Recently -and by recently I mean within the last year- I've found that I really DO like mushrooms! In my senior year of high school, I took a botany class; during this class, we studied many plants (obviously) that I discovered were of culinary use, but also of the class of life that we call "Fungi".
In fungus, of course, are yeasts, or Saccharomyces, molds and 'water-molds' -including blights- or zygo– and oomycetes, respectively. Then Ascomycetes, or Sac fungus, which have some of the most notable and expensive families, such as the morel (Morchella sp.), the penicillin family (Penicillium sp.) -those responsible for the blue in blue cheese- and the truffles (Tuber sp.). And, last but not least, the
