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Cooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms,Used
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Soups, StirFries, 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? This is the cookbook foragers and mushroom lovers have been waiting for; this is the book that shows how to turn delicious, handpicked 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 carbfree, 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 tonights dinner.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.