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:Mushrooms are a flavor enhancer like no other—perfect for a light snack, appetizer, or main course—and are perfect in combination with fish, poultry, game, and other wild ingredients. Mushrooms are also sugar-, gluten-, and carb-free, making them the ideal ingredient for the modern kitchen. Featuring fifty delectable recipes, mouthwatering photographs, and tips on how to dry and preserve mushrooms from the wild, Cooking with Wild Mushrooms is all you need to turn your favorite hobby into tonight’s dinner.
- Mushroom flour
- Chanterelle soup with gorgonzola
- Dumplings, quesadillas, and risottos
- Porcini focaccia
- Mushroom pie with mozzarella and chard
- Lamb and venison stir fries
- Lasagna
- And much more!
- ISBN10 151075007X
- ISBN13 9781510750074
- Publish Date 19 November 2019 (first published 14 November 2019)
- Publish Status Active
- Publish Country US
- Publisher Skyhorse Publishing
- Imprint Sky Pony Press
- Format Paperback (US Trade)
- Pages 144
- Language English