Latest news with #mushrooms
Daily Mail
2 days ago
- Daily Mail
Erin Patterson mushroom murder trial LIVE updates: Judge gives instruction jury must disregard major argument as trial hits final days
22:15 Patterson judge tells jury when it's their time to decide accused killer's fate Justice Christopher Beale commenced his address to the jury - or 'charge' - on Tuesday after giving jurors a four-day weekend to prepare for the closing stage of the marathon Erin Patterson murder trial. On Thursday, Justice Beale indicated that his address will conclude on Monday and then two jurors will be balloted out before the remaining 12 decide Patterson's fate, Patterson, 50, is accused of murdering her in-laws, Don and Gail Patterson, and Gail's sister, Heather Wilkinson, after allegedly serving them a beef Wellington lunch made with death cap mushrooms. Patterson is also accused of attempting to murder Heather's husband, pastor Ian Wilkinson, who survived the lunch after spending several weeks in an intensive care unit. The court heard Patterson's estranged husband, Simon (pictured), was also invited to the gathering at her home in Leongatha, in Victoria's Gippsland region, but didn't attend. Witnesses told the jury that Patterson ate her serving from a smaller, differently-coloured plate to those of her guests, who ate off four grey plates. Patterson told authorities she bought dried mushrooms from an unnamed Asian store in the Monash area of Melbourne, but health inspectors could find no evidence of this. 22:16 Patterson wanted to be 'truthful and accurate' about mushroom source Patterson agreed she never mentioned dried mushrooms to Dr Webster but she did mention them when phoned by Matthew Patterson later. The jury heard Patterson said she knew it was important to be 'truthful and accurate' because she knew Don's health was at stake Justice Beale said Patterson gave evidence she later provided more information on the mushrooms to other doctors. Patterson also agreed she told paramedics she spoke of the dried mushrooms but couldn't remember where she'd got them. The jury heard Patterson agreed she told several others she believed she bought the mushrooms from an Asian grocer. Patterson claimed on August 1, while at the Monash Medical Centre, she mentioned to Ms Cripps several locations where she may have purchased the dried mushrooms. Justice Beale also said Patterson accepted the mushroom source was a 'public emergency' while the jury was reminded about the various different locations Patterson told different people. 22:15 Jury told about Patterson's 'alleged incriminating conduct' Towards the end of Wednesday's proceedings, Justice Beale spoke to the jury about the topic of Patterson's 'alleged incriminating conduct'. 'The prosecution (Crown prosecutor Dr Nanette Rogers SC pictured) argued Patterson knew she was guilty and did what she did to conceal her guilt,' Justice Beale said. However, Justice Beale told the jury the defence has reasons for Patterson's behaviour. 'The defence claimed there were innocent explanations for that behaviour,' he added. Justice Beale listed some of that alleged 'incriminating' conduct: 1. She lied about being unwell after the lunch 2. Patterson lied about the Asian grocer mushrooms 3. She refused treatment at hospital and left against medical advice 4. She had reluctance to accept treatment the second time at hospital 5. Patterson was reluctant to get kids treated on July 31 6. Why would she have fed the kids leftovers? 7. She reset Phone B multiple times on August 2 8. She dumped the dehydrator 9. On August 5, she provided Phone B instead of Phone A 10. Patterson lied to cops about her phone number 11. She lied about foraging 12. She lied about owning a dehydrator Justice Beale has been going through the topics listed with the jury.
