The Savoury Mushroom: Cooking with Wild and Cultivated Mushrooms

By Bill Jones

From chanterelles to morels, and from oysters to hedgehogs, mushrooms are a varied and versatile ingredient in salads, side dishes, appetizers, and entrees. The Savoury Mushroom contains more than 70 delicious recipes, including Mushroom and Shrimp Gyoza, Pan-fried Tuna and Mushroom Bundles, and Chanterelle and Cauliflower Chowder. In addition, Chef Bill Jones offers a primer on the many varieties of edible wild mushrooms, as well as helpful tips on how to forage for your own mushrooms and how to preserve them. Illustrated with charming line drawings throughout.

• Format: Paperback
• Language: English
• ISBN: 1551923009
• ISBN13: 9781551923000
• Release Date: May 2002
• Publisher: Raincoast Books
• Length: 208 Pages
• Weight: 0.78 lbs.
• Dimensions: 8.0" x 0.5" x 7.0"

Customer Reviews

More than seventy wonderful recipes featuring mushrooms

In The Savoury Mushroom: Cooking With Wild And Cultivated Mushrooms, food consultant and cooking school teacher Bill Jones offers a superbly presented compendium of more than seventy wonderful recipes featuring mushrooms as a key ingredient. From Grilled Oyster Mushrooms Skewers, Mushroom and Shrimp Gyoza, Mushroom Minestrone, and Mushroom Polenta with Spicy Mushroom-Corn Sauce, to Japanese Rice Salad with Morels and Asparagus, Grilled Peppers and Mushrooms with Peanut Curry Sauce, and Pancetta-Wrapped Quail Stuffed with Truffle Bread Pudding, The Savoury Mushroom offers dishes that would enhance any dining experience. Chef Bill Jones' advice for foraging for edible wild mushrooms and preserving them is particularly noteworthy.