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 w 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. Shroomis that book and Chef Becky Selengut is that tour guide. In a voice that's informed but friendly and down-to-earth, Selengut's Shroomis 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 such as Maitake tikka masala, Caramel-braised king trumpet mushrooms with bao buns and cabbage slaw and simpler fare such as mushrooms and grits with fried egg. 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-minated 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.
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, author, humorist and cooking teacher. A regular instructor for PCC Natural Markets since 2004, Selengut is also an adjunct professor in the culinary/nutrition department at Bastyr University. Selengut is the author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch 2011). Her wife, sommelier April Pogue contributed the wine pairings. Shroom will be her third book. In the near future, Selengut hopes to clone herself so she can find the time to do more of these fun things other people call 'work'.