Forbes
2 days ago
- Health
- Forbes
Mushroom Supplements: Benefits, Risks And When To Avoid
Despite rising popularity, you may wonder whether mushroom supplements can benefit your health. 'They [may]—depending on the type, the dose and the quality of the supplement,' says Jaclyn London, a registered dietitian based in New York City. When it comes to existing research, ' Lion's mane tends to lead the pack, with the most consistent human research supporting cognitive and mood-related benefits,' says London. Reishi and cordyceps are often marketed for energy , immune and anti-aging effects—but most of that data comes from animal and in vitro studies and lacks clinical trial data, she adds. Like all supplements, mushrooms can't replace a healthy diet. 'Promising doesn't mean proven—and a supplement should never be a substitute for a balanced, fiber-rich diet,' says London. While the therapeutic properties of mushrooms aren't fully understood and more research is needed to confirm benefits and determine safety and dosage, mushroom supplements may promote health in some ways. May Help Fight Infections and Reduce Inflammation Acute inflammation combats infection and promotes tissue repair and regeneration, but if it doesn't resolve quickly, the inflammation can become chronic and lead to disease. Some research indicates that mushrooms may be beneficial in fighting infections and reducing inflammation. A randomized controlled clinical trial in Scientific Reports involving 40 participants showed that a drink made with 2.85 milligrams of Cordyceps militaris mushrooms boosted immune cells called natural killer cells—which help fight infections—in men and women. The mushroom drink also lowered some inflammation markers in participants, according to the 2024 study. May Support Immune Function and Help Individuals With Cancer People undergoing cancer treatments often face reduced immunity. Some preliminary research has shown that medicinal mushrooms may help support the immune system and lead to improved quality of life. A 2020 review of eight studies that looked into five mushroom types— Agaricus sylvaticus, Agaricus blazei murill, Antrodia cinnamomea, Coriolus versicolor and Ganoderma lucidum —showed that mushrooms taken orally in combination with conventional cancer treatments, primarily chemotherapy, might improve quality of life and reduce some of the adverse effects of these therapies. The review also suggested these mushrooms may affect antitumor activity and immune system function, but further research is needed. Meanwhile, a 2023 systematic review examined 39 studies that included 12 different mushroom preparations and found that certain mushrooms offered possible survival benefits for people with liver, breast and gastric cancers, and that mushrooms benefited the immune system and improved quality of life and symptoms. However, many of the reviewed studies were small, and the evidence wasn't sufficiently robust to recommend mushroom supplements for all cancer patients. May Improve Cognitive Function While scientists continue to search for cures for Alzheimer's disease , some research shows that medicinal mushrooms may lead to improved cognition in people with this condition—though additional research into how mushrooms support cognitive health is needed. A 49-week study in Frontiers in Aging Neuroscience found that people with mild Alzheimer's disease who took daily capsules containing lion's mane mushroom extract showed improved cognition and better daily living skills than those given a placebo. Additionally, biomarkers linked to Alzheimer's disease declined in the placebo group but either remained stable or improved in the group that took the lion's mane extract. Potential Side Effects of Mushroom Supplements Mushroom supplements are not known to cause side effects in healthy adults, says Hill, though they may not be well tolerated by individuals with a mushroom allergy. Taking more than the recommended amount on the supplement label may lead to stomach discomfort, nausea and dizziness, says Hill. Individuals who are pregnant, breastfeeding or taking other supplements and medications should speak with a health care professional prior to using a mushroom supplement. Discover Promising Longevity Benefits We formulated Transparent Labs Mushroom Stack with organic reishi, lion's mane, and Cordyceps sinensis - three of the most promising medicinal mushrooms on the planet. he mushrooms in TL Mushroom Stack are packed with bioactive constituents that promote overall health and longevity. Shop Now On Transparent Labs's Website
ABC News
5 days ago
- ABC News
Erin Patterson murder trial live: Justice Christopher Beale to deliver final instructions to the jury
The jury is closer to beginning its deliberations in Erin Patterson's trial over the deaths of three relatives and the attempted murder of a fourth. She's pleaded not guilty to deliberately poisoning Don and Gail Patterson and Heather and Ian Wilkinson with death cap mushrooms at a lunch at her Leongatha home in 2023. After eight weeks of evidence and closing submissions from the prosecution and defence, Justice Christopher Beale is expected to deliver lengthy final instructions to the jury. Follow his address as it happens. To stay up to date with this story, subscribe to ABC News.
ABC News
6 days ago
- Entertainment
- ABC News
The enigma of the mushroom
Alison Pouliot spends her time exploring the world's mysterious and alluring third kingdom: the realm of mushrooms and fungi. Fungi are not part of the animal world, and they're not part of the plant kingdom. They are so different, fascinating and unknown to us that they get their own classification. They have given us many gifts, from penicillin to food, but can also be poisonous, scary, toxic and parasitic. Underground is where their most interesting, and intimate work takes place. Further Information Alison's latest book, Funga Obscura, and her previous book, Underground Lovers, are both published by NewSouth. See some of Alison's videos and photography here. Originally broadcast in March 2023. Find out more about the Conversations Live National Tour on the ABC website.
