU-P: Edible mushrooms have been used as a dietary supplement for years; there are many recipes for dishes with them in old Polish cookbooks; they were used at courts and royal tables, as well as among the poor. They are tasty and filling, and modern research emphasizes their nutritional value in terms of their protein and vitamins B and D content or other health-promoting substances with documented healing effects. However, there are many myths about mushrooms still rooted in society – that they’re worthless and difficult to digest, which should be questioned; the truth about mushrooms should be disseminated as widely as possible – that they are worth eating and including in your diet as often as possible.

AD: Can mushrooms cure us? Aid in healing certain physiological conditions?

CU-P: Yes. There are many species of mushrooms that are considered medicinal: most-often mentioned is reishi, that is, Ganoderma lucidum, known as a longevity mushroom, which is not edible but medicinal; Hericium erinaceus, lion’s mane, which has a positive effect on the nervous system and its regeneration after diseases such as stroke resulting in paralysis or paresis of the body; shiitake, Lentinula edodes, has anti-cancer properties, regulates blood pressure and cholesterol levels – and is also a very tasty edible mushroom; variegated Trametes versicolor (turkey tail); Grifola frondosa (maitake); and Boletus edulis (porcini, borowik in Polish), the most valued edible mushroom in Poland, was also used in mycotherapy. Of the approximately 4,000 species of edible large-fruited mushrooms in the world, about 700 have medicinal properties!

AD: Can you give me an example of which mushrooms are good for which conditions? For example, is there a mushroom that can help someone who is a diabetic?

CU-P: Some mushrooms contain substances that lower blood sugar levels, such as polysaccharides and lectins. They’re found in leafy mushrooms, yellowish mushrooms (reishi mushrooms) and cordyceps. The common black fungus, Coprinus comatus, also has hypoglycemic properties because it contains chromatin (isolated from the liquid culture of this fungus). It also has a protective effect on pancreatic cells, so it can be used in diabetic patients to prevent diabetic complications.

AD: Is it easy to grow edible mushrooms at home or in a garden? What is most important for growing your own mushrooms?

CU-P: Substrates inoculated with mycelium have been available in retail sales for many years, so all you really need is a little knowledge and a willingness to grow mushrooms. Usually, manufacturers send short instructions on how to use the cube – most mushrooms need small amounts of light and high air humidity, above 80-85%. Cultivation temperatures, depending on the species, range from 10 to 25 °C; sometimes after you purchase them, they need to be put in the refrigerator for up to a dozen or so hours, although this isn’t always necessary to obtain fruiting bodies. If you want to do most of it yourself – that will require more time and work. All you need is sawdust, straw, mycelium on a grain substrate, growing bags with a filter and a clean room (especially after preparing the substrate and pasteurizing it for at least 12 hours at 100 °C, when you need to mix the substrate with the mycelium – this must be done in sterile conditions).

Hericium erinaceus, photo by: Cecylia Uklańska-Pusz

AD: Why, in your opinion, are mushrooms healthy for us? Some say they are hard to digest.

CU-P: I believe that mushrooms should be eaten as often as possible. Of course, there are some people who do not benefit from mushrooms due to their sensitive digestive systems and intestinal hypersensitivity. Mushrooms are sometimes described as difficult to digest because of the chitin content, which is a water-insoluble complex polysaccharide found in the cell walls of all mushrooms. However, chitin from mushrooms works similarly to the dietary fibre found in fruits and vegetables, which is essential in our diet! Therefore, it’s always worth observing and empathising with how your body feels.

AD: Poles love marinated mushrooms, but you say they’re not good for us. Why?

CU-P: Acetic acid is not digested by the body and burdens it. Many people admire the taste of pickled products – mushrooms, cucumbers and other vegetables (I personally haven't liked them since I was a child; they’ve always made me feel unwell).

My theory regarding the opinion that mushrooms have no nutritional value, which has been so widespread over the past several decades, applies to pickled mushrooms! The protein contained in mushrooms is water-soluble, just like B vitamins! And we don't consume the marinade. Therefore, pickled mushrooms will indeed provide us only with minerals and chitin, but it’s very burdensome for our digestive systems, and frequent consumption is not beneficial. However, when eating mushrooms processed in a different way, you can go crazy from time to time and eat something just for the taste.

