Mushroom info?

In an attempt to take advantage of local ingredients, I would like to make greater use of a range of mushrooms. Can someone point me to a good website or book that discusses a wide range of mushrooms and how to best use them to show off their differences?

Thanks,

Greg

Greg
I could point you to a few UK books, but I guess you'd be better off with US authored books specialising in US prevalent mushrooms.

Just a word of support. Read well, find a good pocket book to carry with you and a good larger reference book for home, plus others as and when you see one that you like. I'd recommend ones with photographs 'in situ' rather than under studio lighting. Always look for a positive identification and only eat what you can confidently identify (based on aspects of the look, season, location/habitat and even smell). Also enjoy the beauty of the mushrooms (edible and non-edible). Enjoy the walks and the nature and the way mushroom hunting makes you slow down.

Hope you enjoy it all

regards

Ian

While a Biology major as an undergrad, I read a book about 4 inches thick called "Poisonous Plants of North America". After reading the chapter on fungi, you'd never, ever, trust anything you picked in the wild.

-Paul W.

Only way I'd eat a wild mushroom, is if the person I fed it to first lived.

Paul Stamets is the real mushroom expert. I own a number of his books. His website http://www.fungi.com has everything you need.

And see if you can find Joe's Book of Mushroom Cookery (great recipes). I ate at his famous restaurant many years ago and still remember his mushroom soup. The mushrooms used were wild mushrooms he collected in the wilds of Pennsylvania. http://www.amazon.com/s/ref=nb_ss_gw/002-4664239-1908842?url=search-alias%3Dstripbooks&field-keywords=joe%27s+book+of+mushroom+cookery

Paul Stamets is the real mushroom expert. I own a number of his books. His website http://www.fungi.com has everything you need.

And see if you can find Joe's Book of Mushroom Cookery (great recipes). I ate at his famous restaurant many years ago and still remember his mushroom soup. The mushrooms used were wild mushrooms he collected in the wilds of Pennsylvania. http://www.amazon.com/s/ref=nb_ss_gw/002-4664239-1908842?url=search-alias%3Dstripbooks&field-keywords=joe%27s+book+of+mushroom+cookery

Thanks, Larry. This is exactly what I hoped to find.

I have ordered the books, but have not received them. Should be here soon.

I had good luck this weekend. I picked up two pounds each of Shiitakes and Oyster mushrooms ($4.50 and 3.50 for 2 lbs, respectively). I made Coq au Riesling with half of them and a mushroom in a red wine reduction for serving along some prime steaks with the other half.



Greg

As I recall, the ones that grow on cow shit are pretty good.

rwj

As I recall, the ones that grow on cow shit are pretty good.

rwj

On horse manure are good, nearly impossible to grow on cow manure.

butter, cream, shallots, fines herbs - that is just about all you need to know how to show off the virtues and differences among mushrooms.

Tarragon especially goes fantastically with the mushrooms we get around here