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Cooking with Wild Mushrooms
50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms
By Ingrid Holmberg and Pelle Holmberg
Published by Skyhorse
Distributed by Simon & Schuster
Table of Contents
About The Book
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!
Product Details
- Publisher: Skyhorse (November 19, 2019)
- Length: 144 pages
- ISBN13: 9781510750074
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