Did you know there are almost six times as many types of fungi as there are plant types? I didn’t, and I stick to an almost vegan diet, incorporating all supermarket mushrooms into my cooking regularly. For me, they’re the item that most easily subs as meat, and I regularly BBQ spice them and present as the “meat” in a dish. The sheer number and reach of this somewhat clandestine and magical food that sits somewhere between plants and animals, hiding in the soft undergrowth, was one tiny fact gleaned from the super fascinating, sold out screening of, “Fantastic Fungi,” which opened Aspen Film’s 40th Aspen Filmfest.
“Fantastic Fungi” director Louie Schwartzberg did mother nature proud: Spreading the message of the unbelievably expansive reach and incredible powers of mycelium, and illustrating the billions of years-old networks of underground fungi and mushrooms of old growth forests, is not easy. We now know their existence to be medically, therapeutically and environmentally linked to solving some of humanity’s most pressing current problems. The exquisite years-long time-lapse photography showing the decay and rebirth function of soil-formation that fungi performs is a work of art that merely reflects nature. (And, of course, timely coinciding with the Secretary General’s Climate Action Summit in New York this week).
The viewer gets engrossed in mycologist Paul Stamets enthusiasm. He’s a mushroom forager whose mother added Turkey Tail mushrooms to conventional oral chemotherapies and beat advanced breast cancer. But in documenting Stamets’ spiritual breakthrough, the narrative delves into the Psilocybin mushroom (or Magic Mushroom) experience studies revived in the late 90’s after a 22-year hiatus banned during the Nixon era. There has been huge successes in treating post-traumatic stress disorder, depression and end-of-life anxiety with merely two to three doses of the mushroom in psychedelic therapies that are unprofitable, and thus, conveniently ignored by Big Pharma.
And in the realm of environmental disasters, exploration and discovery of mushrooms’ powers have only just begun.
The director’s goal is for people to see this together in groups on a big screen for best impact, as the intended takeaway is that we are all connected, and species act best in groups for survival. He’s kept Amazon and Netflix at bay, for now anyway.
The most excited I felt was at the progress made in understanding how honeybees that are currently blighted with colony collapse disorder and deformed wing virus can be urged back to health with mycelium extracts serving as bee antivirals, a hunch by Stamets. The United States Department of Agriculture Bee Research Laboratory is also now involved. Let’s face it: If bees were to perish, there would be no fruits or nuts or edibles that rely on pollination. We’d be screwed.
The movie made me want to run over to City Market for oyster mushrooms to tear up and roast with BBQ dry rub for the vegan shawarma dish paired with a cool cucumber tzatziki made from coconut yoghurt. The recipe, which I love, is from a favorite vegan Instagram chef, @TheTastyK. I hope you’re inspired to try it (below) and also check out the film.
MEATY MUSHROOM SHAWARMA with TZATZIKI
Author: The Tasty K
Meaty mushrooms:
500 grams oyster mushrooms
1 tsp olive oil
3 Tbsp soy/tamari sauce
½ tsp barbecue spice
½ tsp garlic powder
½ tsp onion powder
dash of cinnamon (optional)
dash of salt & cayenne pepper
Vegan tzatziki:
1 cup coconut yogurt
1 cup shredded cucumber, drained (around ¼ cup after draining)
2 garlic cloves, minced
2-3 Tbsp lemon juice
3 Tbsp fresh dill, chopped
salt & pepper, to taste
Additional:
Lebanese bread/pita
lettuce/rocket
purple cabbage, sliced
tomatoes/cucumber, diced
INSTRUCTIONS
Preheat the oven to 175°C/350°F.
First prepare the mushrooms by pulling them apart into strings (the bigger the strings the chunkier the meat — the mushrooms shrink in size while baking).
Take the strings with your hands (or place them in a kitchen towel) and drain of any excess water.
Place the mushrooms strings into a bowl and add all the spices and oil. Mix together with your hands or a spoon.
Add parchment paper to a baking tin and spread the coated mushrooms on top.
Bake at 175°C/350°F for 20 minutes (stirring twice).
In the meantime, prepare the tzatziki by mixing all ingredients together.
Once the mushrooms are done, assemble your wraps and enjoy!