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The way wild mushrooms make it to your plate defies almost every rule of the modern food system. Unlike most produce, wild mushroom cultivation isn’t easily scalable, predictable, or consistently regulated. Instead, a web of small-scale, often hidden systems connects wild fungi to the commercial marketplace, including one that operates deep in the forest. Reporter Sarah Vitak embeds with mushroom foragers to understand this mysterious supply chain.
Foraged some mushrooms? Consider making our Wild Mushroom Lasagna, which uses oyster, shiitake, and chanterelle mushrooms.
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Wild Mushroom Lasagna
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