Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes.
The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.
Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Portobello Shakshuka with Baked Eggs and Israeli Feta and Smoky Squash Soup with Black Trumpet Mushrooms and Scotch. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
About the Author
When she's not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, Becky Selengut is a private chef and chef instructor at The Pantry in Seattle. Becky is the author of the IACP-nominated Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast, How to Taste: The Curious Cooks Handbook to Seasoning and Balance, from Umami to Acid and Beyond, and Not One Shrine: Two Food Writers Devour Tokyo. She lives with her sommelier wife, April Pogue, and their lovable and loony pointer mix Izzy.
Chosen as one of the Best Cookbooks of 2014 by NPR:
"I think it's fair to say that most professional cooks are generalists, as comfortable breaking down a game bird as they are layering a ratatouille. Pastry chefs excepted, it's rare for them to focus on just one tiny corner of the food pyramid. But Seattle-based chef Becky Selengut has a thing for fungi, and we should all be grateful for that.
Chapter by chapter, Shroom offers up a careful selection of just 15 relatively easy-to-find varieties. The recipes are tributes to each mushroom's specific character: meaty shiitakes standing up to soy and fish sauce and glamming it up over plain rice; delicate-flavored, buttery chanterelles gently jostled among aromatics and herbs; woodsy black trumpets enhanced with smoke and wine; costly truffles married with rich meats. And because readily available dried mushrooms are in many cases even more powerful than their fresh counterparts, you can commune with your inner hobbit both in and out of season."
(T. Susan Chang, NPR)
"Shroom" is both a primer that should sit on every kitchen shelf and a class with a chef..."
"The photography is amazing..."
"...you’ll be a better person for having flipped through the pages." (Sarah Platanitis, Mass Live)