Mushroom Gastronomy is for home cooks and food lovers who want to explore familiar favorites, discover varieties found at farmers’ markets, and bring more creativity to the table. With clear guidance and approachable recipes, this cookbook offers a gentle way to cook with mushrooms, whether you are new to them or already enjoy foraging and specialty varieties.
Finalist, 2025 IACP Cookbook Awards
Written by a mushroom expert and culinary writer, this guide features mushroom profiles, cooking methods, flavor pairings, and practical tips for selecting, storing, and preserving mushrooms.
Recipes include appetizers, soups, broths, main dishes, desserts, and cocktails, with options for vegetarians and meat eaters alike. Try Black Trumpet Mushroom and White Bean Bisque, Shiitake with Baked Corn and Cheddar Grits, Lion’s Mane Bolognese, Morel Mini Quiche, Chicken of the Woods Saltimbocca, or Matsutake Tempura with Yuzu-Lemongrass Aioli.
You’ll also find King Trumpet Char Siu, Black Pearl Oyster Mushroom Stroganoff, Maitake Philly Cheesesteak, and Candy Cap Cream Martinis.
From classic comfort food to inventive dishes inspired by global cuisines, Mushroom Gastronomy celebrates the flavor and culinary potential of cultivated and foraged mushrooms.
