A celebration of mushrooms--from folklore to foraging. Plus a
collection of more than 65 deeply delicious recipes where the fabulous
fungi is alllowed to take center stage.
A celebration of mushrooms and fungi - from folklore to foraging. Plus
a collection of more than 65 deeply delicious recipes where fabulous
fungi take centre stage.
Mushrooms--part of the fungi kingdom--come in an array of sizes, shapes,
and colors, making them a fascinating ingredient to cook with. From
regular humble cultivated button and oyster mushrooms, to wild mushrooms
such as chanterelles and porcini, and not forgetting the VIP of the
ingredient world, the truffle, this book covers them all. So much more
than a tasty side for a fried breakfast, there are many things that make
mushrooms a wonder-ingredient. Many mushrooms--such as the Shiitake,
beloved in China, or Enoki, enjoyed in Japan--are carriers for the
savoury umami fifth-taste. They are wonderfully diverse to cook with -
natural allies with butter, herbs and garlic but also able to work well
with all manner of spices. They can be eaten raw in carpaccio, plump in
a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their
distinct yet delicate earthy flavour goes perfectly with luxurious foods
like steak and cheese, but also bring body, bite and satisfaction to
light plant-based meals, making them popular among vegetarians and
vegans. Most varieties of mushrooms are inexpensive, low in calories and
contain valuable vitamins and nutrients. Food writer Jenny Linford's
mouth-watering selection of recipes include: Small Bites and Sharing
Plates such as such as Pesto Ricotta Stuffed Mushrooms, Shiitake
Dumplings and Truffle Mushroom Crostini. Satisfying Soups and Stews,
like Thai Mushroom Soup or Pumpkin and Lentil Stew. Hearty and delicious
meat and fish dishes like Beef Porcini Ragu with Pappardelle and White
Fish Fillet with Wild Mushrooms. Light Salads and Vegetable Dishes
include Fennel, Mushroom and Crab Salad and Wild Mushroom Carpaccio. To
conclude, Eggs and Cheese incorporates decadent dishes such as White
Pizza with Funghi, Parma Ham and Truffle Oil. Woven into the recipe
chapters are seven informative essays, with topics that range from how
to grow mushrooms to mushroom folklore.
