2025-07-28
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Documentaries
Fantastic Fungi (2019) is the documentary of director Louis Schwartzberg about the fantastic world of mushrooms. It opens mushrooms as a unique ecosystem necessary for the life of the entire planet, and examines mushrooms as a source of nutrients and a potential alternative to meat. The creators of the film consider mushrooms the key to the future and give scientific substantiation of this thesis.
The modern world is on the verge of changes that significantly affect everyone's life. The climate is changing, new diseases are emerging, the world is increasingly chosen by floods and forest fires, wildlife disappears. Scientists, scientists are looking for ways to survive in a changing world. And one of the ways they consider the widespread use of mushrooms.
Today, there are about 1.5 million species of mushrooms in the world. They have a unique composition that includes proteins, vitamins, trace elements and fiber. Cellulose (mainly beta-glucan) is up to 2-3% of the dry matter of the fungus and plays a key role in regulating sugar and cholesterol in the blood, maintaining the immune system. Also, mushrooms include vitamins B (B1, B2, B3, B5, B7), required for enzyme and energy synthesis, skin health and vision maintenance.
Mushrooms are especially valuable sources of selenium (up to 9 mcg per 100 g), zinc and iron, important for hematopoiesis, antioxidant protection, immunity. Mushrooms also contain ergosterol — the precursor of vitamin D2, important for absorption of calcium and magnesium.
Mushrooms are low in calories (20-30 kcal per 100 g) and a high concentration of biologically active substances. The walls of the fungus contain chitin, which acts as a prebiotic and improves gut microbiota. In combination with beta-glucoms (fiber) it stimulates the protective properties of the body, strengthens the immune system.
One of the benefits of mushrooms is high protein content, up to 30% in dry mass. This allows you to compare mushrooms with the protein profile of meat. For example, 100 g of chicken fillet contains about 165 kcal and 31 g of protein, and 100 g of mushrooms — only 22 kcal, but 1.5 g of protein, 1 g of fiber and a whole complex of antioxidants. It is also important that mushrooms, unlike meat, almost do not contain saturated fats and cholesterol. Therefore, mushroom consumption can be provided by proteins and vitamins, while helping to avoid the risks of meat -related consumption.
The film Fantastic Fungi emphasizes that mushrooms are a promising avenue in the search for environmentally friendly sources of protein. Considering that meat production requires significant resources and has a negative impact on the environment, it is important to find an alternative to livestock farming. Growing mushrooms requires minimal resources. To produce 1 kg of button mushrooms, only 20–30 liters of water are needed, whereas producing 1 kg of beef requires more than 15,000 liters.
Mushrooms do not require a special substrate or feed. They can grow on organic waste (sawdust, straw, compost) in a small area. They do not need special lighting or regular irrigation, nor the use of hormones or pesticides. The
cultivation cycle of mushrooms lasts from 2 to 6 weeks, making it possible to produce them quickly enough to meet dietary needs.
Due to the fact that mushrooms can grow on waste, mushroom production almost does not generate greenhouse gas emissions. This reduces the carbon trace of agriculture. If mushrooms are produced about 0.7 kg of CO₂ per 1 kg of production, then the production of cattle meat has a carbon trace 27-30 kg CO₂ per 1 kg. The film emphasizes that the mycelium of mushrooms is a natural carbon processor. It is distributed between plants underground, which reduces the concentration of COS in the air.
Mushroom mycelium is a branched system in which nutrients are distributed evenly. In Luis Schwartzberg's tape, examples of how mushrooms restore balance in the ecosystem are given to the ability to process toxins, spread oil spots, pesticides and even polyethylene. Scientists conducted an experiment in which diesel fuel and oil piles treated with bacteria, enzymes and spores of mushrooms. In 6 weeks, all piles, except one, died. Only the fungi treated with mushrooms survived - mushrooms grew on it.
Therefore, mushrooms can create conditions for vegetation restoration and maintain the vitality of the ecosystem.
Mushrooms are not only a nutritious but also a flavorful product, with a texture that resembles meat. They have a rich aroma and a distinctive umami taste, making them a base for soups, pastas, sauces, baked dishes, grilled meals, and stews. Thanks to their unique “meaty” texture, which enhances the feeling of satiety, mushrooms can even be used to make mushroom steaks. For example, oyster mushrooms resemble chicken or beef, while lion’s mane mushrooms are more similar to seafood.
Mushrooms can completely replace meat in many recipes. Progressive restaurants already offer alternative dishes where mushrooms are used instead of beef or chicken. Stews, lasagna, and mushroom pasta are just as juicy and flavorful as traditional recipes but provide a broader nutritional profile, with lower amounts of saturated fats and cholesterol. Moreover, using mushrooms in cooking reduces the risk of exposure to pathogens found in raw meat.
Facts about mushrooms continue to surprise even modern science. Mushrooms are considered witnesses of evolution, as they have existed on Earth for millions of years. Mushrooms survived every kind of catastrophe and became the foundation for the continuation of life. Therefore, humans can quite rightly call themselves descendants of mycelium.
In Brazil, a fossilized mushroom over 113 million years old was discovered.
After the asteroid impact 65 million years ago, the organisms that survived were those in symbiosis with fungi.
The largest organism on Earth is a giant fungus that spreads for kilometers underground in Oregon.
Spores are almost weightless but carry genetic information.
Reishi is called the “mushroom of immortality” because it supports the immunity of both humans and bees.
Lion’s mane mushrooms stimulate nerve growth and can be used in the treatment of Alzheimer’s disease.
The first antibiotic, penicillin, was derived from fungi—it was discovered by Alexander Fleming in 1927.
Old forests, where wood-growing mushrooms thrive, offer potential opportunities to combat pandemics.
The multicolored bracket fungus strengthens the immune system. In the film, we see it helping a woman heal breast tumors.
The uniqueness of mushrooms lies in their versatility: they can heal, restore nature, influence consciousness, and even destroy. The key is how we use these possibilities, as the benefit for all humanity depends on it.
Mushrooms are unique organisms that combine an ancient history with vast potential for the future. Research presented in the film Fantastic Fungi demonstrates that mushrooms are not only beneficial for health but also essential for the survival of the planet. They create the foundation for life, reduce the negative environmental impact of livestock farming, and open new perspectives for nutrition.
The main advantage of mushrooms lies in their broad nutritional profile and high protein content, allowing them to replace meat. Some mushrooms can stimulate nerve cell regeneration, strengthen the immune system, and even help fight diseases. Using mushrooms in cooking is also part of conscious consumption, allowing people to care for both their health and the environment.
A deeper exploration of this unique world can be found in the film Fantastic Fungi. You can watch the film and learn more about the fungal kingdom on the official website in English or on YouTube.
