Shroom Mind-bendingly good recipes for cultivated and wild mushrooms

Becky Selengut

Book - 2014

Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes.

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Subjects
Genres
Cookbooks
Published
Kansas City, Missouri : Andrews McMeel Publishing [2014].
Language
English
Item Description
Includes index.
Physical Description
xxxiv, 205 pages : color illustrations ; 26 cm
ISBN
9781449448264
1449448267
Main Author
Becky Selengut (-)
Other Authors
April Pogue (-), Clare Barboza (photographer)
Review by Library Journal Reviews

In this approachable and humorous guide to cooking with 15 types of mushrooms (e.g., king trumpet, morel, lobster), chef and cooking instructor Selengut (Good Fish) hopes to allay fears of fungi. She answers common questions about buying, cleaning (plunging a dirty chanterelle in water isn't taboo), storing, and eating mushrooms but wisely steers clear of foraging advice, which is best left to experts and mycological societies. Each chapter includes five recipes that are presented in order from easy to advanced, with suggested wine pairings. Banh mi sandwiches with red curry roasted portobellos and pickled vegetables, silken scrambled eggs with shaved Alba white truffles, and other dishes, accompanied by gorgeous color photographs, will attract not only curious, possibly mushroom-averse home cooks, but also experts seeking inventive new preparations. VERDICT A delight to read and cook from, this is one of the most welcoming and unintimidating mushroom books to hit shelves in ages. [Page 127]. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Review by Publisher Summary 1

'Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes.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 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.

Review by Publisher Summary 2

Provides recipes that utilize different mushrooms to create dishes that compliment the flavor of each mushroom, including hedgehog and cashew chili, squid ink pasta with lobster mushrooms and squid, aromatic matsutake broth, and oysters Rockefeller.