Many mushroom hunters prefer to do their foraging in the marketplace, where all the mushrooms are clearly labeled and safely edible. With this fact in mind, Arleen and Alan Bessette have written Taming the Wild Mushroom, one of the first cooking guides devoted exclusively to choosing and preparing the mushroom species now available in many grocery stores, supermarkets, and natural and whole foods markets.
A dozen wild and cultivated species are covered in the book, including White Button, King Bolete, Oyster, Chanterelle, Morel, Paddy Straw, Wood Ear, Shiitake, Enokitake, White Matsutake, Black Truffle, and Wine-cap Stropharia. Easy-to-understand descriptions and excellent color photographs of each species help market foragers choose mushrooms in peak condition. Fifty-seven original, species-specific recipes, from appetizers, soups, and salads to meat and vegetarian entrees to sauces and accompaniments, offer dozens of ways to savor the familiar and exotic flavors of these mushrooms. A mouth-watering photograph accompanies each recipe.
[This book] should be in the kitchen of every gourmet cook who wants to impress guests with mushroom dish creations. Bon Appétit!
— SIDA: Contributions to Biology
- 1. Introduction
- 2. Selecting, Preserving, and Cooking Mushrooms
- 3. Mushrooms in the Marketplace
- White Button
- King Bolete
- Oyster Mushroom
- Paddy Straw Mushroom
- Wood Ear
- White Matsutake
- Black Truffle
- Wine-Cap Stropharia
- 4. Beyond the Marketplace
- Appendix A. Equivalents and Substitutions for Common Ingredients
- Appendix B. Conversion Tables
- Recommended Reading