What do you think?
Rate this book
The Mushroom Hunter's Kitchen
The Mushroom Hunter’s Kitchen opens up an entire new world of cooking with wild mushrooms that you never imagined possible. From pickles to pork belly, granola to gravlax — even cake and ice cream- you’ll find food for any occasion. 120 recipes strike a happy balance between innovative new ideas and reimagined classic comfort food.
The book focuses squarely on wild mushrooms, with common, well-known, and widely-loved edibles, like porcini, morels, and chanterelles, getting a lot of the attention. Many lesser-known varieties are also explored, and, perhaps most importantly, most recipes contain notes on mushroom substitutions to make them as flexible and adaptable as possible.
The food is approachable and delicious, and recipes range from simple enough for a beginner to challenging enough to teach something new to seasoned home cooks. Mushroom newbies and expert foragers alike will broaden their mushroom knowledge and find plenty of new cooking ideas for whatever mushrooms are available, whether from the local market or the forest.
From the back
“If you ever cook with mushrooms, this book belongs in your home or commercial kitchen library. Chef Hyatt shares inventive, eye opening, soulful ideas, and the recipes are accurate and true.” – Michael Miller, Michelin-starred chef and restaurateur
“What a treat to see a wild mushroom cookbook that isn’t focused solely on a few popular edibles! Chad Hyatt provides wonderful ideas and sound advice for how to make every mushroom hunt successful by encouraging readers to turn many underappreciated wild mushrooms into delicious and memorable meals.” – David Arora, author of Mushrooms Demystified
The book focuses squarely on wild mushrooms, with common, well-known, and widely-loved edibles, like porcini, morels, and chanterelles, getting a lot of the attention. Many lesser-known varieties are also explored, and, perhaps most importantly, most recipes contain notes on mushroom substitutions to make them as flexible and adaptable as possible.
The food is approachable and delicious, and recipes range from simple enough for a beginner to challenging enough to teach something new to seasoned home cooks. Mushroom newbies and expert foragers alike will broaden their mushroom knowledge and find plenty of new cooking ideas for whatever mushrooms are available, whether from the local market or the forest.
From the back
“If you ever cook with mushrooms, this book belongs in your home or commercial kitchen library. Chef Hyatt shares inventive, eye opening, soulful ideas, and the recipes are accurate and true.” – Michael Miller, Michelin-starred chef and restaurateur
“What a treat to see a wild mushroom cookbook that isn’t focused solely on a few popular edibles! Chad Hyatt provides wonderful ideas and sound advice for how to make every mushroom hunt successful by encouraging readers to turn many underappreciated wild mushrooms into delicious and memorable meals.” – David Arora, author of Mushrooms Demystified
- GenresCookbooksNonfiction
Paperback
Published January 1, 2018
3 people are currently reading
81 people want to read
About the author
Chad Hyatt
1 book2 followersChad Hyatt is an expert forager and classically trained chef who has made a name for himself in northern California and beyond, sharing his delicious spin on wild mushroom cookery. He has cooked in a variety of restaurants and private clubs around the San Francisco Bay area, where he can often be found foraging for mushrooms, putting on wild mushroom-themed dinners, teaching mushroom-related classes, and attending mushroom festivals. He is passionate about cooking approachable comfort food based on local, seasonal ingredients, and, of course, wild mushrooms.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 22 of 22 reviews
February 27, 2025
From the very first pages—just the dedication and table of contents—I knew I needed to own The Mushroom Hunter’s Kitchen. The stunning photography alone makes this book worth having, capturing everything from mushrooms in their natural habitat to beautifully plated dishes.
This is my first time reviewing a cookbook on NetGalley, and I was a little nervous, but as someone with a small obsession with cooking and eating mushrooms, I couldn’t pass up the opportunity. The first section of the book is an incredibly detailed guide to mushrooms found around the world, covering their appearance, flavor profiles, and preparation techniques. It also includes stories about foraging and travel, encouraging readers to explore the world of wild mushrooms themselves. While I’ve only had a few chances to forage in my life, each experience has been rewarding, and this book has inspired me to do more.
My love for mushrooms started young. In my family, we have a dish we simply call “bow knots”—mushrooms cooked down in butter, marjoram, and wine or sherry, typically served over farfalle pasta. It’s the meal I’ve requested for every special occasion, from birthdays to homecomings after living abroad. Over the years, I’ve adapted it with different mushrooms, like yellow chanterelles in Russia and straw mushrooms in Thailand. A few years ago, I was able to track down the out-of-print cookbook where my family’s beloved bow knots recipe originally came from. I found used copies and gave them as Christmas gifts, preserving a piece of our food history for future generations.
