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“Selengut cracks the code of every food lover’s favorite fungi, telling us how to . . . showcase them in recipes that will get stomachs rumbling.” —Joe Yonan, author of Cool Beans
Chosen as One of the Best Cookbooks of 2014 by NPR
We’re seeing a growing number of supermarkets and farmers markets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.
In a voice that’s informed, but friendly and down-to-earth, Chef Becky Selengut’s Shroom is a book for anyone looking to add mushrooms to their food, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. 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.
Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut’s wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
“The recipes in Shroom are sure to put a pep in your step and guide you through the amazing variety of mushrooms awaiting the adventurous cook.” —Kevin Gillespie, author of Pure Pork Awesomeness
From the Publisher
Smoky Squash Soup with Black Trumpet Mushrooms and Scotch
Serves 4
Clean the mushrooms and cut into bite-size pieces.In a soup pot over medium heat, place 1 tbsp olive oil. Add the mushrooms and ½ tsp of smoked salt.Sauté for 4–5 minutes. Pull mushrooms out and keep them warm. Add remaining olive oil, onion, and smoked salt. Sauté for 8–10 minutes.Add cayenne, sage, bay leaf, and butternut squash. Saute for 2–3 minutes and deglaze the pan using the Scotch. To Finish
Add the mushroom stock. Bring to a boil, then decrease the heat to a simmer and cook, partially covered, for about 20 minutes. Remove the bay leaf. Mash or blend soup with immersion blender. Season with black pepper and smoked salt. Divide among 4 bowls and top each with ¼ of the cooked mushrooms. Garnish with crème fraîche and fresh parsley leaves. Enjoy this comforting dish any day of the week!
Ingredients ¼ lb fresh black trumpet mushrooms 2 tbsp extra-virgin olive oil 1 tsp smoked salt, ¼ tsp cayenne pepper 1 medium yellow onion, diced 1 tbsp chopped fresh sage, 1 dried bay leaf 4 cups peeled and diced butternut squash ¼ c Scotch whisky 4 c mushroom stock
Shiitake-Noodle Salad with Nước Chấm amd Herbs
Pizza with Smoked Hedgehog Mushrooms, Slow-Roasted Tomatoes, and Fontina
Portobello Shakshuka with Baked Eggs and Israeli Feta
What's Inside?
Inside this cookbook, you'll find nourishing recipes and everything you need to know about cooking with mushrooms. Find sections on:
Cleaning mushroomsDrying mushroomsRehydrating mushroomsFreezing Mushrooms
Learn about 17 different mushroom types and recipes for using each kind.
Button, Cremini, Portobello, Beech, Oyster, King Trumpet, Shiitake, Maitake, Lion's Mane, Morel, Chanterelle, Hedgehog, Porcini, Lobster, Black Trumpet, Truffle, and Matsutake
ASIN : B00JKNMFQ0
Publisher : Andrews McMeel Publishing, LLC (September 9, 2014)
Publication date : September 9, 2014
Language : English
File size : 32363 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 421 pages
Reviewer: Joseph & Kimberley Velazquez
Rating: 5.0 out of 5 stars
Title: All mushroom hunters should have this in their library!
Review: Truly incredible! The recipes are modern, fun, accessible, and some have a bit of well chosen Vietnamese fusion- enough tastes to suit every palate and dexterity level in the kitchen. The writing is incisive and punchy but not overwrought. Ditto for the layout. A great combo! The pictures are vivid and practically jump off the page. I recently foraged hedgehogs and used them to make the hedgie/cashew chili. Beyond! As a vegan, I am delighted that most recipes are vegetarian and the ones that arenât are generally translatable if youâre handy with ingredients, etc... Shroom is a top-shelf book (even worthy of showing off on your coffee table) that will see plenty of action in this kitchen, year-round.
Reviewer: becky white
Rating: 5.0 out of 5 stars
Title: Funny, Interesting and Fantastically Written Book!
