As most people know, mushrooms love dark places. You can find them growing in the dim recesses of forests or at the foot of old trees. But is that where we get most of the mushrooms that end up in our hearty risottos and juicy portabella sandwiches?
You would be forgiven for thinking that's the case, given the growing popularity of mushroom hunting. But the truth is, most of the mushrooms we eat in the U.S. come not from foragers scouring the forest floor but from farms — indoor farms, to be exact.