The Mushroom Feast

by Jane Grigson

With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms (think lowfat). Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi may be cooked in vine leaves, made into pâté, powdered, puréed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake with cream sauce, and used in many other dishes that are too intriguing to resist. Grigson also explains the differences between good and poisonous mushrooms, relates some folk stories behind the recipes, and gives a history of mushroom cultivation that doesn't leave you in the dark about friendly fungi.

Genres: Cookbooks, Cooking, Reference, Nonfiction, Food

305 pages, Paperback

First published January 1, 1975

About the author

Jane Grigson was a notable English cookery writer.

Reviews

[Fredrick Danysh]

Most people stff or saute mushrooms. Included in this collection are many other waays to prepare the mushroom family.

[Benjamin]

Yes some of the free books at the farmers market were falling apart but this has been so very charming and informative. Exactly what I like in a conversation: good food, natural history, obscure Roman myths, strong opinions on cheese, descriptions of walking in the woods.