Daily Mail
21-06-2025
- General
- Daily Mail
Eight simple, sun-filled recipes from the south of France
STICKY BAKED SHALLOT AND WILD MUSHROOM QUICHE This deep-filled quiche is rich and luxurious, with a softly set, almost wobbly centre. SERVES 6-8 50g unsalted butter, plus extra as needed 14 small banana shallots, peeled and halved lengthways 250g wild mushrooms 200ml double cream 200ml whole milk 2 medium eggs, plus 3 egg yolks 200g cantal (or cheddar) cheese, grated 8 thyme sprigs salt and freshly ground black pepper salad, to serve For the pastry 150g salted butter, plus extra for greasing 250g plain flour, plus extra for dusting 60ml ice-cold water 1 Start by making the pastry. Put the butter and flour into a food processor and pulse until it resembles breadcrumbs. Add the water a tablespoon at a time, pulsing again until the dough comes together. Tip on to a lightly floured surface and press it together into a ball. Roll into a circle 2-3mm thick. 2 Butter a 24-25cm fluted tart tin (at least 5cm deep), line with the pastry, press it into the fluted sides and leave it to hang over the edges. Prick the base and sides with a fork then chill in the fridge for at least 30 minutes. 3 Meanwhile, heat the butter in a wide frying pan over a low heat. Once foaming, add the shallots and cook for 20-25 minutes until caramelised and soft. (Cover with a lid sporadically if the pan is drying up.) Remove shallots from the pan and set aside. 4 Add a little more butter and the mushrooms, and cook for 5 minutes or until soft and lightly coloured. Set aside. 5 Preheat the oven to 200C/180C fan/gas 6. Scrunch up a piece of baking parchment and use it to line the pastry case, then add some baking beans. Blind-bake in the oven for 30-40 minutes, or until the base is lightly golden, firm and crisp. Remove from the oven and trim away the excess overhanging pastry. Set the base aside. 6 Beat the cream with the milk, eggs and yolks in a bowl. Season well with salt and pepper, then add the cheese. Make sure the filling is cool before you add it to the pastry. 7 Add the cooked shallots and mushrooms to the pastry case, then pour over the cream mixture. Dot the thyme sprigs on top. Bake for 35-45 minutes, or until golden, crisp and cooked through (the filling needs to be set). Remove from the oven and leave to cool for 15 minutes before serving with salad. SLOW-ROASTED CHICKEN LOLLIPOPS WITH ESPELETTE PEPPER AND HERBS Chicken drumsticks are always a win for a picnic to be eaten by the sea or poolside, especially if they have been slow-roasted so that the meat all but falls off the bone. Always buy the best chicken you can find – free-range or organic tastes so much better. Marinating the chicken overnight gets you extra brownie points but is not essential – although do try to leave it for a couple of hours. SERVES 4 2 garlic cloves, crushed 2 tbsp olive oil 2 tbsp Espelette pepper (piment d'Espelette, available at or or Aleppo or cayenne pepper 2 tsp dried oregano 1 tsp demerara sugar 12 chicken drumsticks salt and freshly ground black pepper 1 Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment paper. 2 Blend the garlic and oil in a small bowl. In a shallow dish, mix the Espelette pepper, oregano, sugar and some salt and pepper. 3 Prepare the chicken lollipops by slicing around the thin end of the drumstick to cut the tendons, then push all the meat to the top. Remove the skin around the bottom of the drumstick, if you wish. Using a small brush, cover the drumsticks in the garlic oil, then dab them into the spice mix so they are covered all over. Line them up on the prepared baking tray and roast in the oven for 1½-2 hours. You want them to be succulent, and for the meat to be falling off the bone, so if they still feel firm put them back in the oven for a bit longer. If not crispy enough, you can turn the heat up to 200C/ 180C fan/gas 6 for the last 15 minutes. 4 Remove from the oven, plate up and enjoy. PROVENÇAL PANZANELLA A great, easy-to-assemble summer dish that makes good use of leftover bread and is full of colourful vegetables. This is lovely as part of a big lunch table or for a family barbecue to accompany grilled meats. SERVES 4-6 2 courgettes, cut into strips olive oil, for drizzling 1 tbsp maple syrup (or agave nectar) handful of pine nuts ½ a leftover baguette or 1 large slice of sourdough 2-3 heirloom tomatoes 1 small head of Castelfranco (or other crunchy) lettuce, leaves torn 1 bunch of radishes, halved 10 anchovy fillets 1 bunch of basil leaves fleur de sel (or sea salt) For the dressing 3 tbsp olive oil 2 tbsp maple syrup juice of ½ a lemon 1 Preheat the oven to 200C/180C fan/gas 6. 