Shroom: mind-bendingly good recipes for cultivated and wild mushrooms

"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