The Mushroom Hunter’s Kitchen is an accessible and beautifully photographed tutorial and recipe guide by Chad Hyatt. Originally published in 2018, this reformat and re-release from The Experiment is 288 pages and is available in hardcover and ebook formats.

This guide is divided into thematic sections. The intro contains abbreviated foraging and plant lists with photos and info for IDing and safely foraging fungi, followed by recipes arranged by category to use the foraged bounty.

Recipes include an introduction, bullet list of ingredients, and step by step preparation instructions. Ingredient measures are provided in imperial (American) units only. Many of the ingredients will require both foraged items and access to a well stocked specialist grocer. The recipes are peppered with additional tips/substitutions/and tricks to improve outcomes in small highlighted text boxes. It should be noted that many of the recipes contain meat and/or dairy and are not vegetarian/vegan, and that they'll require some adapting to make them non-meat/dairy friendly.

The recipes are accompanied by full color photos, including preparation pictures. The photos are a high point of the book, and serving suggestions are very attractive and well styled. The author/publisher have also included an abbreviated bibliography/resources and a cross-referenced index to the book's content.

Four and a half stars. This would be an excellent choice for public library acquisition, for home use, for smallholders and self sufficiency folks, and for gift giving. It's lovely to see a burgeoning appreciation for foraging and using local fresh ingredients.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This is a Cookbook. I enjoyed trying the recipes in this book, and I also really enjoyed reading about mushrooms. This is a well put together cookbook. If you like mushrooms you should check this book out. I received an ARC of this book. This review is my own honest opinion about the book like all my reviews are.

The Mushroom Hunter's Kitchen by professional chef and expert mushroom forager Chad Hyatt is epic! As a mushroom forager and expert cook, I am smitten with everything about it from the mouthwatering photos to the helpful mushroom information and tips to the layout to the unique recipes. Hyatt describes his passion for cooking with mushrooms, his relatable midnight porcini hunt (I will NEVER forget my first porcini which caused me to shed happy tears), cultivated and wild mushrooms, safety and caution, how to minimize allergic reactions, the spit test to determine edibility (only works with some such as the russula family), and emphasizes the fun of trying new-to-you mushrooms. I love that in his thorough list of mushrooms listed by the common name first and scientific second, he explains the best cooking method such as dry sauteeing, roasting, grilling and boiling. Not only that but the best preserving methods are included such as pickling, dehydrating, salting and freezing. Talk about useful! No need for guesswork.

Hyatt started his mushroom foraging with choice mushrooms then became curious about the lesser-known and overlooked mushrooms. That's me as well. I have my favourite top 20 or so list but enjoy many others and each year add more to my repertoire. This book feels like a gift dropped into my lap as I regularly search for and think up fresh cooking and preserving ideas. My mind is blown with the options which just expanded my life such as Black Trumpet Jam (we pick baskets and baskets of them), Matsutake-Fig Preserve (we have fig trees), Morels Stuffed with Roasted Chiles and Cheese, Peach-Candy Cap Leather, Mushroom Tartare, Porcini-Chestnut Soup (we have chestnuts!), Black Risotto (I've only used squid ink), Chanterelle and Persimmon Galette and Yellow Foot Eggnog Ice Cream.

The focus here is mostly North America and the bulk of my foraging is in Central Europe but the book is still very applicable. A huge chunk of my life is everything mushroom related including events and festivals, identification, foraging associations and reading about them. I cannot wait to add the hard copy to my huge fungi library. Anyone who is even remotely intrigued by fabulous mushroom information and recipes ought to seek this out. Recipes would appeal to every experience and skill level. There is something for everyone.

Clever...

I really like easting mushrooms and this gave me tons of new ideas of how to incorporate mushrooms into so many meals. I never thought about adding in mushrooms to dessert or ice cream, but there are recipes for just that.
Recommend.

I was excited to read and cook from The Mushroom Hunter’s Kitchen. Foraging remains an aspiration for now, so on this first pass through the cookbook, I stuck with supermarket staples: button, crimini, portabella, and shiitake. Hyatt’s guidance on cleaning and cooking mushrooms is thorough, offering tips I haven’t encountered in more general-purpose cookbooks.