2 Put the courgette on a baking tray lined with parchment paper, then drizzle with the oil and maple syrup. Sprinkle with salt and the pine nuts, then cook for 20 minutes. Remove from the oven and set aside. 3 Put the leftover bread on a separate tray and toast in the oven for a few minutes until crunchy all over. (If quite hard to begin with, dampen it with a little water on the outside before putting it in the oven.) Remove from the oven and cut into chunks, then leave to cool. 4 Slice the tomatoes, remove the stem scar and drain off the juice and seeds. 5 In a large bowl, mix all the dressing ingredients, then add the bread pieces and toss so that they are evenly coated (adding more oil if needed). 6 Put the courgettes and pine nuts, tomatoes, lettuce and radishes in the salad bowl and gently turn to coat it all with the dressing. Add the anchovies on top, tear over the basil, add a pinch of salt and, finally, drizzle with a little more olive oil. MINI PAN BAGNATS WITH FRESH TUNA The pan bagnat is the typical sandwich of the south of France. You'll find it in most boulangeries, in sandwich kiosks by the sea – even being distributed by dinghy if you are out sailing. It's a satisfying Niçoise salad to go, in its own round bap, and a real casse-croûte, which is the slang word for a quick meal. I make these luxe versions with fresh tuna, but you can of course use the sustainably caught tinned kind. Part of the fun is that the vinaigrette soaks into the chunky bread. Trust me, eating this with a salty breeze blowing in your face is just the best! MAKES 8 4 small tuna steaks olive oil, for cooking a handful of pitted black olives, roughly chopped 8 anchovy fillets 8 crunchy sourdough rolls 1 garlic clove, halved 8 crunchy little gem lettuce leaves, washed 1 sweet onion (if you don't like raw onion leave out), thinly sliced 3 tomatoes on the vine, thinly sliced 4 peeled hard-boiled eggs, sliced handful of fresh basil leaves salt and freshly ground black pepper For the vinaigrette 50ml olive oil juice of ½ a lemon 1 tbsp red wine vinegar ½ tsp Dijon mustard 1 Fry the tuna steaks with a little oil in a nonstick frying pan or griddle pan for about 4 minutes on each side, or until cooked through – as this is picnic food, it's better to cook them well. Cut them in half and set aside. 2 Make the vinaigrette by combining all the ingredients in a bowl and seasoning to taste. Add the olives and anchovies to the vinaigrette and mix gently. 3 Cut the rolls in half and rub them with the garlic clove, then add some of the vinaigrette to each half. Add the lettuce, tuna, onion, tomatoes and sliced egg. Finish with a drizzle of vinaigrette, then tear up some basil and add to the sandwich. Season with salt and pepper, then close the rolls. Wrap them tightly in wax paper, tie with a little natural string (if you like, so they look cute), and pack them in a cool box for your picnic. SAFFRON RISOTTO WITH CONFIT TOMATOES One of the most prized products of the upper Var region of Provence is the elusive saffron, locally known as l'or rouge. Harvested in autumn from the flowering crocus plant, the stems are handpicked then dried. I love to flaunt the spice in this vibrant risotto with slow-cooked sweet cherry tomatoes. SERVES 4 1-1.3 litres good-quality chicken or vegetable stock olive oil, for cooking 1 white onion, diced 240g arborio or carnaroli rice 100ml white or rosé wine 1 very generous pinch of saffron threads 50g salted butter 100g parmesan, finely grated For the confit tomatoes 400g cherry tomatoes, halved a few sprigs of thyme or sage 75ml extra virgin olive oil 1 Preheat the oven to 170C/150C fan/gas 3. 2 First, make the confit tomatoes. Place them snugly in a high-sided baking tray with the thyme or sage and extra virgin olive oil. Bake for 30 minutes while the risotto is cooking. 3 For the risotto, heat the stock in a large saucepan over a medium heat, maintaining a low simmer. 4 Heat a generous drizzle of olive oil in a deep frying pan over a medium heat and fry the onion for 4-5 minutes until starting to soften, then add the rice. 5 Toast the rice for 2 minutes, stirring regularly. When it looks translucent, add the wine. Cook off the wine for a minute or so, then add the saffron. 6 Start adding the stock, one ladle at a time, stirring regularly. Cook over a low heat for 20 minutes until the rice is firm but cooked. Remove from the heat, add the butter, cover and allow to rest for 2 minutes. Finally, stir in a generous handful of the parmesan. 