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My wife and I were out colecting King Boletes in the fall in Southeast Alaska. We are very familiar with boletes and the fubgi of the region. We did not make a misidentification. There was no chance. On that premise then. After we had a dinner of a good amount of the collected we went to bed. We both woke up about 2 hours later and were clearly under the influence of psilocybin. Not a major trip. But clearly psycotropic and with almost 100% assurity it was psilocybin. No what happened? Were the mushrooms infected with a suprafungus which produces psilocybin? How did this happen? And yes I am sure we did not accidently eat a psilo-cyan.
I have read stories about mushrooms that are inconsistently and sometimes latent psilocybin producers, this sounds similar to what happened to you and your wife. I have also heard of psilocybin boletes(no, not your typical bluing species of boletus either) but this was just word of mouth info. Its possible that you collected specimens that were freak psilocybin producers, or maybe the soil they grew from is rich in a nutrient that promotes and is essential to psilocybin production? Who knows, sounds very interesting though, and if I were you I'd go collect more from the same location and dry them so you can send them off to be tested sometime down the road.
Interesting. Did you cook your boletes, or eat them raw? Were they young specimens, or older ones?
I've heard of psychoactive (not necessarily psychedelic) effects from older, undercooked specimens of several "edible" species. I once experienced alcohol-like numbness, light euphoria & disorientation after a large dinner of Laetiporus sulphureus. Several friends have reported slight loss of muscular coordination after feasting on Morels. There are several reports in the literature of intoxication from Hygrocybe conica
Who knows what peculiar neurotoxins may be latent in some of these mushrooms? A good argument for picking only fresh, young specimens & cooking thoroughly.