Friends, when we came up with the “Fly Agaric microdosing” TM, we did not know how popular this product would be: we even found ourselves in a situation of shortage of raw materials. But there is a silver lining – now we have a huge amount of feedback that we receive by phone and email. We will share some of the accumulated, and then here on the website fungiline.com , those who want to, will be able to leave their reviews. So, despite our fears and tricks with the test capsule, only 2 people out of more than 10,000 customers returned the drug to us. Thus, we can say that for the vast majority of people it is safe and does not cause any negative consequences.

Now about the pros. The most frequent thanks that we hear from MM customers are the “equalization” of mood, the absence of depression and panic attacks, normalization of sleep and a serious reduction or rejection of bad habits (alcohol and smoking). This, by the way, is the expected effect, since fly agaric as an entheogen “does not like competitors.” We hear such reviews about 80% of the time.

The second most frequent group of thanks is the action of MM as a tonic and activator of vital processes. People have more time, become more active, more collected and more positive. It is better to work in multitasking conditions, stress tolerance increases in a big city. There are about 15% of such reviews.

More rare, but very pleasant reviews are the normalization of the work of internal organs. By the way, sometimes normalization is preceded by a period of exacerbation of pain, fly agaric “shows” sore points before healing occurs. Now “in the collection” of cures and persistent remissions are chronic gastritis, pancreatitis, colitis, tonsillitis and otitis media. This can also include the care of long-standing muscle and joint pain, and recovery after competitions in athletes.

Separately, it is necessary to mention the work of Fly Agaric microdosing with the skin. Atopic dermatitis, eczema are significantly relieved or go away not only from the use of fly agaric cream externally, but also from fly agaric microdosing in the form of systemic therapy.

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For many centuries chaga and its infusions are used by the Russian population as a means to improve the quality of hair, nails and skin and as a medicine for them. Relatively recently, these qualities of chaga were appreciated by the world cosmetology industry. Now chaga is included in creams, gels, lotions, shampoos, soaps, scrubs and masks. Extracts of chaga containing a high amount of melanin are added to shampoos, conditioners and cosmetic milk (cream). Such cosmetics help strengthen hair follicles, restore the structure of damaged hair, eliminate inflammation, fragility and split ends, stimulate skin renewal and healthy hair growth.

Laboratory studies conducted on rodents have shown that edible morel polysaccharides have antitumor (ethanol extract), immunomodulatory, antiviral and restorative activities. The methanol extract of fruit bodies has antioxidant properties.

In Chinese medicine, it is used for indigestion, copious sputum and shortness of breath. In Russia, it is used in folk medicine for the treatment of pulmonary and gastrointestinal diseases, for joint diseases, rheumatism, tincture from morel caps was rubbed into sore spots. A decoction of morels is used to stimulate appetite, enhance the activity of the gastrointestinal tract, as well as as a tonic, regulating the flow of vital energy and a complex health remedy. To prepare a decoction in 250 ml of water, boil 1 tablespoon of fresh or dry morels for 30 minutes, insist for 4 hours and filter. Take 50 ml 4 times a day 10-15 minutes before meals.

Oral use in the proportion of 1 mg per 1 kg of weight led to a decrease in the volume of the tumor by 74.1% and a decrease in weight by 79.1% over 30 days of the course. A 50% ethanol extract of the mycelial culture of M. esculenta showed activity against Dalton’s lymphoma.

Methanol extract of mycelium showed high antioxidant activity. When compared with common antioxidants — ascorbic acid, α-tocopherol and BHA (butylhydroxyanisole) — it was 36.9%, 80.5% and 98.1%, respectively.A 50% ethanol extract of M. esculenta mycelium grown in a semi-submerged culture has shown efficacy against acute inflammation caused by the use of carrageenan and chronic inflammation induced by formalin. A single oral application of the extract at the rate of 500 mg per 1 kg of weight led to a reduction in the zone of acute inflammation by 66.6% and chronic by 64.2%. Such activity is comparable to the action of the best modern anti-inflammatory drugs, for example, diclofenac.

In order for a mushroom dish to turn out delicious, it is important not only to have high-quality mushroom raw materials, but also to know which products mushrooms are combined with. It must be remembered that the taste of fresh mushroom dishes is determined primarily by the natural mushroom smell. Therefore, it is undesirable to add such strong spices as black pepper, basil, coriander, cloves and cinnamon to mushroom soups, sauces and roasts. On the contrary, such seasonings and spicy vegetables as garlic and onion, bay leaf, dill and parsley are perfectly combined with mushrooms.

