What an amazing guide and cookbook! If you are at all interested in foraging for mushrooms then you should consider getting it for the information about finding them in the wild. If you mainly buy your mushrooms in the grocery store, you will find the photographs beautiful and informative about some of the lesser-known varieties stocked. Half of the recipes are pretty specialized to mushrooms I have never heard of, but the other half are adaptable to any kind of mushroom. There are preserved mushrooms, salads, and all kinds of side and main dishes. I will definitely reach for this to try out some of the more interesting ones. If you strictly like your white button and creminis, you might not find enough to use in this book. Thank you to NetGalley and the publisher for and ARC. 5 stars for being exactly what it says it is, and doing it well.

I have a friend who is always posting pics of her mushroom finds and then later the meal she prepared with them. It's something I started taking an interest in, but haven't yet pursued. Soon as I saw the title, I knew this was a must read for me. It didn't disappoint and now I can't wait to hit the woods (maybe even my yard)!

I had to laugh in the beginning. He talks of driving 200 mi for mushrooms. How silly I thought. Then I quickly remembered that mom and I have done this almost yearly to go looking for a good ramp patch.

The author describes mushrooms in detail with texture, taste, how to cook, how to store. Recipes went beyond what I expected. I had just eaten before reading this and now I'm hungry again. I can't wait to try some of these recipes out!

At last, a mushroom book that actually encourages the reader to learn the Latin names. This is especially important when reading this book from a European perspective since many of our species are slightly different from the ones in this essentially American book. The author gives the totally needed warning about identifying mushrooms in the wild. I also completely agree that washing wild mushrooms in often necessary. He lists common ones found as commercial species - in the US - with best methods for cooking and preserving. Next come the wild mushrooms section - I skip read this given I'm in Europe although am familiar with some of the taxa. There is a short but thorough section on cooking methods and preservation techniques. The following section deals with preserves, jams, pickles and chutneys, at least some of which have alternative mushrooms suggested. The main recipes cover all aspects of a menu - breakfast, lunches, mains, salads, stews, pasta/rice and even desserts. The porcini-potato latkes are straightforward and tasty as are the rosemary buttermilk biscuits with mixed mushroom gravy. There are many cuisines covered showing how versatile mushrooms are if you didn't already know. I shall try the salted mushroom hummus even if I have yet to salt the mushrooms. A lot of recipes use candy caps or black trumpets - not European species. In all a set of interesting recipes, many are vegetarian or could easily be adapted. There are not huge amounts of dairy in most so could also be adapted for vegans if need be. Personally I'm happy with meat/fish for some of the dishes. Mushroom substitutes are offered for many recipes which are essential for non American readers. Have to admit I remain less convinced about mushrooms in deserts though, many seem like 'let's add a few mushrooms because we can' - does 21g black trumpets really make any noticeable difference to a butternut squash ice-cream when there are also 170g bitter chocolate chip in it?

Thanks to NetGalley and The Experiment for the digital copy of this book; I am leaving this review voluntarily.

I don’t know much about mushrooms beyond the basics, but I do know that some family members take to the woods every spring to gather morels and other mushrooms to use year-round. I’m looking forward to our area farmer’s markets starting next month because several vendors have freshly picked fungi.

This is a great book for a beginner or intermediate mushroom hunter. Not only are there ample pictures of mushrooms so you’ll know what you’ve got, it also points out which shrooms are poisonous. It’s an invaluable resource for those heading out next month in our region.

The best part, however, is the recipes. I can’t wait to try the croquettes with rhubarb sauce, as well as some other recipes that caught my eye. Each recipe has a specific mushroom for the recipe, but also lists if you can substitute different types of mushrooms with the recipe, and I’m happy to report that the majority of the recipes say the mushrooms are interchangeable.

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I really enjoyed getting some recipe inspiration for one of my favorite vegetables.. the mighty mushroom. I was expecting this to be more plant-based or vegan, and there were some good entries (most contain dairy, not vegan), This is mostly for carnists/omnivores. SMH. I would have apprecited vegan/plant based options for each recipe.

For my taste, this is 2 stars especially when the star of this recipe is a mushroom and it s not plant-based or vegan. I am sure many other foodies will get more out of it this time.

