Foraging and Cooking Ganoderma oregonense with Paul Stamets
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- Опубліковано 9 лют 2025
- Here we show you Ganoderma oregonense growing in the wild, harvesting and taking it into the kitchen to cook with my friend Laura Barker. Filmed by Pamela Kryskow, MD.
Ganoderma oregonense has a funny name since it is not restricted to #Oregon but grows from northern #California deep into British Columbia. Common names include the Western Varnished Conk, aka Oregon Reishi or Oregon Ling chi. This species - like other Ganodermas - cause a white rot in trees, meaning that enzymes it secretes called lignases, break down the lignin, leaving the predominant cellulose more intact. [Hence the rotted wood has a more whitish color than brown.] Ganoderma oregonense grows on conifers and is prolific in aging forests on the Pacific Northwest of North America. Typically an annual polypore, I have found specimens 2-3 feet across - first forming in the spring and growing in a few months to this massive size, only to die off, and support many insect communities in the next year as it decomposes.
This varnished wood conk is related to the species in the Ganoderma lucidum complex: all are gorgeous when wet, having a shiny surface. When initially growing, its leading edge is white, thick and soft. Surprisingly, this tissue is easily cut into thin sections and is edible, although I know few who have ever consumed it besides my inner circle of #myconauts. It is the only Ganoderma I have been able to slice, cook and eat. Most others are too hard, and are made into teas or tinctures, due to their woody texture.
I know of no nutritional analysis of this mushroom but suspect the soft whiter tissue is more nutritious than the hardened browner form that it becomes as it matures. Mushrooms change in their biochemistry from young to old, a subject of interest that is understudied. One report shows that G. oregonense is able to survive at higher temperatures due to its upregulation of nitric oxide under heat stress, a reaction that could be medically significant for scavenging diseased cells in humans. A related species, Ganoderma tsugae mycelium can be used for wound healing. PMID: 9916772 DOI: 10.1016/s0142-9612(98)00139-2
Source: www.sciencedir...
Links on paulstamets.com
#mushrooms #fungi #conks #ganoderma #woundhealing #skin #cooking #foodforaging #pnw #stamets #food
Paul, you are one of my favorite humans and one of Earth's finest citizens. Thank you!
Mine too! Paul is such a decent human being!
@Ajgleskorv I see this occasionally but I never see any examples. Just because he found a way to make a living doing what he loves doesn't make him a charlatan.
@Tim Billings ignore this person , it is just a troll:)
We have also come to like Paul on my planet, we watch UA-cam here, our other favorites are old epic meal time with muscles glasses and Jack Daniels
I second that!
Thank you for your existence Paul.
He’s a great guy but stop worshipping him
Evidence that Paul is in fact a mycovampire. "If this was not blood soaked...*OR EVEN IF IT WAS*... this is the perfect size to cook."
Just joshing, Paul, thank you for all you've given to this community.
someone should write a fanfiction about stamets
@@okin8949 I didn't, I'm not really into these things, but I know that there is a character named paul stamets somewhere in startrek
Wow so much I did not know about these ! Thanks again Paul.
I’d appreciate your comment
I bought some medicinal mushrooms from an online supplier and they are affordable and discreetly delivered
FROM
TRIPWITH_JEFF
in
instagram
@@FrankEmmanuel799 Ah yes, another stealth AI scam advertisement. I can't believe YT is allowing these to be used and subvert the comment sections of creators posts. Shame on YT!
Used to make fried puffball mushroom "cheese sticks" in my restauraunt in Colorado with marinara and parmesan, etc. Super tasty.
That’s wounderful
Stamets is the man, I hope one day I'll be just like him.
Glad he started making these longer videos. Keep them coming!!
That victory chuckle at the end was great
Lets go Paul! 🍄👃🍄
The last part at the very end was hilarious
It's Hen of the woods season now!!!! WOooooo!
I love this woman’s haircut ! So flattering on her!
The mushroom content is pretty spectacular 😁
I used fresh sliced Ganoderma tsugae this spring on my grandson's fresh cut when he tripped and cut his brow on a rock. 1st used yarrow, then cleaned and applied G. tsugae. Slices remyceliate in paper bag in fridge providing fresh mycelium bandages for days. Decreases tissue scarring.
Ganoderma brewed w/ coffee is amazing..just cold soak it overnight, strain, add your coffee additives/sugar/milk and enjoy..."power coffee"
Wow this is great! I just harvested some Ganoderma oregonense and dried it for tea. I tried a small piece of the white flesh raw and it was very tasty. Can't wait to cook some up. Thank you!
Lucky!
Paul was just speaking the other day about eating raw mushrooms, and how there are toxins that break down when you cook them. Better safe than sorry
@@elmerovero7528 what video was this?
I found some ganoderma sessile in my backyard that had the fleshy white outer ring, might try some. Did you ever get to try yours?
The inner circle of myconauts...lucky people! I feel lucky just to live in the same state as Paul Stamets.
Cool video. I found some slippery jacks today
I love eating this one. I grind up the harder parts and mix with salt to cook all my food with it. Thank you for all the additional information about one of my favorites abundant here on Vancouver Island.
