A new mushroom cookbook has popped up with the chanterelles and boletes this fall. With its up to date, globe-trotting recipes and solid advice, Becky Selengut’s Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms is sure to delight foragers and fungally-inclined home cooks from coast to coast.
Becky happens to be a friend of mine, so I can personally vouch for the food herein (I also contributed the book’s foreword). When you eat at Becky’s place, you marvel at the speed, efficiency, and improvisation that goes so effortlessly into her cooking. Thankfully, she imparts some of those hard-earned kitchen chops here, with guidance on wine pairings, approachable, common sense language (“if you are filthy, take a bath; if your mushrooms are filthy, give them a bath”), and her usual good humor. The headings are a glimpse into Becky’s world: For one recipe, she reaches back to a complicated elementary school art project, when her father, who worked as an engineer, taught her the KISS principle—keep it simple stupid. Never was there better advice for grilling porcini!
The book is organized around the many varieties of edible mushrooms one is likely to encounter at a farmers market or in local woods. An introduction lays out the basics on cleaning, putting up for later, and recommended kitchen gear. Subsequent chapters are helpfully titled after the mushrooms themselves. There are chapters on increasingly popular cultivated varieties such as shiitake and king trumpet, but it is with the wild varieties where the book really shines and rightfully takes its place among favorite cookbooks on mushroom cuisine. Wild varieties include some of our most beloved: morels, chanterelles, hedgehogs, porcini, lobster, black trumpet, and matsutake. There is also a chapter on truffles.
Each chapter (and species) begins with a “fact sheet” with information on seasonality, buying tips, preservation, and cooking notes, followed by five recipes ordered from easy to intermediate to advanced. There are 75 recipes in all, of which two-thirds are vegetarian. “I’m a meat eater working on eating less meat,” Selengut says; this is smart because mushrooms really are a natural meat substitute, with meaty texture and comforting flavors. This book could be a go-to reference for Meatless Mondays.
The recipes, from soups and snacks to large, composed dishes, are keepers. Traditionalists will find a Beef Bourguignon here to put those grocery store cremini mushrooms to work, but it is the more contemporary, culturally diverse offerings that will inspire today’s new breed of urban foragers and kitchen experimenters. Wok-seared Lion’s Mane with Bok Choy, Squid, and Roasted Red Chili Paste? Yes, please! And bring me a side of Hedgehog and Cheddar Grits. Black Trumpet and Poblano Chilaquiles with Crema sound good, too. Oh, and wake me up for a midnight snack of Truffle Gougères and champagne.
Of her Acquacotta Soup with Chanterelles, Selengut writes: “While many of the ingredients in this recipe might seem—at first blush—to be gourmet and expensive, if you were a thrifty Italian who knew the woods where you lived, grew some humble vegetables in your garden, had some stale bread lying around, and kept chickens, this soup would cost you hardly anything.” So true. Other dog-earred recipes in my copy include a Porcini Salad with Pine Nuts and Lemon Salt; Thai Sweet and Sour Soup with Lobster Mushrooms, Lemongrass, and Shrimp; and a Maitake Tikka Masala.
With gorgeous photos by Clare Barboza, Shroom is a welcome addition to any cook’s library, and a necessary resource for fungi fanciers, who should definitely have this new cookbook on their holiday gift-giving lists.