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by John Stone (Author)
"Mushrooms are one of the most intriguing foods, and discoveries are still being made about their mysterious
properties. Increasing number of varieties are available commercially and this inspiring new book explores the range of edible wild and cultivated mushrooms, and gives a fantastic collection of creative recipes to cook with them. A beautiful and informative portrait gallery of the different mushrooms offers culinary suggestions and ideas for making the most of each one.Mushrooms�part of the fungi kingdom�come in an array of sizes, shapes, and colors, making them a fascinating ingredient to cook with. From regular humble cultivated 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. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms�such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan�are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with � natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour 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. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients."
