The definitive guide to cooking with wild and store-bought mushrooms, with 120 recipes for everything from dinner to dessert

Whether you’re a dedicated mushroom forager or you rely on the store or farmer’s market for your fungi fill, you can make the most of your mushroom haul with The Mushroom Hunter’s Kitchen. Professional chef and mushroom foraging expert Chad Hyatt shares his favorite recipes, plus tips and techniques for cooking mushrooms safely and maximizing their flavor.

This is your guide to creating incredible meals (and snacks, and preserves, and even desserts!) using the humble and ubiquitous button mushroom, the revered morel, the common oyster mushroom, the elusive huitlacoche, and everything in between.

• Preserves and Condiments: Salted Mushrooms; Candy Cap Whole-Grain Mustard; Chanterelle Lemon Marmalade
• Breakfast: Matsutake Congee; Rosemary Buttermilk Biscuits with Mixed Mushroom Gravy
• Salads and Apps: Roasted Eggplant and Cauliflower Salad with Black Trumpet Vinaigrette; Spanish Tortilla with Potatoes and Mushrooms
• Soups and Stews: Porcini Chestnut Soup; Saffron–Milk Cap Stew with Pork Belly and Potatoes
• Hearty Entrées: Chicken Breast with Almondy Agaricus Pan Sauce; Blue Knight Ravioli
• Desserts: Matsutake, Pear, and Chestnut Strudel; Turkey Tail Sorbet

Cooking with mushrooms doesn’t have to be intimidating: Have pounds and pounds of shrooms to use up after a recent foraging excursion? Turn them into preserves using the techniques in the first chapter. Intrigued by a recipe, but prefer to stick to the varieties you can find at your local farmers’ market? No problem! Recipes offer substitutions for uncommon mushrooms, so they’re all within reach regardless of season or foraging experience.