Shroom : mind-bendingly good recipes for cultivated and wild mushrooms / Becky Selengut ; foreword by Langdon Cook ; wine pairings by sommelier April Pogue ; photography by Clare Barboza.
"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-flavoured 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."--Publisher.
Record details
- ISBN: 9781524875039
- Physical Description: xxxiv, 205 pages : color illustrations ; 26 cm
- Publisher: Kansas City, Missouri : Andrews McMeel Publishing, [2022]
- Copyright: ©2014.
Content descriptions
General Note: | Includes index. |
Search for related items by subject
Subject: | Cooking (Mushrooms) Cuisine (Champignons) |
Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Missouri Evergreen. (Show)
- 1 of 1 copy available at Crawford County.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Crawford County Library-Steelville | 641.65 SEL (Text) | 33431000651115 | Adult Non-Fiction | Available | - |
Shroom : Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms
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Table of Contents
Shroom : Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms
Section | Section Description | Page Number |
---|---|---|
Acknowledgments | p. x | |
Foreword Langdon Cook | p. xiii | |
Introduction | p. xv | |
How to Use This Book | p. xvii | |
Ingredients and Basic Recipes | p. xxii | |
Recommended Cooking Equipment | p. xxv | |
Cleaning Really Dirty Shrooms | p. xxvi | |
Drying Mushrooms 101 | p. xxix | |
Rehydrating Mushrooms 101 | p. xxx | |
Freezing Mushrooms 101 | p. xxxi | |
Chapter 1 | Button | Cremini | Portobello | p. 1 |
Fact Sheet | p. 2 | |
Button Mushroom, Walnut, and Pomegranate Spread with Serrano Chile | p. 5 | |
Portobello Shakshuka with Baked Eggs and Israeli Feta | p. 7 | |
Roasted Portobello Tacos with Cacao-Chili Sauce and Cabbage and Lime Slaw | p. 8 | |
Bánh Mi Sandwiches with Red Curry Roasted Portobellos and Pickled Vegetables | p. 10 | |
Cremini and Beef Bourguignon with Angel Biscuits and Bay Brown Butter | p. 13 | |
Chapter 2 | Beech | p. 17 |
Fact Sheet | p. 18 | |
Sweet Potato Soup with Lime Leaves, Beech Mushrooms, Basil, and Peanuts | p. 21 | |
Pan-Seared Trout with Sautéed Beech Mushrooms, Sage, and White Wine | p. 22 | |
Sesame-Miso Broth with Caramelized Beech Mushrooms and Wakame | p. 23 | |
Bread Pudding with Seared Beech ' Mushrooms and Thyme | p. 24 | |
Beech Mushrooms in Phyllo with Georgian Walnut Sauce and Pomegranate | p. 25 | |
Chapter 3 | Oyster | p. 27 |
Fact Sneet | p. 28 | |
Oyster Mushroom Ragout with Cognac and Herbs | p. 30 | |
Crispy Striped Bass with Oyster Mushrooms, Delicata Squash, and Green Beans | p. 31 | |
Spicy Black Bean, Poblano, and Oyster Mushroom Burgers with Red Onion Jam | p. 33 | |
(Oysters Rockefeller) 2 | p. 35 | |
Oyster Mushroom and Corn Empanadas with Charred Poblano and Pumpkin Seed Sauce | p. 36 | |
Chapter 4 | King Trumpet | p. 39 |
Fact Sheet | p. 40 | |
King Trumpet and Tomato Sandwiches with Spicy Mayo | p. 42 | |
King Trumpet Toasts with Gouda, Apricot Jam, and Arugula | p. 43 | |
Grilled King Trumpet Mushrooms with Orange and Black Reaper | p. 45 | |
Caponata with King Trumpet Mushrooms, Pine Nuts and Currants | p. 46 | |
King Trumpet "Scallops" with Carrot Puree, Leek, and Parsley Vinaigrette | p. 48 | |
Chapter 5 | Shiitake | p. 51 |
Fact Sheet | p. 52 | |
Spiced Basmati Rice with Shiitake Mushrooms and Garbanzo Beans (Biryani) | p. 54 | |
Shiitake-Noodle Salad with Nuoc Cham and Herbs | p. 57 | |
Ma Po Tofu with Shiitakes and Broad Boon and Chili Paste | p. 60 | |
Shiitake Temaki with-Shiso and Avocado | p. 62 | |
Dan Dan Noodles with Shiitakes, Pork, Pickled Mustard Greens, and Spicy Chili Oil | p. 64 | |
Chapter 6 | Maitake | p. 67 |
Fact Sheet | p. 68 | |
Maitake with Roasted Red Pepper Sauce and Smoked Paprika | p. 70 | |
Clay Pot Maltake and Bok Choy with Sake and Ginger Sauce | p. 71 | |
Maitake, Pancetta, and Port-Soaked Dried Cherry Stuffing | p. 72 | |