Reading The Mushroom Hunter’s Kitchen gave me that same feeling of excitement and nostalgia. I know this will be my 2025 Christmas gift for my family—this time, a new mushroom cookbook for us to explore together.
What sets The Mushroom Hunter’s Kitchen apart is its incredible variety. Mushroom-focused cookbooks often lean heavily into vegetarian or vegan recipes, but Chad Hyatt presents a wide range of dishes across global cuisines. From curries and tapas to latkes, enchiladas, and pastas, there’s something for everyone. I especially loved the inclusion of preserves, condiments, and even desserts—who would have thought of Turkey Tail Sorbet? Each recipe includes a thoughtful introduction, sharing personal stories or inspirations behind the dish, making the book feel both informative and personal. The recipes themselves are clear and approachable, with helpful notations on possible mushroom substitutions, ensuring accessibility no matter what’s available to you.
I’ll update my review once I’ve had a chance to cook from the book, but my immediate excitement after reading through it—and the fact that there are so few reviews on Goodreads—compelled me to share my thoughts now. Even though I received an early e-ARC, I need a physical copy as soon as it’s released.
Thank you to NetGalley and The Experiment for the early review copy. I absolutely cannot wait to start cooking from this book!
This is my first time reviewing a cookbook on NetGalley, and I was a little nervous, but as someone with a small obsession with cooking and eating mushrooms, I couldn’t pass up the opportunity. The first section of the book is an incredibly detailed guide to mushrooms found around the world, covering their appearance, flavor profiles, and preparation techniques. It also includes stories about foraging and travel, encouraging readers to explore the world of wild mushrooms themselves. While I’ve only had a few chances to forage in my life, each experience has been rewarding, and this book has inspired me to do more.
My love for mushrooms started young. In my family, we have a dish we simply call “bow knots”—mushrooms cooked down in butter, marjoram, and wine or sherry, typically served over farfalle pasta. It’s the meal I’ve requested for every special occasion, from birthdays to homecomings after living abroad. Over the years, I’ve adapted it with different mushrooms, like yellow chanterelles in Russia and straw mushrooms in Thailand. A few years ago, I was able to track down the out-of-print cookbook where my family’s beloved bow knots recipe originally came from. I found used copies and gave them as Christmas gifts, preserving a piece of our food history for future generations.
Reading The Mushroom Hunter’s Kitchen gave me that same feeling of excitement and nostalgia. I know this will be my 2025 Christmas gift for my family—this time, a new mushroom cookbook for us to explore together.
What sets The Mushroom Hunter’s Kitchen apart is its incredible variety. Mushroom-focused cookbooks often lean heavily into vegetarian or vegan recipes, but Chad Hyatt presents a wide range of dishes across global cuisines. From curries and tapas to latkes, enchiladas, and pastas, there’s something for everyone. I especially loved the inclusion of preserves, condiments, and even desserts—who would have thought of Turkey Tail Sorbet? Each recipe includes a thoughtful introduction, sharing personal stories or inspirations behind the dish, making the book feel both informative and personal. The recipes themselves are clear and approachable, with helpful notations on possible mushroom substitutions, ensuring accessibility no matter what’s available to you.
I’ll update my review once I’ve had a chance to cook from the book, but my immediate excitement after reading through it—and the fact that there are so few reviews on Goodreads—compelled me to share my thoughts now. Even though I received an early e-ARC, I need a physical copy as soon as it’s released.
Thank you to NetGalley and The Experiment for the early review copy. I absolutely cannot wait to start cooking from this book!
May 26, 2025
To be completely honest I didn’t know there were that many varieties of mushrooms! And in the same honestly vibe- the only mushroom hunting I’m ever going to do is looking for a portobello at the Piggly Wiggly.
Buttttttt- all that aside I loved this book. The cool things you can do with a mushroom blew my mind! I mean if you can make bacon jam why couldn’t you make mushroom jam? Spoiler alert! You can.
Buttttttt- all that aside I loved this book. The cool things you can do with a mushroom blew my mind! I mean if you can make bacon jam why couldn’t you make mushroom jam? Spoiler alert! You can.