7 Remove the tomatoes from the oven. Divide the risotto between bowls, then top with the tomatoes and plenty of extra parmesan. CANTALOUPE MELON AND LIME GRANITA Simple and refreshing, this is summer in a melon bowl. The perfect end to a relaxed lunch together or as an afternoon treat by the pool. SERVES 4 100g caster sugar 100ml water 2 cantaloupe melons juice of 2 limes, plus zest of 1 1 Put the sugar and water in a saucepan and bring to a simmer to dissolve the sugar. Once the sugar has dissolved, remove from the heat and set aside to cool. 2 Cut the melons in half through the 'waist', scoop out the seeds and discard them, then scoop out most of the flesh, putting it in the bowl of a food processor. 3 Leave a wall of flesh inside the melon, about 1cm thick (so not scooping out right to the skin). Blend the flesh, adding the cool sugar syrup and the lime juice and zest. Reserve the hollowed-out melons, because these will be used as bowls for the granita. 4 Pour the blended melon into a container or baking dish that will fit in the freezer. Put the four cantaloupe shells in the freezer too. Freeze for 1 hour, then use a fork to scrape the granita mixture. Freeze again and then scrape again. Repeat this two or three times until you have a granita texture. 5 Transfer the granita to the cantaloupe halves to serve. PEA, CUCUMBER AND MINT CHILLED SOUP I am a huge fan of a refreshing, cool soup in summer, and there's nothing that does it as well as this fresh concoction of green vegetables and mint. This makes a pretty starter and can be served in a small bowl or a large glass. olive oil, for cooking 1 large sweet onion, roughly chopped 1 garlic clove, roughly chopped 300g fresh or frozen peas 180ml vegetable stock handful of ice cubes 2 cucumbers, halved, deseeded and roughly chopped fleur de sel and freshly ground black pepper 200ml crème fraîche mint leaves, roughly chopped, to serve 1 Heat a little oil in a large saucepan over a medium heat and fry the onion and garlic for a few minutes. Add the peas and stock, cover and cook for about 10 minutes, stirring frequently. 2 Remove the peas in stock from the heat and add the ice cubes – this helps to preserve the bright green colour. Transfer to a food processor and add the cucumbers. Season with salt, then blend until very smooth. If you are making this in advance, store it in the refrigerator until needed. 3 Serve in individual soup bowls or glasses and season each with a little salt and pepper, then add a nice dollop of crème fraîche and sprinkle with chopped mint. PORTABLE POTATO SALAD WITH ANCHOVIES AND QUAIL'S EGGS The key to a great potato salad is in the double dressing. While the potatoes are still warm, toss them in the lemony vinaigrette so the flesh soaks up all the seasoning, then dress them a second time to achieve the creamy and tangy finished flavour. This is a great portable picnic salad, no knife needed, and you can take a tin of anchovies in the basket to drape over the top when serving. You can also do the same with the quail's eggs, keeping them separate and letting others do the peeling work. SERVES 4 750g new potatoes (I use rattes) 4 celery stalks, sliced 10g chives (and their flowers if available), finely chopped, plus extra to serve 60g fresh peas, cooked 1 tbsp chopped capers 1 tbsp chopped cornichons 50g pitted black olives 16 quail's eggs 16 best-quality tinned anchovy fillets salt and freshly ground black pepper For the vinaigrette 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp Dijon mustard For the creamy dressing 70g crème fraîche 70g mayonnaise 2 tsp Dijon or wholegrain mustard 1 Place the potatoes in a saucepan of cold salted water. Bring to the boil and simmer for 10-15 minutes, or until soft when tested with the tip of a sharp knife. 2 Mix together the ingredients for the vinaigrette in a large bowl. When the potatoes are soft, drain them and then return them to the dry pan to release some steam. 3 Use a fork to crush them in half (the rugged edges absorb the dressing all the better) and toss them while warm in the vinaigrette. 4 For the creamy dressing, mix together all the ingredients in a separate bowl until well combined. 5 Add the celery, chives, peas, capers and cornichons to the potatoes and toss with the creamy dressing. Add the olives and stir everything together. 6 Bring a saucepan of water to the boil and cook the quail's eggs for 2 minutes, then cool in a bowl of ice-cold water. Peel the quail's eggs, then add to the salad along with the anchovy fillets. To finish, scatter with the chive flowers and a few extra chopped chives. NOW BUY THE BOOK Our recipes are from At Home In Provence by Jeany Cronk, with photographs by Lizzie Mayson (Hardie Grant, £27). To order a copy for £22.95 until 6 July, go to or call 020 3176 2937. Free UK delivery on orders over £25.
