Whether you get your mushrooms from the supermarket or straight from the forest floor, The Mushroom Hunter’s Kitchen will help you make the most of your haul.

Because the right cooking method can transform a mushroom from meh to mouthwatering, professional chef and mushroom foraging expert Chad Hyatt starts by sharing the best techniques to use for dozens of varieties, from the humble button mushroom to the revered morel, the common oyster mushroom to the elusive huitlacoche.

Next, he shares his favorite recipes for making mushrooms the highlight of any meal:

• Preserves and Condiments: Salt-Preserved Mushrooms; Pickled Matsutake; Chanterelle–Meyer Lemon Marmalade
• Breakfast: Savory Mushroom Crepes; Oyster Mushroom Chilaquiles
• Salads and Apps: Roasted Vegetable and Mushroom Salad with Black Trumpet Vinaigrette; Spanish Tortilla with Potatoes and Mushrooms
• Soups and Stews: White Button Ajoblanco; Saffron Milk Cap Stew with Pork Belly and Potatoes
• Pastas: Lion’s Mane Cannelloni; Cauliflower Mushroom Carbonara
• Hearty Entrées: Polenta with Mixed Mushroom Ragout; Lobster Mushroom Enchiladas
• Desserts: Chanterelle and Persimmon Galette; Blueberry-Porcini Ice Cream; Flourless Agaricus Almond Cake

Intrigued by a recipe, but don’t have the right mushroom on hand? No problem! Most recipes are highly flexible, so you can use what you have. Mushroom Substitutions boxes next to each recipe point you to the best alternatives.

Filled with expert tips and creative flavor combinations, The Mushroom Hunter’s Kitchen is the definitive guide to cooking with wild and store-bought mushrooms.