Magazine F - Issue N°23 MUSHROOM

Magazine F is a food documentary publication co-created by Magazine B and Baemin, spotlighting ingredients that have made a significant impact on global food culture. Baemin, a leader in South Korea’s contemporary food trends, collaborates with Magazine B, known for its nuanced storytelling, to craft a rich exploration of essential ingredients and their cultural significance. Together, they aim to document the evolving relationship between food, people, and culture.

This Issue: Mushroom

The 23rd issue of Magazine F delves into the world of mushrooms, versatile fungi that hold a unique place in gastronomy and beyond. Unlike plants or animals, mushrooms consist of mycelium—thread-like structures that absorb nutrients—and a fruiting body, the edible portion we recognize as mushrooms. Varieties such as button, oyster, morel, and shiitake mushrooms are staples in cuisines worldwide, celebrated for their umami flavor and distinctive aroma.

Mushrooms also play a pivotal role in luxury dining, with truffles—particularly those from central Italy—valued as highly as precious metals. Beyond the kitchen, mushrooms are gaining recognition in alternative meat production and innovative materials development, showcasing their boundless potential across industries.