The Mushroom Hunter's Kitchen

Filled with vibrant flavors. The Mushroom Hunter’s Kitchen compiles a range of fascinating and practical information regarding the culinary versatility of wild and cultivated edible mushrooms.– “Foreword Review”From one of the mycological world’s most beloved chefs, this is Just. So. Delicious. The Mushroom Hunter’s Kitchen belongs in the kitchen not only of every mushroom hunter, but every mushroom lover.–Eugenia Bone, food and nature writer and editor of Fantastic Fungi Community CookbookI teach hundreds of people about mushroom identification each year, and I get countless questions about cooking mushrooms. I always tell my students the same thing: Go ask Chad! His cooking breaks away from the standard (and often lackluster) treatments that so many older mushroom cookbooks default to. You can really sense Chad’s love for mushrooms in his recipes, and his passion for the culinary traditions that express that love. The Mushroom Hunter’s Kitchen has earned a permanent place in my kitchen, and I’ll be recommending it to anyone who comes to me with mushroom cooking questions.–Christian Schwarz, coauthor of Mushrooms of the Redwood CoastChad Hyatt is a skilled forager and chef. But he wears his expertise lightly, much to the benefit of mushroom hunters and home cooks everywhere, who will find here a broad and easy-to-digest menu of techniques and recipes to transform that basket of hard-won fungi into a memorable meal. Even well-seasoned fungivores will discover lesser-known varieties and fresh, creative culinary approaches to delight dinner guests. As my go-to kitchen reference, The Mushroom Hunter’s Kitchen stands proudly between jars of dried morels and porcini, ready for action.–Langdon Cook, author of The Mushroom Hunters: A Hidden World of Food, Money, and (Mostly Legal) AdventureChad Hyatt is the best mushroom cook I know. The Mushroom Hunter’s Kitchen is filled with reliable recipes and a myriad of ingenious ways to prepare mushrooms, including condiments, salads, and desserts. Chad outlines the best techniques for cooking and preserving mushrooms, including many underutilized varieties that are no less delicious than more coveted species when prepared properly. His recipes range around the world, from curry to carbonara to chilaquiles. Chad’s experience in fine-dining shines as his food is as elegant and beautiful as it is practical and delectable. For anyone curious about foraging and cooking with mushrooms, this book is a must-have.–Dr. Gordon Walker, @FascinatedByFungi, author of Dr. Fun Guy’s Passport to Kingdom Fungi

Chad 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.