The Deerholme Mushroom Book

Bill Jones is a renowned, French-trained chef based on Deerholme Farm in the Cowichan Valley, British Columbia. He is the author of ten cookbooks and winner of two world cookbook awards. His writing has appeared in numerous publications, including the New York Times, Gourmet, Bon Appetit, Saveur, and Harrowsmith. An acknowledged expert on wild foods and foraging, Bill has a keen respect for local First Nations ethnobotany and culture. He is an accomplished cooking instructor and a passionate supporter of local food communities. His consulting company, Magnetic North Cuisine, is active in all areas of local food production, marketing, and development. Please visit Bill online at deerholme.com.

The Deerholme Mushroom Book Table of Contents 1 Introduction 6 Fundamentals FORAGING FOR MUSHROOMS 12 Planning 12 Foraging Gear 13 Potential Hazards 17 Recommended Varieties 37 Preserving the Harvest SHOPPING FOR MUSHROOMS 46 General Advice 46 Common Varieties 53 Unusual Types 54 Truffles and Truffle Products GROWING YOUR OWN 64 Mushroom Kits 64 Inoculated Wood Chips COOKING TIPS & TECHNIQUES 68 Preparation 71 Sauteing 71 Roasting 72 Grilling 72 Steaming 72 Rehydrating 73 Mushroom Powder 73 Frozen Mushrooms RECIPES 77 Stocks 87 Pantry Recipes 101 Tapas, Mezes, and Pickles 115 Pates and Charcuterie 127 Bread, Flatbreads, and Savoury Cakes 139 Appetizers and Starter Plates 155 Side Dishes 163 Rice, Grains, and Beans 173 Soups and Chowders 185 Salads 197 Seafood 209 Sauces for Pasta, Rice, and Gnocchi 217 Meat and Poultry 233 Desserts 243 Beverages RESOURCES 248 Websites 248 Books 250 Index 256 Acknowledgments