Since mushrooms contain almost no sugar and acid, it is always a good idea to acidify them a little during cooking with sour cream, tomato paste or fresh tomatoes, as well as dry white wine.

Mushroom sauces are usually served with meat and fish dishes. According to the rules, they are cooked only on mushroom broth. The best for this purpose is a concentrated decoction of dried porcini mushrooms. Another mandatory component of mushroom sauce is passerovka (fried flour).

The best side dish for the mushrooms themselves, of course, is potatoes, but rice, buckwheat and pasta are also well suited.

Having gathered to cook mushrooms, it is necessary to imagine very well that their fruit bodies are heavy, low—nutritious food, which, with a competent approach, can be made light and nutritious. In this regard, mushrooms resemble oil, which contains a huge amount of energy, but, unfortunately, is completely not absorbed by the body.

A young mushroom, 2-3 days after it appeared from the soil or poked through a crack in the wood, already contains all the organic substances and trace elements “released” to it by nature, and even an almost unchanged number of cells. What we call the further growth of the fungus is actually not growth, but the stretching of cells under the action of water injected under pressure into the fruit body by a mycelium pump. Thus, even the youngest mushroom is almost completely “equipped” with everything necessary for frying, drying, and pickling-pickling, and is especially good because there is nothing superfluous in it, no water (both literally and figuratively). That is why young mushrooms with not yet opened caps are appreciated by mushroom pickers (albeit often subconsciously, but true) most of all. Old and flabby mushrooms are not only unaesthetic, but can also pose a threat to human health, which we will discuss below.

The least requirements are imposed on mushrooms intended for pickling and drying. When marinating, the mushrooms’ own taste is lost very much, it is replaced by the taste of the marinade and is determined by the amount of vinegar, sugar and the types of spices used. Of course, young elastic buttermilk or crunchy cheese “by the tooth” will be perceived better than the old, slimy and flabby, but they will taste almost the same, and in a salad of pickled mushrooms you will not catch the difference at all.

When drying, even very old, already “wet” (if only not wormy) mushrooms can be “pulled out” by prolonged soft treatment in the dryer (if only they don’t burn), and they will behave quite decently in the soup. Of course, again, they will yield to young “breadcrumbs” both in taste and aroma, but after adding sour cream, this difference is also almost leveled. Nevertheless, one rule should be firmly remembered: mushrooms collected for preparations should be approached more legibly than mushrooms collected for today’s or tomorrow’s soup or frying. This will necessarily lead to an increase in the shelf life of the finished product with the correct processing technique.

In late autumn, just before the frosts, there are not many mushrooms in our Tver region.

The white, aspen trees broke off, even the later mushroom – the pine ginger has already departed.

A couple of frozen chanterelles and thin slimy hygrophores do not please the lover of the third hunt.

All that remains for him is to wander sadly through the white–moss forests and breathe the cool pre-winter air, but this does not apply to advanced mushroom pickers.

Pine whiteflies are a favorite place for the growth of an interesting and little–known edible mushroom – the tortoiseshell hedgehog.

It is large, fleshy, even, perhaps, too dense, similar to a large podgruzok with a dark hat with a pattern of scales whipped up and with amazingly delicate spikes under the hat.

Hedgehogs are real stoics among mushrooms. Old, almost lignified, they stand quietly in the forest until spring. But we are interested in young, soft, light mushrooms.

In the families that the hedgehog prefers to grow, there are usually from 2 to 3 pieces. It is better to leave the “oldies” in the forest. It is not difficult to cut a whole basket of weighty hats and bring it home.

The best thing there is to cut them into strips and dry them in a cool dryer and then, in winter, enjoy eating a hedgehog in cabbage soup, borscht and second courses. The hedgehog has a slightly sweet, warm and incomparable mushroom aroma.

In addition, it is a mushroom with medicinal properties.

It is able to lower cholesterol and is a powerful immunomodulator.

The scaly hedgehog has never been used in folk medicine, but scientists in the laboratory were able to extract substances from it that can have a broad-spectrum antimicrobial effect, neutralizing even Staphylococcus aureus and salmonella.

And also studies have proved that preparations from kolchak motley can be beneficial for oncological diseases.

When I brought a basket of black chanterelles to the dacha a couple of weeks ago, the neighbor looked at me in bewilderment: “Chanterelles? Black? I’ve never seen them here.” And he lives there, like us, soon 35 years.