Paul you have a very nice friend and that is truly a wonderful thing to experience food in foraging. and that I totally enjoyed thank you Laura and always wonderful thought and information
Good morning Paul, We are always very excited when you release a new video, thanks for all the great info! God bless.
Paul using the spyderco knife. Excellent choice :)
Thanks Paul and guest! Great information.
Cool stuff, thanks Paul. Btw, you're looking more trim and healthy every time I catch one of these videos.
Paul is brilliant
An excellent culinary discovery!
I always look forward to your videos, Paul! Mush love ❤️ 🍄
Thanks Paul, you are hugely appreciated for the knowledge you pass on so freely. If there were more people like you we wouldn't have such an ignorant world. I've walked past mushrooms all my life without a thought, now I can't stop photographing and describing them..........and growing them 😳🍄🍄🍄
I like how she grunted at him as a greeting' so im not alone! :)
So great!
The entire mushroom species are so understood, misunderstood, and mis-under-studied. Mushrooms have the highest quallities of vitamins, amino acids, nutrients, and health/healing/fitness/immunity factors. In this, Paul Stamets (my WA state) afficianado earns my highest praise (other than hallucenogenics) regarding planetary population and medicinal opportunities.
Very true, bugs too! After all, it is the source of Cordyceps!
So I had a question arise during this video and you pretty much answered it but if like to ask anyway. Can a person eat only mushrooms and sustain a healthy lifestyle?
@@izzyh.3581 There is an easy answer (and no its not a snotty response) - can you live off pure vitamins, minerals, amino acids, and enzymes ? No. There is no pill a day panacea. Same for mushrooms - wild pigs will eat up shrooms like dessert, but they will eat protein acorns, berries, root for roots, shovel out a grain field of just sown grain, and have snake for dinner. Even Asians with tofu, wheat ramen noodles, fish sauce/fish meat, miso soy soup, soy sauces, onions and a few small veggies, only have shrooms for added vitamin/minerals in the mix.
Paul Stamets is a true badass.
YAY! More cooking with Paul!
How fun!
Omg... Paul uses the same knife as me... not relevant at all for normal people but for knife guys, this puts him even higher in our book ;)
love ya paul
I like the fact that Paul was in Joe Rogan podcast and talked about Lion's mane
I have some Turkey Tail growing by my house! I'm gonna pick it when it gets ripe and make some tea. I tried it last season, and it was divine with just a bit of honey
It almost cuts like bread, fascinating to watch. I found a Prince mushroom over here in the UK a couple of weeks back, soaked it in water, no bugs, ate that bad boy over the next two days. Wild mushrooms seem to be richer in texture and flavour. Love these cooking vids Paul 👍🏻
Ahhh you mentioned Puffball mushrooms. Of all the stuff that grows out here in MN, those are my personal favorites. Even above morels.
Your so awesome. Keep pushing the envelope!
i got my wife to tape a small piece of birch polypore to her lip when she has a cold sore she says they have never gone away so quickly
Birch polypore is great medicine
Amazing. o:
Nice spyderCo knife Paul! And great info I had no idea some of these were edible. I've always loved the tea they make.
Cut like butter, and great description.. like a vessel for flavour,thank you
Another great video! With Intent ... positive vibes , health and happiness cominatcha Paul and friends!!
Thank you so much , this may not have ever occurred to me , now it has , thanks a billion.
Loving this series!
Love it! Thank you Paul!
Christopher Hobbs has some great info on the medicinal use of this species as well. I recommend tea using 3.5 g : 12 oz water. Let it steep for 1 hr+. Decant and enjoy.
More cooking with Paul. Thank you.
Great video paul!
Paul,
I eat the tender bits of Ganoderma tsugae. It's a bit bitter at times, but brown it a bit and it's very tasty. I hope to try oregonense one day, if I can ever make it out that way!
As always, thanks for putting up these videos. It's always a pleasure to see what you're getting into and to hear about the species that are on your mind (or plate!). Stay safe and well!
more of this please wooohh!
Nice kitchen
these cooking videos are great!
Perfect timing. Just got home from work and now you’re making me really hungry🤣 I must stop at Whole Foods tomorrow to see what species of mushrooms they have for me to cook up. Thanks for the show Paul. Peace and mushrooms ☮️
Thank you Paul for another great video. These are so interesting to watch and learn from.
I Love Paul thanks man
The intro... who knew mushrooms could be so cheesy? 😂
Absolutely love the content! And thank you for all of your immense contributions to our beautiful planet and the field of mycology and many other fields! I have recently learned of your contributions to addiction treatment using psilocybin mushrooms, and I plan on trying it as I've exhausted every other option throughout the years. All the best and keep up the great work!
what a dream it would be to get to learn about mycology in the field with paul stamets himself. its dreams like this that keep me moving forward through the hellscape that is college
nice video, gday from Canada
Go Paul!