AD: Which edible mushrooms can we find in Polish forests? And what are their health benefits?

CU-P: Since most mushrooms contain something valuable, those collected in our forests are also healthy. Chanterelles, Cantharellus cibarius, contain antiparasitic substances and beta carotenes. Boletus edulis (the most famous species) and other Boletus mushrooms have various bioactive compounds that exhibit antibacterial and antiviral properties. The Lactarius deliciosus mushroom has been reported to have cytotoxic, antioxidant, antimicrobial, antihyperglycemic, anti-tumour and immunostimulant activity… All mushrooms are also good sources of protein, vitamin B groups, and many specific substances good for our health. So just eat mushrooms!

A Tradition as Old as Time: Mushroom Picking in Poland

AD: What exactly makes a mushroom toxic?

CU-P: Some mushrooms contain a number of substances that may have a toxic effect on us, although other animals (such as snails) consume them without any problems. Amanita phalloides, which are responsible for most poisonings worldwide, contain amatoxins (α, β and γ amanitins), phalloidins and phallolysins. They’re not destroyed by heat and collect mainly in the fruiting body’s blades. Additionally, in the case of this species, confused with the crested kite, Macrolepiota procera, or the green goose, Tricholoma equestre, symptoms of poisoning appear up to 24 hours or longer after consumption and are often not associated with it. The toxins contained in this species (there are over 20 of them) lead to the death of liver cells and other organs, which is irreversible. This species has a mild taste (it’s a myth to test the taste of fresh mushrooms – in this case it can also cause poisoning!), but as little as 30g can be a lethal dose for humans.

AD: Have you ever eaten a mushroom that made you sick?

CU-P: No, I’ve never had that happen – I always eat mushrooms from a proven source; if I buy them, they have a certificate from a mushroom expert, and when picking them myself, I have to be 100% sure that they’re the same species and not another. If there’s any doubt – I don’t pick it; I leave it where it grows. Mushrooms that aren’t edible by us or are poisonous are needed in the environment; they should be respected.

Cecylia Uklańska-Pusz with Hericium flagellum (protected)

AD: What are some tips we could share with our readers on how to pick mushrooms safely?

CU-P: As above – you should always be absolutely sure about the species and that you only collect species that you know. It’s also worth taking into account the opinion of other mushroom pickers, but sometimes the belief in our (or others’) infallibility can be very illusory. I always emphasize that we collect mushrooms by twisting them out of the litter, not cutting them, because only the entire stem, along with other morphological features, allows us to identify the species correctly. It’s also worth using atlases, but when it comes to phone applications – I wouldn’t be 100% sure about them. Sometimes morphological differences within the same species may vary depending on the habitat, which can be very confusing.

AD: Can you tell me more about lion’s mane – and where in Poland it grows? Are there any mushrooms in Poland that are endangered species?

CU-P: In Poland, it grows in several dozen locations and has been under full protection since 1995. You can find a lot of information about its properties because, due to its regenerative properties for our nervous system, it’s increasingly used in supplementation and treatment. It’s one of the most famous mushroom species in the world. In addition, there are 53 species under total protection and another 64 under partial protection. Adding lichen-forming fungi (those that form the symbiotic organisms that are lichen), there are a total of 322 on both lists. It’s also worth emphasizing that the list of protected mushroom species was created in Poland in 1983 – the first country in Europe to do so and one of the first in the world. At that time it included only 21 species.

AD: Why do you think Poles love picking mushrooms? Can you tell me more about where this tradition comes from?

CU-P: Poles, as a Slavic nation, had and still have a significant connection with nature, its laws and its cyclicality. Poland is also a green country, where forest areas constitute a significant share of the area, so their abundance was used. Some even treat mushroom picking as a national sport. In Adam Mickiewicz's Pan Tadeusz, known to most Poles, there is a description of mushroom picking, which was engaged in by both the nobility and the rural population (provided they had permission from the forest owners). Today, we have state forests and we do not have any legal restrictions in this regard, unlike other European countries. Unfortunately, many oral histories regarding the use of mushrooms, especially in the treatment of diseases, have not been written down. I suspect that much of the knowledge from our culture has been forgotten.