July 21, 2025
The Mushroom Hunter's Kitchen by professional chef and expert mushroom forager Chad Hyatt is epic! As a mushroom forager and expert cook, I am smitten with everything about it from the mouthwatering photos to the helpful mushroom information and tips to the layout to the unique recipes. Hyatt describes his passion for cooking with mushrooms, his relatable midnight porcini hunt (I will NEVER forget my first porcini which caused me to shed happy tears), cultivated and wild mushrooms, safety and caution, allergic reactions, the spit test to determine edibility (only works with some such as the russula family), and emphasizes the fun of trying new-to-you mushrooms. I love that in his thorough list of mushrooms listed by the common name first and scientific second, he explains the best cooking method such as dry sauteeing, roasting, grilling and boiling. Not only that but the best preserving methods are included such as pickling, dehydrating, salting and freezing. Talk about useful! No need for guesswork.
Hyatt started his mushroom foraging with choice mushrooms then became curious about the lesser-known and overlooked mushrooms. That's me as well. I have my favourite top 20 or so list but enjoy many others and each year add more to my repertoire. This book feels like a gift dropped into my lap as I regularly search for and think up fresh cooking and preserving ideas. My mind is blown with the options which just expanded my life such as Black Trumpet Jam (we pick baskets and baskets of them each autumn), Matsutake-Fig Preserve (we have fig trees), Morels Stuffed with Roasted Chiles and Cheese, Peach-Candy Cap Leather, Mushroom Tartare, Black Risotto (I've only used squid ink), Porcini-Chestnut Soup (we have chestnuts!), Chanterelle and Persimmon Galette and Yellow Foot Eggnog Ice Cream.
The focus here is mostly North America and the bulk of my foraging is in Central Europe but the book is still very applicable. A huge chunk of my life is everything mushroom related including events and festivals, associations and identification. I cannot wait to add the hard copy to my huge fungi library. Anyone who is even remotely intrigued by fabulous mushroom information and recipes ought to seek this out. Recipes would appeal to every experience and skill level. There is something for everyone.
Hyatt started his mushroom foraging with choice mushrooms then became curious about the lesser-known and overlooked mushrooms. That's me as well. I have my favourite top 20 or so list but enjoy many others and each year add more to my repertoire. This book feels like a gift dropped into my lap as I regularly search for and think up fresh cooking and preserving ideas. My mind is blown with the options which just expanded my life such as Black Trumpet Jam (we pick baskets and baskets of them each autumn), Matsutake-Fig Preserve (we have fig trees), Morels Stuffed with Roasted Chiles and Cheese, Peach-Candy Cap Leather, Mushroom Tartare, Black Risotto (I've only used squid ink), Porcini-Chestnut Soup (we have chestnuts!), Chanterelle and Persimmon Galette and Yellow Foot Eggnog Ice Cream.
The focus here is mostly North America and the bulk of my foraging is in Central Europe but the book is still very applicable. A huge chunk of my life is everything mushroom related including events and festivals, associations and identification. I cannot wait to add the hard copy to my huge fungi library. Anyone who is even remotely intrigued by fabulous mushroom information and recipes ought to seek this out. Recipes would appeal to every experience and skill level. There is something for everyone.
July 26, 2025
Originally posted on my blog Nonstop Reader.
The Mushroom Hunter’s Kitchen is an accessible and beautifully photographed tutorial and recipe guide by Chad Hyatt. Originally published in 2018, this reformat and re-release from The Experiment is 288 pages and is available in hardcover and ebook formats.
This guide is divided into thematic sections. The intro contains abbreviated foraging and plant lists with photos and info for IDing and safely foraging fungi, followed by recipes arranged by category to use the foraged bounty.
Recipes include an introduction, bullet list of ingredients, and step by step preparation instructions. Ingredient measures are provided in imperial (American) units only. Many of the ingredients will require both foraged items and access to a well stocked specialist grocer. The recipes are peppered with additional tips/substitutions/and tricks to improve outcomes in small highlighted text boxes. It should be noted that many of the recipes contain meat and/or dairy and are not vegetarian/vegan, and that they'll require some adapting to make them non-meat/dairy friendly.
The recipes are accompanied by full color photos, including preparation pictures. The photos are a high point of the book, and serving suggestions are very attractive and well styled. The author/publisher have also included an abbreviated bibliography/resources and a cross-referenced index to the book's content.
Four and a half stars. This would be an excellent choice for public library acquisition, for home use, for smallholders and self sufficiency folks, and for gift giving. It's lovely to see a burgeoning appreciation for foraging and using local fresh ingredients.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
The Mushroom Hunter’s Kitchen is an accessible and beautifully photographed tutorial and recipe guide by Chad Hyatt. Originally published in 2018, this reformat and re-release from The Experiment is 288 pages and is available in hardcover and ebook formats.
