Wild Mushrooms

"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include:​ Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.

This field guide covers the wild edible mushrooms of California that are most suitable for novice mushroom pickers. Learn how to confidently identify mushrooms based on key characteristics and how to distinguish look-alikes. This comprehensive and lightweight guide is ideal for hikers, foragers, and other nature enthusiasts. over 170 full color photos of edible mushrooms 70 detailed species descriptions and key features of each edible mushroom 110 look-alike mushrooms and how to tell them apart culinary notes, including tips on preparation and preservation

When you’re in the wild and you spot a nice-looking mushroom, how do you know if it is safe to eat? Question no more with the The Pocket Guide to Wild Mushrooms. This tiny companion is the perfect book to bring along when foraging for delectable fungi. Inside its neatly arranged pages are fifty-two edible mushrooms as well as the mushrooms with which they are often confused, whether edible or toxic. Beautiful photographs adorn the pages with mushrooms in the wild as well as picked, showing them from a multitude of angles. Study these photographs and you will become adept at recognizing edible and safe mushrooms. Even those who are unfamiliar with the mushroom forest can make a start at foraging with this instructional work, and, with the help of The Pocket Guide to Wild Mushrooms, can become experts in no time. Using practical symbol systems, distribution maps, and tips on picking, cleaning, cooking, and canning, the reader will also become familiar with a wide variety of wild mushrooms, including morels, black trumpets, chanterelles, sheep polypore, porcini, a variety of boletes, and many more. Grabbing this guide on the way out to go hunt for mushrooms will ensure a successful foraging experience.

The essential guide for seeking and savoring North America’s edible species.

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

Wandering the woods in search of mushrooms is one of life’s great pleasures. But be careful to pick the right ones! With Edible Mushrooms in your backpack, you’ll know to pick only the safest, most delicious chanterelles, truffles, morels, and more. Author Barbro Forsberg presents forty edible species, and reveals how, when, and where to find them—knowledge gained over the course of four decades spent mushrooming in the woods. Discover such aspects of mushrooming as: • Characteristics of edible mushrooms, per species • Cooking, cleaning, and drying the day’s bounty • Edible, inedible, or toxic? Photographs and descriptions for what to pick and what to avoid • Poisonous varieties and how to recognize them All content has been verified by a professional mycologist. Plus, nature and educational photographs illustrate how mushrooms grow, the environments where you can expect to find them, and the ways in which the same species may vary from one sample to the next. So whether you’re an experienced mushroom hunter or a novice to the art, with Edible Mushrooms you can confidently recognize, pick, and eat the tastiest wild mushrooms.

This revised and expanded edition of mushroom expert Bill Russell’s popular Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic provides both novice and experienced mushroom foragers with detailed, easy-to-use information about more than one hundred species of these fungi, including twenty-five varieties not found in the previous guide. From the Morel to the Chanterelle to the aptly named Chicken of the Woods, mushrooms of the mid-Atlantic region can be harvested and enjoyed, if you know where to look. Each entry in this field guide contains a detailed description, current scientific classification, key updates and information from recent studies, and high-quality color photographs to aid in identification. Thoughtfully organized by season, the guide shows you how to locate and identify the most common mushrooms in the region and recognize look-alikes—and explains what to do with edible mushrooms once you’ve found them. Featuring over one hundred full-color illustrations and distilling Russell’s fifty years of experience in hunting, studying, and teaching about wild mushrooms, Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic is an indispensable reference for curious hikers, amateur biologists, adventurous chefs, and mycophiles of all stripes.

A new approach to identifying mushrooms based on five key features that can be observed while in the field. Toadstools, truffles, boletes and morels, witches' butter, conks, corals, puffballs and earthstars: mushrooms are both mysterious and ecologically essential. They can also be either delicious or deadly. Thousands of different species of mushrooms appear across North America in the woods, backyards, and in unexpected corners. Learning to distinguish them is a rewarding challenge for a naturalist or chef. Covering most of the common edible and poisonous species readers are likely to encounter, this portable-sized field guide takes a new, simple approach to the method of mushroom identification based on key features that do not require a microscope or technical vocabulary. In addition to the watercolors from the original edition, hundreds more illustrations have been added. These paintings make use of the limited space available in a field guide and focus on the distinguishing details of each species, thereby serving as an ideal tool for beginner and intermediate mycologists alike.