The Mushroom Hunter's Kitchen

A Culinary Homage to Wild and Cultivated Mushrooms - with 120 Recipes

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Pub Date 22 Jul 2025 | Archive Date 21 Jul 2025

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Description

Whether you get your mushrooms from the supermarket or straight from the forest floor, The Mushroom Hunter’s Kitchen will help you make the most of your haul.

Because the right cooking method can transform a mushroom from meh to mouthwatering, professional chef and mushroom foraging expert Chad Hyatt starts by sharing the best techniques to use for dozens of varieties, from the humble button mushroom to the revered morel, the common oyster mushroom to the elusive huitlacoche.

Next, he shares his favorite recipes for making mushrooms the highlight of any meal:

  • Preserves and Condiments: Salt-Preserved Mushrooms; Pickled Matsutake; Chanterelle–Meyer Lemon Marmalade
  • Breakfast: Savory Mushroom Crepes; Oyster Mushroom Chilaquiles
  • Salads and Apps: Roasted Vegetable and Mushroom Salad with Black Trumpet Vinaigrette; Spanish Tortilla with Potatoes and Mushrooms
  • Soups and Stews: White Button Ajoblanco; Saffron Milk Cap Stew with Pork Belly and Potatoes
  • Pastas: Lion’s Mane Cannelloni; Cauliflower Mushroom Carbonara
  • Hearty Entrées: Polenta with Mixed Mushroom Ragout; Lobster Mushroom Enchiladas
  • Desserts: Chanterelle and Persimmon Galette; Blueberry-Porcini Ice Cream; Flourless Agaricus Almond Cake

Intrigued by a recipe, but don’t have the right mushroom on hand? No problem! Most recipes are highly flexible, so you can use what you have. Mushroom Substitutions boxes next to each recipe point you to the best alternatives. 

Filled with expert tips and creative flavor combinations, The Mushroom Hunter’s Kitchenwill make you a better mushroom cook and open your eyes to the extraordinary culinary potential of the fungi kingdom.

Whether you get your mushrooms from the supermarket or straight from the forest floor, The Mushroom Hunter’s Kitchen will help you make the most of your haul.

Because the right cooking method can...


Available Editions

EDITION Other Format
ISBN 9798893030648
PRICE US$32.50 (USD)
PAGES 288

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Average rating from 11 members


Featured Reviews

The book starts with an introduction to a vast variety of edible mushrooms.
I am a mycophile, and I read a book about mushrooms in the past, but I was unaware of many of the types of mushrooms Hyatt covers in this book.
Next, we have many interesting recipes, with probably lesser known techniques by amateur cooks (I had not known about some of them at all).
The book is paired with cool pictures of the mushrooms in the wild, and is a rich guide for those who love to cook with mushrooms.

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This is an adventurous and fascinating book with lots of recipes that had me intrigued! My interest was initially piqued as I know mushrooms themselves are healthy and low calorie and I thought this would be a good resource for me to 'hack' volume eating, but this is really not what I took from the book (many of the other ingredients in each recipe balance out the low calorie density of the mushroom), and instead the focus is on flavour - and this book sure packs a punch where that is concerned!!

The book starts with the backstory of how the author discovered the wonderful world of mushroom foraging. In continues with some great informative content, including the all important safety information that needs to be considered with regard to foraging for mushrooms. The section that follows - a deep dive into different types of mushrooms is extensive and an excellent resource in itself.

Tips for cooking. and preserving mushrooms lead us into the all important recipes!

'Preserves, pickles and condiments' starts the recipes, and chapters that follow include: Breakfast/Brunch, salads/cold preparations, appetisers/sides, soups/stews, pasta/rice, hearty entrees, 'Sweet Treats' had me intrigued, and having delved into this content I can testify that I am not disappointed!! It might take a bit of a forage to find some of the mushrooms, but I have no doubt that 'Crimini cream pie' will be well worth the effort!!

My thanks to NetGalley, author and publisher for the opportunity to review this book in exchange for an advance copy.

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This is the most elaborate wild mushroom cookbook I’ve read, full of gourmet recipes for the adventurous chef and adventurous eater. The recipes are definitely for foodies, all developed by a gourmet chef who has cooked and eaten around the world. Most of them were far too complicated for me to make for my family on the spur of the moment when my husband or kids bring home a cache of oyster, morel, chicken of the woods or pheasant back mushrooms though. And it was lacking the sort of simple but delicious ways I like to cook up wild mushrooms (for instance, since pheasant backs tend to go chewy I like to slice them into small thin pieces, bread them and fry them like vegetarian clam strips). I also really wanted more photos. There are some (and pages noted with a photo to come), but I really like a photo for every recipe. The book is full of good information like all the ways to cook mushrooms and I learned some things there, but I also wish it had a photo for every kind of mushroom it talked about too. All told, it’s a wonderful resource.

I read a temporary digital copy of this book for review.

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This is nt just another cookbook. Chad Hyatt shares information on the differing types of mushroom and how best to cook them. Most of us are supermarket mushroom experts, but I've always wanted to forage for wild mushrooms...I live in an area that is well known for their variety....and also expand my cooking skills. I have a large library of cookbooks and cooking reference books. Chad Hyatt's THE MUSHROOM HUNTER'S KITCHEN has earned a place of honor on the shelves. The target audience is aanyone from a beginner to an adventurous learner. Great recipes, clear instructions and one of my family's favorite foods, mushrooms.

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