{"id":532758,"date":"2022-12-30T21:15:10","date_gmt":"2022-12-30T18:15:10","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/magic-mushroom-gets-high-praise-from-le-bernardin-chef-eric-ripert\/"},"modified":"2022-12-30T21:15:10","modified_gmt":"2022-12-30T18:15:10","slug":"magic-mushroom-gets-high-praise-from-le-bernardin-chef-eric-ripert","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/magic-mushroom-gets-high-praise-from-le-bernardin-chef-eric-ripert\/","title":{"rendered":"#&#8217;Magic mushroom&#8217; gets high praise from Le Bernardin chef Eric Ripert"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a41db29ab32c\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #dd3333;color:#dd3333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #dd3333;color:#dd3333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a41db29ab32c\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/buradabiliyorum.com\/en\/magic-mushroom-gets-high-praise-from-le-bernardin-chef-eric-ripert\/#%E2%80%9C%E2%80%98Magic_mushroom_gets_high_praise_from_Le_Bernardin_chef_Eric_Ripert%E2%80%9D\" >&#8220;&#8216;Magic mushroom&#8217; gets high praise from Le Bernardin chef Eric Ripert&#8221;<\/a><\/li><\/ul><\/nav><\/div>\n<h1><span class=\"ez-toc-section\" id=\"%E2%80%9C%E2%80%98Magic_mushroom_gets_high_praise_from_Le_Bernardin_chef_Eric_Ripert%E2%80%9D\"><\/span>&#8220;&#8216;Magic mushroom&#8217; gets high praise from Le Bernardin chef Eric Ripert&#8221;<span class=\"ez-toc-section-end\"><\/span><\/h1>\n<div>\n<aside class=\"single__inline-module alignleft\">\n<div class=\"inline-module inline-module--columnist inline-module--author\">\n<div class=\"inline-module--author__img\">\n            <img decoding=\"async\" width=\"76\" height=\"69\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2013\/08\/author-jennifer-gould.png?w=76&amp;h=69&amp;crop=1\" class=\"attachment-nyp_columnist size-nyp_columnist\" alt=\"Jennifer Gould\" loading=\"lazy\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2013\/08\/author-jennifer-gould.png?w=152 152w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2013\/08\/author-jennifer-gould.png?w=114 114w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2013\/08\/author-jennifer-gould.png?w=76 76w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2013\/08\/author-jennifer-gould.png?w=38 38w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2013\/08\/author-jennifer-gould.png 600w\" sizes=\"auto, (max-width: 76px) 100vw, 76px\"\/><\/div>\n<\/div>\n<\/aside>\n<p>A \u201cmagic mushroom\u201d is taking a wide-range of diners \u2013 from Manhattan\u2019s famed Le Bernardin to astronauts in outer space \u2013 on a wild <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/trip-and-travel\/\" data-internallinksmanager029f6b8e52c=\"10\" title=\"Trip &amp; Travel\" target=\"_blank\" rel=\"noopener\">trip<\/a>.<\/p>\n<p>Known as Fy, rhymes with sci-fi, the funky fungi are a protein formed from a microbe found by a NASA-funded geo-microbiologist in the acid hot springs of Yellowstone National Park.<\/p>\n<p>Astronauts are now studying these fungi in space as a food source during long missions. Back on Earth, Chef Eric Ripert has been using Fy in several dishes at Le Bernardin, the seafood sanctuary named 2023\u2019s top restaurant in the US and second best restaurant in the world by La Liste.\u00a0<\/p>\n<p>\u201cWe call it here, as a joke, the \u2018magic mushroom.\u2019 It\u2019s basically magic,\u201d Ripert told Side Dish. \u201cIt tastes like nothing, like milk with a slight umami taste.\u201d<\/p>\n<p>For the past six months, Ripert has served Fy in his desserts, including a chamomile ice cream, and in a squash blossom delicacy. He\u2019s also recently included it in a savory Yukon Gold Potato dish with olive and a sauce vierge, in his $220 vegetarian tasting menu and in a cold hazelnut dessert.<\/p>\n<p>\u201cIt is very versatile. Because it\u2019s a protein, it doesn\u2019t break. You can turn it into chicken nuggets, anything,\u201d said Ripert as he prepared the potato dish in his restaurant\u2019s kitchen \u2014 with assistants buzzing around him with the devoted intensity and agility of France\u2019s World Cup soccer team.<\/p>\n<p>Getting a taste of Fy isn\u2019t limited to just the select few space travelers or those who score a reservation to Le Bernardin.<\/p>\n<p>Nature\u2019s Fynd, a Chicago-based food tech company, creates Fy products like dairy-free cream cheese and breakfast patties sold in grocery stores for around $5. Yogurt will be next, along with other products to be disclosed in 2023, said Karuna Rawal, Nature Fynd\u2019s chief marketing officer.