Group scene. 'Pan Tadeusz' directed by Andrzej Wajda, photo: Piotr Bujnowicz/ http://FabrykaObrazu.com/Forum

AD: Was mushroom picking a tradition in your family? What region are you from?

CU-P: I come from Lower Silesia, but this tradition was not cultivated in my immediate family – my grandparents died when I was little. Additionally, living in a large city didn’t make it easier to get involved in mushroom picking. Now, if I have the opportunity, I try to travel or go to nearby forests, and I try to pass this value on to my children, although recently they’ve lost interest in mushrooms.

AD: For those who are new to mushroom picking, what are the best months to pick mushrooms? Or even, how to know it’s the best moment to go mushroom picking?

CU-P: In Poland, probably everyone will answer that the best time for mushroom picking is autumn. However, in fact, the mushroom season lasts all year round, although for most species the greatest abundance occurs in autumn. The days are still warm, the nights are cool, and with enough rainfall, ideal conditions are created for the formation of fruiting bodies. Of course, there are dry years or dry regions; then it’s much more difficult to find mushrooms. Therefore, it’s worth going mushroom picking after a rainfall and when the weather is warm. The saying that they grow ‘like mushrooms after rain’ is not unfounded – in fact, the process of creating and growing fruit bodies ready for harvest takes 2-3 days (many of them double their size within 24 hours).

AD: Are there regions in Poland in which mushrooms are most abundant?

CU-P: The most forested areas, with higher-than-average annual rainfall, such as the southern and eastern areas of Poland; however, it’s worth remembering that in terms of the occurrence of mushrooms, each year is different, and it’s a good idea to follow reports.

AD: As organisms, fungi are very unique here on Earth. Can you explain why?

CU-P: Fungi are pioneer organisms; they appeared on our planet before vegetation. If it weren’t for them, our planet wouldn’t look the way it does now. Lichens – the symbiosis of fungi and algae – enable the colonization of new areas, crumble rocks, create a layer of soil and allow other organisms to develop.

AD: How are mushrooms serving our environment? And what would happen if they disappeared?

CU-P: Mushrooms are able to cope with most pollutants – some species, including oyster mushrooms, decompose PAHs (PHAs), petroleum derivatives. Mycoremediation of the environment polluted by humans is future-proof because unfortunately we have significantly polluted our planet, and it’s time to clean it up. What would happen if they disappeared? I think it’s rather impossible – many species of plants and animals would become extinct as a result of various cataclysms on Earth, and the fungi would still be here. To paraphrase the saying – ‘there was no us, there was a forest; there will be no us, there will be a forest’ – I would add ‘a forest and mushrooms’ to this.

Laetiporus sulphureus, photo by: Cecylia Uklańska-Pusz

AD: Does anything (or any pollution or chemicals) threaten the life of mushrooms? Are there fewer growing than in the past? Or too many? Does climate change have an impact?

CU-P: I think these organisms, which have survived so much here, will be able to cope with climate change. Remember that fruiting bodies are only part of the organism – the rest is the mycelium that grows in the soil and in other substrates. Therefore, even if the conditions are not favourable for the development of fruit bodies, the mycelium will continue to develop. However, sometimes human carelessness and lack of respect for nature can result in a reduction in the diversity of mushrooms. To prevent this, don’t collect all the fruiting bodies from a given place; leave the overripe and worm-infested ones and leave some healthy ones – before harvesting, tap lightly to release some of the spores. Cover the mulch after harvesting to avoid leaving holes – this prevents the mycelium from drying out and limits the access of pathogens.

AD: How do you like to eat your mushrooms? Maybe you have a favourite recipe you can share with us?

