The Mushroom Hunter’s Kitchen

The definitive guide to cooking with wild and store-bought mushrooms, with 120 recipes for everything from dinner to dessert

Whether youre a dedicated mushroom forager or you rely on the store or farmers market for your fungi fill,you can make the most of your mushroom haul withThe Mushroom Hunters Kitchen. Professional chef and mushroom foraging expert Chad Hyatt shares his favorite recipes, plus tips and techniques for cookingmushrooms safely and maximizing their flavor.

This is your guide to creating incredible meals (and snacks, and preserves, and even desserts!)using the humble and ubiquitous button mushroom, the revered morel, the common oyster mushroom, the elusive huitlacoche, and everything in between.

• Preserves and Condiments:Salted Mushrooms; Candy Cap Whole-Grain Mustard; Chanterelle Lemon Marmalade

• Breakfast:Matsutake Congee; Rosemary Buttermilk Biscuits with Mixed Mushroom Gravy

• Salads and Apps:Roasted Eggplant and Cauliflower Salad with Black Trumpet Vinaigrette; Spanish Tortilla with Potatoes and Mushrooms

• Soups and Stews:Porcini Chestnut Soup; SaffronMilk Cap Stew with Pork Belly and Potatoes

• Hearty Entres:Chicken Breast with Almondy Agaricus Pan Sauce; Blue Knight Ravioli

• Desserts:Matsutake, Pear, and Chestnut Strudel; Turkey Tail Sorbet