Some ideas came to my mind. Mushrooms have only like 0.3% of sugars in them, so they are not a good source to ferment on. They are a sort of yeast/fungus themselves, but as far as I know they do not produce alcohol (well, if they could, why would everybody be eating them, instead of letting them do there magic, right?). But how about making a moonshine approacht to this? Instead of corn for taste & goodies, use crushed (cracked?
) mushrooms for vitamins & minerals & taste, and add sugar & water & yeast to make a basic mushroom mash. Now, I do not know how this tastes, after distilling, but I think it will be a nightmare to the taste buds. Maybe some sour mashing might improve it? Haha, any other crazy ideas? Please step in!Odin.