Wild Mushrooms: A Cookbook and Foraging Guide

Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help veteran and newbie mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. Learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, as well as safety and edibility, preservation techniques, flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total, including:​ Smoked Marinated Wild Mushrooms; Black Trumpet, Blood Orange, and Beet Salad; Maitake Beef Stew; Candy Cap and Walnut Scones; Baked Brie with Chanterelle Jam; Porcini with Braised Pork Medallions; Yellowfoot Mushroom Tart; and so much more! One of the best things about cooking wild mushrooms is that every time you open your dried caches, you catch a whiff of their unique aroma that recalls your foraging experience, creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food!