Bánh Xèo: Vietnamese Crepes with Caramelized Maitake Mushrooms and Oregon Pink Shrimp | p. 74 | |
Maitake Tikka Masala | p. 77 | |
Chapter 7 | Lion's Mane | p. 79 |
Fact Sheet | p. 80 | |
Lion's Mane with Lemon, Garlic Butter, and Vermouth | p. 82 | |
Roosted Lion's Mane and Cauliflower with Zante Currants and Red Onion | p. 83 | |
Seared Scallops with Lion's Mane and Truffle-Honey Pan Sauce | p. 85 | |
Wok-Seared Lion's Mane With Bok Choy, Squid, and Roasted Red Chili Paste | p. 86 | |
Sautéed Lion's Mane with Apples, Delicata Squash, and Ginger | p. 88 | |
Chapter 8 | Morel | p. 89 |
Fact Sheet | p. 90 | |
Pasta with Morels, Leeks, and Oven-Roasted Tomatoes | p. 93 | |
Morels on Brioche Toast Points with Brandy and Thyme | p. 95 | |
Fried Duck Eggs with Artichoke and Morel Salad | p. 96 | |
Grilled Asiago and Fig Stuffed Morels with Vin Cotto | p. 99 | |
Seared Douglas Fir-Scented squab with Pinot Noir-Morel Sauce and Braised Cabbage | p. 100 | |
Chapter 9 | Chanterelle | p. 103 |
Fact Sheet | p. 104 | |
Acquacotta Soup with Chanterelles and Garlic on Toast | p. 107 | |
Chanterelle Risotto with Lemon Thyme | p. 108 | |
Quick-Pickled Chanterelles with Huckleberries and Herbs | p. 109 | |
Roasted Chanterelles and Bacon with Sweet Corn Sauce | p. 110 | |
Sautéed Chanterelles and Pears with Crispy Herb-Infused Duck Breast | p. 112 | |
Chapter 10 | Hedgehog | p. 115 |
Fact Sheet | p. 116 | |
Hedgehog Mushrooms and Cheddar Grits with Fried Eggs and Tabasco Honey | p. 118 | |
Hedgehog and Cashew Chili | p. 119 | |
Khao Soi Noodles with Hedgehog Mushroom Curry end Crispy Egg Noodles | p. 121 | |
Hog and Bacon Omelette | p. 122 | |
Pizza with Smoked Hedgehog Mushrooms, Slow-Roasted Tomatoes, and Fontina | p. 123 | |
Chapter 11 | Porcini | p. 127 |
Fact Sheet | p. 128 | |
Porcini Salad with Pine Nuts and Lemon Salt | p. 131 | |
Grilled porcini with Toasted Shallot and Balsamic Vinaigrette | p. 132 | |
Porcini in Broth with Parmesan Passatelli and Lemon | p. 133 | |
Hanger Steak with Porcini, Blue Cheese Butter, and Truffled Sweet Potato Frites | p. 134 | |
Skillet-Seared Lamb Chops and Porcini with Porcini-Pistachio Cream and Cumin-Roasted Carrots | p. 136 | |
Chapter 12 | Lobster | p. 139 |
Fact Sheet | p. 140 | |
Lobster Mushroom Tempura with Daikon-Dashi Dipping Sauce and Fried Basil | p. 142 | |
Grilled Lobster Mushrooms, Tandoori-Style | p. 145 | |
Squid Ink Pasta with Lobster Mushrooms and Squid | p. 146 | |
Thai Sweet and Sour Soup with Lobster Mushrooms, Lemongrass, and Shrimp | p. 149 | |
Lobster Mushroom Chawanmushi with Lobster | p. 150 | |
Chapter 13 | Black Trumpet | p. 153 |
Fact Sheet | p. 154 | |
Smoky Squash Soup with Black Trumpet Mushrooms and Scotch | p. 156 | |
Black Trumpet Pâté with Sage and Marsala | p. 157 | |
Black Trumpet and Roasted Poblaho Chilaquiles with Crema | p. 159 | |
Braised Chicken Thighs with Black Trumpet Mushrooms, Frizzled Leeks, Sweet Potato Puree, and Vermouth Gravy | p. 161 | |
Black Trumpet Mushroom Tarts with Camembert, Leeks, and Port-Soaked Cherries | p. 163 | |
Chapter 14 | Truffle | p. 167 |
Fact Sheet | p. 168 | |
Silken Scrambled Eggs with Shaved Alba White Truffles | p. 171 | |
Truffle Gougères | p. 173 | |
Homemade Fettuccine with Shaved Truffle | p. 174 | |
Black Cod with Truffled Potatoes and Beurre Rouge | p. 176 | |
Braised Rabbit with Truffle-Stuffed Rabbit Loin, Chanterelle Cream, Roasted Root Vegetables, and Shaved Truffles | p. 178 | |
Chapter 15 | Matsutake | p. 183 |
Fact Sheet | p. 184 | |
Grilled Matsutakes with Rosemary, Salt, and Lemon | p. 187 | |
Roasted Brussels Sprouts with Matsutakes and Lemon | p. 188 | |
Aromatic Matsutake Broth | p. 189 | |
Fragrant Matsutake Chicken Rice (Gohan) | p. 190 | |
Matsutake Popovers with Scallion Butter | p. 191 | |
Why Eating Random Wild Shrooms is a Really, Really Bad Idea | p. 192 | |
Other Shrooms Worth Eating | p. 193 | |
Bibliography | p. 194 | |
Mail-Order Resources | p. 195 | |
Metric Conversions and Equivalents | p. 196 | |
Index | p. 196 |