The Savoury Mushroom: Cooking with Wild and Cultivated Mushrooms

by Bill Jones

The Savoury Mushroom contains more than 70 delicious recipes featuring these fabulous fungi, including Mushroom and Shrimp Gyoza, Pan-fried Tuna and Mushroom Bundles, and Chanterelle and Cauliflower... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1551923009
• ISBN13: 9781551923000
• Release Date: May 2002
• Publisher: Raincoast Books
• Length: 208 Pages
• Weight: 0.78 lbs.
• Dimensions: 0.6" x 7.0" x 8.0"

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.