Cooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms
Nov 2019 · Simon and Schuster
Ebook
136
Pages
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Eligible
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About this ebook
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:
- 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!
About the author
Pelle Holmberg is one of Sweden’s 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 Sweden’s 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!
Ingrid Holmberg shares her husband's love of mushrooms. Over the years she has become a mushroom expert in the kitchen!
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