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      <title>Mushrooms and Fungi</title>
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      <pubDate>Thu, 09 Apr 2026 00:00:00 +0100</pubDate>
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      <description>&lt;h1 id=&#34;mushrooms-and-fungi&#34;&gt;Mushrooms and Fungi&lt;/h1&gt;&#xA;&lt;img src=&#34;https://kvalifood.com/wiki/mushrooms/mushrooms_hu_6a76faf8cefc8b9d.webp&#34; alt=&#34;&#34; loading=&#34;lazy&#34;&gt;&#xA;&lt;p&gt;Mushrooms are not plants. They belong to a separate biological kingdom — Fungi — alongside molds and yeasts. They lack chlorophyll and cannot photosynthesize; instead, they live off other organisms&amp;rsquo; substance. This fundamental difference gives them unique kitchen properties: chitin cell walls that never dissolve, extraordinary umami concentration, and flavor that intensifies with drying rather than fading.&lt;/p&gt;&#xA;&lt;h2 id=&#34;biology&#34;&gt;Biology&lt;/h2&gt;&#xA;&lt;p&gt;What we eat is only the fruiting body — a small, ephemeral reproductive structure. The bulk of the organism lives underground as a fine network of fibers (hyphae) ramifying through soil: a single cubic centimeter can contain 2,000 meters of hyphae. When the underground mass accumulates enough energy, it organizes a dense growth of interwoven hyphae, pumps it up with water, and pushes through the soil surface to release spores into the air.&lt;/p&gt;</description>
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