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Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

Mushrooms are found in many different shapes and sizes. Neither plant nor animal, these
fungi are generally talked about in terms of the fruiting body and the mycelium. The
mycelium, which absorbs nutrients, is typically attached to tree roots and forms a fluffy,
thread-like network. The fruiting bodies-the mushrooms we eat-feed off of the mycelium
to bloom and produce spores for reproduction. Some varieties like the white button, oyster,
morel, and shiitake offer a natural umami and aroma unique to specific parts of the world,
and are undeniably tied to regional cuisines. The truffle, in particular, is a luxury ingredient
from central Italy that is as valuable as a precious metal. Outside the fine-dining scene,
mushrooms are emerging as key components in meat alternatives and new materials, and
the amazing potential of these fungi is expanding every day.

2 Intro

8 Letter from F

12 Truffle Hunting
A truffle hunt with Savini Tartufi, Tuscany’s iconic truffle brand

24 Companions
Truffle hunters and their sniffing dogs

32 Hunting Dogs
Bootcamp for truffle-hunting dogs

34 In Alba
The Alba White Truffle Fair

42 Mushroom Encyclopedia
Representative mushroom species and their characteristics

49 Academic Manual
The history, tradition, and innovations surrounding mushrooms

68 F Cut
Unexpected forms and colors of mushrooms that create natural beauty

76 Interview

76 Regis Marcon
The owner-chef of Regis et Jacques Marcon talks about his passion for mushrooms and other wild ingredients as well as what he considers the essence of gastronomy

84 Enrico Crippa
The chef of Piazza Duomo adds new techniques and value to traditional local dishes.

92 On the Plate
Various mushroom dishes filled with culture and nature

100 Indoor Farms
Indoor mushroom farms in urban spaces
114 Mushroom Enthusiasts
Meet people who are really into mushrooms

126 Interview

Merlin Sheldrake
A biologist talks about the roles and importance of fungal networks

132 Retail
These truffle shops explore new possibilities while preserving their traditions and unique facets.

138 City Dive
A city guide by F

140 References
Books and films recommended by mushroom experts

147 Index