Originally published on Fri September 26, 2014 4:03 pm
If you haven't been DNA-sequencing your dinner lately, you've been missing out. In particular, we suggest examining those spongy, wild fungi before you lay them on your pizza.
Bryn Dentinger and Laura Suz, mycologists with the Royal Botanic Gardens in Surrey, England, were curious about what was in their marketplace 'shrooms. So they bought a packet of dried Chinese porcini and took it to the lab.
Last week the Almanac saw a lot of talk about mushrooms – Steve Smith said they seem to be popping up in larger numbers than usual – Marilyn Stone wondered what factors affect mushroom numbers – and Amber Kleinman asked whether it’s possible to grow puffballs in a yard.