A01=Chad Hyatt
Author_Chad Hyatt
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button
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Category=WB
Category=WBH
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Category=WNP
chanterelle
conservation
cook
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cremini
dessert
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edible
environmental
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eugenia bone
fantastic fungi
farmers
foodie
forage
forager
foraging
fungi
gift
grow
guide
healthy
huitlacoche
hunting
identification
maitake
market
matsutake
meals
morel
mycelium
mycology
natural
nature
outdoorsy
oyster
plant
plant based
porcini
recipes
shiitake
snacks
species
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sustainable
technique
telluride
toadstool
trumpet
unique
vegetarian
wild
wilderness
Product details
- ISBN 9798893030648
- Weight: 1073g
- Dimensions: 211 x 287mm
- Publication Date: 22 Jul 2025
- Publisher: The Experiment LLC
- Publication City/Country: US
- Product Form: Hardback
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Whether you’re a dedicated mushroom forager or you rely on shops or markets for your fungi fill, you can make the most of your mushroom haul with The Mushroom Hunter’s Kitchen. Chad Hyatt shares his favourite recipes, plus tips and techniques for cooking mushrooms safely, and maximising their flavour. This guide to creating incredible meals, snacks, preserves and desserts, uses the humble button mushroom, the revered morel, the common oyster mushroom, the elusive huitlacoche and everything in between.
Cooking with mushrooms doesn’t have to be intimidating. If you’re intrigued by a recipe but prefer to stick to the varieties you can find at your local market, recipes offer substitutions for uncommon mushrooms, so they’re all within reach regardless of season or foraging experience. The Mushroom Hunter’s Kitchen is sure to delight seasoned mushroom foragers, amateur fungi afficionados and foodies alike.
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.