CU-P: Because I like simplicity, the simplest dishes with mushrooms taste best to me. Mushrooms fried or stewed in butter with salt and pepper, added to scrambled eggs or in their own sauce. I like to eat some of them raw, especially freshly picked white button mushrooms, Agaricus bisporus (from cultivation). I also really like the filling of a traditional Polish dish – small dumplings that look like tortellini called uszka, where the main role is played by wild mushrooms (such as Boletus edulis or Imleria badia) with a small addition of onion and herbs or spices.

AD: Can you share with us some fun or unusual facts about fungi? For example, how do fungi reproduce?

CU-P: Interesting facts – the oldest and largest organism living on Earth is the dark honey fungus, Armillaria ostoyae, growing in Oregon – it covers an area of nearly 9 square kilometres and weighs over 600 tons! Its age is estimated at 8,000 years. Mushrooms reproduce in two ways – vegetatively (the mycelium forms a clone and then fruiting bodies) and generatively, using spores. Spores are produced on the hymenophore of fruiting bodies (blades or sponge) and are carried by wind or insects, where they first form haploid cells, and after fusion they form a diploid mycelium (with two nuclei), from which subsequent fruiting bodies can then grow. So if we’re picking the mushroom and cut the stem, leave it in the forest litter – this part will grow another mycelium.

AD: Do any unique mushroom species exist in Poland?

CU-P: Considering the properties of mushrooms, the mycelium that enters into symbiosis with over 90% of plants and its impact on life on Earth – all mushrooms should be treated as unique. Let’s not pick mushrooms in protected areas, just like any protected species!

AD: Poland is the world’s 3rd largest producer of champignons – what’s the process like for growing these mushrooms, from reproduction to the ready-to-eat product? Such as humidity and the temperature of mushroom growth and many other valuable information in relation to amateur cultivation on a plot or at home?

CU-P: For over 10 years, Poland has been the leader in mushroom production in Europe (1st place) and 3rd place in the world after China and the United States. Polish mushroom farming has undergone a significant metamorphosis over the past 25-30 years. As a result, this product is constantly present in our stores. For its cultivation, you need an appropriate substrate, made of composted straw and mullet, as well as a cover – this is peat of appropriate quality, which stores water.

The conditions for growing mushrooms and other species are high air humidity of 90-95%, air temperature of 15-23 °C, and a substrate temperature of 2-3 °C higher than the air temperature. The content of carbon dioxide in the air should also be regulated – initially the concentration of this gas may be up to 12 times higher than what’s natural. Normally, we have around 400 ppm of CO2 in the air, but when mycelium grows – it increases to 5000 ppm. When we have stimulate mycelium to changes to generative reproduction, we must change the 5000 ppm to 1000 ppm with a climate shock (when we lower the temperature, humidity and carbon dioxide content). Watering is a very important issue affecting yield – up to 60-70 litres of water per square metre throughout the entire cultivation cycle. Cultivation on a mushroom farm lasts 30-40 days, depending on whether 2 or 3 sets of fruiting bodies are collected. You can collect 30-40 kilograms per square metre of mushrooms from one cycle of production in one hall. Over the course of a year, we have 8-12 cycles (between 30-42 days per one cycle) of production in this hall 1 square metre, so we have 240-480 kilograms per square metre over the course of a year. Later, the substrate is replaced with a new one.

The Low-Down on Mushrooms [gallery]

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Mushrooms for growing at home, in the garage or in the basement, are also suitable – it’s important to ensure watering (from applying the cover until the cover grows through the mycelium, 2-3 times a day, for at least a week) and high air humidity – you can cover a cube and its substrate with foil or put it in a transparent plastic box with a cover and spray it with water several times a day. After a dozen or so days, the first buds will appear, from which fruiting bodies will grow. In amateur cultivation, we can collect mushrooms from one cube up to 5 times, but the largest harvest is in the first flush and the smallest in the last. However, it’s worth it, because freshly picked mushrooms eaten raw are delicious.

AD: Have you ever travelled abroad just to see a mushroom? Maybe you have a favourite one?

CU-P: It hasn’t happened to me yet, but maybe it will someday. For me, all mushrooms are fascinating, just like all nature – it is amazing!

AD: Thank you!

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