Neither plant nor animal, mushrooms are the fruiting bodies of extensive underground mycelial networks. These complex organisms play an essential role in natural ecosystems while providing distinctive aromas, textures and umami flavours to cuisines around the world.
This issue examines familiar varieties such as white button, oyster, morel and shiitake mushrooms, together with highly prized truffles associated with the culinary traditions of central Italy. It also explores regional foraging cultures and the relationships between mushrooms, landscapes and local communities.
Beyond cooking and fine dining, the magazine considers the growing use of fungi in meat alternatives, sustainable materials and scientific research. Contributions from specialists, including chef Régis Marcon and biologist Merlin Sheldrake, reveal the remarkable adaptability and interconnected nature of fungi.
Presented through photography, interviews and documentary-style editorial storytelling, this English-language edition offers a multifaceted exploration of mushrooms as food, living organisms and materials for the future.
