Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide

University of Illinois Press
5
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Lavishly illustrated with nearly three hundred gorgeous full-color photos, this engaging guidebook carefully describes forty different edible species of wild mushrooms found around Illinois and surrounding states, including Iowa, Wisconsin, Missouri, Indiana, and Kentucky. With conversational and witty prose, the book provides extensive detail on each edible species, including photographs of potential look-alikes to help you safely identify and avoid poisonous species. Mushroom lovers from Chicago to Cairo will find their favorite local varieties, including morels, chanterelles, boletes, puffballs, and many others. Veteran mushroom hunters Joe McFarland and Gregory M. Mueller also impart their wisdom about the best times and places to find these hidden gems.

Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine's top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.

As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.

Visit the book's companion website at www.illinoismushrooms.com.

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About the author

Joe McFarland has been an outdoor writer for nearly twenty years and is a staff writer for the Illinois Department of Natural Resources magazine Outdoor Illinois. He lives in Makanda, Illinois. Gregory M. Mueller, an internationally known mycologist, was curator of fungi at the Field Museum of Natural History for over twenty-three years and is now vice president of science and academic affairs at the Chicago Botanic Garden.
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Additional Information

Publisher
University of Illinois Press
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Published on
Dec 19, 2011
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Pages
232
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ISBN
9780252094279
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Language
English
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Genres
Nature / General
Nature / Plants / Mushrooms
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Content Protection
This content is DRM protected.
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Available on Android devices
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Dueep J. Singh
 A Beginner’s Guide to Edible Fungi Mushrooms 
Table of Contents 
Introduction 
Knowing more about Mushrooms 
Mushrooms in Medicine 
Cultivated varieties Of Mushrooms 
Types of Popular Mushrooms in Cuisine 
Morels 
Chanterelles 
Cantharellus cibarius or trumpet mushrooms 
Black Trumpets 
Porcini 
Shitake or Golden oak mushrooms 
Oyster Mushrooms 
Enoki Mushrooms 
Portobello Mushrooms 
Truffles 
Hon- Shimeji- Beech Mushroom 
The Death Cap – Amanita phalloides 
Fly Agaric- Amanita muscaria 
How to Avoid the After Effects of Inedible Mushrooms 
Tips 
Precautions while Hunting Mushrooms in the Wild 
Cultivating Mushrooms in Your Home 
Conclusion 
Author Bio 
Publisher 

Introduction 

For millenniums, mankind has been looking towards nature to find easily available food supplements. While animals and birds provided him with protein, he also looked towards the plant kingdom to provide you with herbs, spices, and other edible means of food. Out of these mushrooms and all their varieties have been an integral part of his cuisine down the centuries, all over the world. 

In ancient China mushrooms were used in alternative medicine more than 3000 years ago. They are still used to cure a number of ailments, along with problems related to the nerves, mind and psyche. The mushrooms used here in minute quantities have psychoactive and psychedelic properties. That is why ancient medicine men normally gave them to patients, who believed that they had gone through a spiritual trance which was life defining. 

These psychedelic trance inducing mushrooms are now called shrooms and even though they are illegal in many parts of the world, they are eaten by people who want a “fix”. 

Edible mushrooms are called mushrooms, while the poisonous varieties were called toadstools. Only very experienced “mushroomists” know the difference between an edible variety and a poisonous variety. And this comes only with proper training from older experienced mushroom collectors.
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