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Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms by Becky Selengut

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Notes about this book

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Notes about Recipes in this book

  • Bread pudding with seared beech mushrooms and thyme

    • bching on April 03, 2015

      The beech mushrooms really improve the texture of what would otherwise be a predictably soft bread pudding.

  • King trumpet toasts with Gouda, apricot jam, and arugula

    • bching on April 10, 2017

      These were perfectly tasty while I was eating them--and I acquired the ingredients specifically in order to make this dish. But the dish was not delicious enough to demand another shopping trip. In other words, I would make this again if I happened to have the ingredients (languishing) on hand but would not seek the ingredients out in order to make the dish.

    • Ed on February 01, 2018

      Recipe title says Gouda, ingredients say Gruyere - both are good. Apricot jam makes it, providing sweet fruit to earthy mushroom and cheese flavors, textures.

  • Grilled king trumpet mushrooms with orange and black pepper

    • bching on March 20, 2015

      Very good use of king trumpet stems. The recipe says 4 servings although two of us easily ate it all. It made an excellent dinner over steamed freekeh.

  • Maitake tikka masala

    • babyfork on August 06, 2015

      I loved this! Really delicious. While the photo on EYB shows peas, there are potatoes, not peas in the original cookbook recipe. I made the recipe using some frozen peas instead of potatoes though and liked it that way. I didn't have the mushroom stock handy and omitted that...it was only a half cup of liquid, so doubt it made a huge difference. I did not have a charcoal briquet, but just put the whole dish into my electric smoker at 225 degrees and smoked with cherry wood for about 15 minutes. Will make again.

  • Braised chicken thighs with black trumpet mushrooms, frizzled leeks, sweet potato puree, and vermouth gravy

    • Ed on October 13, 2016

      White fleshed (instead of orange) sweet potatoes were used - tasted good. I used 1/2 c. mushroom broth from soaking dehydrated black trumpets. Thickening of gravy may require cornstarch.

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Reviews about this book

  • Washington Post by T. Susan Chang

    Every once in a while, a cookbook comes along that you realize you’ve needed for years....[Selengut] has a clear and disarming style. Her passion for woodsy treasures underfoot is infectious.

    Full review
  • ISBN 10 1449448267
  • ISBN 13 9781449448264
  • Linked ISBNs
  • Published Sep 09 2014
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question "now that I have it, what do I do with it?" 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. Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, 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 such as Maitake tikka masala, Caramel-braised king trumpet mushrooms with bao buns and cabbage slaw and simpler fare such as mushrooms and grits with fried egg. 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.

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