"mushrooms" news and stories

With the bounty of summer produce, this is a great time to set up a bruschetta bar at your next gathering.

The Big Springs region of the Missouri Ozarks has been designated as one of the "Last Great Places" by the Nature Conservancy, thanks in no small part to people like Nicola MacPherson. As owner of Ozark Forest Mushrooms, she's doing her part to preserve the unique ecology of the region while at the same time bringing its best culinary offerings to the masses. Her operation, run from a family-owned farm located along a picturesque, limestone ridge detour of Sinking Creek, grows shiitakes as nature intended: on logs, in the forest.

Read more about Ms. MacPherson's adventures in fungal farming after the jump.

Love mushrooms but sick of the same-old same-old? Here are three to try.

Spring brings a multitude of edible delights, and paramount among them are morel mushrooms.

It's Friday night; you left your energy back on Thursday, and there's always Saturday to make the cassoulet. All you want is a good, juicy burger and a stack of crispy fries. Sometimes that's all it takes. So get the grill going.

Take a tip from Toronto's Craft Burger, where photographer Vic Shum shot this homage to beef. Instead of the same old ketchup and mustard, top your meat with herbed mayonnaise, and go heavy on the sautéed mushrooms (try porcini or hen-of-the-woods varieties for greater depth of flavor). Or you can make a portobello mushroom a burger in itself.

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