This guide is divided into thematic sections. The intro contains abbreviated foraging and plant lists with photos and info for IDing and safely foraging fungi, followed by recipes arranged by category to use the foraged bounty.
Recipes include an introduction, bullet list of ingredients, and step by step preparation instructions. Ingredient measures are provided in imperial (American) units only. Many of the ingredients will require both foraged items and access to a well stocked specialist grocer. The recipes are peppered with additional tips/substitutions/and tricks to improve outcomes in small highlighted text boxes. It should be noted that many of the recipes contain meat and/or dairy and are not vegetarian/vegan, and that they'll require some adapting to make them non-meat/dairy friendly.
The recipes are accompanied by full color photos, including preparation pictures. The photos are a high point of the book, and serving suggestions are very attractive and well styled. The author/publisher have also included an abbreviated bibliography/resources and a cross-referenced index to the book's content.
Four and a half stars. This would be an excellent choice for public library acquisition, for home use, for smallholders and self sufficiency folks, and for gift giving. It's lovely to see a burgeoning appreciation for foraging and using local fresh ingredients.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
May 4, 2025
Thank you to The Experiment and NetGalley for the opportunity to read an advance copy of The Mushroom Hunter’s Kitchen! As a forager and mushroom enthusiast, I was thrilled to dive into this richly detailed and visually inviting cookbook.
Chef Chad Hyatt brings years of experience and passion to the table, offering a wide range of recipes that highlight the versatility and depth of mushrooms—from market varieties to wild foraged treasures. Standouts included the Lion’s Mane Cannelloni, which was both luxurious and earthy, and the Saffron Milk Cap Stew, which struck a perfect balance of rustic comfort and gourmet flair. I also appreciated the surprising inclusion of desserts like the *Chanterelle–Meyer Lemon Marmalade*, which added creativity and range to the collection.
What sets this cookbook apart is Hyatt’s blend of culinary skill and foraging knowledge. The book includes valuable tips on identifying, cleaning, and storing different types of mushrooms, making it both a practical guide and an inspiring resource. It’s clear this isn’t just a recipe collection—it’s a love letter to mushrooms in all their forms.
My only minor critique is that a few recipes leaned toward restaurant-level complexity or relied on hard-to-source ingredients, which might challenge the everyday home cook. However, Hyatt often offers substitution suggestions that help make the dishes more accessible.
Overall, The Mushroom Hunter’s Kitchen is an excellent, beautifully written guide for anyone looking to deepen their appreciation for mushrooms—whether you’re foraging in the woods or shopping at your local market. I’m looking forward to cooking from this one throughout mushroom season!
Chef Chad Hyatt brings years of experience and passion to the table, offering a wide range of recipes that highlight the versatility and depth of mushrooms—from market varieties to wild foraged treasures. Standouts included the Lion’s Mane Cannelloni, which was both luxurious and earthy, and the Saffron Milk Cap Stew, which struck a perfect balance of rustic comfort and gourmet flair. I also appreciated the surprising inclusion of desserts like the *Chanterelle–Meyer Lemon Marmalade*, which added creativity and range to the collection.
What sets this cookbook apart is Hyatt’s blend of culinary skill and foraging knowledge. The book includes valuable tips on identifying, cleaning, and storing different types of mushrooms, making it both a practical guide and an inspiring resource. It’s clear this isn’t just a recipe collection—it’s a love letter to mushrooms in all their forms.
My only minor critique is that a few recipes leaned toward restaurant-level complexity or relied on hard-to-source ingredients, which might challenge the everyday home cook. However, Hyatt often offers substitution suggestions that help make the dishes more accessible.
Overall, The Mushroom Hunter’s Kitchen is an excellent, beautifully written guide for anyone looking to deepen their appreciation for mushrooms—whether you’re foraging in the woods or shopping at your local market. I’m looking forward to cooking from this one throughout mushroom season!
May 8, 2025
This is not your ordinary cook book, nor a full mushroom guide. It is a plethora of knowledge on mushrooms and what you can do with them of course, but it was more than just that. It was a story of the author and you, the reader, were brought on that adventure. From Finding the first mushroom on Thanksgiving weekend to sitting in front of the fire with friends after a muddy expedition. Truly fun and captivating.
