Mushrooms: More Than 70 Inspiring Recipes

Porcini, chanterelle, enoki, Portobello, cloud ear, hon-shimeji, shitake, trompette des morts, crimini, straw, oyster, morel and truffles – there’s so much more to mushrooms than buttons!

We’re all familiar with the irresistible aroma of mushrooms sizzling in the frying pan, but the huge range of mushroom
varieties now available means that there are many more ways to cook them.

Containing more than 70 recipes this is the complete guide to cooking with all varieties of mushrooms – from shitake and oyster to crimini and porcini. 'Mushrooms' demystifies these delicious ingredients and shows how they can be used in everything from Vegetable Tempura with Sweet Mirin Soy Sauce, to a Wild Mushroom Open Lasagne. Whether you want to try the subtle smokiness of porcini mushrooms or experiment with the famously powerful scent of truffles, you’ll discover how all types of mushrooms can transform your cooking.