Ha when you were frying it I thought it looked like meat! Amazing
I have on my rotten coconut tree after we chopped down , at first I doubted it is a reisi mushroom then I search through UA-cam I found look like a similarity now I very sure to harvest it and dry for later use , thank you for the tips
Awesome
I have harvested polypore Dryad Saddles in Northeast NY at early growth and they were pretty good
HELLO PAUL 👋🏻👋🏻👋🏻👋🏻👋🏻
That little chuckle at the end u could see in his eyes he was thinking, “this lady might be a weeee bit psycho”
Definitely one of the best mycologist ever
I put it in my tea ❤
I love frying up Ganoderma tsugae.
I made White Mushroom creamed soup tonight. I know its not fancy but it was good!
I hope we cross paths in Victoria one day! I'm hoping to find some matsutake after this rain up island this week. 😅🤞
One more mushroom added to the bucket list!
You guys are just extraordinary. Imagine how good this would sound with lapel mics! 😍🍄
Bravo!
Cooking with Paul!!!!!!
Man I sure wish I'd run into Paul on my hiking path for a quick mycelium lesson segway.
I learned something new! I wonder how many conks out there are actually edible, even if they are hard, say in a survival-situation I wouldn't say no to a hard conk if it'd save me from starvation
Awesome video :) Do you recommend using the "hard" version of the reishi in soups? THANKS PAUL -So great to hear your wisdom as you just chat !!!!!!
We have an abundance of ganoderma applanatum here in Bristol, i've often wondered what the properties are but there's so little info on these out there. Any pointers are to whether it has real benefits?
Wow, what great people. I got the reference, & thank you. I do everything from my phone, so forgive my navigational unawareness. Lol I'll have to return & relisten to the some of the terms later, but how uniquely beneficial. I'm switching gears for the evening,,, you understand :) Had to view before I closed down.
Take care! & I'll try not to let my intelligence turn into a mushroom like Toad from Mario Bros in my endeavors :P
It's taken me a bit to round back due to other focuses lately. I absorbed most of that better this evening or morning, & I look forward to viewing the new posts. There's just something eye opening special about mycological regenerative facilitations.
I believe I heard Ganoderma correctly.? The definition that I'll look deeper for is what I heard as Anadiversougi (spelling?). I'll check the reference given.
Thanks a lot!
I found these for 2 years in a row this year I wanted to try it but it doesn't last too long it gets bruised up right away so next time I find it will eat it the same day
Thanks for the information much love
I like to see more of this kind of video's, how to cook wild/edible mushrooms.
I grow and dehydrate Lions Mane and it taste kind of like cashew. I mix it with nuts.
Is that a Canadian Tire Heritage Rock pan? I love them too, shamelessly.
Hello i want to know if yiu can do a video o what fungy will be efective for Asma. Thank you
I bought some medicinal mushrooms from an online supplier
FROM
TRIPWITH_JEFF,
in
instagram
Beautiful kitchen. I’m surprised you’re not using cast-iron.
Would be a good substitute for general Tso chicken yum
This is my wish to someday I will come to your contact to learn about mushroom. Respect from India
Are there lookalikes to beware of? Is it the softness that makes this edible while other shelf mushrooms are not?
Old video but I'll ask anyway: I see people usually dry, chop, steep these. Or boil/pressure cook, macerate and dry them. Has any real testing been done to determine if heat actually kills the touted benefits of these given so many other plant foods and their nutrients get pretty decimated from heat. Also, would not soaking in alcohol for tinctures not also kill off the good stuff?
Thanks! Hope you or some other expert can clarify this for me or point me to a source of good quality info. On my last kick at the can before hitting the exit door.
What was the tree it was growing on?
Sometimes I find Ganoderma resinaceum that has a very similar looking. I have eaten small amounts of its white outer part, it tastes very mushroomy.
Can we cook and eat Ganoderma resinaceum just like you did with Ganoderma oregonensis ?
Ganoderma in general are safe to eat.
Reishi grows exclusively on dead or dying Hemlock trees
I’ve noticed that deer like to eat the outer edge and in fact that is how I learned to eat them. From the deer!
Can you eat young fresh reishi?
I'm Curious to know.. Is Paul Stamets friends with the researchers Jim Read (RoadKill) and RR? They're epic in the history of mycology right hehe. Have a good day Paul, The Host Defense Lions Mane product is awesome stuff.
Does gamoderms tsugse have lookalikes i watched it grow then white outer ring changed color to dark redbrown
It is like the (giant) puffball mushroom and using its bandaid strips for the same antibiotic and healing properties in the strip of the cut mushroon.
👍🏻
I wonder if you could live on mushrooms alone?
A Dutch friend of me makes mycelium coffins. So your nutrients don’t go to waste and all goes back to nature! What do you think about this concept?
That is a great idea. A mushroom grower friend of mine here in France has patented a 'myco-materiau' made of mycelium and straw, like a mushroom particle board - non-toxic, biodegradable, and fire resistant. She got the idea after seeing how her spent bales resisted the weather when left outside the cave. www.ouest-france.fr/pays-de-la-loire/saumur-49400/saumur-le-myco-materiau-veut-creer-des-emplois-ddcf9e59-401e-340c-af34-9f8261f11b5b
A lot of people around the world are experimenting with similar ideas, using various mushroom species and substrates.