Mushroom foraging, like hunting for anything (except for hunting the most dangerous game), can be both a hobby and a professio
nal necessity. On one hand, some restaurants use foraged mushrooms to increase the amount of food they are sourcing locally simultaneously adding a new level of terroir to their dishes (like chef Drew Adams does at Bourbon Steak in Washington, D.C.). On the other hand, for people living in different pockets of the world, foraging mushrooms is a way to add to their food stores without havin
g to go to a grocery store.
