A group of Lactarius indigo mushrooms with distinctive blue caps and gills, scattered across a forest floor covered in brown leaves and twigs; titled “Lactarius indigo – Claudette Lamprecht” and awarded 1st Place Scientific/Technical

Tag Mycophagy

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,…