Let us not forget the best part, mushrooms! It showed so many different types of mushrooms from what you can buy to the wild mushrooms you can forage. Each one gave great descriptor and how to preserve and cook them in the best way. It also showed amazing techniques used and why you would use them for different situations. This keeps the reader informed. Including little nuggets of knowledge such as, low and slow dehydration of candy caps make it more fragrant. The recipes were easy to follow and sounded mouthwatering. The blurbs at the top of each one will inspire the cook to not only cook the recipe but put their own spin on it. There was wonderful photography and truly cute illustrations throughout.
One of the wonderful things in this book was near the end. It was where the reader could find additional resources for mushroom identification. This helps the reader to possibly follow in the authors footsteps and go on their own weekend exploration for mushrooms.
Let us not forget the best part, mushrooms! It showed so many different types of mushrooms from what you can buy to the wild mushrooms you can forage. Each one gave great descriptor and how to preserve and cook them in the best way. It also showed amazing techniques used and why you would use them for different situations. This keeps the reader informed. Including little nuggets of knowledge such as, low and slow dehydration of candy caps make it more fragrant. The recipes were easy to follow and sounded mouthwatering. The blurbs at the top of each one will inspire the cook to not only cook the recipe but put their own spin on it. There was wonderful photography and truly cute illustrations throughout.
One of the wonderful things in this book was near the end. It was where the reader could find additional resources for mushroom identification. This helps the reader to possibly follow in the authors footsteps and go on their own weekend exploration for mushrooms.
Read
July 25, 2025I was excited to read and cook from The Mushroom Hunter’s Kitchen. Foraging remains an aspiration for now, so on this first pass through the cookbook, I stuck with supermarket staples: button, crimini, portabella, and shiitake. Hyatt’s guidance on cleaning and cooking mushrooms is thorough, offering tips I haven’t encountered in more general-purpose cookbooks.
I tested several recipes, making plant-based swaps or omissions where needed:
• Chile-miso glazed mushrooms (using vegan butter)
• Congee (skipping the bonito flakes)
• Rosemary buttermilk biscuits with mixed mushroom gravy (with vegan substitutes for butter, buttermilk, and milk)
• Mushroom and scallion pancakes
• Aloo matar
The chile-miso mushrooms were flavorful but generically fusiony. In the congee, the mushrooms paired beautifully with the creamy rice, adding an earthy depth. The star of the bunch was the biscuits and mushroom gravy, which was by far the crowd favorite. They felt like a trip to Portland in the best way. The mushroom and scallion pancakes were fine; the mushrooms didn’t detract, but they didn’t add much for me. As for the aloo matar, the mushrooms’ chewiness slightly clashed with the smooth texture I usually associate with the dish.
Hyatt’s passion (bordering on obsession) for mushrooms is clear throughout this book, and it’s always inspiring to learn from someone so singularly focused. I’m still hoping to grow or forage my own mushrooms someday, and when I do, I’ll be returning to this cookbook, especially for those biscuits and gravy.
Thanks to The Experiment and NetGalley for the advance reading copy.
I tested several recipes, making plant-based swaps or omissions where needed:
• Chile-miso glazed mushrooms (using vegan butter)
• Congee (skipping the bonito flakes)
• Rosemary buttermilk biscuits with mixed mushroom gravy (with vegan substitutes for butter, buttermilk, and milk)
• Mushroom and scallion pancakes
• Aloo matar
The chile-miso mushrooms were flavorful but generically fusiony. In the congee, the mushrooms paired beautifully with the creamy rice, adding an earthy depth. The star of the bunch was the biscuits and mushroom gravy, which was by far the crowd favorite. They felt like a trip to Portland in the best way. The mushroom and scallion pancakes were fine; the mushrooms didn’t detract, but they didn’t add much for me. As for the aloo matar, the mushrooms’ chewiness slightly clashed with the smooth texture I usually associate with the dish.
Hyatt’s passion (bordering on obsession) for mushrooms is clear throughout this book, and it’s always inspiring to learn from someone so singularly focused. I’m still hoping to grow or forage my own mushrooms someday, and when I do, I’ll be returning to this cookbook, especially for those biscuits and gravy.
Thanks to The Experiment and NetGalley for the advance reading copy.
May 9, 2025
Thank you Netgalley, The Experiment, and Chad Hyatt for sending me this advanced review copy for free. I am leaving this review voluntarily.
The photography is beyond stunning!
