Not this year though! I’ve barely seen any all season. I guess the heat dome did a number on the trees and they aren’t sharing as much sugar with the mycelium?

Not this year though! I’ve barely seen any all season. I guess the heat dome did a number on the trees and they aren’t sharing as much sugar with the mycelium? Or so I’ve read in a few places. Maybe it’s more complicated than that. I love all kinds of mushrooms, and to me they do have distinct textures and flavours. Something like a porcini or a morel has a flavour I can pick out fairly easily amongst other stronger flavours. Shiitake might be one of my favourite things to eat in general. I’ve wondered if it might be a genetic thing. Kind of like cilantro tastes awful to some people and great to others for whatever genetically determined reason. Maybe I’m a mushroom person and you’re not.