• The cookbook from the SPIEGEL bestseller author – for all those who gladly spend time in mushroom forests
• Recommended by the Germany Mycological Society (DGfM)
• Practical tips in the forest and kitchen

This book will be sure to make mushroom lovers’ hearts beat faster! The authors show you how these forest treasures can be best utilised in the kitchen – from the basics for gathering them, and ensuring that the harvest is safe to eat, to professional tips for mushroom cuisine: Which mushrooms are the best for beginners and advanced enthusiasts? Can mushroom dishes be reheated? Which dish is suitable for which mushroom?

An overview page introduces you to the diversity of wild mushroom flavours, while species profiles help you with mushroom selection and preparation. The book’s centrepiece is a collection of 50 recipes, featuring everything from classic dishes such as porcini risotto to exotic dishes such as sushi – all served up with plenty of umami! Additionally, there are even more sophisticated features such as mushrooms as a meat substitute or dessert.