With the mushroom in full swing and increasing number of varieties available commercially, this perfectly seasonal book explores the range of edible wild and cultivated mushrooms, offering a collection of creative recipes. A portrait gallery of the different mushrooms available provides culinary suggestions and ideas for making the most of all varieties. Divided into the seasons, recipes include Pulled Rabbit and Morel Ravioli, Chestnut Mushroom and Mousseron Tart, and Gourmet Mushroom Burger.
FoodLover magazine, autumn 2017; Mushrooms are more than just meaty; think spices, herbs and fruit: How many times have you heard a mushroom described as meaty? It's true that mushrooms, such as portobellos, are juicy, have a bit of chew, and reveal a world of umami. But Liz O'Keefe wants us to think beyond the meatiness of mushrooms, and to consider their many other flavors and aroma attributes. She says they can be naturally fruity like apricots, taste similar to coconut, or give off the scent of cinnamon when seared. O Keefe is a British chef; she co-wrote The Mushroom Cookbook with Michael Hyams, a book in which they describe dozens of different mushrooms and how to cook them.
David Leite interview with The Splendid Table Nov 2017'; Following our fungi theme... a newly published Mushroom Cookbook by Michael Hyams and Liz O'Keefe tells us everything we need to know about mushrooms. It explores the range of edible wild and cultivated mushrooms and includes some interesting recipes with lovely photographs. The recipes are grouped together seasonally and include suggestions for meat eaters and vegetarians. Twickers Foodie - Make More of Mushrooms
Alison Jee, Twickenham Tribune, October 2017