From regular 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. Wonderfully diverse to cook with, mushrooms are natural allies with butter, herbs, and garlic but also able to work well with all manner of spices. Their distinct yet delicate earthy flavor 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.

Food writer Jenny Linford's mouth-watering selection of both everyday and special occasion recipes includes everything from small bites and light salads, to hearty soups and stews, oven-bakes, pastas and rice dishes. Woven into the recipe chapters are informative essays, with topics ranging from how to grow mushrooms to mushroom folklore.