The Fungus Among Us

Artwork by Mary Thompson

Fungi are among the most widely distributed organisms on earth. Despite their importance to people and the environment, they are also among the least understood. Since the 1700s, any type of fungus, including yeasts, rusts, smuts, mildews, molds, and mushrooms, was considered a mysterious member of the plant kingdom, somehow able to grow without light. By 1969, taxonomists (professionals who classify living organisms) assigned them to their own biological kingdom, the Fungi, after which they assumed their rightful place alongside the plant and animal kingdoms.

Mycologists (profoundly patient people who study fungi) have identified more than 144,000 species of fungi. Found in nearly all terrestrial and aquatic habitats, they range in size from microscopic to “say what?” The world’s largest organism, a honey fungus, has spread across almost 2,000 acres of western Oregon. It is thought to be thousands of years old, a fungal Methuselah.

In terms of impact, fungi run the gamut from helpful to harmful. We wouldn’t have bread, wine, or beer if not for the fermentative magic of yeast. Penicillin, the world’s first and best-known antibiotic, is derived from Penicillium mold. Decomposers par excellence, fungi are vitally important for soil health.

On the flip side, plant rusts, identified by visible orange smudges on plant leaves and stems, cause billions of dollars of damage to crops annually. Since 1970, chytrid fungus, an infectious fungal disease in amphibians, has decimated tropical frog populations across the world, resulting in the extinction of some species. White nose syndrome, a disease that afflicts hibernating bats, is caused by a cave dwelling fungus.

While most fungi exist in relative anonymity, mushrooms are a notable exception. Some have achieved near celebrity status as trendy food items: “The chef recommends the Shiitake sandwich.” “Would you prefer grilled portobellos instead?”

If there was a mushroom Hall of Fame, the original inductee would likely be the renowned morel. There isn’t another mushroom that generates as much excitement as this furtive fungus. Its mild, nutty taste certainly contributes to its popularity. But the clincher is the inability of anyone, even seasoned “shroom hunters,” to predict exactly when or where they will emerge.

Like robins and trilliums, morels are harbingers of spring. While relatively common in the Driftless Area, they can be notoriously difficult to find. Knowing when and where to look is critical to success.

Morels emerge when the soil temperature reaches 50 to 60 degrees, typically late April to early May. A wet spring may increase their abundance. Woodland edges are typical habitat, especially those with dead or dying trees. Word spreads after the first morels are discovered, causing morel enthusiasts to drop what they’re doing and head to the woods. Once found, they are collected and consumed locally or are bundled and sold, often at farmer’s markets. Be careful, mushroom hunters – there are inedible look-alikes. Know before you pick.

The popularity of morels has spawned numerous attempts to grow them commercially. None were successful due to the mushroom’s enigmatic biology, making their mystique even more powerful. It’s clear the unassuming, rumple-headed mushroom has become a fungal luminary, shining a light on the fascinating world of fungus. Morel soup, anyone?

Craig & Mary Thompson

Craig and Mary Thompson live in the bluffs north of La Crosse. Craig considers the age-old question of whether to pick mushrooms or not to be a morel dilemma. Mary doesn’t give a Shiitake one way or another.

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