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 .
Selengut\'s wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes..
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 .
Recipes include Portobello Shakshuka with Baked Eggs and Israeli Feta and Smoky Squash Soup with Black Trumpet Mushrooms and Scotch.
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.
Shroom is that book and Chef Becky Selengut is that tour guide.
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.
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.
We\'re seeing a growing number of supermarkets displaying types of Mushrooms that are leaving shoppers scratching their heads.
The button mushroom better make room on the shelf.
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
