Mushrooms never grow in isolation-to see one is to assume a vast network of mycelium sprouting unseen nearby. In the holiday apartment of Rosita Missoni, the late founder of the fashion brand Missoni, in Crans-Montana, Switzerland, such fungal figures abound. The motifs appear everywhere: rows of toadstools atop the fireplace's stone mantel; scientific illustrations mounted in thin wood frames on the walls; a set of upholstered ottomans in the shape of spotted, red-capped fly agarics-psychedelic perches fit for Alice's Wonderland.
The Mycological Society of San Francisco Fungus Fair includes the latest collection of expertly identified fungi collected in various locations in the Bay Area. These annual collections constitute a 50-year record of the early winter fungal diversity in our area. This historical information may become an important contribution to science as climate change affects our local ecosystems. In the San Francisco Bay Area, when the first rains tease up the chanterelles and porcini, fungus lovers head to the Fungus Fair.
Second-and this may help explain the first point-mushrooms are incredibly versatile. First, there are so many mushroom varieties, including porcinis, morels, chanterelles, crimini (sometimes spelled cremini), and more, but these edible fungi are also equally at home in Italian pasta as they are in a Chinese-inspired soup, a French cream sauce, or a good-old American Thanksgiving side dish with wild rice or mushroom gravy.
What you are seeing are the fruiting bodies of fungi that were already present in the compost they're very common and usually nothing to panic about. These fungi thrive in moist, organic-rich soil, and mushrooms appear when conditions are just right, often after a period of regular watering and warm weather. While not harmful to your plant, they are toxic if eaten, so keep them out of reach of children and pets.
Yes, this big map depicts the realm of the humble mushroom, which "shares the forest with the plants and the animals, but it's not a plant, and it's not an animal." And the mushroom itself, like we're used to seeing sprouting beneath our feet, is only a small part of the organism: the rest "lives hidden, out of sight, below ground. Beneath every mushroom is a fungal network of hair-like strands called the mycelium," which begins as a spore.
Today, I love cooking up a batch as a healthy side dish or as part of a grain bowl. This farro with mushrooms is bursting with flavor from the savory mushrooms, garlic, and fresh thyme and oregano. Add a spritz of fresh lemon juice and some grated Parmesan cheese and it's a side dish everyone raves about! Want more with mushrooms? Try Mushroom Soup, Sauteed Mushrooms and Onions, Portobello Burger and more.
Savor the flavors of France with this classic Chicken Chasseur, also known as poulet chasseur. This French dish is celebrated for its rich and aromatic sauce, made from a blend of mushrooms, shallots, tomatoes, and a splash of wine. While there are many variations, this particular version is simple and can be prepared at home in just minutes. The recipe features shallots, a type of onion prized for their subtle sweetness and mild flavor, which perfectly complement the savory elements of the sauce.
