What is it? A directory of the most widely available mushrooms, both wild and cultivated, plus a collection of 50 mushroom-based recipes. Michael Hyams, based in Covent Garden Market, is apparently known as The Mushroom Man and supplies markets and restaurants with fungi while co-writer Lix O’Keefe is a chef, recipe developer and food stylist.
What’s the USP? From morels to mousseron and portobello to pom pom, Hyams describes in detail 33 of the most widely available wild and cultivated mushroom varieties, listing alternative names, their Latin name, where the mushroom can be found and when, along with a detailed description of its appearance, flavour and texture and how it should be prepared and cooked. In the second half of the book, O’Keefe provides 50 ways to cook your fungi.
What does it look like? It’s a game of two halves. The first half that contains the directory is a reference work with the emphasis on providing simple, clear and well organised information. The photos are mainly of unadorned mushrooms against a white or grey background accompanied with step by step illustrations of how to clean and prepare them. By contrast, in the second recipe half, there is a serious amount of food styling going on with all manner of folded napkins, trays, boards, slates and other props to liven up proceedings.
Is it good bedtime reading? Although there is a lot to read in the book, it’s more of a reference work than something you’d want to cuddle up to last thing at night.
Will I have trouble finding ingredients? There are a decent selection of fresh and dried mushrooms available in supermarkets these days and doubtless, you will find suppliers online (none are given in the book however) but for the more obscure varieties like lobster and saffron milkcap you might have to head out on an expert-led foraging trip (don’t try it by yourself – as the introduction points out, the book is not designed to be an identification guide for foraging and there are lots of poisonous varieties out there).
What’s the faff factor? A mix. There’s simple like creamy mixed mushroom and tarragon soup and there’s I’m-simply-never-going-to-make-that (mushroom sushi).
How often will I cook from the book? It really depends how much you like mushrooms; for most people, once in a while.
Killer recipes? Chinese mixed mushroom curry; Asian mushroom and pork ramen; wild mushroom and boar sausages
What will I love? The price. A 250 page, full-colour illustrated hardback cookbook for £15 is excellent value.
What won’t I like? Some of the recipes, like mushroom sushi, are a little gimmicky, there are some odd flavour combinations (Camembert and blackberry fondue on your mushroom burger anyone?) and some of the dishes like whole roast salmon with garlic pesto and truffle look messy and unappetising.
Should I buy it? At the knock-down price, it’s worth picking up for the mushroom directory alone.
Cuisine: Modern eclectic
Suitable for: Confident home cooks
Cookbook Review Rating: 3 stars
Buy this book
The Mushroom Cookbook: A Guide to Edible Wild and Cultivated Mushrooms – And Delicious Seasonal Recipes to Cook with Them
£15, Lorenz Books
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