Mushrooms from the forest & city

Recipes & Portraits

There is something mysterious about mushrooms: Martina Meier and Gerry Amstutz have set out to explore the beauty of these wondrous plants and their flavorful possibilities. Creative chef Maurice Maggi has composed vegetarian and vegan recipes for them, sorted by season, which can be prepared with wild or cultivated mushrooms. How about, for example, an oyster mushroom peach skewer or a wild mushroom risotto with blueberries? With the compact expertise of mushroom expert Marionna Schlatter and biological background information from Franziska Witschi, this book becomes an artful yet everyday homage to the mushroom.