It can come in many forms — stuffed, fried, sauteed or raw.

To many the thought of eating it does not sound too appealing, but for the students is Ken Conway’s class eating varieties of fungus was just another day in lab.

Conway, a professor in entomology and plant pathology at Oklahoma State University, said the class is based on bursting fungus myths and this class assignment gives students the chance to find something they like to eat that just happens to be a fungus.

“Fungi are added to many foods to give it flavor,” Conway said. “By taking this course students learn the different uses for fungi and it gives students the chance to talk about the crazy ways fungi are used. This course is unusual and it attracts students because of that factor.”

Students in the class, Fungi Myths and More, recently took a day to celebrate fungi as a food. The 15 students enrolled in the class received bonus points if they brought a fungus dish and were given the opportunity to experiment in class by eating the different foods brought by classmates.

Dishes included fried, stuffed and sauteed mushrooms; portobello mushrooms; and enoki, a mushroom used for salads and often found at salad bars. Roquefort, blue, gorgonzola and brie cheeses topped off the menu.

Patience Eguare, a biological sciences senior from Nigeria, said the food tastes better than it looks and she would try eating fungus again.

“This class assignment is fun, and the fact that we are learning through a hands-on experience disguises the fact that I am learning something,” Eguare said.

“I really enjoy learning in this relaxed environment.”

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