\u00a0<\/p>\n<p>Eight-ounce tubs of the cream cheese can also be found next door to Le Bernardin at L\u2019Ami Pierre, a French fast-food-style cafe on East 51st St. where Ripert is a partner with his friend Pierre-Antoine Raberin. L\u2019Ami Pierre smears Fy on what are arguably the world\u2019s best baguettes to make sandwiches with smoked salmon and other vegetarian options.\u00a0<\/p>\n<p>Fy is part of a food tech trend that uses fermentation to transform microbes into alternative proteins that are fast and cheap to make. It was discovered by NASA-backed scientists looking to produce food sources on other planets.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-15.jpg?w=1024\" alt=\"Ripert's partner Pierre Antoine Raberin\" class=\"wp-image-25170373\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-15.jpg?quality=75&amp;strip=all&amp;w=1535 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-15.jpg?quality=75&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-15.jpg?quality=75&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>Ripert is a partner in L\u2019Ami Pierre, which is owned by his childhood friend Pierre-Antoine Raberin, above.<\/figcaption><figcaption><span class=\"credit\">Gregory P. Mango<\/span><\/figcaption><\/figure>\n<p>But the Yellowstone discovery is part of decades-long research into mycoproteins, also known as mycelium. Unlike plant-based meat alternatives made from peas, soybeans and wheat, mycelium \u2014 made from fungi, not plants \u2014 doesn\u2019t take up a lot of land or water.\u00a0<\/p>\n<p>The first mycelium product \u2014 a meat pie \u2014 was introduced in Britain in 1985 by Quorn, although the research had begun back in the 1960s, said Robert Lawson, managing partner of London-based consultants Food Strategy Associates and\u00a0Quorn\u2019s former CEO.<\/p>\n<p>\u201cThey are incredible ingredients that we believe will enter our food chain,\u201d Lawson told Side Dish. \u201cIt\u2019s healthy and cost-effective and no animals are harmed in the process. What\u2019s not to like?\u201d<\/p>\n<p>Added Ripert: \u201cThe big difference between [mycelium] and soybeans is that for soybeans, you have to cultivate the land and use water, fertilizers and pesticides. This needs nothing.\u201d\u00a0<\/p>\n<p>The Fy microbe grows in an acidic liquid found in Yellowstone hot springs that are \u201cinhospitable to bacteria and organisms that might otherwise contaminate it, rendering pesticides and antibiotics unnecessary,\u201d according to NASA\u2019s website.<\/p>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"682\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-93.jpg?w=1024\" alt=\"Nature's Fynd creates Fy products like dairy free cream cheese and breakfast patties sold in grocery stores.\" class=\"wp-image-25164629\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-93.jpg?quality=75&amp;strip=all&amp;w=1535 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-93.jpg?quality=75&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-93.jpg?quality=75&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>Nature\u2019s Fynd creates Fy products like dairy free cream cheese and breakfast patties sold in grocery stores. <\/figcaption><figcaption><span class=\"credit\">Gregory P. Mango<\/span><\/figcaption><\/figure>\n<p>A tray \u2014 which looks like baked lasagna slices \u2014 takes a few days to create, and holds the equivalent of the amount of protein found in 20 chickens, Ripert said.\u00a0<\/p>\n<p>\u201cFor us, it\u2019s fascinating, versatile and unknown. We don\u2019t know how it will behave when it is heated or frozen,\u201d adds Orlando Soto, Le Bernardin\u2019s executive pastry chef.<\/p>\n<p>Today, around 30 companies are in the mycelium field, and most use different strains of fungi, Lawson said.\u00a0\u00a0<\/p>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"682\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-90.jpg?w=1024\" alt=\"Le Bernardin\" class=\"wp-image-25170453\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-90.jpg?quality=75&amp;strip=all&amp;w=1535 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-90.jpg?quality=75&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Eric-Ripert-90.jpg?quality=75&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>Le Bernardin<\/figcaption><figcaption><span class=\"credit\">Gregory P. Mango<\/span><\/figcaption><\/figure>\n<p>One of the best known is California-based The Better Meat Company, launched by founder Paul Shapiro in 2018, who told Side Dish there will be \u201can explosion of products in the next five years.\u201d\u00a0<\/p>\n<p>Its mycelium steaks sold out at a Sacramento steakhouse, Bennett\u2019s, and its mycelium foie gras has been a hit at California restaurants and the LinkedIn corporate headquarters in Sunnyvale, Calif.