Mushrooms

“Mushroom,” like “vegetable,” is an inexact term that cannot be defined except in context. Here, the context is simply culinary. With the exception of Gyromitra, all the following are edibles (strictly speaking, not plants—since they do not manufacture their own food) and are worth pursuing and enjoying far beyond the confines of this book. Of the many references listed in the bibliography, two on wild mushrooms are indispensable: The Audubon Society Field Guide to North American Mushrooms by Gary Lincoff and Mushrooms Demystified by David Arora.