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The definitive guide to cooking with wild and store-bought mushrooms, with 120 recipes for everything from dinner to dessert
Whether you get your mushrooms from the supermarket or straight from the forest floor, The Mushroom Hunter’s Kitchen will help you make the most of your haul.
Because the right cooking method can transform a mushroom from meh to mouthwatering, professional chef and mushroom foraging expert Chad Hyatt starts by sharing the best techniques to use for dozens of varieties, from the humble button mushroom to the revered morel, the common oyster mushroom to the elusive huitlacoche.
Next, he shares his favorite recipes for making mushrooms the highlight of any meal:
- Preserves and Condiments: Salt-Preserved Mushrooms; Pickled Matsutake; Chanterelle–Meyer Lemon Marmalade
- Breakfast: Savory Mushroom Crepes; Oyster Mushroom Chilaquiles
- Salads and Apps: Roasted Vegetable and Mushroom Salad with Black Trumpet Vinaigrette; Spanish Tortilla with Potatoes and Mushrooms
- Soups and Stews: White Button Ajoblanco; Saffron Milk Cap Stew with Pork Belly and Potatoes
- Pastas: Lion’s Mane Cannelloni; Cauliflower Mushroom Carbonara
- Hearty Entrées: Polenta with Mixed Mushroom Ragout; Lobster Mushroom Enchiladas
- Desserts: Chanterelle and Persimmon Galette; Blueberry-Porcini Ice Cream; Flourless Agaricus Almond Cake
Intrigued by a recipe, but don’t have the right mushroom on hand? No problem! Most recipes are highly flexible, so you can use what you have. Mushroom Substitutions boxes next to each recipe point you to the best alternatives.
Filled with expert tips and creative flavor combinations, The Mushroom Hunter’s Kitchenwill make you a better mushroom cook and open your eyes to the extraordinary culinary potential of the fungi kingdom.
“Chad Hyatt is the best mushroom cook I know. The Mushroom Hunter’s Kitchen is filled with reliable recipes and a myriad of ingenious ways to prepare mushrooms, including condiments, salads, and desserts. Chad outlines the best techniques for cooking and preserving mushrooms, including many underutilized varieties that are no less delicious than more coveted species when prepared properly. His recipes range around the world, from curry to carbonara to chilaquiles. Chad’s experience in fine-dining shines as his food is as elegant and beautiful as it is practical and delectable. For anyone curious about foraging and cooking with mushrooms, this book is a must-have.”—Dr. Gordon Walker, @FascinatedByFungi, author of Dr. Fun Guy’s Passport to Kingdom Fungi
“This book is the best of its kind on the market. It’s one of the most creative and useful resources for cooking mushrooms I’ve read, and it will be invaluable to anyone interested in cooking with mushrooms. It’s the first mushroom cookbook I recommend to my fans or any dedicated foodie-forager.”—Alan Bergo, James Beard Award–winning author of The Forager Chef’s Book of Flora
“From one of the mycological world’s most beloved chefs, this is Just. So. Delicious. The Mushroom Hunter’s Kitchen belongs in the kitchen not only of every mushroom hunter, but every mushroom lover.”—Eugenia Bone, food and nature writer and editor of Fantastic Fungi Community Cookbook
“This book will inspire you to look at fungi through a new lens and add more edible mushrooms to your basket, elevating your culinary mushroom game in the best kind of way. Chad’s understanding of how to use wild and cultivated mushrooms in the kitchen is unrivaled—his recipes wow, and delight, and then do it again. A must-have for any mushroom hunter.”—Kristen and Trent Blizzard, creators of Modern Forager and authors of Wild Mushrooms: A Cookbook and Foraging Guide
“Chad Hyatt is a skilled forager and chef. But he wears his expertise lightly, much to the benefit of mushroom hunters and home cooks everywhere, who will find here a broad and easy-to-digest menu of techniques and recipes to transform that basket of hard-won fungi into a memorable meal. Even well-seasoned fungivores will discover lesser-known varieties and fresh, creative culinary approaches to delight dinner guests. As my go-to kitchen reference, The Mushroom Hunter’s Kitchen stands proudly between jars of dried morels and porcini, ready for action.”—Langdon Cook, author of The Mushroom Hunters: A Hidden World of Food, Money, and (Mostly Legal) Adventure
“I teach hundreds of people about mushroom identification each year, and I get countless questions about cooking mushrooms. I always tell my students the same thing: Go ask Chad! His cooking breaks away from the standard (and often lackluster) treatments that so many older mushroom cookbooks default to. You can really sense Chad’s love for mushrooms in his recipes, and his passion for the culinary traditions that express that love. The Mushroom Hunter’s Kitchen has earned a permanent place in my kitchen, and I’ll be recommending it to anyone who comes to me with mushroom cooking questions.”—Christian Schwarz, coauthor of Mushrooms of the Redwood Coast
“This gorgeous book will be my go-to for mushroom cookery. The book is not only for choice mushrooms—which are easy to turn into something fabulous—but also all the other edible species out there. It provides techniques to make mushrooms palatable despite their texture or initial taste. It also emphasizes substitutes, making it useful even if you don’t have access to specific mushrooms. Chad’s personal anecdotes and insider knowledge further enhance the reading experience. Highly recommended.”—Britt A. Bunyard, PhD, publisher of Fungi Magazine and author of The Lives of Fungi
“What a treat to see a wild mushroom cookbook that isn’t focused solely on a few popular edibles! Chad Hyatt provides wonderful ideas and sound advice for how to make every mushroom hunt successful by encouraging readers to turn many underappreciated wild mushrooms into delicious and memorable meals.”—David Arora, author of Mushrooms Demystified
“If you ever cook with mushrooms, this book belongs in your home or commercial kitchen library. Chef Hyatt shares inventive, eye-opening, soulful ideas, and the recipes are accurate and true.”—Michael Miller, Michelin-starred chef and restaurateur
“A must-have book in the kitchen. Be prepared to taste mushrooms as you never have before, be they foraged or farmed—and to have huge amounts of fun.”—Giuliana Furci, founder of The Fungi Foundation
