If anybody wants to be cautious with this recipe, I recommend spending your attention on proper identification of Bay laurel, not to mention the turkey tail mushrooms that also go into it!
(Though tbh since you’re steeping a whole mushroom and not consuming solid chunks, it’s the lowest risk way to use a mushroom in food. The dangerous mushroom stuff isn’t water soluble. Even the most deadly mushrooms are safe to lick as long as you don’t swallow solid chunks.)
If anybody wants to be cautious with this recipe, I recommend spending your attention on proper identification of Bay laurel, not to mention the turkey tail mushrooms that also go into it!
(Though tbh since you’re steeping a whole mushroom and not consuming solid chunks, it’s the lowest risk way to use a mushroom in food. The dangerous mushroom stuff isn’t water soluble. Even the most deadly mushrooms are safe to lick as long as you don’t swallow solid chunks.)