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Cooking with Mushrooms
IACP Cookbook Award Winner Named a Best Cookbook of 2022 by Bon Appetit In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, Cooking with Mushrooms expands our ideas of how to use mushrooms as both a food and a flavor, a seasoning and the star of the plate. Here are a variety of mushroom broths to make you feel better. Breakfast recipes like Soupy Eggs with Chanterelles. Mushroom Larb or a Crispy Shiitake “Bacon” Endive Wedge Salad makes the perfect lunch. Mushroom Ragu or a Roast Chicken with Miso Mushroom Butter can change the dinner game, and a Maple Mushroom Ice Cream will transform your ideas about dessert. The dishes might sound familiar—lasagna, risotto, a bourguignon, brownies—but the ingredients and flavors are as unexpected as they are delicious. In all, Cooking with Mushrooms features nearly 100 recipes that unlock the powerful flavors and health-giving properties of the world’s most magical ingredient.
Mushrooms
A practical guide to discovering delicious food – for free – all around you! Jane Eastoe, author of the bestselling Wild Food and Henkeeping, shows you how to identify, pick and cook mushrooms. Learn how to identify funghi such as ceps (or porcini), horse mushrooms and giant puffballs, where you can find them, and what time of year will be most fruitful for foraging, as well as how best to store your mushrooms at home. Wild mushrooms grow in abundance, and discovering how to differentiate between a trompette des morts (trumpets of death) and a chicken of the woods is an exciting and money-saving past time. This handy pocket-sized book has over 40 detailed colour illustrations so you can learn which funghi are safe to eat and which mushrooms to avoid when out picking. With several delicious recipes for freshly-picked and dried mushrooms, such as a creamy risotto or porcini pizza, this is the perfect read for any budding mycophile!
Mushroom Cooking
This scarce antiquarian book comprises a wealth of information pertaining to mushrooms and the interesting and exciting ways in which they can be cooked and enjoyed. This book will greatly appeal to anyone with an interest in the culinary side of mushrooms and those wanting to expand their cookery abilities, constituting a great addition to any collection of unusual cookbooks or mycological literature. Chapters included herein are: Buying Mushrooms, How Expensive are Mushrooms, Preparing Mushrooms, Grilled Mushroom Hors D oeuvre, Baked Mushroom Hors D oeuvre, Mushroom Relish, Pickled Mushroom Salad, Stuffed Mushrooms Baked in Cream, Mushrooms and Veal Scaloppine, and many more. This rare book has been elected for republication due to its educational value and in the hope that it can be read and enjoyed for years to come. Mushroom Cooking is proudly republished here complete with a new introduction to the subject."
Mmm... Mushrooms
Mmm...Mushrooms celebrates the full range of mushrooms with enticing original recipes for everything from the traditional white button mushroom to the more exotic chestnut, oyster, blewit, horse, and shiitake varieties. Quick and easy-to-follow, these recipes are ideal for the modern cook who wants a lot of flavor and freshness with a minimum of effort.
Cooking with Wild Mushrooms
Soups, Stir-Fries, and Full Courses from the Forest to the Frying Pan You’ve spent the summer picking mushrooms in the forest, gaze sweeping along the trunks of trees and a basket of mushrooms dangling from the crook of your arm—but what next? With storerooms and cellar overflowing with chanterelles, porcini, and boletes, how do you prepare these delicacies of nature into flavorful and mouthwatering dishes? This is the cookbook foragers and mushroom lovers have been waiting for; this is the book that shows how to turn delicious, hand-picked ingredients into: Mushroom flour Chanterelle soup with gorgonzola Dumplings, quesadillas, and risottos Porcini focaccia Mushroom pie with mozzarella ...
The Mushroom Feast
A timeless literary cookbook with more than 250 recipes and gastronomic treats that celebrate the varieties and culinary pleasures of mushrooms. An indispensable classic for all those who love mushrooms. Truffles . . . ceps . . . morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Amateur cooks can feel overwhelmed by the many varieties of mushrooms, and mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires. With more than 250 recipes, Jane Grigson describes simple yet sumptuous preparations for all kinds of delectable fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguishing edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.
Shroom
Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes. The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do wi...
The Edible Mushroom Book
Explores the world of edible mushrooms from the field to kitchen. Focuses on the best edible fungi, providing failsafe identification notes for over 50 choice varieties, and offers over 50 delicious everyday recipes using specific mushrooms and mixed mushrooms. Ideal for the forager and the foodie.