Cannot recommend for plant-based or vegan lifestyles. Carnists and omnivores only. BEYOND DISAPPOINTED!
1 star for the photos and mushrooms


Thanks to Netgalley, Chad Hyatt and The Experiment for an ARC in exchange for an honest review.

Available: 7/22/25

This book was decent and contained a wealth of information. It was very informative. I loved this book.

I really really enjoyed this and have preordered it to have a hardback copy.
I loved how every recipe had a story. Lots of beautiful pictures of the mushrooms and recipes. The only thing I wished was that there was a picture of each mushroom in the beginning when describing each one.
There is no shortage of types of recipes in this book. Recipes from so many different ethnicities, to using mushrooms in desserts and even ice cream. Things I would never even think of to put mushrooms in.
I felt I learned a lot from this book and am excited to try making some of the recipes. Not sure I am ready to go foraging but I am lucky enough to live in an area that I can buy a variety of mushrooms from local farmers or the store.

This is a very comprehensive book on wild mushrooms. I think those interested in foraging mushrooms would be especially interested.. Even if foraging isn’t your thing, if you love mushrooms there are lots of recipes to explore.

From the woods to the kitchen, The Mushroom Hunter's Kitchen is a must-have guide for foragers looking to create beautifully plated dishes. With its comprehensive instructions and stunning imagery, this cookbook provides valuable insights for novice foragers, while its preserving techniques and recipes will also appeal to even the most experienced mushroom hunters.

A beautifully crafted cookbook that I highly recommend to anyone with a passion for mushrooms.

Thank you to NetGalley and The Experiment for providing an advanced copy in exchange for my honest opinion.

I received a copy of this eBook from netGalley for a honest review.

I learned a lot from this cookbook - not only about foraging but about how to cook so many different kinds of mushrooms in unique ways. From savory to sweet, easy and quick to more complex. A real guide to mushrooms.

A Must-Have for Mushroom Lovers
From the very first pages—just the dedication and table of contents—I knew I needed to own The Mushroom Hunter’s Kitchen. The stunning photography alone makes this book worth having, capturing everything from mushrooms in their natural habitat to beautifully plated dishes.

This is my first time reviewing a cookbook on NetGalley, and I was a little nervous, but as someone with a small obsession with cooking and eating mushrooms, I couldn’t pass up the opportunity. The first section of the book is an incredibly detailed guide to mushrooms found around the world, covering their appearance, flavor profiles, and preparation techniques. It also includes stories about foraging and travel, encouraging readers to explore the world of wild mushrooms themselves. While I’ve only had a few chances to forage in my life, each experience has been rewarding, and this book has inspired me to do more.

My love for mushrooms started young. In my family, we have a dish we simply call “bow knots”—mushrooms cooked down in butter, marjoram, and wine or sherry, typically served over farfalle pasta. It’s the meal I’ve requested for every special occasion, from birthdays to homecomings after living abroad. Over the years, I’ve adapted it with different mushrooms, like yellow chanterelles in Russia and straw mushrooms in Thailand. A few years ago, I was able to track down the out-of-print cookbook where my family’s beloved bow knots recipe originally came from. I found used copies and gave them as Christmas gifts, preserving a piece of our food history for future generations.

Reading The Mushroom Hunter’s Kitchen gave me that same feeling of excitement and nostalgia. I know this will be my 2025 Christmas gift for my family—this time, a new mushroom cookbook for us to explore together.

What sets The Mushroom Hunter’s Kitchen apart is its incredible variety. Mushroom-focused cookbooks often lean heavily into vegetarian or vegan recipes, but Chad Hyatt presents a wide range of dishes across global cuisines. From curries and tapas to latkes, enchiladas, and pastas, there’s something for everyone. I especially loved the inclusion of preserves, condiments, and even desserts—who would have thought of Turkey Tail Sorbet? Each recipe includes a thoughtful introduction, sharing personal stories or inspirations behind the dish, making the book feel both informative and personal. The recipes themselves are clear and approachable, with helpful notations on possible mushroom substitutions, ensuring accessibility no matter what’s available to you.

