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Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms by [Selengut, Becky]
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Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms Kindle Edition

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Length: 240 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Product Description


Chosen as one of the Best Cookbooks of 2014 by NPR:

"I think it's fair to say that most professional cooks are generalists, as comfortable breaking down a game bird as they are layering a ratatouille. Pastry chefs excepted, it's rare for them to focus on just one tiny corner of the food pyramid. But Seattle-based chef Becky Selengut has a thing for fungi, and we should all be grateful for that.

Chapter by chapter, Shroom offers up a careful selection of just 15 relatively easy-to-find varieties. The recipes are tributes to each mushroom's specific character: meaty shiitakes standing up to soy and fish sauce and glamming it up over plain rice; delicate-flavored, buttery chanterelles gently jostled among aromatics and herbs; woodsy black trumpets enhanced with smoke and wine; costly truffles married with rich meats. And because readily available dried mushrooms are in many cases even more powerful than their fresh counterparts, you can commune with your inner hobbit both in and out of season."

 (T. Susan Chang, NPR)

"Shroom" is both a primer that should sit on every kitchen shelf and a class with a chef..."

"The photography is amazing..."

"...you’ll be a better person for having flipped through the pages." (Sarah Platanitis, Mass Live)

About the Author

 When she's not squid jigging, fishing or cavorting through the woods picking wild things for her next meal, Becky Selengut is a private chef, author, humorist and cooking teacher. A regular instructor for PCC Natural Markets since 2004, Selengut is also an adjunct professor in the culinary/nutrition department at Bastyr University. Selengut is the author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch 2011). Her wife, sommelier April Pogue contributed the wine pairings. Shroom will be her third book. In the near future, Selengut hopes to clone herself so she can find the time to do more of these fun things other people call 'work'.

Product details

  • Format: Kindle Edition
  • File Size: 35735 KB
  • Print Length: 240 pages
  • Publisher: Andrews McMeel Publishing (9 Sept. 2014)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x93244030) out of 5 stars 37 reviews
14 of 15 people found the following review helpful
HASH(0x9322f96c) out of 5 stars Wide Variety of Delicious Recipes 22 Sept. 2014
By Jill - Published on Amazon.com
Format: Hardcover
When I saw this book, I knew I had to read it. I have an obsession with mushrooms. They are possibly my favorite ingredient, and in my humble opinion they can make any dish, simple or complicated, all the more delicious. That said, I am an omnivore and do enjoy my meat as well as vegetables and fungi. I was very pleasantly surprised that almost all of these recipes, most of which are without meat, sounded amazing to me. This is a very vegetarian book, as I mentioned a lot of the recipes don't call for meat at all. The ones that do have meat offer instructions for substitutions.

I really liked the amount of special notes and tips that the author provided in this book, such as what mushrooms are interchangeable if one variety isn't available, or how to swap proteins. Each chapter of this book highlights a different kind of mushroom, and at the beginning of the section there's tips and instructions on where to find them, how to freeze or preserve them, when they're grown, and more fun little facts. There's also in depth instructions on how to clean each mushroom variety and how to find them yourself in nature. Plus, she provides links to videos online that can help as well.

Becky writes her recipes in an easy-to-approach manner, with a good dash of humor and snark. It felt like I was getting recipe advice from a friend, and I really liked that tone. These recipes offer both simple dishes and complex ones, but each is written in the same chill tone of "hey, you can totally make this."

The pictures that are provided are stunning, but I do wish that there would have been more pictures of the completed dishes. I am very much a visual person when it comes to cooking, and I like looking at what I should have been creating to see if I am still in the same ballpark. I also feel like the warnings about finding your own mushrooms in the wild should probably be in the front of the book and not the end.

The recipes in this book span all types of cuisine including but not limited to Japanese, Vietnamese, Indian, and Italian. I would give almost all of the recipes in Shroom a try, but the ones I'm most eager to make are "Hedgehog Mushrooms and Cheddar Grits with Fried Eggs and Tobasco Honey", "Black Trumpet Mushroom Tarts with Camembert, Leeks, and Port-Soaked Cherries" and "Wok-Seared Lion's Mane with Bok Choy, Squid, and Roasted Red Chili Paste".