Review: Well shes done it again. Given you the key to a palace you didn't even know you needed so badly. 1st off mushrooms are amazing and interesting, but slightly terrifying to me when I see them piled up at the farmers market. No longer will I fear my fungi friend now that I have this cookbook. I have just cracked open this book, I and already cant wait to tear down to the market this weekend and buy a whole slue of interesting mushrooms and geek out on them. The cookbook... again much like Good Fish very very funny, approachable and informative, stitched together with a security net the size of Africa that makes you feel confident in the execution of the recipes. This is a great purchase!
Reviewer: Steven McAbee
Rating: 4.0 out of 5 stars
Title: They seemed pleased with it
Review: I bought this for the recipes as a gift for my son and his wife. They seemed pleased with it. They're enthusiastic wild mushroom gatherers plus they love to cook. The book has great pictures and mouthwatering recipies
Reviewer: Naysha Lopez
Rating: 5.0 out of 5 stars
Title: Gorgeous book with great recipes
Review: Purchased book used âlike newâ and it was accurately described. Looks unused. Canât wait to make recipes from it.
Reviewer: s.j.
Rating: 3.0 out of 5 stars
Title: Not that great!
Review: The author has done a good job of summarizing the varies kinds of mushrooms, but I have two major problems with this book. There is no visual enhancement. The very few prepared recipe images are uninspiring, and the images of the author taken during her mushroom picking in the woods doesn't serve any purpose. I would have liked to have seen a luscious image for each recipe. My other disappointment is the recipes. Some are repetitious with a slight twist, or labor intensive in a fussy fashion. The author had done a much better job with her "good fish" cookbook.
Reviewer: Denise S Sakaki
Rating: 5.0 out of 5 stars
Title: Shroom puts the "fun" in "fungus" 😀
Review: I love that the recipes are in order of easy to more complex, and that the chapters are organized by mushroom type. The descriptions of each mushroom is so handy, from the flavor profile to whether or not it's good to use dried vs. fresh -- a lot of detail is devoted to the title ingredient, it's not just about recipes. I picked up some unusual mushrooms from the farmers market the other week and used the book as a resource guide to figure out how I'd like to pair them with other ingredients. And the "What Kind of Mushroom Are You?" fungus personality guide is pretty darn cute. I have a copy for myself and giving another copy to a friend who's been wary of mushrooms because I'm certain this book will convert her to the fun world of fungus.
Reviewer: Byron Fujita
Rating: 5.0 out of 5 stars
Title: Recipes are excellent with a good variety of mushrooms represented
Review: A very friendly, warm approach to this subject. Sharing her personal experiences with humor was enjoyable. Recipes are excellent with a good variety of mushrooms represented. I highly recommend this book.
Reviewer: AiR S.
Rating: 5.0 out of 5 stars
Title: and I also loved Becky's cookbook Good Fish
Review: I admit a bias since I'm a huge mushroom fan, and I also loved Becky's cookbook Good Fish. This book is just as good. The recipes range from difficult-like a black trumpet tart with camembert cheese, bacon, leeks and port-soaked cherries, to simple, like oyster mushrooms with squash and green beans, served with striped bass and a porcini vinaigrette. (Make extra of the vinaigrette and use it on everything). The recipes are sophisticated but very approachable for the home cook. The timing couldn't be better, as the autumn rains are starting, and mushrooms will be coming up soon.
Reviewer: Amanda Prevost
Rating: 5.0 out of 5 stars
Title:
Review: Got to love those shroom!
Reviewer: LInze
Rating: 4.0 out of 5 stars
Title:
Review: Interesting but not mind bending.
Customers say
Customers find the book very informative, interesting, and creative. They say the recipes are sophisticated but approachable for home cooks. Readers appreciate the beautiful photos and humor. They also mention the book gets them to try new mushroom varieties.
AI-generated from the text of customer reviews