I learned so much about various typed of mushrooms, safe foraging, and how to store and prepare them. It was a lot of info, and very enjoyable to read. I think this would make a great coffee table book for guests to browse.
The recipes were well written, but it feels like you need a more advanced level of cooking skill to fully enjoy cooking these recipes. This is not in any way a beginner book. Mushrooms make a great meat substitute to get that meaty texture, and so many of these recipes are vegetarian.
This is a wonderful specialty cooking book to have in your collection. It's full of info, and also beautiful at the same time.
The photography is beyond stunning!
I learned so much about various typed of mushrooms, safe foraging, and how to store and prepare them. It was a lot of info, and very enjoyable to read. I think this would make a great coffee table book for guests to browse.
The recipes were well written, but it feels like you need a more advanced level of cooking skill to fully enjoy cooking these recipes. This is not in any way a beginner book. Mushrooms make a great meat substitute to get that meaty texture, and so many of these recipes are vegetarian.
This is a wonderful specialty cooking book to have in your collection. It's full of info, and also beautiful at the same time.
April 28, 2025
I have a friend who is always posting pics of her mushroom finds and then later the meal she prepared with them. It's something I started taking an interest in, but haven't yet pursued. Soon as I saw the title, I knew this was a must read for me. It didn't disappoint and now I can't wait to hit the woods (maybe even my yard)!
I had to laugh in the beginning. He talks of driving 200 mi for mushrooms. How silly I thought. Then I quickly remembered that mom and I have done this almost yearly to go looking for a good ramp patch.
The author describes mushrooms in detail with texture, taste, how to cook, how to store. Recipes went beyond what I expected. I had just eaten before reading this and now I'm hungry again. I can't wait to try some of these recipes out!
I had to laugh in the beginning. He talks of driving 200 mi for mushrooms. How silly I thought. Then I quickly remembered that mom and I have done this almost yearly to go looking for a good ramp patch.
The author describes mushrooms in detail with texture, taste, how to cook, how to store. Recipes went beyond what I expected. I had just eaten before reading this and now I'm hungry again. I can't wait to try some of these recipes out!
May 19, 2025
This is a unique book that gives the reader some ideas for forgaging and cooking as well as preserving the fungi. I enjoy mushrooms and this book explores a variety of ways I had not imagined enjoying the capped favorite. From breakfast all the way through to dessert. The photo's are fascintating and the discussions that are presented well done. The book also includes a very important detail in which some mushrooms can be poisonous and to be aware. If you enjoy mushrooms, learning about and exploring the aspects of mushooms then this might be for you. I am ready to try the Savory Mushroom Gallete as soon as I return from the store. Thanks to the author, publisher and Netgally for the opportunity.
February 10, 2025
This is nt just another cookbook. Chad Hyatt shares information on the differing types of mushroom and how best to cook them. Most of us are supermarket mushroom experts, but I've always wanted to forage for wild mushrooms...I live in an area that is well known for their variety....and also expand my cooking skills. I have a large library of cookbooks and cooking reference books. Chad Hyatt's THE MUSHROOM HUNTER'S KITCHEN has earned a place of honor on the shelves. The target audience is aanyone from a beginner to an adventurous learner. Great recipes, clear instructions and one of my family's favorite foods, mushrooms.
July 24, 2025
⭐️⭐️⭐️⭐️⭐️ (5/5 stars)
Mushroom lovers, rejoice! Chad Hyatt's The Mushroom Hunter's Kitchen is an absolute gem for anyone enchanted by the flavour, texture, and versatility of mushrooms. Whether you're a seasoned forager or just someone who can't resist ordering the mushroom dish at every restaurant, this book belongs in your kitchen library.
Jampacked with 120 mouthwatering recipes, this cookbook is far more than just a collection of instructions; it's a deep dive into the fascinating world of both wild and cultivated mushrooms. From familiar varieties to the more exotic, Hyatt walks readers through the culinary possibilities with passion, creativity, and a chef's expertise.
Beyond the recipes, what really impressed me was the depth of knowledge and the incredible attention to detail. Hyatt offers insightful information on a wide variety of mushroom types, along with thoughtful preparation tips and helpful foraging notes, turning this book into just as much of an educational resource as it is a culinary guide. The stunning photography throughout adds a beautiful visual touch and offers useful references, though I wouldn't have minded seeing a few more photos of the finished dishes themselves.
I had such a great time flipping through each page, bookmarking recipes to try, and dreaming of future mushroom feasts. I already know this is a cookbook I'll be returning to often, and I cannot wait to get my own physical copy to add to my kitchen library.
