Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice.
Packed with content and lore from more than 30 skilled foragers around the country, Forage to Table will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food.
You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with approximately 75 recipes in total.
Winter salad with warm chanterelle bacon vinaigrette
Trent’s famous chanterelle duxelles
Curry puffs with pickled porcini slaw
Long life reishi tea
Chanterelle & apricot ice cream
From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.