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The Mushroom Cookbook

The Mushroom Cookbook

by Michael Hyams and Liz O'Keefe


Covering 30 of the most common cultivated and wild edible varieties around the world, this book is an excellent resource for mycophiles, with clear photographs and notes about seasonality and where to find each type. The 50+ recipes are divided by season and include such tempting dishes as Enoki Green Tea Buns and Rabbit and Morel Ravioli.

from the publisher

The well-known 'Mushroom Man's' guide to edible fungi, with a directory of wild and cultivated types and then tempting and original recipes to use them through the seasons, fully photographed throughout. What mushroom varieties you can buy when, through the year - find out about the local and imported mushrooms you will see in greengrocers, farmers markets, and supermarkets, then explore 50 original and mouthwatering ways to cook with them. Mushrooms are one of the most intriguing foods, and discoveries are still being made about their mysterious properties. Increasing number of varieties are available commercially and this inspiring new book explores the range of edible wild and cultivated mushrooms, and gives a fantastic collection of creative recipes to cook with them. A beautiful and informative portrait gallery of the different mushrooms offers culinary suggestions and ideas for making the most of each one. The delicious recipes are grouped seasonally, from Pulled Rabbit and Morel Ravioli or Chestnut Mushroom and Mousseron Tart to Kale and Shiitake Soup and a Gourmet Mushroom Burger.

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Original Publisher
Lorenz Books
Date of publication

Features & Stories