Cooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms

(Paperback)

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Soups, Stir-Fries, and Full Courses from the Forest to the Frying Pan Youve 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 armbut 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 Thisis 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 otherperfect for a light snack, appetizer, or main courseand 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 Mushroomsis all you need to turn your favorite hobby into tonights dinner.

Author Bio

Pelle Holmberg is one of Swedens most well-known biologists and educators. He has led numerous plant courses, flower walks, and mushrooming excursions. He has written a broad range of books on plants, berries, and mushrooms. In 2003, Pelle was awarded the silver medal for "extraordinary contributions to Swedish food culture" from Swedens Gastronomic Academy. He is also a member of the Little Society, which aims to preserve and promote Swedish cuisine.

Ingrid Holmberg shares her husband's love of mushrooms. Over the years she has become a mushroom expert in the kitchen!