Mushrooming
Mushrooms, the spore-bearing structures of fungi, constitute a kingdom of organisms that get energy mainly by decomposing dead and sometimes living plant and animal material. Scientists estimate that the top 20 centimeters (nearly 8 inches) of fertile soil may contain nearly 5 metric tons (5.5 tons) of fungi and bacteria per hectare (2.47 acres). Some 100,000 species of fungi have been described, and scientists estimate that as many as 200,000 more await discovery.
Fungi are the single most important cause of plant diseases, and some fungi cause serious diseases in people and animals. However, associations between fungi called mycorrhizae and plant roots are in about four-fifths of all land plants; these associations are critical in supplying certain nutrients to plants. In addition, some kinds of fungi, like yeast and penicillin, have proven extremely useful to humans.
Some wild mushrooms can sicken or kill you. Be certain the mushrooms you collect for the table are edible, and always cook them before eating.
Morels, chanterelles and a few other wild mushroom species are prized as excellent table fare. However, be sure you can distinguish Missouri's edible mushrooms from poisonous look-alikes, and NEVER eat a raw wild mushroom.
