What are the Benefits and Effects of Inky Cap Mushrooms?

The ink cap mushroom has the beneficial effects of improving gastrointestinal function, resolving dampness and regulating qi, detoxifying, and reducing swelling. The ink cap mushroom and ghost mushroom are the same type of Chinese medicinal herb, with the latter being an alias or a name used in a specific region. It belongs to the genus Coprinopsis in the family Agaricaceae, order Agaricales, class Basidiomycetes of fungi, and its fruiting body is used as medicine.

The ink cap mushroom is harvested during summer and autumn, cooked with boiling water, and then sun-dried or oven-dried. It grows on the ground beside the trunks of willow and poplar trees. In traditional Chinese medicine, it is believed to have the beneficial effects of improving gastrointestinal function, resolving dampness and regulating qi, detoxifying, and reducing swelling. Regular consumption can aid in digestion, eliminate phlegm, and treat various types of swelling and abscesses.

However, it is important to note that the ink cap mushroom can be toxic when consumed with alcohol. Symptoms may include flushing, nausea, vomiting, and irregular heartbeat, which can occur 20 minutes to 2 hours after consumption. The ink cap mushroom contains coprinol, which can inhibit the function of acetaldehyde dehydrogenase, leading to the accumulation of acetaldehyde in the body.

When consumed, the ink cap mushroom has a slightly sweet taste and a strong cold nature. It can be ground into a fine powder and mixed with vinegar to form a paste for external application to affected areas. It is important to note that this mushroom should not be exposed to sunlight when fresh, as it may cause the entire fruiting body to dissolve into ink.