[ConservativeMind]

I believe Ergothioneine is a gift of life.

Nearly every cell has an ion channel for only that molecule, to slide down into just the right spot to quench free radicals in mitochondrias’ delicate energy generators. It’s renewable, in place, in it’s ability for at least three weeks.

It’s an antioxidant that survives in use longer than any other I’ve found. Everyone was meant to eat mushrooms, and often.

[Pollard]

I was adding Baby Bellas to my salads last year but as you're probably aware, like everything in the produce dept, they sell varieties that store and ship well. All I can get are button and big or baby Portabellas here in the boonies.

Sorrels grow wild here but you have to know where to go for them and it's hit or miss depending on the Spring and Fall weather. Shiitake and a few of others would be easy for me to cultivate based on my near endless supply of oak.

I'm having a problem believing this chart.

Hard to believe that it would have so much more Ergothioneine than other mushrooms including even other Pleurotus like the Pleurotus eryngii aka King Oyster, https://en.wikipedia.org/wiki/Pleurotus_eryngii, which is also in that table and one I could more easily grow here.

Seems like the Branching Oyster(Pleurotus cornucopiae) would have more fanfare for it's enormous Ergothioneine levels. I haven't found that info anywhere else, just that one study so ... https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/ergothioneine

I can grow the King Oyster(Pleurotus eryngii) which is slightly higher than shiitake(Lentinula edodes) using the same method. Buy spawn, drill holes in logs, insert spawn, seal with beeswax, keep moist and wait. With the Branching Oyster(Pleurotus cornucopiae), I would have to buy liquid culture and set up a clean room to introduce it into the substrate. I have no room for that and really have no room for indoor mushroom culture.