A Fascinating Fungus

1 THE GLOBAL mushroom market 1 is expected to reach US$90 billion by 2028 (up from US$63 billion in 2022).

- Courtney Shea

Canada is one of the world's top exporters; white button and brown mushrooms, including cremini and portobello, account for more than 90 percent of crops-more than half of which are grown in Ontario.

2 THIS MUSHROOMING popularity is not surprising; low-carb and rich in antioxidants as well as vitamins B and D, the fungi are a source of protein and an affordable meat alternative. Grilled portobello mushrooms make a tasty "burger," and now, you can even buy mushroom versions of steak, chicken breast and bacon. Climate scientists in Germany found that if we replaced just 20 percent of the meat we consume with microbial protein, by 2050 we could more than halve the rate of deforestation and reduce carbon emissions related to cattle farming.

3 STILL, NOT everyone is a mycophile (the technical term for a mushroom enthusiast). Many haters (mycophobes) cite texture as the turnoff, but mushrooms may also trigger disgust for their association with mould. A 2015 Washington Post exploration on the science of disgust listed mushrooms among those foods that can trigger a response that may not be entirely rational.

4 YOU DON'T have to like eating them to reap mushrooms' benefits. Reishi and tremella mushrooms are trendy wellness ingredients, found in everything from adaptogen supplements (which are supposed to help your body adjust to stress) to skin-care products (tremella is said to be more hydrating than hyaluronic acid). And chaga, lion's mane, Cordyceps and reishi have been used for centuries in anti-inflammatory and immuneboosting remedies.