Wild Mushroom Cookbook: 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? Wild Mushroom Cookbook 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:

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!
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, Wild Mushroom Cookbook is all you need to turn your favorite hobby into tonight’s dinner.