- Recipes for appetizers, soups, sandwiches, side dishes, and entrees
- How to select, clean, store, and prepare
- Mediterranean Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitas, Penne Mushroom Vegetable Pasta
This book contains more than 60 great recipes with mushrooms as the main ingredient. Information on history, varieties, and nutritional value is included.
About the Author:
Mimi Brodeur is a graduate of the prestigious Ecole de Cuisine La Varenne in France and has worked as a caterer, consultant, instructor, food stylist, recipe editor, and contributor to Food & Wine magazine, and restaurant reviewer for the Harrisburg Patriot-News newspaper. She lives in Hershey, Pennsylvania.