You’re out for a walk in the woods, and you see a plump white mushroom peeking from the base of a tree, looking clean, fresh and edible. And maybe you pluck it, take it home, and sauté it in butter.

It’s already morel hunting season in several Iowa counties, as foodies who crave the taste of the elusive mushrooms — battered in bread crumbs, butter and garlic — hike to their closely guarded ...

There are thousands of species of fungus in the city, with names like American dyeball, dingy twiglet and devil’s dipstick. Some even glow in the dark.

Scientists found powerful bitter compounds in a mushroom, revealing new insights into how our bodies sense bitterness.