Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide by David W. Fischer and Alan Bessette

  • Cornish game hens with chanterelle stuffing and apricot glaze

    from Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide Edible Wild Mushrooms of North America by David W. Fischer and Alan E. Bessette

    • Categories: Stuffing; Main course
    • Ingredients: celery; chanterelle mushrooms; ground cinnamon; breadcrumbs; parsley; Cornish game hens; apricot preserves; brandy; Triple Sec; honey
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  • ISBN 10 0292720793
  • ISBN 13 9780292720794
  • Published Dec 31 1992
  • Format Hardcover
  • Page Count 254
  • Language English
  • Countries United States
  • Publisher University of Texas Press
  • Imprint University of Texas Press

Publishers Text

Unusual shapes and colors make many mushrooms alluring to the eye, while the exotic flavors and textures of edible mushrooms are a gourmet delicacy for the palate. Yet many people never venture beyond the supermarket offerings, fearing that all other mushrooms are poisonous. With amateur mushroom hunters especially in mind, David Fischer and Alan Bessette have prepared Edible Wild Mushrooms of North America. This field guide presents more than 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store, and prepare them for the table. More than 70 savory recipes, ranging from soups and salads to casseroles, canapes, quiches, and even a dessert, are included. Throughout, the authors constantly emphasize the need for correct identification of species for safe eating. Each species is described in detailed, nontechnical language, accompanied by a list of key identifying characteristics that reliably rule out all but the target species. Superb color photographs also aid in identification. Poisonous "lookalikes" are described and illustrated, and the authors also assess the risks of allergic or idiosyncratic reactions to edible species and the possibilities of chemical or bacterial contamination.

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