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I posed the question awhile back about whether or not mushrooms were safe in terms of gluten, since wheat and/or rye are sometimes components of what they are grown on.  Sorry it's taken me awhile to answer -- but I really received no absolutely definitive answers to the query.  

I'll be sending this in two or three installments, and will let y'all read the answers for yourselves, and make your own judgments.  Some seem more informed than others.  

Because I've never had any reaction to mushrooms, I'll probably continue to eat them -- but "YOUR mileage may vary" on that point.  The gist of what I've gotten from some of the answers is that the gluten protein, once "consumed" by the fungus (which is what mushrooms are), no longer exists in its original state.  At least, that's how I understand some of what was sent to me.  Otherwise, it seems impossible to know definitively, because there are so many different ways in which mushrooms are produced.    

This first post includes one response, with others to follow.  I thought this particular one to be the most well informed, overall.  The author sent it to this list and to my personal email, but I don't think it posted to the group, so I am posting it now.  

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Suzanne & Celiacs on Listserv concerned about mushroom cultivation:

Bottom line:  Be careful in purchase & prep, also wary of bacterial infection.

I enjoy mushrooms with impunity.  Love them, from shiitakes, to buttons, and especially to big portobellos, marinated & baked.  No reactions.  And I am an extremely gluten-sensitive, high-antigen Celiac ("12 on scale of 10," quoting GI physician who diagnosed me via deep EGD, multiple biopsies, entero-fluid analyses, and blood antigen and peptide tests).  Keep mind, however, we all have very different tolerance levels and triggers - despite similar sensitivities, due to the genetically variant-based nature of Celiac. 

Neither my degree, nor my life's work has been in botany, but my curriculum vitae includes studies in biology (including no small amount of botany).  Also working to fully explore & verify all the facts surrounding this intriguing and important issue through further rigorous inquiry.  But wondered whether shedding some light on the Mushroom Question with some top-line, basic facts about mushroom fungi might be helpful & possibly reassuring, despite the disturbing presence of gluten-bearing growth media revealed in their cultivation.

It is unlikely any gluten from wheat or barely hay growth media would systemically ENTER and be absorbed into the primary INTERIOR the mushroom, either stape (stalk) or pileus (cap).  The "root system" (mycelial threads) of fungi derive their nutrients from decaying bio-matter.  But mushroom do not just use their "mycelia-roots" as mere vascular absorption mechanisms like root systems of green plants.  They are also where absorbed nutrients are enzymatically BROKEN DOWN, in a process called "external digestion".  What enters the mushroom body is digested nutrients, not whole, complex proteins like gliadin.

But just as a gluten-free food product made in factory line that processes wheat can "mechanically" cross-contaminated, some residual wheat/barely constituents THEORETICALLY could remain on the SURFACE EXTERIOR of the mushroom grown in decaying triticeae media, given its potentially viscous (sticky) nature.  Especially when harvested and sold rather directly from such growth medium and not THROUGHLY WASHED prior to purchase and consumption.

The primary danger from mushrooms is from the bacteria from their decaying growth matter!
Example:  The otherwise wonderful, independent small farmer's market could sell a mushroom potentially more dangerous than a big, commercial supermarket mushroom, which is subject to multiple oversight (FDA, USDA, Cal Health & SFDH agencies), and tend to be more hygenically prepared for sale.  This singular, narrow example is one of the rare instances I would ever recommend a Big Agra product over a farmer's market product!  The organic, "small food" movement with its flavor & biodiversity offers healthy alternatives to assembly-line produce grown with chemicals & pesticides.  Meanwhile, huge improvements in organic produce food-safety have been made since animal-waste fertilizers spawned salmonella outbreaks in recent past.

As mentioned in earlier post, eat mushrooms, but meticulously wash them.  In fact I STERILIZE them; always have.  I learned from former partner, a Cordon Blue chef, that said mushrooms are "grown in sh*t, and should be treated accordingly."  So, any mushroom I buy raw, even "store cleaned" are soaked for at least 1/2 hour in a bath of warm (Kosher) salt water.  Salt is "Sodium Chloride".  It is a mild, natural bleach that kills any residual bacteria on the mushroom.   Make certain they are FULLY EMERSED, and the THROUGHLY RINSED after salt-soak (don't over-soak, or get water too hot, or you'll make them gooey or slightly parboiled.  Water should be slightly warmer than lukewarm.  Amount of Kosher salt (throughly dissolved in the bath) should be generous.  Mushrooms won't absorb salt if not over soaked.

Caveat:  Again, every one of us Celiacs is different.  Our degrees of tolerance are all different.  So try a small test, literally a nibble, first.  Especially with a raw shroom.  But a thoroughly sautéed or baked mushroom should be even more safe.

As we know all to well, Celiac Disease, to borrow verbiage from 12-Step programs, is "cunning, baffling and powerful."  It offers no compromise, no middle ground, despite that 15-20ppm nonsense (Oh, so a little bit of poison is OK?  How about ZERO ppm?!)   So one can never be too careful or stop asking questions.  Suzanne, thanks to you, I respect the magical mushroom's potential for pleasure or danger, now more than ever.  Biologically speaking, we're still mystified by fungi.  From yeast, to penicillin molds, to portobellos, we're still not exactly quite sure what they are. Yet pound for pound, yield more protein than most meats.  Thanks for raising our awareness to allow us to safely enjoy them. 

*Support summarization of posts, reply to the SENDER not the Celiac List*
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