A Cook's Encyclopedia of Wild and Cultivated Mushrooms

The following section describes each mushroom group individually and offers recipes that highlight the group's unique qualities. Most of these mushrooms were selected because they are commercially available, safe to eat, and are preferred by mushroom lovers all over the world.

Cooking information has been arranged under separate headings describing how best to clean, cook, and preserve the mushrooms. Additional interesting facts about these life forms are presented so that readers can learn more about the fascinating world of fungi.

• Black Saddle Mushroom (Helvella)
• Blewit (Clitocybe)
• Boletes (Boletus)
• Chanterelle (Cantharellus)
• Common Store Mushroom (Agaricus)
• Ear mushrooms (Auricularia)
• Enoki (Flammulina)
• Fairy Ring Mushroom (Marasmius)
• Hedgehog Mushroom (Hydnum)
• Honey Mushroom (Armillaria)
• Matsutake (Tricholoma)
• Milky Caps (Lactarius)
• Morels (Morchella)
• Nameko (Pholiota)
• Oyster Mushroom (Pleurotus)
• Puffballs (Calvatia)
• Shaggy Mane (Coprinus)
• Shaggy Parasol Mushroom (Lepiota)
• Shiitake (Lentinus)
• Snow Mushroom (Tremella)
• Straw Mushroom (Volvariella)
• Truffles (Tuber)