CanadaShrooms Montreal storefront has opened for a business selling hallucinogenic mushrooms, a type of fungi that is illegal to produce, possess or sell in Canada. The shop, FunGuyz, claims to be a medical dispensary and says it advocates legalizing psilocybin, the psychoactive ingredient found in magic mushrooms. A man who identified himself as a spokesperson for the chain refused to give his name or provide identification when approached by The Canadian Press.

The company’s website says it specializes in producing, cultivating and packaging “the highest quality shrooms” available. It offers free shipping on orders over a certain amount, and promises to have a package arrive at its customers’ door within two days of ordering.

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Last year, a handful of terminally ill patients were given exemptions from Canada’s drug law to use psilocybin to treat end-of-life anxiety. But that is a small fraction of the thousands of people who are seeking access to this plant, which can be picked in pastures and ditches on Vancouver Island and in parts of Haida Gwaii.

Psilocybin can cause hallucinations and other side effects such as muscle twitches, nausea and fear. It is also addictive and can increase heart rate, blood pressure and blood sugar. It can trigger depression and may be dangerous to someone who is prone to suicidal thoughts or behaviour. Health Canada warns that the mushroom’s effect can be unpredictable and should only be consumed under a doctor’s supervision. It also recommends that people wear close-toed shoes and stay away from light.

Fresh vs dried mushrooms are the ideal choice for those who like a quick-onset experience with their edibles. They also have the advantage of being shelf-stable, but they come with a shorter life expectancy than their dried counterparts. On the other hand, dried mushrooms have a long shelf-life and are easy to transport, so they can be a good option for those who don’t want to deal with spores and aren’t ready for a full mushroom trip.

Mushrooms are extremely versatile and can be used for a wide variety of recipes. Whether it’s as a garnish for a soup, stew or stir-fry, a savory mushroom stock, or even a meat-free mushroom burger, their umami flavor can be a game changer for your meal.

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Dried mushrooms can be purchased at most grocery stores, and they’re a great option for those who don’t have access to local foraging options. However, they can also be made at home using an oven or a dehydrator.

Once dried, they have a shelf-life of 6 to 12 months and can be stored in a dark, dry place, such as the pantry or a vacuum-sealed mason jar. Selengut advises washing the mushrooms thoroughly before drying to reduce pathogens, as well as storing them in an airtight container.

Once rehydrated, dried mushrooms can add a powerful punch of umami to any dish. “They are a fantastic fast-flavoring ingredient, and you can add a small amount to a dish for some earthy depth or a large handful for a umami blast,” she says. Her favorite application is adding caramelized rehydrated shiitakes to a Vietnamese rice noodle bowl with sauteed leeks, Parmesan and oven-roasted tomatoes.

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