Notes about Recipes in this book

• Chicken-fried chicken of the woods [David Logsdon]

  • arguewithatree on February 23, 2026

    This is one of my favorite recipes. It's so good I thought of it all year round waiting for COTW season to come back.

• Smoky black bean and huitlacoche soup [Sebastian Carosi]

  • Avocet on May 11, 2024

    This is a good black bean soup, but the huitlachoche flavor is pretty much lost in the intense flavors of the chiles and spices. I used only one teaspoon of cumin, I think one tablespoon of cumin would be excessive.

• Miso kabocha risotto with roasted maitake [Adam Berkelmans]

  • arguewithatree on February 23, 2026

    Like any good risotto, this is a labor of love but totally worth it if you have some good maitake on hand

• Mushroom vin with lamb chops [Harry Koeppel]

  • Acarroll on July 04, 2024

    This sauce was amazing. Although you need to at least triple the stock recipe - I came up with 6 oz after following thr directions exactly. We also hated the lamb but I think this cut is just not for us - I would make again with a good cut of steak. Also discarding the mushrooms seems wasteful - I don't see why you wouldn't mix the rehydrated mushrooms into the sauce. Would be good with some mashed potatoes, or veg, or both.

  • Acarroll on July 13, 2024

    Second attempt not made to the recipe but it was too good not to share. We had TONS of the delicious vin sauce left over so I mixed a generous amount with radiatore pasta (perfect shape for all the sauce to cling to it. Then served with a simple seared filet mignon on top. I liked this version much better, but the integrity of the gorgeous sauce was not lost! I still have a small jar of the sauce that I put in the freezer for some future use.