Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms

Shroom, a book by Chef and cooking teacher Becky Selengut, explores 15 types of mushrooms and provides 75 inventive, internationally-flavored mushroom dishes. It is a guide for home cooks and chefs looking to add mushrooms to their diet, use them as part of a less meat-based diet, or diversify their repertoire with mushroom-accented recipes inspired by Indian, Thai, Vietnamese, and Japanese cuisines. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried eggs and Tabasco Honey.

Format: Paperback / softback
Length: 240 pages
Publication date: 07 July 2022
Publisher: Andrews McMeel Publishing

Shroom, a culinary masterpiece by Chef and cooking teacher Becky Selengut, takes readers on a captivating journey into the world of foraged and wild foods. With an extensive exploration of 15 diverse mushroom varieties, accompanied by detailed how-to guides for creating 75 inventive, internationally flavored mushroom dishes, this book reignites our enduring passion for these culinary treasures.

The button mushroom, once considered the sole occupant of the culinary realm, is now facing stiff competition from a growing array of exotic mushroom species that are making their way into supermarkets. Shoppers are left scratching their heads as they encounter unfamiliar names and unfamiliar shapes, wondering what to do with these newfound ingredients.

Fortunately, home cooks and chefs alike can turn to the expertise of Chef Becky Selengut for guidance. In her book, Shroom, Selengut serves as a knowledgeable tour guide, leading readers through the basics of cooking a wide range of mushrooms, from the familiar portobellos and morels to the lesser-known chanterelles, maitake, oyster, and beech mushrooms. With a voice that is informed, yet friendly and down-to-earth, Selengut's Shroom is a must-have resource for anyone seeking to incorporate mushrooms into their diet, explore new ways to reduce meat consumption, or diversify their culinary repertoire with mushroom-accented recipes inspired by diverse cuisines such as Indian, Thai, Vietnamese, and Japanese.

The recipes featured in Shroom are a testament to the versatility and culinary potential of mushrooms. From the mouthwatering Maitake Tikka Masala to the savory King Trumpet and Tomato Sandwiches with Spicy Mayo, and the hearty Hedgehog Mushrooms and Cheddar Grits with Fried eggs and Tabasco Honey, each dish showcases the unique flavors and textures that mushrooms can bring to the table. Written in a humorous and engaging style, Selengut guides the home cook through 15 species-specific chapters on mushroom cookery, offering the same levity and expertise that she brought to the topic of sustainable seafood in her IACP-nominated 2011 book, Good Fish.

In addition to her culinary prowess, Selengut is also a champion of sustainable food practices. Shroom reflects her commitment to preserving the environment and supporting local farmers by sourcing ingredients from sustainable growers and gatherers at local farmers markets. By promoting the use of foraged and wild foods, Selengut encourages readers to connect with nature and appreciate the rich biodiversity that surrounds us.

Whether you are a seasoned chef or a home cook looking to expand your culinary horizons, Shroom is a must-have cookbook that will inspire and delight. With its comprehensive coverage of mushroom varieties, inventive recipes, and educational insights, this book empowers readers to create delicious and nutritious meals that celebrate the beauty and versatility of mushrooms. So, let the button mushroom make way, and embrace the world of foraged and wild foods with Chef Becky Selengut's Shroom as your guide.

Weight: 836g
Dimension: 204 x 255 x 18 (mm)
ISBN-13: 9781524875039