Mushrooms are a familiar and often desired delicacy for human consumption. Button, oyster, shiitake, enoki, and portobello mushrooms can readily be found in most grocery stores. Early hunter/gatherers probably foraged for edible mushrooms. Around 4600 years ago, mushrooms were believed to be plants of immortality and reserved for pharaohs. Agaricus bisporus (button mushroom) was the first cultivated mushroom and was grown by the French in 1651. Around the same time, other mushrooms were being grown on wood in China and Japan for food, years after the initial discovery of mushrooms growing on soaked logs. By 1865, mushroom cultivation reached the US. Today, several genera and species are cultivated for food. Rich in zinc, iron, chitin, vitamins, minerals and fiber, mushrooms have super food potential. People still forage for edible mushrooms as a hobby. Experienced mushroom hunters know that 50% of the mushrooms are inedible (woody or indigestible), 25% are edible (but tasteless), 20% will make you sick (upset digestive tract), 4% will be tasty, and 1% will kill you (always go with an expert). However, the true value in mushrooms goes beyond simple pleasing of the palate.