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By Krista Towns
Mushroom Gastronomy is a beautifully photographed culinary resource of recipes and information for enthusiasts and home cooks preparing meals using purchased or foraged mushrooms.
Whether you forage for mushrooms in the woods or shop for them at the grocery store or farmers market, Mushroom Gastronomy will help you prepare delicious dishes with almost every kind of edible mushroom now available. This cookbook, with many vegetarian options, includes 120 recipes for using 25 varieties of both common, cultivated mushrooms and wild, gathered mushrooms for appetizers, soups and broths, main dishes, desserts, and even cocktails. You can try recipes such as Black Trumpet Mushroom and White Bean Bisque, Candy Cap Cream Martini, Lion’s Mane Bolognese, Morel Mini Quiche, Grilled Black Pearl Oyster and Charred Ramp Quesadilla, or Corn and Cheddar Grits with Wild Mushroom Ragu.
Krista Towns provides stunning photographs and profiles for each mushroom variety as well as nutritional values, cooking methods, culinary tips, and flavor pairings to make this book a go-to resource. There is also information for selecting, storing, and preserving mushrooms to keep your pantry well stocked.
Krista Towns is the culinary editor of FUNGI Magazine. She is also the culinary advisor and recipe developer for Circular Farm—a premier mushroom farm located in Jackson, South Carolina, that supplies gourmet mushrooms, fruiting kits, and growing supplies to consumers. Towns holds a Mushroom Foraging Certification for food service in eighteen states and is an active member of the North American Mycological Association and the South Carolina Upstate Mycological Society. When not cooking, photographing, or cultivating mushrooms, Krista and her husband, John, can be found enjoying the country life with her horses and the family’s two beloved spaniels, Kirby and Zela. They live in Aiken, South Carolina.
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