A close-up, low-angle shot of a vibrant, pinkish-red mushroom with a distinctive, deeply etched honeycomb or net-like pattern on its underside. The mushroom is growing on the broken, splintered wood of a fallen log. A dried, dark brown leaf lies next to the mushroom, and the wood splinters have a weathered, gray and brown texture.

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Can Fungi Solve Our Buckthorn Problem?

A colony of Chondrostereum purpureum fungus growing on a tree trunk, surrounded by green moss. The purple, wavy-edged fruiting bodies are spread across the bark in irregular clusters.

By Ryan Franke, 2024 MMS Graduate Scholarship Winner From brewing beer to producing antibiotics, modern society relies on fungal life processes to fulfill our desires and overcome our obstacles. How about the buckthorn problem? Can fungi help us get rid…

The Dietary Benefits of Mushrooms

Colorful market stall displaying a variety of fresh mushrooms, including chanterelles, porcini, and king oyster mushrooms, alongside tomatoes, asparagus, red chili peppers, and other vegetables, with handwritten “No Tocar” signs in Spanish indicating not to touch the produce.

By MMS Culinary Correspondent, Mike Tangedal. Not enough mushrooms are eaten in Western culture to warrant their placement in any comprehensive nutritional guide. The food spectrum constituting a healthy diet changes in our culture at the rate that society changes,…

Cooking with Dried Mushrooms

Mushrooms in a Wok

By Culinary Corespondant, Mike Tangedal. Drying and cooking with dried mushrooms doesn’t require too much technology or expertise, which is why it has been practiced for thousands of years. Simply place some freshly picked mushrooms where there is lots of…

KF-COW: Cooking with Chicken of the Woods

Close-up of a vibrant Chicken of the Woods mushroom (Laetiporus sulphureus) growing on a moss-covered log, displaying its distinctive bright yellow and orange ruffled shelves in a forest setting with soft natural lighting.

By MMS Culinary Correspondent, Mike Tangedal. I’m not as enamored with chicken fingers as today’s youth. I like chicken as much as the next omnivore, but I prefer chicken of the woods (COW). We have two varieties here, Laetiporus sulphureous…

I’m Bringing Pheasant Back!

Pheasant Backs on a stump

By Mike Tangedal, MMS Culinary Correspondent. Here’s a cooking article I wrote inspired by all the requests I’m getting in my feed on how to cook the first mushroom of the season – Cerioporus squamosus – the pheasant back or…