In short, this is a book I'd definitely buy and use, I just wish there were more pictures of the finished products. I'd recommend this cookbook to those looking to find more meatless dishes, or anyone who loves mushrooms as much as I do. Thank you to Netgalley & Andrews McMeel Publishing for providing me with a copy in exchange for my honest review.
3 of 3 people found the following review helpful
HASH(0x9322f9c0) out of 5 stars Beautiful treat for mushroom lovers 1 April 2015
By Marcianne Miller - Published on Amazon.com
Format: Hardcover
What a treat for fungi nuts! This gorgeously illustrated book is designed to take you on a “global culinary journey” of mushrooms—with recipes for 14 cultivated and wild mushrooms, ranging from button and Portobello to matsutake. The dishes, mostly vegetarian, range from Asian, Indian, Italian and more. The book’s layout is so good, as a former book editor, I just turned the pages in sheer admiration before I dove into it. The recipes are clearly divided into three stages of chef experience—easy, intermediate, to advanced. (Yes, I’ve already charged into a few of the beginning recipes and so far so good!) Included is a list of book-related internet videos to help with tasks that are often mystifying to beginning cooks, such as how to clean mushrooms and preserve them. It’s full of tips you wish someone had told you before, such as never put the mushrooms in plastic bags (they turn mushy), and why you shouldn’t eat them raw (they’re blah--cooking makes them taste better). Tailgate market time is coming soon – which means lots of hand-loved fungi delicacies are waiting to be taken home in a brown paper bag.
--Excerpted from review in Rapid River Arts & Culture magazine in Asheville, NC
3 of 3 people found the following review helpful
HASH(0x93590e58) out of 5 stars Fungi for fun guys 8 Dec. 2014
By wiredweird - Published on Amazon.com
Format: Hardcover
This big, beautiful volume provides a wealth of information about culinary mushrooms, collected in the wild or store-bought. It begins with general introductory information, including cleaning them (esp from the wild), drying, and other basics. Then, chapter by chapter, it goes over the specifics of each kind: special considerations and substitutes, as well as a handful of tempting recipes for each. Even skilled cooks might not be familiar with the full range offered here, so there's plenty for a very wide range of readers.

This tends toward the practical, with emphasis on what you can find in stores, Asian grocers in particular, or in North American wilds. By intent, it makes no effort to cover every edible species, or even the whole range found in familiar cuisines - straw and nameko mushrooms, commonly found only canned in the US, both cede their page-space to species available fresh. Still, it covers more different kinds (and kinds of preparations) than all but the most studious of chefs have experienced. Informative, gorgeously illustrated, and full of promise for great dishes - just about anyone who cooks will find something to enjoy here.

-- wiredweird
4 of 5 people found the following review helpful
HASH(0x9322fc48) out of 5 stars Mind-bendingly Good Indeed! 29 Sept. 2014
By Christine Keating - Published on Amazon.com
Format: Hardcover
Disclaimer: I think Becky is the shiznit. We have taken cooking classes from her at our local grocery store and she recently came to our home to cook a gourmet meal (with lots of mushrooms) for a birthday celebration. She is fun to be around and funny, but most of all knows her stuff. That said, I'm doing my best to give an honest review of this cookbook.

Here goes: It's AWESOME. Set aside for a moment that it's full of wonderfully delicious recipes (which it is). It's actually fun to read! Becky includes lots of cool information about mushrooms--how to pick them (at the store), how to clean them, how to cook them, nerd factoids, and a fabulously funny quiz that lets you figure out what kind of mushroom you are. It is also full of funny personal anecdotes that litterally had me laughing out loud. Each recipe is preceeded by a description of where the recipe came from and other information that is helpful to a home cook. Some of them are also very funny (like the soup that she said was good to make if you are listening to Thai music and have zebra running through your living room in honor of its Thai/West Africa origins). The photos are gorgeous and make your mouth water, and each recipe has notes about what to drink with it...some call for wine, and I noticed one called for a margarita! Yum!

Then, the recipes...wow! Let me start with this: my husband has said for years that he doesn't like mushrooms. He thinks they're gross and taste like dirt. That was then. This is now: he will tell you that he likes mushrooms when they're cooked "The Becky Way!" In fact, we've now eaten at least 6-8 dishes from this cookbook and he hasn't found a mushroom he doesn't like yet! If that's not a good cookbook, I don't know what is! The book is cleverly organized by mushroom variety, and then within each type, there are five recipes that go from easier to harder/more time consuming. That said, even the harder recipes aren't difficult to follow for those who enjoy cooking and spending some time in the kitchen. It's organized much like her Good Fish book for those who have loved that one. Becky tackles a wide variety of mushrooms and will get you out of the "button mushroom comfort zone" in a flash. She cleverly chooses mushrooms that should be pretty easy for most people to come by, but also will encourage you to try something new and makes it fun and delicious in the process. I challenge "mushroom haters" to not change their minds when they eat from this book.

In short, this is a cookbook well worth a spot on your shelf, and even more, it's a cookbook that deserves a regular rotation through your meals. The food can't be beat (talk about a woman with a real knack for putting flavors together!) and the humor is an excellent addition. Love it. She knocked it out of the park with this one, and I hope there are many more cookbooks to come from this talented lady!
2 of 2 people found the following review helpful
HASH(0x9322fe88) out of 5 stars Love this! 15 Jan. 2015
By Amazon Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
Bought this as a gift for my boyfriend who has an affinity for mushrooms as a way to encourage him to expand his options. He loves the factoids the author includes with each mushroom, a few simple recipes with beautiful photos, also wine pairings (which I think is really neat considering how most mushrooms have almost a meaty texture!) Will definitely be using this recipe book ALOT.
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