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.
Do note it’s the “fruiting body,” and not the stalk.
King oyster mushrooms are all stalk and little body, and have a ton of ergo in that, instead.
King oyster mushroom are good sliced into disks and fried in butter, but I prefer the smaller oyster mushrooms for flavor and texture.
Actually, oyster tastes best, to me, but I’ve had a lot of shiitake, too.