£16.99
The 70 vegetarian and plant-based recipes in Mushrooms celebrate the versatility of this classic ingredient
Bestselling author of Fire, Smoke, Green, Martin Nordin, showcases creative and varied ways that mushrooms can be served. From soups and stews, to dumplings, pizzas and pickles, all the recipes draw inspiration from around the world.
Mushrooms features stunning photography, some of which were taken by the author, as well as stylish illustrations.
I love mushrooms. My mother used to make creamy mushroom soup during the week, and at the weekends and for celebrations we would have mushroom-stuffed mushrooms, creamy mushroom mince on croustades, mock snails and some kind of sauce or stew smelling of white wine. In all of these, I remember the mushrooms more than any other ingredient.
In recent years, I have been particularly inspired by the cuisines of Asia – Japan, Korea, Vietnam, Thailand and Taiwan – largely due to their techniques and thinking around balancing flavours and textures.
I’ve made all the recipes in this book plant-based, so if you are a vegan then you can get cracking too. If you want to substitute a nut butter or milk for dairy-based milk or cream, or if you prefer regular butter instead of oil, then that’s fine. You’re the head chef in your own kitchen – it’s up to you! I just hope that I can inspire you to create some new flavour memories!