BreezyCooking
Washing Up
Lol - ah, if it were only that easy!! I have several books on mushroom & mushroom cooking, coming from a Czech background where spring & fall mushroom picking was common. They've always interested me.
Since we're in the process of "fixing upping" our fixer upper house, most of my books are still packed away in boxes. The two that I have immediately at hand are Mushroom Magic - "100 Fabulous Feasts with Wild and Cultivated Mushrooms", by Steven Wheeler - but except for the Japanese enoki, which I mentioned in an earlier post here on this thread, all of the recipes are cooked. Enoki are usually served raw as a garnish on Japanese dishes, particularly clear soups.
My other favorite book, Mushrooms of North America, by Orson K. Miller, Jr., lists & describes 422 species of mushroom, noting each one's edibility (or not), level of toxicity (if any), & in some cases, how best to prepare it for eating. In the case of toxicity, this guide goes into extreme detail as to toxicity levels, whether or not cooking affects it via the toxins it carries, & the symptoms of poisoning. But this is definitely more of a field guide than one geared to dining advice.
If I can dig up any of my other books with more general info as to cooked via raw, I'll definitely post it.
Obviously it's impossible to advise you on the toxicity of every mushroom you might come across, & I would never EVER even THINK of trying to identify a wild-picked mushroom without the assistance of a true expert, but if there are any in particular that you're interested in, give me the name(s) & I'll be more than happy to look them up.
Personally, I only like the common white button mushroom & enoki raw, regardless of whether or not others might not kill me if I tried them that way. I do enjoy a number of others cooked in many, many different dishes.
Since we're in the process of "fixing upping" our fixer upper house, most of my books are still packed away in boxes. The two that I have immediately at hand are Mushroom Magic - "100 Fabulous Feasts with Wild and Cultivated Mushrooms", by Steven Wheeler - but except for the Japanese enoki, which I mentioned in an earlier post here on this thread, all of the recipes are cooked. Enoki are usually served raw as a garnish on Japanese dishes, particularly clear soups.
My other favorite book, Mushrooms of North America, by Orson K. Miller, Jr., lists & describes 422 species of mushroom, noting each one's edibility (or not), level of toxicity (if any), & in some cases, how best to prepare it for eating. In the case of toxicity, this guide goes into extreme detail as to toxicity levels, whether or not cooking affects it via the toxins it carries, & the symptoms of poisoning. But this is definitely more of a field guide than one geared to dining advice.
If I can dig up any of my other books with more general info as to cooked via raw, I'll definitely post it.
Obviously it's impossible to advise you on the toxicity of every mushroom you might come across, & I would never EVER even THINK of trying to identify a wild-picked mushroom without the assistance of a true expert, but if there are any in particular that you're interested in, give me the name(s) & I'll be more than happy to look them up.
Personally, I only like the common white button mushroom & enoki raw, regardless of whether or not others might not kill me if I tried them that way. I do enjoy a number of others cooked in many, many different dishes.
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