I can find plenty of field guides to wild mushrooms, but I haven't found a really good cookbook for them.
They are so diverse in flavor and texture and require different treatments. Some are delicate and some are decidedly sturdy. Some need pretreatment for edibility, some need only to be cooked. I'd love to have a chef's take on the whole thing.
Many of the existing recipes I am seeing are very heavy treatments with cream and butter and sherry, the mushrooms made into soups and stews.
I want to know what you can do with these delicacies when you get really clever.
Some friends and I had homemade pizza with maitakes and they were wonderful, all smoke and earth! No wonder they're called the dancing mushroom.
Is there a really good cookbook out there? If not, could some chef do one that isn't all hearty casserole comfort food, some recipes a little more sophisticated than the covered-dish supper affairs I'm seeing?
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