I tested several recipes, making plant-based swaps or omissions where needed:
• Chile-miso glazed mushrooms (using vegan butter)
• Congee (skipping the bonito flakes)
• Rosemary buttermilk biscuits with mixed mushroom gravy (with vegan substitutes for butter, buttermilk, and milk)
• Mushroom and scallion pancakes
• Aloo matar

The chile-miso mushrooms were flavorful but generically fusiony. In the congee, the mushrooms paired beautifully with the creamy rice, adding an earthy depth. The standout of the bunch was the biscuits and mushroom gravy, which was by far the crowd favorite. They felt like a trip to Portland in the best way. The mushroom and scallion pancakes were fine; the mushrooms didn’t detract, but they didn’t add much for me. As for the aloo matar, the mushrooms’ chewiness slightly clashed with the smooth texture I usually associate with the dish.

Hyatt’s passion (bordering on obsession) for mushrooms is clear throughout this book, and it’s always inspiring to learn from someone so singularly focused. I’m still hoping to grow or forage my own mushrooms someday, and when I do, I’ll be returning to this cookbook, especially for those biscuits and gravy.

Thanks to The Experiment and NetGalley for the advance reading copy.

⭐️⭐️⭐️⭐️⭐️ (5/5 stars)
Mushroom lovers, rejoice! Chad Hyatt's The Mushroom Hunter's Kitchen is an absolute gem for anyone enchanted by the flavour, texture, and versatility of mushrooms. Whether you're a seasoned forager or just someone who can't resist ordering the mushroom dish at every restaurant, this book belongs in your kitchen library.

Jampacked with 120 mouthwatering recipes, this cookbook is far more than just a collection of instructions; it's a deep dive into the fascinating world of both wild and cultivated mushrooms. From familiar varieties to the more exotic, Hyatt walks readers through the culinary possibilities with passion, creativity, and a chef's expertise.

Beyond the recipes, what really impressed me was the depth of knowledge and the incredible attention to detail. Hyatt offers insightful information on a wide variety of mushroom types, along with thoughtful preparation tips and helpful foraging notes, turning this book into just as much of an educational resource as it is a culinary guide. The stunning photography throughout adds a beautiful visual touch and offers useful references, though I wouldn't have minded seeing a few more photos of the finished dishes themselves.

I had such a great time flipping through each page, bookmarking recipes to try, and dreaming of future mushroom feasts. I already know this is a cookbook I'll be returning to often, and I cannot wait to get my own physical copy to add to my kitchen library.

Thank you to NetGalley and The Experiment Publishing for gifting me an e-ARC copy of The Mushroom Hunter's Kitchen in exchange for my honest review.

Informative and innovative. I love how this book walks you through not just foraging basics, but prep instructions as well. This book is chock full of mouth watering and interesting recipes. I particularly was drawn to the "Preserves, Pickles and Condiments" section. I need to try the Black Trumpet Jam, the Matsutake-Fig Perserve, and Chanterelle-Meyer Lemon Marmalade ASAP. I think they would amazing on cheese board. I also cannot wait to try the Salted Mushroom-Butternut Squash Cakes for dinner.

To be completely honest I didn’t know there were that many varieties of mushrooms! And in the same honestly vibe- the only mushroom hunting I’m ever going to do is looking for a portobello at the Piggly Wiggly.

Buttttttt- all that aside I loved this book. The cool things you can do with a mushroom blew my mind! I mean if you can make bacon jam why couldn’t you make mushroom jam? Spoiler alert! You can.

This is a unique book that gives the reader some ideas for forgaging and cooking as well as preserving the fungi. I enjoy mushrooms and this book explores a variety of ways I had not imagined enjoying the capped favorite. From breakfast all the way through to dessert. The photo's are fascintating and the discussions that are presented well done. The book also includes a very important detail in which some mushrooms can be poisonous and to be aware. If you enjoy mushrooms, learning about and exploring the aspects of mushooms then this might be for you. I am ready to try the Savory Mushroom Gallete as soon as I return from the store. Thanks to the author, publisher and Netgally for the opportunity.

