Step into nature, whether in a park, forest, prairie, or lakeland, and you are surrounded by edible wild foods-if you know where to look. Old traditions of foraging have seen a passionate resurgence of interest among midwestern chefs and home cooks intrigued by the vitality of foods growing just footsteps-or a healthy hike-from their doors. But many hesitate over collecting wild mushrooms: How do you know which ones are okay to eat? And once you do, how should you prepare them?

Untamed Mushrooms opens up the field, explaining how to seek, find, and cook wild mushrooms. Gorgeous full-color photographs and expert guidance unspool the vagaries of locating mushrooms in the wild and safely harvesting them for your table. Featuring thirteen delicious mushrooms celebrated in over one hundred unique kitchen-tested recipes, this book is a guide to truly spectacular seasonal eating. Once you've arrived home with your woodland bounty, try Grilled Lake Trout with a Mess of Morels, Roasted Corn Soup with Mushroom Duxelles, Prairie Wheat Berry Salad with Roasted Mushrooms and Chioggia Beets, Pork Tenderloin with Black Trumpet Sorghum and Ground Cherry Salsa, Game Hens with Creamy Maitake Pasta, or Porcini-Dusted Chicken with Wild Mushroom Farrotto. Accept this official invitation to begin your own mushroom stalking adventures that will lead to some seriously delicious eating.

Untamed Mushrooms: From Field to Table