Whether you forage for mushrooms in the woods or shop for them at the grocery store or farmers market, Mushroom Gastronomy will help you prepare delicious dishes with almost every kind of edible mushroom now available. This cookbook, with many vegetarian options, includes 120 recipes for using 25 varieties of both common, cultivated mushrooms and wild, gathered mushrooms for appetizers, soups and broths, main dishes, desserts, and even cocktails. You can try recipes such as Black Trumpet Mushroom and White Bean Bisque, Candy Cap Cream Martini, Lion’s Mane Bolognese, Morel Mini Quiche, Grilled Black Pearl Oyster and Charred Ramp Quesadilla, or Corn and Cheddar Grits with Wild Mushroom Ragu.

Krista Towns provides stunning photographs and profiles for each mushroom variety as well as nutritional values, cooking methods, culinary tips, and flavor pairings to make this book a go-to resource. There is also information for selecting, storing, and preserving mushrooms to keep your pantry well stocked.