Thank you to NetGalley and The Experiment Publishing for gifting me an e-ARC copy of The Mushroom Hunter's Kitchen in exchange for my honest review.
Mushroom lovers, rejoice! Chad Hyatt's The Mushroom Hunter's Kitchen is an absolute gem for anyone enchanted by the flavour, texture, and versatility of mushrooms. Whether you're a seasoned forager or just someone who can't resist ordering the mushroom dish at every restaurant, this book belongs in your kitchen library.
Jampacked with 120 mouthwatering recipes, this cookbook is far more than just a collection of instructions; it's a deep dive into the fascinating world of both wild and cultivated mushrooms. From familiar varieties to the more exotic, Hyatt walks readers through the culinary possibilities with passion, creativity, and a chef's expertise.
Beyond the recipes, what really impressed me was the depth of knowledge and the incredible attention to detail. Hyatt offers insightful information on a wide variety of mushroom types, along with thoughtful preparation tips and helpful foraging notes, turning this book into just as much of an educational resource as it is a culinary guide. The stunning photography throughout adds a beautiful visual touch and offers useful references, though I wouldn't have minded seeing a few more photos of the finished dishes themselves.
I had such a great time flipping through each page, bookmarking recipes to try, and dreaming of future mushroom feasts. I already know this is a cookbook I'll be returning to often, and I cannot wait to get my own physical copy to add to my kitchen library.
Thank you to NetGalley and The Experiment Publishing for gifting me an e-ARC copy of The Mushroom Hunter's Kitchen in exchange for my honest review.
April 9, 2025
Thanks to NetGalley and The Experiment for the digital copy of this book; I am leaving this review voluntarily.
I don’t know much about mushrooms beyond the basics, but I do know that some family members take to the woods every spring to gather morels and other mushrooms to use year-round. I’m looking forward to our area farmer’s markets starting next month because several vendors have freshly picked fungi.
This is a great book for a beginner or intermediate mushroom hunter. Not only are there ample pictures of mushrooms so you’ll know what you’ve got, it also points out which shrooms are poisonous. It’s an invaluable resource for those heading out next month in our region.
The best part, however, is the recipes. I can’t wait to try the croquettes with rhubarb sauce, as well as some other recipes that caught my eye. Each recipe has a specific mushroom for the recipe, but also lists if you can substitute different types of mushrooms with the recipe, and I’m happy to report that the majority of the recipes say the mushrooms are interchangeable.
For more reviews, visit www.bargain-sleuth.com
I don’t know much about mushrooms beyond the basics, but I do know that some family members take to the woods every spring to gather morels and other mushrooms to use year-round. I’m looking forward to our area farmer’s markets starting next month because several vendors have freshly picked fungi.
This is a great book for a beginner or intermediate mushroom hunter. Not only are there ample pictures of mushrooms so you’ll know what you’ve got, it also points out which shrooms are poisonous. It’s an invaluable resource for those heading out next month in our region.
The best part, however, is the recipes. I can’t wait to try the croquettes with rhubarb sauce, as well as some other recipes that caught my eye. Each recipe has a specific mushroom for the recipe, but also lists if you can substitute different types of mushrooms with the recipe, and I’m happy to report that the majority of the recipes say the mushrooms are interchangeable.
For more reviews, visit www.bargain-sleuth.com
July 19, 2025
Clever...
I really like easting mushrooms and this gave me tons of new ideas of how to incorporate mushrooms into so many meals. I never thought about adding in mushrooms to dessert or ice cream, but there are recipes for just that.
Recommend.
I really like easting mushrooms and this gave me tons of new ideas of how to incorporate mushrooms into so many meals. I never thought about adding in mushrooms to dessert or ice cream, but there are recipes for just that.
Recommend.
December 30, 2022
Wonderful, easy to follow recipes with great descriptions of the flavor profiles of the mushroom varieties.
November 10, 2025
Lots of amazing mushroom dishes to try.
April 7, 2025
I really enjoyed getting some recipe inspiration for one of my favorite vegetables.. the mighty mushroom. I was expecting this to be more plant-based or vegan, and there were some good entries (most contain dairy, not vegan), This is mostly for carnists/omnivores. SMH. I would have apprecited vegan/plant based options for each recipe.
For my taste, this is 1 star especially when the star of this book is a mushroom and it is not plant-based or vegan! Do not even get me started about the abundance of dairy in this book. I am sure many other foodies will get more out of it this time.
