Move aside matcha, take a step back turmeric, it’s time to make way for a new shade of grey – mushroom lattes.
Yes, that’s right, ‘shrooms are the latest super-food sip of choice, containing nutrients claimed to offer a natural energy boost and medicinal benefits.
Well, that is, according to Four Sigmatic a Finnish company leading the movement with their coffee and hot chocolate mixes made of wild mushroom extract and fungi parasite “cordyceps” (essentially parasitic fungi that grows on insects).
While it sounds a little unsavoury, fear not, no visible fungi is likely to be seen floating in your mug.
The coffee is made by isolating the chaga mushroom’s key compounds, then spray-drying them and combining with cordyceps to create a drinkable powder.
The brew itself is said to boost immunity and productivity, with chaga boasting an impressive nutritional profile – so much so, Australian cafes are now taking note, serving mugs of bespoke mushroom blends to willing health circles.
In Sydney, organic apothecary and ayurvedic cafe Orchard Street offers an “immune shroom” coffee with three types of mushrooms – reishi, maitake, shiitake – all claiming immune-boosting powers.
Melbourne’s Matcha Mylkbar offers a sweeter blend with chaga mushroom alongside vanilla essence, coconut milk and brown rice malt.
In terms of global appeal however, the verdict is still out. Australian chef and author of The Healthy Cook Dan Churchill is yet to notice the trend in his New York base.
“While I was fortunate to come across it a few months ago and sample some packets, mushroom coffee is yet to take off in NYC,” he says. “Overall it hasn’t enticed me to mix up my morning routine – I still love my long black.”
However, some of the health claims may be valid, Churchill says.
“Perhaps the benefits of mushrooms could make it a better hangover beverage? With high levels of selenium, strong antioxidant powers and minerals that assist the liver in detoxing alcohol from the body, perhaps that’s where its niche market could be?”
For now, he believes there is enough to gain from their natural state.
“At this stage of the game, I am happy cooking up a healthy serving of king, enoki or button mushrooms for breakfast and walking to work with a coffee in hand. After all, mushrooms alone can offer cancer-preventing activities, oxygen uptake and regulate blood flow.”
In fact, fungi in all shapes and forms is gaining attention serious scientific attention.
A recent study from Malaysia’s University of Malaya discovered certain anti-inflammatory compounds in edible mushrooms have the potential to prevent neurodegenerative diseases such as dementia.
Their research determined mushrooms to be a “functional food” alongside green tea, ginkgo and turmeric, not only able to surpass basic nutrition but exhibit antioxidant, antiviral, anti-cancer, anti-inflammatory, immunomodulating, anti-microbial​ and anti-diabetic activities.
Magical, huh? And we’re not even talking about a hallucinogenic variety. Wild and lesser-known edible varieties offer natural benefits and with more than 17 types in Australia alone, there is sure to be one that will suit even the most wary of palates.
Sam Bailey
