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.

For more reviews, visit www.bargain-sleuth.com

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.