Cooking with Mushrooms
With an abundance of varieties, deep flavors, toothy textures, and strong medicinal power, mycelium is what we should all be eating more of! The benefits of a mushroom-rich diet have long been embraced in Asian and European cuisines, but until very recently, many home cooks in America have found themselves limited to buttons and portobellos. Now Cooking with Mushrooms by Andrea Gentl offers 40 recipes that introduces readers to the world of mushrooms, from crimini to chanterelles to maitake, morels, and reishi. Whether it’s savory mushroom porridge for breakfast, bucatini pasta with hen-of-the-woods for dinner, or even a lava cake made with brown butter and lion’s mane for dessert—Gentl guides readers through the best uses of common and lesser-known mushrooms, with expert advice on how to store, clean, and dehydrate them for your pantry. There are main dishes like mushroom carnitas tacos that satisfy even more than meat; healing recipes like a golden turmeric, mushroom, and black garlic broth; inventive cocktails like a mezcal and mushroom Negroni; and staples like mushroom salt, paste, and other preserves that can elevate any dish with a boost of umami. In a stunning package featuring vibrant photographs by Gentl, Cooking with Mushrooms celebrates the beauty and culinary possibilities of these mighty mycelia.