And it’s no wonder to miss these mushrooms — black chanterelles in our northern latitudes prefer to grow in damp mixed forests with birch litter, against which they are almost invisible – even large families and witch circles.

Let the yellow chanterelles cheerfully call for mushroom pickers, let the other neighbors in the mixed forest show snow—white hats from under dark leaves. Black chanterelles like to hide. The only exception is if they run out to a completely swampy edge on the green moss, they are more noticeable there.

But black chanterelles are an interesting and delicious mushroom. In dried form, they acquire a strong, thick and even heavy aroma of mushrooms mixed with dried fruits.

In France, they are called “death pipes” and are used along with truffles and morels in haute cuisine. And we made Korean carrots, risotto, cutlets with them, and even a unique harsh male mushroom jam for steak with lingonberry juice, juniper, rosemary and sea salt.

The recipe, however, was stolen by the Musrooms restaurant, and you can try it there too. For the crazy thousands.

So, you brought the chaga home, and it needs to be processed and put away for storage. If you have not cleaned the chaga from the black crust in the forest, you will have to do it at home. Take a heavy knife or a hatchet and go ahead. There are few medicinal substances in the crust of the chaga – it is practically pure chitin, which has been subjected to the same long-term weathering and washing by rains. Therefore, the crust can be safely thrown away, unless you want to use its antiviral properties. But the chaga crust has more than enough of these qualities: according to the results of recent studies, its antiviral activity is the highest among fungi. For example, the influenza A and B viruses are 100% killed by the crust. Therefore, the chaga crust is an excellent prevention of viral diseases, it increases the nonspecific immunity of the body.

To keep the chaga for a long time and not moldy, you need to dry it. Drying is a mandatory first stage for all types of processing. There is no need for it, only if you have gained quite a bit of chaga, and decided to immediately use it entirely for making tea, double extract or all kinds of infusions and tinctures. Then you need to chop the raw chaga into fragments of the size specified in the recipes.

The most gentle way of drying the chaga is traditionally considered to be drying in the sun. If the weather is good, or you live closer to the forest-steppe, and not in our damp places, chop the chaga into pieces 3-5 cm and take it out for several days in a row under the bright sun, placing the pieces in one layer. At night, the chaga should be brought into a dry room to avoid dampening.

Most often, the chaga is dried, chopped into medium-sized pieces (3-10 cm). The normal drying temperature is from 40 to 120 ° C; the higher it is, the faster the mushroom dries. Do not worry, even at a high drying temperature, chaga does not lose its medicinal properties, although in Russian tradition it is believed that the temperature should be 35-60 ° C (we are afraid to cook chaga in boiling water, although this is also a misconception). A good final humidity is considered 10-14%.

If you have a lot of space, it is best to store chaga in large and medium pieces. If there are not very many places, then they are usually divided into smaller ones – so the chaga fits more compactly. In order to avoid littering, injury and destruction, the most accurate way is to wrap a piece of chaga with a cloth, and then beat it with a hammer or a stone. I do not recommend grinding chaga for storage, especially for a long time, into powder – in powder, chaga loses its properties much faster. It is better to store it in pieces, even small ones, and grind it (if you need powder) as needed. In general, this approach works for any dried mushrooms.

It has been noticed that dried chaga, which has not had the black crust removed, is stored better and longer completely cleaned. Moreover, the larger such crusted pieces are, the longer the quality of the product is preserved. If you can afford to peel the chaga before cooking it every time, then this method is good for you.

Fully dried pieces of chaga are best stored in an airtight glass container or a glass jar with a screw cap. If you are lucky enough to live in a house or apartment with a low humidity level, you can simply put them in a wooden basket or unclosed paper or fabric bags. According to Russian folklore, it is necessary to store dried pieces of chaga only in a birch bark box in order to strengthen the subtle energy of the chaga, which reacts to the “mother” tree. The normal storage time for chaga is two years. A small amount of chaga can be stored indefinitely for a long time without loss of quality by placing it in an airtight container or a ziplock bag in the freezer.

It is necessary to use the chaga as necessary, selecting from the stored batch exactly the amount that is required to complete the current task. It is not so difficult to grind a daily portion of chaga for brewing, but if you are lazy, you can grind the powder for a week. It should also be stored in an airtight glass container.

If mold has started to develop on the pieces of chaga, it means that the tightness of storage is broken, or humidity has increased in the room, or the chaga was not dried initially. Moldy chaga should be thrown away, and not try to dry or “save” the inner “clean” layers.

More about mushrooms on the website Mikhail Vishnevsky