I’ll update my review once I’ve had a chance to cook from the book, but my immediate excitement after reading through it—and the fact that there are so few reviews on Goodreads—compelled me to share my thoughts now. Even though I received an early e-ARC, I need a physical copy as soon as it’s released.

Thank you to NetGalley and The Experiment for the early review copy. I absolutely cannot wait to start cooking from this book!

This cookbook serves as an excellent resource for exploring outdoor foraging and includes extensive guidance on various types of mushrooms. It provides a diverse selection of recipes that incorporate these mushrooms, making it a valuable addition to any culinary enthusiast's collection. I believe it would make an exceptional gift for individuals who appreciate the different varieties of mushrooms.

Thanks to Netgallery and publisher for allowing me to review this title.

This is what a cookbook should be: comprehensive range of choices and flavors, succinct descriptions and instructions, beautiful photos and illustrations, divided into useful categories making it easy to pick out a single dish or put together an entire meal. The recipes are creative and interesting. Being vegetarian, I was happy to find that most dishes are or can be made meat-free. I've been an avid mushroom hunter for many years and usually stuck to a handful of simple tried-and-true preparations, but I'm excited to try some new ideas. I'll definitely purchase a copy for myself.

This is nt just another cookbook. Chad Hyatt shares information on the differing types of mushroom and how best to cook them. Most of us are supermarket mushroom experts, but I've always wanted to forage for wild mushrooms...I live in an area that is well known for their variety....and also expand my cooking skills. I have a large library of cookbooks and cooking reference books. Chad Hyatt's THE MUSHROOM HUNTER'S KITCHEN has earned a place of honor on the shelves. The target audience is aanyone from a beginner to an adventurous learner. Great recipes, clear instructions and one of my family's favorite foods, mushrooms.

This is the most elaborate wild mushroom cookbook I’ve read, full of gourmet recipes for the adventurous chef and adventurous eater. The recipes are definitely for foodies, all developed by a gourmet chef who has cooked and eaten around the world. Most of them were far too complicated for me to make for my family on the spur of the moment when my husband or kids bring home a cache of oyster, morel, chicken of the woods or pheasant back mushrooms though. And it was lacking the sort of simple but delicious ways I like to cook up wild mushrooms (for instance, since pheasant backs tend to go chewy I like to slice them into small thin pieces, bread them and fry them like vegetarian clam strips). I also really wanted more photos. There are some (and pages noted with a photo to come), but I really like a photo for every recipe. The book is full of good information like all the ways to cook mushrooms and I learned some things there, but I also wish it had a photo for every kind of mushroom it talked about too. All told, it’s a wonderful resource.

I read a temporary digital copy of this book for review.

This is an adventurous and fascinating book with lots of recipes that had me intrigued! My interest was initially piqued as I know mushrooms themselves are healthy and low calorie and I thought this would be a good resource for me to 'hack' volume eating, but this is really not what I took from the book (many of the other ingredients in each recipe balance out the low calorie density of the mushroom), and instead the focus is on flavour - and this book sure packs a punch where that is concerned!!

The book starts with the backstory of how the author discovered the wonderful world of mushroom foraging. In continues with some great informative content, including the all important safety information that needs to be considered with regard to foraging for mushrooms. The section that follows - a deep dive into different types of mushrooms is extensive and an excellent resource in itself.

Tips for cooking. and preserving mushrooms lead us into the all important recipes!

'Preserves, pickles and condiments' starts the recipes, and chapters that follow include: Breakfast/Brunch, salads/cold preparations, appetisers/sides, soups/stews, pasta/rice, hearty entrees, 'Sweet Treats' had me intrigued, and having delved into this content I can testify that I am not disappointed!! It might take a bit of a forage to find some of the mushrooms, but I have no doubt that 'Crimini cream pie' will be well worth the effort!!

My thanks to NetGalley, author and publisher for the opportunity to review this book in exchange for an advance copy.

The book starts with an introduction to a vast variety of edible mushrooms.
I am a mycophile, and I read a book about mushrooms in the past, but I was unaware of many of the types of mushrooms Hyatt covers in this book.
Next, we have many interesting recipes, with probably lesser known techniques by amateur cooks (I had not known about some of them at all).
The book is paired with cool pictures of the mushrooms in the wild, and is a rich guide for those who love to cook with mushrooms.