The Mushroom Hunter’s Kitchen: A Culinary Homage to Wild and Cultivated Mushrooms

“I want to encourage everyone to expand their mushroom culinary horizons, and challenge even my most knowledgeable readers to think a little differently about mushrooms,” writes chef and forager Hyatt in his enlightening debut. Though he acknowledges that the book won’t teach novices how to safely forage fungi, Hyatt does provide an extensive and detailed overview of common cultivated and wild mushrooms, noting that king trumpets are known for their nutty flavor and meaty texture, and that matsutake have a “spicy cinnamon aroma” with a dense texture. The recipes take inspiration from cuisines across the globe, with standouts including stewed mushrooms in peanut sauce, lion’s mane cannelloni, portobello and scallion pancakes, and oyster mushroom chilaquiles. Sweet applications, including blueberry-porcini ice cream and a mushroom frangipane and stone fruit tart, may raise eyebrows, but Hyatt’s enthusiasm (“I can’t think of a better way to introduce a neophyte to these sweet-smelling mushrooms,” he says of the candy cap flan) is infectious. Though some recipes were developed with specific mushrooms in mind, Hyatt encourages readers to experiment with different varieties in caponata, savory crepes, mushroom tartare, and more. Mushroom lovers will find a trove of inspiration. (July)