Oh I do love a good cookbook and I do love mushrooms so this cookbook was right up my alley. I loved learning all about mushrooms and the photos are fantastic. There are tips on anything and everything to do with mushrooms and this is a book that I would not only use but have as a coffee table book too.

Know I want to try the recipes as they all sound so delectable and tasty and fun too. Hungry...

Thank you NetGalley and The Experiment for giving me the opportunity to read and review this book.

Thank you Netgalley, The Experiment, and Chad Hyatt for sending me this advanced review copy for free. I am leaving this review voluntarily.

The photography is beyond stunning!

I learned so much about various typed of mushrooms, safe foraging, and how to store and prepare them. It was a lot of info, and very enjoyable to read. I think this would make a great coffee table book for guests to browse.

The recipes were well written, but it feels like you need a more advanced level of cooking skill to fully enjoy cooking these recipes. This is not in any way a beginner book. Mushrooms make a great meat substitute to get that meaty texture, and so many of these recipes are vegetarian.

This is a wonderful specialty cooking book to have in your collection. It's full of info, and also beautiful at the same time.

This is not your ordinary cook book, nor a full mushroom guide. It is a plethora of knowledge on mushrooms and what you can do with them of course, but it was more than just that. It was a story of the author and you, the reader, were brought on that adventure. From Finding the first mushroom on Thanksgiving weekend to sitting in front of the fire with friends after a muddy expedition. Truly fun and captivating.

Let us not forget the best part, mushrooms! It showed so many different types of mushrooms from what you can buy to the wild mushrooms you can forage. Each one gave great descriptor and how to preserve and cook them in the best way. It also showed amazing techniques used and why you would use them for different situations. This keeps the reader informed. Including little nuggets of knowledge such as, low and slow dehydration of candy caps make it more fragrant. The recipes were easy to follow and sounded mouthwatering. The blurbs at the top of each one will inspire the cook to not only cook the recipe but put their own spin on it. There was wonderful photography and truly cute illustrations throughout. The only downside I saw was the use of a stock photo for a food photo.

One of the wonderful things in this book was near the end. It was where the reader could find additional resources for mushroom identification. This helps the reader to possibly follow in the authors footsteps and go on their own weekend exploration for mushrooms.

Review: The Mushroom Hunter’s Kitchen* by Chad Hyatt
⭐⭐⭐⭐☆

Thank you to The Experiment and NetGalley for the opportunity to read an advance copy of *The Mushroom Hunter’s Kitchen*! As a forager and mushroom enthusiast, I was thrilled to dive into this richly detailed and visually inviting cookbook.

Chef Chad Hyatt brings years of experience and passion to the table, offering a wide range of recipes that highlight the versatility and depth of mushrooms—from market varieties to wild foraged treasures. Standouts included the Lion’s Mane Cannelloni, which was both luxurious and earthy, and the Saffron Milk Cap Stew, which struck a perfect balance of rustic comfort and gourmet flair. I also appreciated the surprising inclusion of desserts like the *Chanterelle–Meyer Lemon Marmalade*, which added creativity and range to the collection.

What sets this cookbook apart is Hyatt’s blend of culinary skill and foraging knowledge. The book includes valuable tips on identifying, cleaning, and storing different types of mushrooms, making it both a practical guide and an inspiring resource. It’s clear this isn’t just a recipe collection—it’s a love letter to mushrooms in all their forms.

My only minor critique is that a few recipes leaned toward restaurant-level complexity or relied on hard-to-source ingredients, which might challenge the everyday home cook. However, Hyatt often offers substitution suggestions that help make the dishes more accessible.

Overall, The Mushroom Hunter’s Kitchen is an excellent, beautifully written guide for anyone looking to deepen their appreciation for mushrooms—whether you’re foraging in the woods or shopping at your local market. I’m looking forward to cooking from this one throughout mushroom season!

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.