We braved the taste of space mushrooms and lived to tell the tale. The mushrooms, rich and dense, with a strong earthy aroma, transformed into a creamy pasta sauce with cheese. A quick taste test revealed their deliciousness, with the lion's mane flavor shining through. This was our first meal with these unique mushrooms, gourmet but not from any earthly grocery store.
These special fungi had an extraordinary journey. They traveled to space, living aboard the International Space Station for over a month, returned safely to Earth, and eventually made their way back to Australia in 2025. But how did they get there?
In August 2024, we launched a set of 36 small vials into space aboard a SpaceX Falcon 9 rocket. Inside these vials were three edible fungi species in the form of mycelium - tiny filaments acting like mushroom root networks. The species tested were lion's mane (Hericium erinaceus), turkey's tail (Trametes versicolor), and cordyceps (Cordyceps militaris). These fungi have shown benefits for brain function, gut health, and immune health, all crucial for long-term space flight.
This experiment was our sixth payload to the International Space Station (ISS), thanks to the microgravity experimentation program we lead at Swinburne University of Technology. It was designed and prototyped with the help of 12 high school students from Haileybury College in Melbourne. Professional mushroom growers and suppliers ensured the fungal strains were food-grade and healthy enough to survive space's extreme environment.
While the fungi stayed on the ISS with astronauts, their experience differed. Science experiments have special storage areas depending on the experiment and astronaut involvement time. Our mycelium was sealed in special packaging to maintain a stable temperature and prevent damage.
They remained in this state for almost a month before returning with the changing crew on the ISS. We received limited updates during their journey, only some pictures and videos from NASA of the safely sealed experiment.
Upon their return, we eagerly awaited their survival once opened. When our mycelium returned to Earth and Australia, they found a new home in rich, nutritious substrate. We then moved them into grow kits to observe whether any fruiting bodies (mushrooms) would appear.
We created several grow boxes in different environments to determine the best conditions. Within a few days, we saw signs of mushroom emergence, and within a week, we had delicious lion's mane ready for cooking. We harvested and tried various recipes, and as well as eating these mushrooms, we're analyzing them closely. The reduced gravity environment did not negatively impact our mycelium; in fact, they continued to produce multiple rounds of mushrooms.
Looking ahead, Artemis II, NASA's crewed mission to the moon, is on the horizon. We still need to understand how to nutritionally support astronauts for weeks to months on long-duration missions. Low gravity profoundly impacts the human body, and nutritional foods are one of the best ways to support astronauts in orbit. Another question is whether food produced in space environments will be affected by radiation and other stresses, reducing its value.
Our work and these special mushrooms are providing crucial answers, paving the way for the future of space exploration and the well-being of astronauts.
