A Cap and a Stem A Cap and a Stem
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Mushrooms colour plate, illustration from Larousse du XXème siècle 1932, public domain (Rawpixel)
Good Food

A Cap and a Stem

The Culinary Rewards of Mushroom Foraging
Monika Kucia
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time 6 minutes

Go mushroom hunting! We encourage everyone to go to the forest (not only vegetarians and ancient Slavic culture aficionados).

First take a healthy walk and later cook and taste the fungi. They’re pure magic. Who among us has never imagined a gnome underneath a handsome mushroom cap?

Mushrooms are among the most fairy-tale-esque things in nature, as far as I’m concerned—they place somewhere between a rainbow, coral and the Northern Lights. Go deep into the forest, or taking “a forest bath” (from Japanese shinrin-yoku, which is officially a medicinal practice there!), and you’ll find all of those delectable protrusions, swellings, and oozy caps. Erotic associations are obvious, especially when thinking about truffles with their musky animal scent and fame as an aphrodisiac (a reputation that they share with all luxury food).

Among the people fascinated by mushrooms wa

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Also read:

Foraging for Forgotten Foods Foraging for Forgotten Foods
Good Food

Foraging for Forgotten Foods

An Interview with Jarosław Dumanowski
Jarosław Dumanowski, Magdalena Kasprzyk-Chevriaux

People eat less than they used to. Not necessarily in terms of quantity, but of diversity, with merely a few plants constituting 80% of our diet. This is unprecedented! Professor Jarosław Dumanowski talks with Magdalena Kasprzyk-Chevriaux about the foods we have forgotten and the importance of our culinary roots.

Jarosław Dumanowski: They say that every 50 years, mankind loses half of its knowledge about nutrition. Such estimates aren’t of course strict, but they provide us with some insight into how acute this problem is.

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