
Have you ever wondered why the only fresh mushrooms you can get in stores are button, cremini and portabello (all different varieties and stages of Agaricus bisporus)? Or why the fancy mushrooms, like morels (Morchella spp.) and chanterelles (Cantharellus spp.) are generally only available dried? And why are those dried mushrooms so expensive anyway? Can’t they just plant them in a field like wheat? To understand the answer to these…