The Edible Mushroom Book
Anna Del Conte
The first fully-illustrated book to not only help readers cook with mushrooms, but also to help them forage for fungi in the wild, The Edible Mushroom Book is part field guide, part cookbook. Beginning in the kitchen, readers learn how to prepare wild fungi for cooking, then how to make sixty mouthwatering recipes from Scrambled Chanterelles to Baked Mushroom Polenta. Moving on to the field, The Edible Mushroom Book tells you where and when to forage, provides an identification guide, and includes information on more than fifty-five edible mushrooms.
soften. 2 Mix in the mushrooms and half the parsley, and saute for 5 minutes. Transfer the mushrooms to a bowl and season with salt and pepper. Mix in the ricotta, prawns, and the remaining parsley. 3 Lay the :fish :fillets on a board dusted with. flour and sprinkle each side with a little salt. Spread a generous tablespoon of the mushroom nrlxture over each fillet; then roll up the fillet and secure with a toothpick. 4 Butter a large ovenproof dish that will hold the roIls tightly packed in a
seasonings. Sprinkle with parsley and serve at once. the recipes 173 Wild mushroom and miso broth This light, fragrant, delicately flavored broth is quickly but gently cooked to retain all the subtle flavors of the wild mushrooms and the fermented soy beans of the Japanese miso paste. ....... Prep time: 5 mlnutal Cooldng tim.: 15 mlnu_ 1 In a large saucepan, heat the oil until bot but not smoking. Add the shallots and mushrooms and cook, stirring occasionally, until they begjn to brown.
1 tbsp peanut oil 4 shallots, finely diced 80z (200g) mixOO. wild :I Add. the garlic, chile, and ginger and sauUl for 2 minutes, stirring constantly. Now stir in the dissolved miso paste and mushroom stock. "'2 garlic "'""""'cloves, " finely chopped 1 amaI1 red chile. seeded if desired. and finely chopped 1 tap grated fresh ginger 1 thsp m1so paste. dissolved in a I1ttle stock 4 cups musbroom stock 3 Bring to a sUmner and turn off the beat. Let the broth stand for a few minutes to blend
glossary Glossary Adnate (gills) - gills OOIUlected to the stem by th.sIT whole dspth FNe (gills) - gills attached only to the cap, and not to the stem AdDexed. (gllis) - gills connected to the stem only by the narrowest, topmost part Frultbody -literally the spore-hearing Agaric - ganaral tsnn for a gillsd fungus ~myce&el - a large and diverse group of fungi, which includes Morels, whereby the spores are shot out of a tubelike cell callsd an Ascus fruit of the main plant, which is a
wtda 8poN ~ Ocher-brown. AIwDd the wadd WidespIead across Ewopa. but mrB to IIJl.dmqJm&d ill the Netherlands. I I 'IIuI1d_ • flaW! MUd. • CooldDG tlpl Turns black when cooked. Usa only the cap if the stem seems tough. I Rectpn Mushroomlxusch&tta (pp146-147). Bokltes with be1C!f!mic vinegar (p15B). VNoa.!rOE' aummer.......utumn Brown birch bolete Leccinum scabrum Gmy-whita poI88, gmy-I:iaclt 5O'1l8s on B. taIL, whttisb 8tem and a domed brown cap identity UUshin:b-awv:!atpd species. Tbe fIeah