Mushrooms by Jenny Linford

A celebration of mushrooms—from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where the fabulous fungi is alllowed to take center stage. A celebration of mushrooms and fungi – from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where fabulous fungi take centre stage. 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 divers