Cannot recommend for plant-based or vegan lifestyles. Carnists and omnivores only. BEYOND DISAPPOINTED!
1 star for the photos and mushrooms
Thanks to Netgalley, Chad Hyatt and The Experiment for an ARC in exchange for an honest review.
Available: 7/22/25
For my taste, this is 1 star especially when the star of this book is a mushroom and it is not plant-based or vegan! Do not even get me started about the abundance of dairy in this book. I am sure many other foodies will get more out of it this time.
Cannot recommend for plant-based or vegan lifestyles. Carnists and omnivores only. BEYOND DISAPPOINTED!
1 star for the photos and mushrooms
Thanks to Netgalley, Chad Hyatt and The Experiment for an ARC in exchange for an honest review.
Available: 7/22/25
July 27, 2025
This is a Cookbook. I enjoyed trying the recipes in this book, and I also really enjoyed reading about mushrooms. This is a well put together cookbook. If you like mushrooms you should check this book out. I received an ARC of this book. This review is my own honest opinion about the book like all my reviews are.
March 29, 2025
I received this book from Net Galley in exchange for my honest review.
I really really enjoyed this and have preordered it to have a hardback copy.
I loved how every recipe had a story. Lots of beautiful pictures of the mushrooms and recipes. The only thing I wished was that there was a picture of each mushroom in the beginning when describing each one.
There is no shortage of types of recipes in this book. Recipes from so many different ethnicities, to using mushrooms in desserts and even ice cream. Things I would never even think of to put mushrooms in.
I felt I learned a lot from this book and am excited to try making some of the recipes. Not sure I am ready to go foraging but I am lucky enough to live in an area that I can buy a variety of mushrooms from local farmers or the store.
I really really enjoyed this and have preordered it to have a hardback copy.
I loved how every recipe had a story. Lots of beautiful pictures of the mushrooms and recipes. The only thing I wished was that there was a picture of each mushroom in the beginning when describing each one.
There is no shortage of types of recipes in this book. Recipes from so many different ethnicities, to using mushrooms in desserts and even ice cream. Things I would never even think of to put mushrooms in.
I felt I learned a lot from this book and am excited to try making some of the recipes. Not sure I am ready to go foraging but I am lucky enough to live in an area that I can buy a variety of mushrooms from local farmers or the store.
March 13, 2025
From the woods to the kitchen, The Mushroom Hunter's Kitchen is a must-have guide for foragers looking to create beautifully plated dishes. With its comprehensive instructions and stunning imagery, this cookbook provides valuable insights for novice foragers, while its preserving techniques and recipes will also appeal to even the most experienced mushroom hunters.
A beautifully crafted cookbook that I highly recommend to anyone with a passion for mushrooms.
Thank you to NetGalley and The Experiment for providing an advanced copy in exchange for my honest opinion.
A beautifully crafted cookbook that I highly recommend to anyone with a passion for mushrooms.
Thank you to NetGalley and The Experiment for providing an advanced copy in exchange for my honest opinion.
February 3, 2025
This is the most elaborate wild mushroom cookbook I’ve read, full of gourmet recipes for the adventurous chef and adventurous eater. The recipes are definitely for foodies, all developed by a gourmet chef who has cooked and eaten around the world. Most of them were far too complicated for me to make for my family on the spur of the moment when my husband or kids bring home a cache of oyster, morel, chicken of the woods or pheasant back mushrooms though. And it was lacking the sort of simple but delicious ways I like to cook up wild mushrooms (for instance, since pheasant backs tend to go chewy I like to slice them into small thin pieces, bread them and fry them like vegetarian clam strips). I also really wanted more photos. There are some (and pages noted with a photo to come), but I really like a photo for every recipe. The book is full of good information like all the ways to cook mushrooms and I learned some things there, but I also wish it had a photo for every kind of mushroom it talked about too. All told, it’s a wonderful resource.
I read a temporary digital copy of this book for review.
I read a temporary digital copy of this book for review.
March 7, 2025
I received a copy of this eBook from netGalley for a honest review.
I learned a lot from this cookbook - not only about foraging but about how to cook so many different kinds of mushrooms in unique ways. From savory to sweet, easy and quick to more complex. A real guide to mushrooms.
I learned a lot from this cookbook - not only about foraging but about how to cook so many different kinds of mushrooms in unique ways. From savory to sweet, easy and quick to more complex. A real guide to mushrooms.
Displaying 1 - 22 of 22 reviews