Wild Mushrooms, which is jam-packed with information and wisdom from over 20 expert foragers around the nation, will assist mushroom hunters in making the most of their harvest and offer helpful tips on how to move, clean, and preserve their finds.
One of the best things about cooking wild mushrooms is that their distinct scent instantly and viscerally transports you back to the forest each time you open your dried caches.

There's no better way to enjoy food than this.
Not only will the book teach you how to find, clean, gather, and store mushrooms like a pro, but it will also cover topics like safety and edibility, preservation methods, mushroom parts and flavor profiles, and much more.
There are different recipes total, divided into categories based on the kind of mushrooms.

Among the recipes are:

Wild Mushrooms Marinated in Smoke
Beet salad, blood orange, and black trumpet
Honeydew Beef Stew
Walnut Scones and Candied Cap
Porcini with Braised Pork Medallions
Baked Brie with Chanterelle Jam
Yellowfoot Mushroom Tart
And lots other.

The most discriminating mycophiles to novice fungus enthusiasts will be delighted by these recipes and priceless insider advice, which range from pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream.