Paul Stamets on 6 ways mushrooms can save the world | Video on TED.com

Paul Stamets on 6 ways mushrooms can save the world | Video on TED.com

Paul Stamets is one of my living heroes. His research and understanding of fungi has challenged the way I think of human's place in Nature. Fungi are amazing in their ability to communicate chemical signals, cleanse toxins, distribute nutrition, and even heal human populations. The average person knows so little about the life of fungi and its ability to bring fertility and life to our planet.

A few years ago my family gave me a gift of a shitake log so that I could grow my own mushrooms. It was fantastic fun for me to watch the log hatch its brood of mushrooms and then serve them over rice for dinner. I was taken by the whole process. I started reading about mushrooms. As my interest grew I found myself watching our property for mushrooms. Mushrooms are the fruits of the single celled mycelium that carpet the soil and bring fertility to it; which is so necessary for the poor soils that are on our property. I now marvel and welcome each mushroom bloom that I see.


I invite you to view the Paul Stamets TED video. The images of the mycelium are beautiful and move the heart. I also recommend reading Paul Stamets book, Mycelium Running to get a deeper understanding of fungi and their ability to create what I recognize as a natural harmony. I also recommend reading his smaller booklet, Mycomedicinals, as it discusses how mushrooms and fungi may help to heal human diseases and discomforts.

Know that eating mushrooms (if you are not allergic to them) is a wonderful treat, one that may support the immune system and cleans the body of toxins. You might try adding them to roasted vegetables, or making a mushroom barley soup with a variety of mushrooms, or creating a sauce to put over your favorite dish.


Miso Soup with Sea Vegetables, Shiitake Mushrooms and Greens
from Nourishing Connections, the Healing Power of Food and Community


6 large dried shiitake mushrooms, soaked in 4 cups hot water or broth for 30 minutes (save the water)*
¼ ounce arame, dulse or wakame seaweed, soaked in hot water for 30 minutes
2 cups chopped kale, collard or mustard greens
2 tablespoons miso paste
1 teaspoon minced garlic and/or 1 teaspoon minced ginger (optional)
1 – 2 teaspoons tamari
1 teaspoon umeboshi plum paste
1 or 2 green onions, very thinly sliced
1 or two teaspoons toasted sesame seeds

1. Drain and reserve the soaking water from the mushrooms. Slice them thinly, discarding the stems.

2. Drain the sea vegetables and remove any hard stems, cutting the remainder into small pieces.

3. Bring the drained mushroom soaking water (minus any debris or dirt – strain through cheesecloth or a fine mesh sieve) to a boil in a medium saucepan. Add the sea vegetables, sliced shiitakes and the chopped kale.

4. Reduce the heat and simmer for 3 to 5 minutes until the kale is bright green.

5. Remove the soup from the heat and stir in the miso, garlic and/or ginger, tamari and the umeboshi paste. Taste and adjust the seasonings.

6. Garnish the soup with a sprinkling of sliced green onions and toasted sesame seeds.

Makes 1 quart of soup or about 2 servings.