For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.

My mother did a fried vegetable dish called 'stuff.' It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful.

I look at trees, hunt mushrooms, and watch animals. Fishing is what gets me out into the woods so I can notice these things.

The sudden appearance of mushrooms after a summer rain is one of the more impressive spectacles of the plant world.

Ask any deer camp old-timer for a foolproof recipe, and you're likely to encounter a lot of Campbell's Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up to a perfect trinity of flavors.

Loading a hollowed-out loaf of bread with steak, mushrooms, shallots, and a fat dose of horseradish yields a kind of portable beef Wellington - the pinnacle of British cuisine reinvented as a trail snack.

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.

It's interesting to try to imagine how early humans discovered what was edible and what wasn't. Who figured out that when you cooked stinging nettles, the sting would go away completely? How many people had to die before the relative toxicity of wild mushrooms became widely known?

If only one could tell true love from false love as one can tell mushrooms from toadstools.

I rarely eat breakfast because of our schedule, actually. If I do, though, I'll try to do an egg-white omelet with some bell peppers and mushrooms. Maybe a side of a bunch of different fruits.

I have a fear of things growing on things. I don't know where it came from. But I go hiking a lot, and sometimes I can't handle moss growing on trees or tumors on trees or mushrooms.

I'm obsessed with broccoli, carrots, celery, string beans, snap peas, black kale, brussels sprouts, cabbage - I could go on! They used to call me 'rabbit' when I was a kid. I hate mushrooms, though. I apologize to fungi lovers, but this way, there's more for you!

One can only guess the amount of magic mushrooms a sane person would have to consume to believe that a frisbee constituted a genuine threat to roughly 3,000 police officers.

I adore summer entertaining. For a dinner party at the farm, I might prepare homemade fettuccine with porcini mushrooms, soft-shell crabs, spinach from the garden, and lemon tarts with fraises des bois for dessert.

I mainly cook British food with a few things I've had on my holidays. I went to the Canary Islands a few years ago, and we had all sorts of different mushrooms on brioche with pancetta on top, and it was delicious. I had it most days for lunch, so I thought, 'I'll do that when I get back,' and now it's in my cookbook, an absolute favourite.

I do like going out and finding free food. I've done it since I was a child. Fishing prawns and shrimps from the sea is wonderful, as is picking blackberries, sloes and mushrooms. Having a guide while out looking for mushrooms is really important, though, as picking the wrong type can be quite dangerous.

My pregnancy craving is truffles. I like the smell and I like the way it tastes but they're very very expensive, rare mushrooms.

Making a new season for 'Legion' is not something you just switch into. It's not something you do between dropping the kids off in the morning and having dinner at night. That's a retreat into the woods for six weeks with some mushrooms, and trying to come back with the answers.

I think I always have many ideas for books in my head. It's like a forest full of mushrooms. Some are big, some are small.

Mushrooms are miniature pharmaceutical factories, and of the thousands of mushroom species in nature, our ancestors and modern scientists have identified several dozen that have a unique combination of talents that improve our health.

Vitamin D from mushrooms is not only vegan and vegetarian friendly, but you can prepare your own by exposing mushrooms to the summer sun.

While reishi mushrooms have historically been prepared as teas or infusions, other modern preparations include capsules, tinctures, and fractionated extracts of mushrooms, mycelium, and spores.

The majority of modern medicines originate in nature. Although some mushrooms have been used in therapies for thousands of years, we are still discovering new potential medicines hidden within them.

Turkey tail mushrooms have been used to treat various maladies for hundreds of years in Asia, Europe, and by indigenous peoples in North America. Records of turkey tail brewed as medicinal tea date from the early 15th century, during the Ming Dynasty in China.

From dead plant matter to nematodes to bacteria, never underestimate the cleverness of mushrooms to find new food!

Mushrooms have many helpful nutrients, including beta glucans for immune enhancement, ergothioneines for antioxidative potentiation, nerve growth stimulators for helping brain function, and antimicrobial compounds for limiting viruses.

Mushrooms provide a vast array of potential medicinal compounds. Many mushrooms - such as portobello, oyster, reishi and maitake - are well-known for these properties, but the lion's mane mushroom, in particular, has drawn the attention of researchers for its notable nerve-regenerative properties.

Today, reishi stands out as one the most valuable of all polypore mushrooms in nature for the benefit of our health. Many naturopaths and doctors prefer organically-grown reishi from pristine environments because they are more pure.

Nitric oxide production by immune cells is one of the key mechanisms that our bodies use to destroy diseased cells. Enhancement of these types of immune responses is seen consistently with many medicinal mushrooms that have been tested by cancer researchers.

The virus-to-cancer connection is where medicinal mushrooms offer unique opportunities for medical research.

In the wild, an enoki mushroom is often squat-looking and its stem is rarely more than twice as long as the cap is wide. When they are grown by farmers and hobbyists, however, their stems elongate, the caps are smaller, and a forest of golden colored needle-like mushrooms shoot up all at once.