\u00a0<\/p>\n<p>\u201cThe world of fungi proteins has barely been scratched,\u201d Shapiro said. \u201cWhile the world has relied on growing lots of plant species, we haven\u2019t investigated the world of fungi proteins that deeply in part because there is a high barrier to entry \u2014 bio-tech expertise.\u201d\u00a0<\/p>\n<div class=\"inline-slideshow\" data-component=\"inlineSlideshow\">\n<div class=\"inline-slideshow__wrapper\">\n<div class=\"inline-slideshow__slides\">\n<div class=\"inline-slideshow__slide inline-slideshow__slide--no-swipe\">\n<figure class=\"inline-slideshow__slide-figure\"><img decoding=\"async\" width=\"878\" height=\"585\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Foie-Gras-Toast.jpg?quality=75&amp;strip=all&amp;w=878\" class=\"inline-slideshow__image\" alt=\"Fowl-free foie gras made from mycelium\" loading=\"lazy\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Foie-Gras-Toast.jpg?quality=75&amp;strip=all&amp;w=1756 1756w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Foie-Gras-Toast.jpg?quality=75&amp;strip=all&amp;w=1317 1317w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Foie-Gras-Toast.jpg?quality=75&amp;strip=all&amp;w=878 878w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Foie-Gras-Toast.jpg?quality=75&amp;strip=all&amp;w=439 439w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Foie-Gras-Toast.jpg?quality=75&amp;strip=all 1024w\" sizes=\"auto, (max-width: 878px) 100vw, 878px\"\/><figcaption class=\"meta meta--caption\">\n                                        Fowl-free foie gras made from mycelium                                  <\/figcaption><span class=\"inline-slideshow__credit meta meta--byline\">The Better Meat Co. <\/span><br \/>\n                                                            <\/figure>\n<\/div>\n<div class=\"inline-slideshow__slide inline-slideshow__slide--no-swipe\">\n<figure class=\"inline-slideshow__slide-figure\"><img decoding=\"async\" width=\"471\" height=\"589\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Bennetts-Steak-Plate.jpg?quality=75&amp;strip=all&amp;w=471\" class=\"inline-slideshow__image\" alt=\"Mycelium-based steak as plated at Bennett's in Sacramento.\" loading=\"lazy\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Bennetts-Steak-Plate.jpg?quality=75&amp;strip=all&amp;w=707 706w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Bennetts-Steak-Plate.jpg?quality=75&amp;strip=all&amp;w=471 471w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Bennetts-Steak-Plate.jpg?quality=75&amp;strip=all&amp;w=236 235w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Bennetts-Steak-Plate.jpg?quality=75&amp;strip=all 800w\" sizes=\"auto, (max-width: 471px) 100vw, 471px\"\/><figcaption class=\"meta meta--caption\">\n                                        Mycelium-based steak  as plated at Bennett\u2019s in Sacramento.                                     <\/figcaption><span class=\"inline-slideshow__credit meta meta--byline\">The Better Meat Co. <\/span><br \/>\n                                                            <\/figure>\n<\/div>\n<p>                        <span class=\"screen-reader-text\"><br \/>\n                            Advertisement                       <\/span><\/p>\n<div class=\"inline-slideshow__slide inline-slideshow__slide--no-swipe\">\n<figure class=\"inline-slideshow__slide-figure\"><img decoding=\"async\" width=\"471\" height=\"589\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Deli-Slice-Sandwich.jpg?quality=75&amp;strip=all&amp;w=471\" class=\"inline-slideshow__image\" alt=\"Mycelium &quot;turkey&quot; slice sandwich\" loading=\"lazy\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Deli-Slice-Sandwich.jpg?quality=75&amp;strip=all&amp;w=942 942w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Deli-Slice-Sandwich.jpg?quality=75&amp;strip=all&amp;w=707 706w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Deli-Slice-Sandwich.jpg?quality=75&amp;strip=all&amp;w=471 471w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Deli-Slice-Sandwich.jpg?quality=75&amp;strip=all&amp;w=236 235w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/Deli-Slice-Sandwich.jpg?quality=75&amp;strip=all 1024w\" sizes=\"auto, (max-width: 471px) 100vw, 471px\"\/><figcaption class=\"meta meta--caption\">\n                                        Mycelium \u201cturkey\u201d slice sandwich                                    <\/figcaption><span class=\"inline-slideshow__credit meta meta--byline\">The Better Meat Co. <\/span><br \/>\n                                                            <\/figure>\n<\/div>\n<p>                        <span class=\"screen-reader-text\"><br \/>\n                            Advertisement                       <\/span><\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p>Top design houses, including Hermes and Chanel, have also begun experimenting with mycelium to create vegan leathers, sources tell Side Dish.