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  • Arleen Rainis Bessette and Alan E. Bessette
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Taming the Wild Mushroom
This chapter is in the book Taming the Wild Mushroom
© 2021 University of Texas Press

© 2021 University of Texas Press

Chapters in this book

  1. Frontmatter i
  2. Contents v
  3. The Recipes vi
  4. Main Courses vii
  5. Preface x
  6. Acknowledgments x
  7. 1. INTRODUCTION 1
  8. 2. SELECTING, PRESERVING, AND COOKING MUSHROOMS 3
  9. 3. MUSHROOMS IN THE MARKETPLACE
  10. White Button 13
  11. KING BOLETE 23
  12. Oyster Mushroom 31
  13. Chanterelle 39
  14. Morel 47
  15. Paddy Straw Mushroom 55
  16. Wood Ear 63
  17. Shiitake 69
  18. Enokitake 75
  19. White Matsutake 81
  20. Black Truffle 88
  21. WINE-CAP STROPHARIA 95
  22. 4. BEYOND THE MARKETPLACE 101
  23. APPENDIX A. Equivalents and Substitutions for Common Ingredients 107
  24. APPENDIX B. Conversion Tables 107
  25. RECOMMENDED READING 108
  26. Index 110
https://doi.org/10.7560/707986-007

Chapters in this book

  1. Frontmatter i
  2. Contents v
  3. The Recipes vi
  4. Main Courses vii
  5. Preface x
  6. Acknowledgments x
  7. 1. INTRODUCTION 1
  8. 2. SELECTING, PRESERVING, AND COOKING MUSHROOMS 3
  9. 3. MUSHROOMS IN THE MARKETPLACE
  10. White Button 13
  11. KING BOLETE 23
  12. Oyster Mushroom 31
  13. Chanterelle 39
  14. Morel 47
  15. Paddy Straw Mushroom 55
  16. Wood Ear 63
  17. Shiitake 69
  18. Enokitake 75
  19. White Matsutake 81
  20. Black Truffle 88
  21. WINE-CAP STROPHARIA 95
  22. 4. BEYOND THE MARKETPLACE 101
  23. APPENDIX A. Equivalents and Substitutions for Common Ingredients 107
  24. APPENDIX B. Conversion Tables 107
  25. RECOMMENDED READING 108
  26. Index 110
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