MUSHROOM, No. 23

Mushroom, Issue No. 23 of Magazine F, is more than a culinary journal—it’s a philosophical and ecological invitation. It asks readers to reconsider what they think they know about food, nature, and connection. Through stunning visuals, interviews, and cultural analysis, the issue explores mushrooms not just as ingredients, but as symbols of interdependence, resilience, and transformation.

Mushrooms defy categorization. They are neither plant nor animal. They emerge from fungi—organisms that thrive underground, feed through networks, and challenge our notions of individuality and intelligence. As Magazine F reveals, mushrooms are the fruiting bodies of vast mycelial systems, which form symbiotic relationships with trees, digest rock, and even survive in space. They are nature’s quiet revolutionaries.

British biologist Merlin Sheldrake, author of Entangled Life, describes fungi as “the great connectors of the living world.” His work is referenced throughout the issue, offering a scientific and poetic lens on the fungal kingdom. “The way mushrooms survive and what they look like is so elusive and strange,” Sheldrake writes, “that they loosen the theories or systems we’ve considered firm. Their charm lies in making the familiar feel unfamiliar”. This sentiment echoes throughout the magazine, which treats mushrooms not as curiosities, but as provocations—agents that challenge our assumptions and expand our imagination.

The culinary section of Magazine F: Mushroom is equally compelling. It traces the global journey of mushrooms, from the earthy shiitake of East Asia to the prized truffles of central Italy. These fungi are not just ingredients; they are cultural touchstones. Truffles, for instance, are valued like precious metals and have shaped entire regional economies. Meanwhile, mushrooms like porcini, chanterelles, and matsutake carry deep seasonal and spiritual significance in their native cuisines.

But the magazine doesn’t stop at gastronomy. It explores mushrooms as materials, medicines, and metaphors. Fungi are now central to the development of alternative meats, biodegradable packaging, and even architectural insulation. Their ability to digest plastic and remediate toxic waste positions them as key players in sustainable innovation. As Sheldrake notes, “The more we learn about fungi, the less makes sense without them”.

Readers also meet chefs, foragers, and designers who treat mushrooms as collaborators. Régis and Jacques Marcon, renowned chefs in France, describe mushrooms as part of their region’s DNA: “Everyone who lives here collects mushrooms. It’s a catalyst for life.” Their reverence reflects a broader truth—mushrooms are not just food, but rituals, memories, and relationships.

Visually, the magazine is a feast. Each page is meticulously designed, with photography that captures the alien beauty of fungi—their folds, spores, and colors. The layout mirrors the mycelial logic: branching, connecting, surprising. It’s a tactile experience that invites slow reading and reflection.

What makes Magazine F: Mushroom essential is its interdisciplinary approach. It blends science, art, commerce, and philosophy into a cohesive narrative. You’ll learn how mushroom farming is reshaping urban agriculture, how mycelium is being used in fashion and furniture, and how fungi are inspiring new models of intelligence and cooperation.

For anyone interested in food systems, ecological design, or the future of sustainability, this issue is a must-read. It’s also ideal for those who simply want to reconnect with wonder. As Sheldrake writes, “Thinking about fungi makes the world look different.” And Magazine F delivers that shift—page by page, spore by spore.

In a world that often feels fragmented and fast-paced, mushrooms offer a slower, deeper rhythm. They remind us that life is not linear but entangled. That intelligence can be distributed. That beauty can emerge from decay. Magazine F: Mushroom captures this ethos with elegance and insight.

Whether you’re a chef, a designer, a biologist, or a curious reader, this issue will change how you see the forest floor—and perhaps, how you see yourself.

When you study mushrooms, you realize that everything that is alive is connected to each other, and nothing is to each other. I also learn that the way of life is colorful. The way mushrooms survive and how they look are so incomprehensible and strange that they loosen the theories or systems that we have ever considered firm. I think it’s the charm of mushrooms to make you feel unfamiliar with what you’re used to.

Merlin Sheldlake, Biologist

Mushrooms are so important that they account for a part of the residents’ DNA in this province. Everyone who lives here collects mushrooms, which serves as a catalyst for life.

Régis and Jacques Marcon, Head chief of Régis et Jacques Marcon

Pairs nicely with Magazine F: Tomato, Magazine F: Vinegar