\u00a0<\/p>\n<p>Other food tech companies are also using alternative proteins to create fish without fish. That, however, is where Ripert \u2014 a vegetarian-forward prince among seafood chefs \u2014\u00a0 draws the line. For now, at least.\u00a0<\/p>\n<p>We hear \u2026 There\u2019s still time to cram in the best of the city\u2019s holiday season from some of the city\u2019s most creative chefs and restaurateurs. Pop-ups abound and holiday decor is everywhere, including the Moxy Hotel\u2019s Magic Rooftop lounge, with its Instagram-savy apres-ski carousel, and at the Macabee Bar for Hanukkah, in the West Village.<\/p>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"682\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/ripert.jpg?w=1024\" alt=\"Eric Ripert and Aldo Sohm enjoying fondue at Aldo Sohm Wine Bar. \" class=\"wp-image-25156932\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/ripert.jpg?quality=75&amp;strip=all&amp;w=1535 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/ripert.jpg?quality=75&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/ripert.jpg?quality=75&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>Eric Ripert and Aldo Sohm enjoying fondue at Aldo Sohm Wine Bar. <\/figcaption><figcaption><span class=\"credit\">Aldo Sohm Wine Bar <\/span><\/figcaption><\/figure>\n<p>American Cut steakhouse lovers can also honor Italian-Americans\u2019 Feast of Seven Fishes tradition with a seafood tower including chili lobster, poached lobster, tuna tartare, oysters, shrimps and more, while Christmas <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/download-scripts-themes-apps\/\" data-internallinksmanager029f6b8e52c=\"9\" title=\"Download Scripts &amp; Themes &amp; Apps\" target=\"_blank\" rel=\"noopener\">theme<\/a>s run cleverly at Bell Book &amp; Candle, with lots of festive pillows, blankets, lights and holiday themed cocktails, and at Naughty or Nice, which has taken over The Skinny Bar and Lounge.<\/p>\n<p>Finally, there\u2019s Le Bernardin\u2019s sister spot, Aldo Sohm Wine Bar, named after its legendary sommelier, who created an outdoor fondue service to bring a little taste of the Alps to Midtown.\n                        <\/p><\/div>\n<blockquote><p><strong><span style=\"color: #ff6600;\">If you liked the article, do not forget to share it with your friends. Follow us on\u00a0<span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/news.google.com\/publications\/CAAqBwgKMLG0nwswvr63Aw\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Google News<\/a><\/span>\u00a0too, click on the star and choose us from your favorites.<\/span><\/strong><\/p><\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\">For forums sites go to <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/forum.buradabiliyorum.com\/\" target=\"_blank\" rel=\"noopener\">Forum.BuradaBiliyorum.Com<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\"><strong>If you want to read more <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/news\/\" data-internallinksmanager029f6b8e52c=\"2\" title=\"News\" target=\"_blank\" rel=\"noopener\">News<\/a> articles, you can visit our <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/en.buradabiliyorum.com\/news\/\" target=\"_blank\" rel=\"noopener\">News category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<p><span style=\"color: black;\"><a style=\"color: #ff9900;\" href=\"https:\/\/nypost.com\/2022\/12\/30\/magic-mushroom-gets-high-praise-from-le-bernardin-chef-eric-ripert\/\" target=\"_blank\" rel=\"noopener\">Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;&#8216;Magic mushroom&#8217; gets high praise from Le Bernardin chef Eric Ripert&#8221; A \u201cmagic mushroom\u201d is taking a wide-range of diners \u2013 from Manhattan\u2019s famed Le Bernardin to astronauts in outer space \u2013 on a wild trip. Known as Fy, rhymes with sci-fi, the funky fungi are a protein formed from a microbe found by a&#8230;<\/p>\n","protected":false},"author":1,"featured_media":532759,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/12\/eric-ripert-comp.jpg?quality=75&strip=all&1672253116&w=1024","fifu_image_alt":"","footnotes":""},"categories":[70897],"tags":[137810,110035,5026,22512,71970],"class_list":["post-532758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-12-30-22","tag-eric-ripert","tag-nasa","tag-restaurants","tag-side-dish"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/532758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=532758"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/532758\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/532759"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=532758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=532758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=532758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}