Author(s): SUDELL HELEN
This is a wonderful collection of 30 recipes featuring the succulent taste of earthy woodland mushrooms. It includes recipes from around the world including Wild Mushroom Risotto, Mushroom Samosas, Shiitake Mushroom Namul, Steak and Mushroom Pudding, and Wild Mushroom and Pine Nut Muffins. It is a concise introduction describes the most popular types of mushroom and the best way to cook them. It features tasty appetizers and snacks, fish and shellfish, meat and poultry, and delicious pasta, rice and vegetable dishes. It offers step-by-step instructions, cooking tips and techniques will ensure complete success. It is clearly illustrated with over 75 photographs. A nutritional breakdown for each recipe is included. Mushrooms are one of the most mysterious of foodstuffs, literally springing up overnight ready to be plucked and cooked within hours. Their popularity remains at an all-time high now that wild mushrooms and a wide variety of cultivated mushrooms are readily available. This irresistible collection of recipes is divided into five chapters, each celebrating the richness of these gorgeous fruits of the field and forest.
In the first chapter the recipes range from the simplest of snacks to comforting soups and broths. The second offers assorted mushroooms in partnership with fish and seafood, in sauces and pilaffs. Next are pies, fricasees, rosti, stroganoff, and a pastry plait. In the next chapter, mushrooms add distinction to sauces for pasta and wild rice. The final chapter includes a selection of tasty vegetable dishes, with tarts, souffles, strudel, pizza and burgers. Each recipe has clear instructions and is beautifully photographed, making this little cookbook the perfect introduction to cooking with mushrooms.
Helen Sudell is an established cooking editor, writer and gardener who loves to cook with ingredients that you can grow easily yourself, or pick wild from the countryside. For this volume she has gathered the recipes from a wide range of food writers.