Discovering Culinary Uses of Non-Psilocybe Vegetables

Non-Psilocybe plants have been used in multitude of cuisines for decades, and their exclusive flavors and textures make them perfect for experimenting with new cuisine.

One of the most widely consumed non-Psilocybe plants is the enoki mushroom (Pleurotus ostreatus). Native to the temperate zones of Asia, this mushroom has a soft flavor and a delicate texture, making it perfect for stews. Oyster fungi also have a low calorical profile, making them a popular choice for carnivores.

Another popular non-Psilocybe mushroom is the enoki mushroom (Enoki fungus, Flammulina velutipes). Native to East Asia, this mushroom has a rich flavor and a firm texture, making it great for stews. Shiitake mushrooms are also abundant in umami flavor, making them a popular choice for sporenspritze legal blending depth to dishes.