The Savoury Mushroom: Cooking with Wild and Cultivated Mushrooms

Steve Pitt is a Toronto-based freelance writer and an award-winning journalist. He has written many young adult and children's books, including Day of the Flying Fox: The True Story of World War II Pilot Charley Fox.

Although mushrooms have been essential ingredients in Asian and European
cooking for thousands of years, they have yet to be fully appreciated in
Canada. Bill Jones would like to change all that. He is a veteran
cookbook author and food consultant with a solid fondness for mushrooms.

The first part of the book discusses many types of wild and domestic
mushrooms that can be eaten. Besides merely detailing the appearance and
availability of the mushroom, Jones often throws in a personal anecdote.
On the subject of truffles, for example, he relates how a nonchef friend
of his casually popped a mushroom into his mouth thinking it was a
chocolate. His friend nearly gagged when it turned out to be a truffle
mushroom and Jones nearly fainted because the tiny truff was worth more
than $100.

The second part of the book is a collection of more than 70 recipes
that feature mushrooms as a major ingredient. The chapter headings are
“Basic Mushroom Recipes,” “Appetizers,” “Soups,”
“Salads,” “Side Dishes,” “Noodles and Pasta,” “Vegetarian
Main Courses,” “Seafood Dishes,” and “Meat and Poultry
Dishes.” Much of the cuisine has a fusion element, such as Crispy Chow
Mein with Mushroom Wine Sauce or Portobello and Green Onion Pancakes
with Plum Sauce. Jones also explains how to make basic mushroom
ingredients such as dried mushrooms, wine-pickled mushrooms, and
Japanese-style Shiitake-Miso stock. All the recipes are clearly written
and broken down into easy-to-follow steps.

For those who may live in fungus-deprived areas, Jones includes a
resource page listing mushroom-related Web sites, mycological societies
(mushroom clubs), mushroom field guides, and mushroom cookbooks. The
text is supported by more than two dozen black-and-white sketches. If
you are looking for an easy way to put mushrooms on the menu, this book
should be on your shelf.