Delicious Mushroom Recipes (Volume 1 and 2)

Author: Wang Nan et al
Publisher:
Publish Date: 2003-09-01
Features: Over thousands of years, the people of our country have accumulated rich experience in the culinary use of edible mushrooms, forming many unique mushroom delicacies. What were once diverse in appearance, rich in texture, and unique in flavor—known as "mountain delicacies"—have now become "culinary treasures" on people's dining tables. Based on this, we have compiled this book. In it, we not only focus on introducing practical cooking methods for traditional medicinal and edible mushrooms, such as shiitake mushrooms, white button mushrooms, black fungus, reishi, and cordyceps, but also briefly cover their morphological characteristics, origins, nutritional content, medicinal value, and purchasing methods. Additionally, the book includes some rare edible mushrooms that have recently been successfully cultivated artificially and are now gradually entering the market, such as: matsutake (also known as tea tree mushroom), king oyster mushroom, and chicken legs mushroom. There are also some wild, expensive mushrooms that cannot yet be cultivated artificially but are available in the market, such as Matsutake, boletes, chicken of the woods, and morels, along with their cooking methods, totaling 160 recipes. Each recipe is accompanied by a beautiful illustration for reference, allowing readers to enjoy both practical guidance and aesthetic pleasure while reading the book. This book is suitable for use by chefs in restaurants, as a teaching reference for culinary professionals and students, and is particularly well-suited for guiding families in daily selection, cooking, and consumption of edible mushrooms.